SHEHAN SILVA
Officer,VIC
Summary
Experienced culinary specialist excelling in fast-paced kitchen settings, demonstrating exceptional teamwork and adaptability to evolving demands for seamless operations. Proficient in menu development, food production, and maintaining quality standards. Recognized for consistently surpassing performance benchmarks and delivering exceptional outcomes.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef
Many Little Bar and Bistro
02.2020 - Current
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and tested new menu items, enhancing customer satisfaction and dining experience.
- Coordinated food preparation schedules, optimizing workflow and resource allocation in high-volume service.
- Trained junior chefs on culinary techniques and kitchen equipment operation, promoting skill development.
- Managed inventory levels and procurement processes to minimize waste and control costs effectively.
- Collaborated with front-of-house staff to ensure seamless communication between kitchen operations and service delivery.
- Implemented quality control measures to maintain consistency in food presentation and taste across all dishes.
- Led team meetings to discuss menu changes, address challenges, and foster a collaborative work environment.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
Executive Sous Chef
Grand Receptions
01.2019 - 02.2020
- Supervised kitchen operations to ensure high food quality and presentation standards.
- Developed seasonal menus that enhanced guest experience and aligned with culinary trends.
- Trained and mentored junior kitchen staff to improve skills and teamwork efficiency.
- Implemented inventory management systems to reduce waste and optimize food costs.
- Collaborated with front-of-house teams to streamline service flow and enhance customer satisfaction.
- Conducted regular quality checks on food preparation processes to maintain safety standards.
- Led special event catering efforts, coordinating logistics and menu execution for large groups such as more than 450 to 800 guests per function
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Researched and incorporated innovative cooking techniques to elevate culinary offerings.
BAKER /Pastry chef /Barista/Assistant manager
Cupcake Central
08.2013 - 10.2018
- Prepare and produce cupcake batter
- Prepare and weigh dry ingredients for cupcakes
- Usage for small scale mixers and baking ovens
- Decorate and finish cupcakes
- Produce fondant decorations
- Create and produce different flavors for menu development and promotional holidays in the year
- Conduct training and on the job guidance for new chefs
- Acquire, manage and maintain a healthy relationship with suppliers
- Assist the Head Chef with the daily management of the kitchen
- Assist the Retail Store Manager in planning and implementing strategies to attract customers
- Coordinate daily customer service operations (e.g. sales processes, orders and payments)
- Track the progress of weekly, monthly, quarterly and annual objectives
- Monitor and maintain store inventory
- Evaluate employee performance and identify hiring and training needs
- Supervise and motivate staff to perform their best
- Coach and support new and existing Sales Associates
- Monitor retail operating costs, budgets and resources
- Suggest sales training programs and techniques
- Communicate with clients and evaluate their needs
- Analyze consumer behavior and adjust product positioning
- Handle complaints from customers
- Research emerging products and use information to update the store’s merchandise
- Create reports, analyze and interpret retail data, like revenues, expenses and competition
- Conduct regular audits to ensure the store is functionable and presentable
- Make sure all employees adhere to company’s policies and guidelines
- Act as our store’s representative and set an example for our staff
Baker/Pastry Chef
Hotel Nilwala
08.2012 - 06.2013
- Undertaking menu planning in consultation with the Head Chef
- Washing, cutting and peeling fruits
- Managing all aspects of the kitchen and cooking areas
- Determining work schedules and delegating specific duties
- Baking cakes, bread, rolls and pastry
- Monitor sanitation practices
- Documenting and recording information
- Cleaning, disinfecting and sanitizing all areas of the kitchen
