Summary
Overview
Work History
Education
Skills
Reference
Timeline
Generic

MATHEESHA KARUNARATNE

Summary

Highly accomplished and driven culinary professional, with Over 15 years of diverse experience in various five star hotels, resorts, restaurants and cafes. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality. Having a Broad knowledge of various cuisines around the world, with a strong business sense and expertise in budgeting. A committed and responsible Chef who is able to consistently carry out my duties in a professional and positive manner. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls. Right now am looking for a suitable position with an exciting company that will allow me to work alongside leading chefs of the culinary world. I'm a hardworking and passionate job seeker with strong organizational skills eager to secure chef position. Willingness to take on added responsibilities to meet team goals.

Overview

18
18
years of professional experience

Work History

Experienced Chef (S11 Level 5 Tradesperson)

Camp 2 Lockhart NSW
04.2025 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Monitored food production to verify quality and consistency.

FIFO Chef

ESS Compass Group Atlas Camp
05.2023 - 04.2025
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.

Sous Chef

Eating House Restaurant
02.2023 - 04.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.

FIFO Chef

ESS, Compass group Zeehan
10.2022 - 02.2023
  • Responsibility Coordinating daily restaurant management operations Delivering superior food and beverage service and maximizing customer satisfaction Responding efficiently and accurately to restaurant customer complaints Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Manage restaurant's good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g
  • Discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Worked flexible hours; night, weekend, and holiday shifts.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Carried out day-day-day duties accurately and efficiently.
  • Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
  • Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Maintained energy and enthusiasm in fast-paced environment.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Offered friendly and efficient service to customers, handled challenging situations with ease.
  • Developed and maintained courteous and effective working relationships.
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Improved operations through consistent hard work and dedication.
  • Exceeded goals through effective task prioritization and great work ethic.
  • Used coordination and planning skills to achieve results according to schedule.
  • Participated in team-building activities to enhance working relationships.
  • Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.

HEAD CHEF

RISBY COVE RESORT Strahan
05.2022 - 10.2022
  • Creating new dishes and menus
  • Maintaining/raising the food's profit margins for your employer
  • Ensuring correct stock rotation procedures in the kitchen
  • Implementation of health and safety procedures in the kitchen
  • Estimating costs and ensuring all purchases come within budget
  • Taking care of the kitchen accounts and creating a work roster
  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
  • Overall responsibility for the kitchen's daily operation
  • Follow HACCP maintains in kitchen
  • Food safety while on service and work
  • Moral work with under pressure.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Created recipes and prepared advanced dishes.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Verified compliance in preparation of menu items and customer special requests.
  • Forecasted supply needs and estimated costs.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Supervised and enhanced work of 1-person team producing more than 45 plates per day.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Head chef

HOUSE OF ANVERS, Devonport
09.2021 - 05.2022
  • Creating new dishes and menus
  • Maintaining/raising the food's profit margins for your employer
  • Ensuring correct stock rotation procedures in the kitchen
  • Implementation of health and safety procedures in the kitchen
  • Estimating costs and ensuring all purchases come within budget
  • Taking care of the kitchen accounts and creating a work roster
  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
  • Overall responsibility for the kitchen's daily operation.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Verified compliance in preparation of menu items and customer special requests.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Supervised and enhanced work of 5-person team producing more than 150 plates per day.
  • Kept labor at or below 30% to support business profit targets.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.

Head Chef

HILLS STREET CAFÉ
06.2021 - 09.2021
  • Creating new dishes and menus
  • Interviewing and hiring new staff
  • Maintaining/raising the food's profit margins for your employer
  • Monitoring and controlling stock levels
  • Ensuring correct stock rotation procedures are followed
  • Implementation of health and safety procedures in the kitchen
  • Estimating costs and ensuring all purchases come within budget
  • Taking care of the kitchen's accounts and creating a work roster Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
  • Overall responsibility for the kitchen's daily operations., Overall responsibility for the kitchen's daily operations
  • Liaising with the relevant companies for food orders
  • Creating new dishes and menus
  • Interviewing and hiring new staff
  • Maintaining/raising the food's profit margins for your employer
  • Monitoring and controlling stock levels
  • Ensuring correct stock rotation procedures are followed
  • Implementation of health and safety procedures in the kitchen
  • Estimating costs and ensuring all purchases come within budget
  • Taking care of the kitchen's accounts and creating a work roster Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.

Executive Chef and Operation Manager

The Dutchman Street, Matara
03.2019 - 09.2019
  • Leads operations of $3 million/year restaurant kitchen
  • Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations
  • Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity
  • Develops food preparation techniques and supplies ordering system that minimizes wastage
  • Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained
  • Plans and takes corrective actions to resolve issues in a timely manner
  • Implements procurement strategies to minimize costs and ensure timely delivery
  • Develops guidelines for hiring staff to maximize efficiency and minimize labour costs without compromising quality of food and customer service
  • Re-developed the restaurant menu that helped in increasing revenue by 150% Developed a process to reduce food waste tremendously boosting the supply turnover by 70% Interviewed, trained and guided all direct kitchen staff improving kitchen operational flow by 40% Maintained 100% employee retention through positive interaction, guidance and motivation Prepared banquet menus for parties, conferences and weddings Created menu planning with daily specials Accomplished banquet scheduling, food storage and other banquet functions for groups of 250 and above Trained Food and Beverages handling staff.

