Sanjeewa Lakmal Wegolla Wegollage
Summary
Experienced culinary professional dedicated to delivering exceptional dining experiences. Demonstrated expertise in creating innovative recipes and effectively leading kitchen teams to deliver consistent excellence. Recognized for adaptability and a collaborative approach, ensuring seamless operations and high levels of customer satisfaction.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Chef
Ayr Anzac Memorial Club Inc.
09.2021 - Current
- Prepare, cook and serve general and specialized meals for patrons according to menu guidelines, recipes and direction from the Head Chef
- To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature
- Maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the catering department
- To assist apprentices and to supervise kitchen hands under direction from the Manager and the Head Chef
- Ensure cleaning routines are completed
- Maintain a record of the stock required
- Assist with stock management and wastage of products and stock takes as required
- Liaise with the Head Chef on a daily basis on weekly requirements
- Assist the Head Chef with menu planning
- Assist with functions as requested
- Deal with customer enquiries in the absence of the Head Chef
- Assist the Head Chef in maintaining and meeting the departmental budget
Group Development Chef
Teardrop Hotels
10.2020 - 08.2021
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
- Maintain Quality levels of receiving, storage, production and presentation of food
- Develop menus and item pricing
- Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
Executive Sous Chef
Jetwing Lake Hotel
11.2019 - 10.2020
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- To ensure that guests are always receiving an exceptional dining experience representing true value for money
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Ensure that all recipes and product yields are accurately costed and reviewed regularly
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Executive Sous Chef
Anantaya Resort & Spa
10.2017 - 11.2019
- Assisting with the preparation of all foods required for visitors, staff & guests
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensuring that all foods are produced in a safe and hygienic manner at all times
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Responsible for completing all audit and quality standards documentation
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Cooking fresh food in a high-volume environment
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Assisting with some administration duties and management of the kitchen staff
- Ensuring that brand standards are maintained
- Monitoring employee productivity & kitchen related costs to ensure efficiency
- Dealing with any employee issues and queries
Sous Chef
Anantaya Resort & Spa
03.2016 - 10.2017
- Making sure stock control and rotation procedures are implemented
- 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.
- Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Come up with new dishes which appeal to the clients, whenever required
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Establish the working schedule and organize the work in the kitchen
- Maintain order and discipline in the kitchen during working hours
Chef De Partie
La Varenne Restaurant
01.2014 - 01.2016
- Served guests at restaurant with taste and quality rich food
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef de partie
Jack Daniel's Restaurant
02.2012 - 12.2013
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Coordinated with team members to prepare orders on time.
- Ensured to minimize food waste through controlling food production
- Prepared food items in compliance with operation standards as mentioned
- Provided assistance to commis chef with routine responsibilities
Commis I
Hotel Oak Ray Regency
01.2009 - 12.2010
- Works in the designated station as set by Executive Chef and Sous Chef
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Rotated through all prep stations to learn different techniques.
- Prepped daily menu items to quickly deliver upon request.
- Organize the assigned work area and efficiently put away orders
- Responsible to maintain cleanliness, sanitation at the assigned work area
- Responsible for preparing and cooking all food items by the recipe and to specification
- Prepare ingredients for cooking, including portioning, chopping, and storing food
Industrial Training
Hotel Sigiriya
01.2008 - 12.2008
- Ensuring the food preparation areas are clean and hygienic
- Washing utensils and dishes and making sure they are stored appropriately
- Sorting, storing and distributing ingredients
- Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts
- Disposing of rubbish
- Cleaning the food preparation equipment, floors and other kitchen tools or areas
Education
Higher Management Diploma - Culinary Arts
Sri Lanka Institute of Tourism And Hotel Management
Sri Lanka01-2011
Certificate Level Cookery and Restaurant & Bar service course -
Sri Lanka Institute of Tourism And Hotel Management
Sri Lanka01-2007
Advanced Level -
Anuradhapura Central College
Anuradhapura12.2004
Ordinary Level Examination -
Anuradhapura Central College
Anuradhapura12.2001
Skills
- Extensive food and beverage knowledge
- International cuisine
- Sri Lankan cuisine
- Food cost control
- Inventory control
- Proficiency in varied culinary techniques
- Strong time management skills
- Kitchen management
- Food presentation
- Company safety standards
- Problem-solving
- Meal preparation
Accomplishments
- Pre-opening team member of Anantaya resorts & Spa., Passikudah, Sri Lanka,
- Short listed for employee of the month for the month July 2014- La Varenne French restaurant., Doha, Qatar,
- Pre-opening team member of Jack Denial's Mexican restaurant, Dubai.
- Participated to Master Class Training /workshop/food Olympics presentation and techniques conducted by Chef Gert Kltzke and Chef Tapio Laine at the William Angliss Institute of Sri Lanka,
Personal Information
- Age: 35
- Date of Birth: 04/25/85
- Gender: Male
- Nationality: Sri Lankan
- Marital Status: Married
Disclaimer
I hereby declare that all the above particulars are true and accurate to the best of my knowledge. 25.03.2025, W.S.L.Wegolla
Certification
SITSS00069 Food Safety Supervision Skill Set
UNIT CODE UNIT TITLE
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
Advance food safety and hygiene training level 3 Dubai municipality,
Languages
English
Professional Working
Sinhala
Native or Bilingual
Russian
Elementary
Timeline
Chef
Ayr Anzac Memorial Club Inc.
09.2021 - Current
Group Development Chef
Teardrop Hotels
10.2020 - 08.2021
Executive Sous Chef
Jetwing Lake Hotel
11.2019 - 10.2020
Executive Sous Chef
Anantaya Resort & Spa
10.2017 - 11.2019
Sous Chef
Anantaya Resort & Spa
03.2016 - 10.2017
Chef De Partie
La Varenne Restaurant
01.2014 - 01.2016
Chef de partie
Jack Daniel's Restaurant
02.2012 - 12.2013
Commis I
Hotel Oak Ray Regency
01.2009 - 12.2010
Industrial Training
Hotel Sigiriya
01.2008 - 12.2008
Higher Management Diploma - Culinary Arts
Sri Lanka Institute of Tourism And Hotel Management
Certificate Level Cookery and Restaurant & Bar service course -
Sri Lanka Institute of Tourism And Hotel Management
Advanced Level -
Anuradhapura Central College
Ordinary Level Examination -
Anuradhapura Central College
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