- Evaluating new recopies, cooking equipment and products
- Organizing the food for special occasions like weddings, banquets
- Assisting in purchasing supplies and taking inventor
Baker/ Pastry Chef
Paul de Café
11.2011 - 06.2012
- Measuring and mixing ingredients into dough according to a recipe
- Rolls and shapes dough, using rolling pin and cuts dough in uniform portions with knife, divider, cookie cutter
- Molding dough in specific shapes, places dough in greased/ floured pans, and trims overlapping edges
- Check the production schedule to determine variety and quantity of goods to bake
- Mixes ingredients to make icings, decorates cakes and pastries, and blends colors for icings, shaped ornaments, and statuaries
- Cleaning, disinfecting and sanitizing all areas of the kitchen
Baker/ pastry chef
Ceysand Hotel
05.2009 - 08.2011
- Preparing raw materials to bake and decorate pastries
- Pay attention to time for baking and resting products
- Preparing wide variety of desserts and bread items
- Ensure that all equipment meets health and safety regulations
- Quality control of the ingredients
- Finished, glazed and decorated baked goods
- Managing inventory and controlled costs
- Creating new recipes and innovated menu
- Conducting food tasting
- Preparing custom made pastries and desserts
- Ensuring orders are to customers specifications
Baker/pastry chef
Serendib Leisure
11.2008 - 04.2009
- Performing baking responsibilities in a safe and quality manner while following systems in place
- Following baking process to include proofing, finishing, set-up and cleaning
- Keeping track of and maintain a steady level of materials and products with the inventory process in place
- Managing time and materials to meet company expectations for profitability
- Preparing special orders of desserts, wedding cakes
- Make sure baking equipment adheres to sanitation regulations
- Checking food ingredients for freshness, quality, and availability
- Regular conduct checks on the use of commercial mixing machines, ovens
Education
Certificate IV - patisserie
Metro Collage
Certificate III - retail baking (cake and pastry)
metro collage
Diploma - baking
Prima Baking Trading Centre
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Food presentation
- Food preparation
- Mentoring and coaching
- Menu development
- Pastry skills
- Motivational team management
- Bread baking
- Kitchen staff management
Accomplishments
- Led the Team and win the Australian Good Food Guide Chef Hat award for three consecutive years
Certification
- Certificate of food safety practices (HLTFSP207C) at food safety Australia
- Provide first aid (HLTAID003) at CPR first aid Australia
- ILETS certificate- General band score 5.5
Languages
English
Sinhalese
Hindi
WIN THE AUSTRALIAN GOOD FOOD GUIDE CHEF HAT
- Led the kitchen team to win the prestigious Australian Good Food Guide Chef Hat award for three consecutive years, demonstrating excellence in culinary standards and teamwork.
- Maintained high food quality and safety standards, ensuring consistent delivery of exceptional dining experiences.
- Achieved a Google Reviews rating of 4.6, reflecting strong customer satisfaction and service excellence.
Timeline
Sous Chef
Many Little Bar and Bistro
02.2020 - Current
Executive Sous Chef
Grand Receptions
01.2019 - 02.2020
BAKER /Pastry chef /Barista/Assistant manager
Cupcake Central
08.2013 - 10.2018
Baker/Pastry Chef
Hotel Nilwala
08.2012 - 06.2013
Baker/ Pastry Chef
Paul de Café
11.2011 - 06.2012
Baker/ pastry chef
Ceysand Hotel
05.2009 - 08.2011
Baker/pastry chef
Serendib Leisure
11.2008 - 04.2009
Certificate III - retail baking (cake and pastry)
metro collage
Diploma - baking
Prima Baking Trading Centre
Certificate IV - patisserie
Metro Collage
Similar Profiles
HEWITT MAIRAROHEWITT MAIRARO
Kitchen Hand at Blend bar and bistroKitchen Hand at Blend bar and bistro
Davia MaynardDavia Maynard
Supervisor at Café 195 Bar and BistroSupervisor at Café 195 Bar and Bistro
Cameron WickemeyerCameron Wickemeyer
Food Server at Kingfish American Wine Bar And BistroFood Server at Kingfish American Wine Bar And Bistro
Christopher HoweChristopher Howe
Quality Inspector at Hertz Car RentalQuality Inspector at Hertz Car Rental
PRABHJOT KAURPRABHJOT KAUR
Team Member at AldiTeam Member at Aldi