Head Chef & Restaurant Manager

Café 97 By Tasty Caterers
11.2018 - 02.2019
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Forecasted supply needs and estimated costs.
  • Developed kitchen staff through training, disciplinary action and performance reviews.

Executive Chef

Spice Ella Bistro & Hideaway
08.2018 - 02.2019
  • Lead junior chefs and other kitchen staff in the restaurant in preparing a variety of gourmet dishes for our distinguished customers
  • Develop a creative 5-course daily menu for the restaurant incorporating starters, main courses, Desserts
  • Crate tantalizing recipes for various new dishes on the menu to keep whet the curiosity of customers and keep them coming back for more
  • Visit local farmers, butchers every morning to procure only the freshest produce for the
  • Restaurant
  • Responsible for assigning duties and delegating tasks to all available kitchen staff depending on the urgency and size of food orders and the manpower and equipment available to work on those orders
  • Supervised all the food preparation duties and assisted in meeting timely orders fulfilment in the fast-paced restaurant kitchen environment
  • Trained new kitchen staff members in order to provide best quality service to the restaurant guests.

Menu Consultation chef

The Kitchen Adventure Company
08.2018 - 02.2019
  • Decided to take a time off from working full time and joined Geek HQ Café as the Menu consultation chef
  • Within the first two weeks of opening the café, it was rated by the Sri Lanka's no
  • 1 reviewer website “Yamu
  • LK” as the best café that serves food
  • During this six months, I Created two unique and exciting menus for the café with the help of my past experience and knowledge
  • Oversaw food preparation and production, insuring 100% food safety were followed Transformed operations, increasing profits 30% by creating new menus, item and marketing catering service to business
  • Interviewed, hired, trained, and directed all staff members since august 1st, improving kitchen operations, followed by 50%, by maintain 100% employee retention since
  • Reduced labour cost 30% through the effective use of capacity planning
  • Developed process that reduce waste by 40% and improved supplier turnover by 70% Lead junior chefs and other kitchen staff in the restaurant in preparing a variety of gourmet dishes for our distinguished customers
  • Develop a creative 5-course daily menu for the restaurant incorporating starters, main courses, Desserts
  • Crate tantalizing recipes for various new dishes on the menu to keep with the curiosity of customers and keep them coming back for more
  • Responsible for assigning duties and delegating tasks to all available kitchen staff depending on the urgency and size of food orders and the manpower and equipment available to work on those orders
  • Supervised all the food preparation duties and assisted in meeting timely orders fulfilment in the fast-paced restaurant kitchen environment
  • Trained new kitchen staff members in order to provide best quality service to the restaurant guests
  • Creator of the café's signature burger, “It's Clobbering Time”, which is the most popular dishes at GEEK HQ and the largest burger in Sri Lanka with four different flavoured patties
  • Creator of the first Sri Lankan flavoured Sushi.

Sous Chef

Mercure Grand Hotel
02.2016 - 10.2017
  • Assisted and supported the executive chef in routine and additional tasks Ensured that customers were served well and effectively Helped with the planning of menus and meals Maintained high food quality and presentation Supervised the preparation and service of food Rotated products to avoid spoilage Handled concerns in the kitchen Trained and overlooked kitchen workforce on recipe procedures, preparation and cleaning duties Assisted the sales and cuisine team Monitored food expenditure Performed product inventory Helped the executive chef to pick and train kitchen personnel Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Head Chef

Bansei by Jetwing Hotels
06.2015 - 10.2015
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Forecasted supply needs and estimated costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Head-Chef

Bansei by Hotel J, Hikkaduwa
06.2015 - 10.2015
  • Ensure the delivered food is of excellent quality and is prepared under hygienic conditions Set the menu and update the same regularly based on seasonal preferences and food availability Carryout financial planning and control food costs Ensured timely procurement of all raw ingredients Coordinated with all work stations to synchronize orders Developed and adapted various recipes for menu updating

Sous- Chef

Jetwing Hotels
03.2015 - 06.2015
  • Assisted and supported the executive chef in routine and additional tasks Ensured that customers were served well and effectively Helped with the planning of menus and meals Maintained high food quality and presentation Supervised the preparation and service of food Rotated products to avoid spoilage Trained and overlooked kitchen workforce on recipe procedures, preparation and cleaning duties Assisted the sales and cuisine team Monitored food expenditure Performed product inventory Helped the executive chef to pick and train kitchen personnel Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Maintained well-organized mise en place to keep work consistent.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Collaborated with other personnel to produce and modify menus and selections.

