Leon Jayawardhana
Pakenham,VIC
Summary
Dedicated Executive Chef with over 18 years of culinary expertise in high-end establishments. Demonstrated success in overseeing multiple kitchens across diverse venues, including restaurants, events, and catering operations. A strategic leader with a keen eye for culinary trends, cost control, and operational efficiency. Proficient in team development, menu design, and ensuring consistent quality across all establishments. Known for fostering a collaborative and innovative culinary culture. Seeking an opportunity to contribute culinary excellence and leadership to a dynamic, forward-thinking organization.
Overview
19
19
years of professional experience
Work History
Executive Chef
Greyhounds Entertainment Sandown Greyhounds Racing
02.2024 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Utilized culinary techniques to create visually appealing dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored industry trends to stay ahead of competitors by incorporating innovative ideas into culinary offerings and restaurant operations.
- Streamlined kitchen operations for increased efficiency and reduced waste through effective menu planning and staff training.
- Ensured compliance with health regulations through regular inspections, audits, and continuous staff education on proper procedures.
- Collaborated with marketing team on promotional events and special menus to attract new clientele and boost revenue.
- Implemented cost-saving measures in inventory management, reducing food waste without compromising quality or guest experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Participated in food tastings and taste tests.
Group Executive Chef
Pakenham Racing Club
01.2022 - 01.2024
- Lead and manage culinary teams across multiple locations, fostering a positive and collaborative work environment.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurants.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Planning and executing special events successfully.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Achieved outstanding guest feedback through attentive listening to concerns or suggestions regarding menu offerings or service improvements.
- Collaborated with marketing team on promotional events and special menus to attract new clientele and boost revenue.
- Developed a successful employee training program, resulting in improved staff performance and higher retention rates.
- Spearheaded initiatives focused on sustainability, including minimizing packaging waste from suppliers as well as composting unused food materials on-site when possible.
- Expanded catering services to increase overall business revenue while maintaining excellent service levels during peak dining hours.
- Implemented cost-saving measures in inventory management, reducing food waste without compromising quality or guest experience.
- Enhanced customer satisfaction with innovative menu creation, seasonal dish updates, and attention to dietary restrictions.
Head Chef
Cardinia Club (Pakenham Racing Club)
05.2021 - 01.2022
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Special events / Functions
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Developed close relationships with suppliers to source best ingredients.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
- Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
Head Chef
Zagames Ballarat
01.2016 - 05.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Reduced food cost percent by expertly estimating purchasing needs and buying through approved supplier's. Collaborated closely with executive chef to conduct staff meetings and resolve service, and personal issues
- Managing a team of 16 chefs(4 kitchen hands) & training and development
- Expertly estimated staffing needs and and adjusted hourly schedules in accordance with demand pattern & budget
- Established and enforced presentation standards to uphold the establishment reputation
- Interviewed , trained,and hired kitchen staff and launched operational improvements reducing diner wait time for food preparation and service
- Build guest satisfaction by visiting dinners at tables to obtain feedback and provide additional services for great dining experience.
- Maintain one of the best cost of goods inside the group
Senior Sous Chef
Zagames Boronia
04.2012 - 01.2016
- Worked cooperatively and in consultation with the Head Chef and the rest of the management team
- Worked with the Head chef to design and develop menus, menu items and pricing structure
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Acted as head chef when required to maintain continuity of service and quality.
- Supervised and enhanced work of 15 person team producing more than 800 plates per day.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues
- Recruitment, training and development of all staff
- Monthly stock takes
- Compliance with all relevant laws.
- Safe food handling and safety regulations
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Partie / Chef
Zagames Caulfield
02.2007 - 04.2012
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Verified compliance in preparation of menu items and customer special requests.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Worked on all sections (Larder, Pans, Grill, Fryer, Pizza )
Catering Assistant
Lincre Pvt Hospial
12.2005 - 02.2008
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Cleared dishes and glassware quickly following each course.
- Delivered catered food and supplies to facility for on-time set-up.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Fostered enjoyable event atmosphere through friendly guest interactions
- Operated standard kitchen equipment with focus on safety and sanitation.
- Provided friendly, courteous service to create memorable moments for guests.
Catering Assistant
Como Pvt Hospital
03.2006 - 03.2008
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Cleared dishes and glassware quickly following each course.
- Delivered catered food and supplies to facility for on-time set-up.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
Education
Diploma of Hospitality Management - Commercial Cookery
The Academy Of International Education
Melbourne12.2009
Certificate III Commercial Cookery - Commercial Cookery
Victorian Institute Of Culinary Arts And Technolog
Melbourne Victoria 12.2008
Certificate IV in University Foundation Studies - Business Management
MIBT
Melbourne Victoria 07.2007
Skills
- Forecasting and Planning
- Executive Management
- Safe Work Practices
- High-Volume Environments
- Budgeting and Cost Control
- Team Leadership
- Employee Training
- Operations Management
- Developing Menus
- P&L Comprehension
- Performance Review
- Coaching and Mentoring
- Special Events
- Staff Recruiting and Hiring
- Banquets and catering
- Staff Scheduling
- Food plating and presentation
- Fine Dining
- Signature dish creation
- Project Management
- Vendor Sourcing
- Vendor relationships
- Culinary techniques
- Recipe Management
Reference
Chris Bonello
Group Executive Chef
Zagames cooperation /
Executive Chef
MPD steak kitchen Zagames Corporation
cbonello@zagames.com.au
0431394513
Hussein Durgham
General Manager Clubs
Southside racing Victoria
hdurgham@pakenhamracing.com.au
0421493368
Timeline
Executive Chef
Greyhounds Entertainment Sandown Greyhounds Racing
02.2024 - Current
Group Executive Chef
Pakenham Racing Club
01.2022 - 01.2024
Head Chef
Cardinia Club (Pakenham Racing Club)
05.2021 - 01.2022
Head Chef
Zagames Ballarat
01.2016 - 05.2021
Senior Sous Chef
Zagames Boronia
04.2012 - 01.2016
Chef De Partie / Chef
Zagames Caulfield
02.2007 - 04.2012
Catering Assistant
Como Pvt Hospital
03.2006 - 03.2008
Catering Assistant
Lincre Pvt Hospial
12.2005 - 02.2008
Diploma of Hospitality Management - Commercial Cookery
The Academy Of International Education
Certificate III Commercial Cookery - Commercial Cookery
Victorian Institute Of Culinary Arts And Technolog
Certificate IV in University Foundation Studies - Business Management
MIBT
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