Sampath Halwatte

Company Overview: Sandstone point hotel is a very famous hotel in the area with main Bistro, Functions department, Fish and chips outlet and Big4 holiday resort which made Bribie Island tourist destination Serving around 4000 meals a week alone in the bistro

• Created recipes and prepared advanced dishes.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
• 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.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
• Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
• Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
• Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.

Company Overview: Carpe diem Maldives is a leading liveaboard company in Maldives provides guests with quality service They own and operate three liveaboards in Maldives

• Set up and broke down kitchen for service and preparing and serving beach BBQs week
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• 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.
• Conducted market research to keep menu fresh and aligned with current culinary trends.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
• Assisted with menu development and planning.

Company Overview: Aitken Spence Founded in 1868 by Patrick Gordon Spence and Edward Aitken, it has major interests in hotels It owns and operate over 26 hotels and resorts in 4 countries. Aitken Spence Founded in 1868 by Patrick Gordon Spence and Edward Aitken, it has major interests in hotels.Specialized in hot range, butchery and cold kitchen

• Prepared items for roasting, sautéing, frying, and baking.
• Plated meals paying special attention to garnishes and overall presentation.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards..
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.

Company Overview: Hilton Colombo is the leading 5-star business hotel in Sri Lanka. Worked at Italian restaurant (IL-PONTE) as a steward. Occasional duties at the Hilton pool bar and Banquets.Hilton Colombo is the leading 5-star business hotel in Sri Lanka

• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
• Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
• Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.
• Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.
• Provided exceptional customer service by promptly addressing inquiries, ensuring a high level of satisfaction among clientele.

Company Overview: Galadari is one of the leading 5-star hotels in the heart of Colombo Sri Lanka

• Surrounded by 3 more 5-star hotels and has been keeping up in the competition for over 3 decades
• Worked under chef Lloyd Opatha
• Preparing and serving food buffet, alternate drop at banquet kitchen and Ala-carte at hot range
• Galadari is one of the leading 5-star hotels in the heart of Colombo Sri Lanka
• Surrounded by 3 more 5-star hotels and has been keeping up in the competition for over 3 decades

Company Overview: McDonalds Kingsford NSW 2032 was one of the busiest in the country neighboring UNSW. Trained in all areas of McDonalds. Training new recruitments from 2002-2003. McDonalds Kingsford NSW 2032 was one of the busiest in the country neighboring UNSW.

• Worked front counter, drive-thru and other areas.
• Took orders, prepared meals, and collected payments.
• Demonstrated strong multitasking abilities, handling multiple orders simultaneously without compromising quality or efficiency.
• Worked well with teammates and accepted coaching from management team.
• Cleaned and maintained all areas of restaurant to promote clean image.
• Provided exceptional customer service, addressing concerns or issues promptly and professionally.
• Trained new team members on procedures, customer service, and sales techniques.
• Operated cash register to ring up final bill and process various forms of payment.
• Stocked shelves to organize aisles in assigned department.
• Strengthened workplace safety by promptly identifying potential hazards and taking corrective action.