Sous- Chef

Jetwing Hotels
10.2014 - 01.2015
  • Is a well-recognized and one of the top five hotel chain organizations in Sri Lanka
  • I Joined Jetwing, Light House as a Sous chef in, and got an opportunity to work at another Jetwing hotel, Yala as the Sous Chef with a salary raise
  • Due to recognition of my excellent performance I was promoted as the Head Chef at Bansei by Jetwing Hotels, Hikkaduwa, Sri Lanka.
  • Maintained well-organized mise en place to keep work consistent.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Demi Chef

Mercure Grand Hotel
08.2011 - 09.2014
  • Joined as 2nd Commis and was promoted to Demi Chef De Partie in six months
  • Handled both Cold Kitchen and Hot Kitchen
  • Prepared salads, soups, fish, meat, vegetables, desserts and other food Ensure that all stations were set appropriately Processed and store food items Made sure that all kitchen staff is aware of standards and protocols Managed rotation of food items in chillers Ensured kitchen and work area cleanliness Maintained and ensured the quality of prepared and raw items
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Commis

Blue Water Hotel
11.2007 - 06.2011
  • Joined as an entry level trainee in kitchen operations
  • After being assigned in the pantry and with due training was transferred to the Hot Kitchen and was later transferred to the Cold Kitchen area to gain further experience.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Mentored kitchen staff to prepare each for demanding roles.

Education

Certification of Management Training - Hospitality

Mercure Grand Hotel

Qatar Master Chef Competition

Certificate -

QAFCO Qatar

QATAR

QATAR

Trade Recognition Australia
10.2022

Win-stone Culinary School
Sri Lanka
2007

Skills

  • Recipe Development – Kitchen Operations – Cost Control
  • Quantity Conversions – Quality Assurance – Inventory Check
  • OSHA Compliance – Financial Planning – Menu Recommendation
  • Sanitation Maintenance – Material Procurement – Beverage Selection
  • Chef Assistance
  • Chef Support
  • Chef Consultations
  • Chef Solo
  • Head Chef Collaboration
  • Chef Infrastructure Automation
  • Chef Training Knowledge
  • Chef (Configuration Management Tool)
  • FIFO Stocking
  • FIFO Understanding
  • FIFO Procedures
  • FIFO Expertise
  • Data Entry
  • Teambuilding
  • Active Listening
  • Critical Thinking
  • Clerical Support
  • MS Office
  • Good Telephone Etiquette
  • FIFO and LIFO Accounting
  • APPCA Personal Chef Office
  • Certified Chef De Cuisine
  • Chef of the Year" Nominee

Reference

Mr. Wayne Bishop

Manager ESS Group Camp 2 Lockhart NSW 0410543685

waynebishop1@compass-group.com.au


Mr Paul Stephen

Manager Zeehan Village ESS Tasmania 0468921340

zeehanmgr@compass-group


Mr Shrimal Kulathunge

Pastry Chef House Of Anvers Tasmaina 0436440246

ushantha11@gmail.com


Mr Kumudu Fonseka

Mercure Grand Hotel ,Doha Qatar: Financial Controller and Ass. Manager +97444462222

kfonseka@mercure.com

Timeline

Experienced Chef (S11 Level 5 Tradesperson)

Camp 2 Lockhart NSW
04.2025 - Current

FIFO Chef

ESS Compass Group Atlas Camp
05.2023 - 04.2025

Sous Chef

Eating House Restaurant
02.2023 - 04.2023

FIFO Chef

ESS, Compass group Zeehan
10.2022 - 02.2023

HEAD CHEF

RISBY COVE RESORT Strahan
05.2022 - 10.2022

Head chef

HOUSE OF ANVERS, Devonport
09.2021 - 05.2022

Head Chef

HILLS STREET CAFÉ
06.2021 - 09.2021

Executive Chef and Operation Manager

The Dutchman Street, Matara
03.2019 - 09.2019

Head Chef & Restaurant Manager

Café 97 By Tasty Caterers
11.2018 - 02.2019

Executive Chef

Spice Ella Bistro & Hideaway
08.2018 - 02.2019

Menu Consultation chef

The Kitchen Adventure Company
08.2018 - 02.2019

Sous Chef

Mercure Grand Hotel
02.2016 - 10.2017

Head Chef

Bansei by Jetwing Hotels
06.2015 - 10.2015

Head-Chef

Bansei by Hotel J, Hikkaduwa
06.2015 - 10.2015

Sous- Chef

Jetwing Hotels
03.2015 - 06.2015

Sous- Chef

Jetwing Hotels
10.2014 - 01.2015

Demi Chef

Mercure Grand Hotel
08.2011 - 09.2014

Commis

Blue Water Hotel
11.2007 - 06.2011

Certification of Management Training - Hospitality

Mercure Grand Hotel

Qatar Master Chef Competition

Certificate -

QAFCO Qatar

QATAR

QATAR

Trade Recognition Australia

Win-stone Culinary School

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MATHEESHA KARUNARATNE