Melan Edison
3/-2 Balmoral Road Dernancourt,SA
Summary
Highly dependable and meticulous Professional with over 15+ years of experience. Ability to expertly instruct chefs and other kitchen staff in preparation, cooking, garnishing and presentation of food to the highest standards, whilst teaching and mentoring them. Keen to learn about new concepts of cooking and enjoy learning, experimenting and cooking with new ingredients. Demonstrated ability to communicate, present and influence credibly and effectively at all levels of the organization. Excellent interpersonal skills, with a great ability to get along with people from various walks of life. A quick learner who can quickly absorb new situations and communicate clearly and effectively. Seeking to take the next career step with respected organization dedicated to world class quality to utilize a unique blend of my experience & knowledge.
A culinary professional with deep commitment to high standards and delivering quality results. Leveraging years of experience in kitchen management to foster collaborative and efficient team environment. Known for adaptability and reliability, with strong emphasis on culinary creativity and leadership.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Head Chef
Anderson Hill Cellar Door Restaurant
07.2024 - Current
- 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.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- 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.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Placed orders to restock items before supplies ran out.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
Owner
Edi's Kitchen
04.2018 - Current
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
Owner
Shema Bumi -restaurant
07.2017 - Current
Sinior Chef Departe
Inter Continental Hotels & Resorts
10.2023 - 06.2024
- 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Chef De Partie
Mount Loffty House
05.2022 - 10.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Demi Chef
SKYCITY Entertainment Group
10.2021 - 05.2022
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Senior Chef De Partie
Watervale Hotel
12.2020 - 10.2021
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Chef (casual)
Mount Lofty House
02.2020 - 12.2020
- 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.
Sous Chef
ALH Group
07.2019 - 12.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef
Uron Hightech- Group South Korea
07.2012 - 07.2017
- 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.
Comi-dcp-cdp- Sous Chef
Villa Ocean View, Wadduwa
03.2005 - 05.2012
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Trainee Cook
The Reef, Hikkaduwa
02.2002 - 02.2005
- Promoted positive work culture by assisting coworkers during peak hours, ensuring smooth operations even during high volume periods.
- Assisted in maintaining food safety standards by properly storing perishable items and sanitizing kitchen equipment regularly.
- Reduced food costs through effective portion control measures while still maintaining high-quality dishes for customers'' enjoyment.
- Collaborated with fellow trainee cooks, fostering a team-oriented environment for efficient meal production.
Education
Professional Cookery (NVQ Level 4) -
National Apprentice and Industrial Training Authority (NAITA)
Professional Cookery (NVQ Level 2) -
National Apprentice and Industrial Training Authority (NAITA)
Pre - Commis Chef -
World Chefs Academy
Caterer (Outdoor) -
State Ministry of Skills Development, Vocational Education, Research & Innovations
Skills
- High-pressure work environment
- Food safety
- Kitchen operations
- Cost reduction
- Seasonal menu planning
- Recipe creation
Affiliations
- Australian Culinary Federation, Life Time Membership, 6091
- Chef's Guild of Lanka - The Sri Lanka's Association of Professional Chefs, Life Time Membership
- la chaine des rotisseurs
Awards Achievements Trainings
- Jeff Michaud - The Art of Pasta
- Yia Vang - Philosophy of Hmong Cuisine
- Covid-19 Impacts on Sanitation for the Food Service Industry
- Belend and Loving - CMC Demo: Mise En Place
- Safety and Sanitation - 30 Hours
- Michael Twitty - Tracing My Story Through Food
- Eduardo Garcia - Surviving
- Duff Goldman - Secret Family Recipe
- Anderini and Scott - CMC Demo: Flavors of Switzerland
- Carlos Lamagna - Evolution of Filipino Cuisine
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- Food Allergy Training Certificate–Food Allergy Research & Education or MenuTrinfo.
- ProChef Certification Level I, II, and III - The Culinary Institute of America.
- Worldchefs Global Hospitality Certification – Various Levels – World Association of Chefs Societies.
- First Aid Certification
Languages
sinhala
Native or Bilingual
English
Professional Working
Korean
Limited Working
Interests
- Music
- Wine Tasting
- I like trying new recipes and food trends
- Sharing recipes, cooking tips, and culinary experiences through blogs and social media platform
- farming and agriculture
Timeline
Head Chef
Anderson Hill Cellar Door Restaurant
07.2024 - Current
Sinior Chef Departe
Inter Continental Hotels & Resorts
10.2023 - 06.2024
Chef De Partie
Mount Loffty House
05.2022 - 10.2023
Demi Chef
SKYCITY Entertainment Group
10.2021 - 05.2022
Senior Chef De Partie
Watervale Hotel
12.2020 - 10.2021
Chef (casual)
Mount Lofty House
02.2020 - 12.2020
Sous Chef
ALH Group
07.2019 - 12.2020
Owner
Edi's Kitchen
04.2018 - Current
Owner
Shema Bumi -restaurant
07.2017 - Current
Chef
Uron Hightech- Group South Korea
07.2012 - 07.2017
Comi-dcp-cdp- Sous Chef
Villa Ocean View, Wadduwa
03.2005 - 05.2012
Trainee Cook
The Reef, Hikkaduwa
02.2002 - 02.2005
Professional Cookery (NVQ Level 4) -
National Apprentice and Industrial Training Authority (NAITA)
Professional Cookery (NVQ Level 2) -
National Apprentice and Industrial Training Authority (NAITA)
Pre - Commis Chef -
World Chefs Academy
Caterer (Outdoor) -
State Ministry of Skills Development, Vocational Education, Research & Innovations
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