Summary
Overview
Work History
Education
Skills
Timeline
Generic

PRASANNA ABEYSINGHE

Revesby,NSW

Summary

High-performing Chef offering eighteen years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with any cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

21
21
years of professional experience

Work History

HEAD CHEF-REDLEAFMANOR

Allity Aged Care
08.2018 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Evaluated food products to verify freshness and quality.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Disciplined and dedicated to meeting high-quality standards.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Developed strong communication and organizational skills through working on group projects.
  • Passionate about learning and committed to continual improvement.
  • Acted as a team leader in group projects, delegating tasks and providing feedback.
  • Worked flexible hours Weekend, and holiday shifts.
  • Demonstrated leadership skills in managing projects from concept to completion.
  • Gained strong leadership skills by managing projects from start to finish.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Skilled at working independently and collaboratively in a team environment.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
  • Cultivated interpersonal skills by building positive relationships with others.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Organized and detail-oriented with a strong work ethic.

HEAD CHEF-KATZY'S FOOD FACTORY

BRIAN
11.2014 - 08.2018
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
  • Set up and broke down kitchen for service.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Attended industry conferences/workshops regularly to stay current with the latest trends in food, beverage, and hospitality management.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.

CHEF INCHARGE PASSION 8 @ HOME

PASSION 8 CATERING PVT LTD ( JEWISH CATERING)
06.2006 - 11.2014
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Collaborated with staff members to create meals for large banquets.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Kitchen Hand

Royal Automobile Club
04.2003 - 05.2006
  • Learned other teammates' work tasks to train as backup.
  • Pushed, pulled and transported large loads and objects.
  • Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Expedited food service by efficiently delivering completed orders from the kitchen to servers in a timely manner.
  • Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
  • Transported food items from storage areas to kitchen for prepping.
  • Showcased versatility by adapting quickly to changing menu items, cooking techniques, and kitchen equipment as needed.
  • Unloaded food deliveries and stored items in proper locations for easy access.
  • Trained new staff on food preparation and safety procedures.
  • Operated kitchen equipment in accordance with manufacturer instructions.
  • Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
  • Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
  • Followed recipes and chef instructions to prepare food correctly.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
  • Enhanced customer satisfaction by promptly addressing any concerns or special requests from guests regarding their meals.
  • Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
  • Maintained composure and work quality while under stress.
  • Prepared sandwiches, salads and other specialty items according to customer specifications.
  • Lifted and carried heavy materials.
  • Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.

Education

CRETIFICATE IV HOSPITALITY

WESTERN SYDNEY UNIVERSITY, PADSTOW TAFE
Padstow, NSW
11.2012

No Degree - CERTIFICATE 3 HOSPITALITY

WESTERN UNIVERSITY OF SYDNEY- PADSTOW TAFE
Padstow, NSW
12.2008

Skills

  • Catering and Events

  • Performance Improvement

  • Restaurant Operations

  • Food and Beverage Service

  • Food Safety Regulations

  • Coordinating Kitchen Staff

  • Safe Food Handling

  • Kitchen Operations

  • Allergy awareness

  • Health regulations

  • Portion and cost control

  • Purchasing management

  • Customer Service

  • Signature dish creation

  • Problem and Complaint Resolution

  • Sanitation Guidelines

  • Culinary expertise

  • Vendor relationships

  • Workflow Optimization

  • Plating and presentation

  • Team Leadership

  • Special Events

  • Recipes and menu planning

  • Kitchen Equipment Operation

  • Food presentation

  • Special Event Catering

  • Resource Allocation

  • Cost Reduction

  • Food Handlers Card

  • Cost Control and Budgeting

  • Equipment Inspection and Maintenance

  • Garnishing and Plating

Timeline

HEAD CHEF-REDLEAFMANOR

Allity Aged Care
08.2018 - Current

HEAD CHEF-KATZY'S FOOD FACTORY

BRIAN
11.2014 - 08.2018

CHEF INCHARGE PASSION 8 @ HOME

PASSION 8 CATERING PVT LTD ( JEWISH CATERING)
06.2006 - 11.2014

Kitchen Hand

Royal Automobile Club
04.2003 - 05.2006

CRETIFICATE IV HOSPITALITY

WESTERN SYDNEY UNIVERSITY, PADSTOW TAFE

No Degree - CERTIFICATE 3 HOSPITALITY

WESTERN UNIVERSITY OF SYDNEY- PADSTOW TAFE

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