Telege Peiris Demiya Kalinga Ranjan
Koondoola,Australia
Summary
Passionate and classically trained culinary professional with extensive experience across diverse cuisines, including French and Italian. Skilled in leading high-performing teams, developing innovative menus, and delivering exceptional customer experiences. Adept at managing all aspects of kitchen operations, from staff training and workflow optimization to food safety and cost control. Recognized for creative flair, meticulous presentation, and maintaining the highest culinary standards. Proven ability to enhance dining experiences, increase customer satisfaction, and foster repeat business through effective leadership and dedication to quality.
Overview
5
5
years of professional experience
Work History
Head Chef
Grilled & Co.
Northbridge, WA
04.2025 - Current
- Leading kitchen operations, supervising staff, and ensuring high-quality food standards.
- Overseeing menu planning, stock management, and cost control.
- Training and mentoring junior chefs to maintain consistent quality.
- Implementing efficient workflow systems to optimize productivity.
- Ensuring compliance with food safety and hygiene regulations.
- Supervised kitchen staff to ensure smooth meal preparation and service.
- Developed creative menus that showcased seasonal ingredients and local flavors.
- Ensured food safety standards were met through regular inspections and training.
- Managed inventory levels to maintain supply efficiency and minimize waste.
- Collaborated with front-of-house staff to enhance customer dining experiences.
- Trained new chefs on cooking techniques and kitchen operations protocols.
- Implemented cost control measures to optimize food preparation expenses.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored quality, presentation and quantities of plated food across line.
Chef de Partie
LUSC
Sydney , NSW
04.2025 - 07.2025
- Prepared ingredients and dishes according to restaurant standards and guidelines.
- Assisted senior chefs in cooking and plating meals during service hours.
- Maintained cleanliness and organization of the kitchen workspace throughout shifts.
- Followed food safety protocols to ensure hygiene and quality of food preparation.
- Stocked kitchen supplies and ingredients, ensuring availability for daily operations.
- Learned various cooking techniques and recipes under the guidance of experienced chefs.
- Collaborated with team members to support smooth kitchen operations during busy periods.
- Contributed to menu planning by providing input on seasonal ingredient availability.
Chef de Partie
Joondalup Resort
Joondalup, WA
12.2022 - 04.2025
- Managing service and handling the kitchen orders.
- Running the kitchen in the absence of senior chefs.
- Bulk cooking (>100), ensuring efficiency and consistency.
- Preparing and managing breakfast buffet (>150) guests with smooth service execution.
- Café cooking, Fine dining, Gourmet cuisine.
- Handling orders and stock management.
- Live cooking (incl. BBQ, Paella) for events, engaging with customers for an interactive experience.
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Collaborated with the head chef to create seasonal menu items and specials.
- Monitored food inventory and assisted in ordering supplies as needed.
- Trained and supervised junior kitchen staff to ensure consistent quality standards.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Provided support during events by coordinating with front-of-house staff for timely service.
- Organized the daily mise en place in order to prepare meals efficiently.
- Trained kitchen workers on culinary techniques.
Demi Chef de Partie
The Local Hotel
South Fremantle, WA
01.2021 - 12.2022
- Handling deep fryers and pan cooking with efficiency.
- Preparing and serving classic pub food.
- Handling orders and stock management.
- Ensuring high-quality presentation and quick service during peak hours.
- Assisted in training junior kitchen staff on daily operations.
- Prepared high-quality dishes in fast-paced kitchen environment.
- Maintained cleanliness and organization of workstations throughout service.
Cook
Coogee Common
Coogee
05.2020 - 01.2021
- Working in an organic restaurant with a focus on farm-to-table ingredients.
- Handling orders and stock management.
- Preparing dishes entirely from scratch using fresh, seasonal produce.
Commis Chef
Kalis Bros
Leederville
05.2020 - 01.2021
- Prepared seafood dishes in a fast-paced environment.
- Handling orders and stock management.
- Ordering supplies for kitchen.
- Prepared ingredients and dishes according to hotel recipes and standards.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
Education
Certificate III - Commercial Cookery
Australian Professional Skills Institute
01.2021
General English II - Upper Intermediate Level Course
Navitas English
01.2020
Skills
- Ability to work under pressure in high-volume environments
- Menu planning
- Food safety compliance
- Staff supervision
- Kitchen operations
- Culinary techniques
- Team building
- Problem solving
- Signature dish creation
- Seasonal menu planning
- Fine-dining expertise
- Banquets and catering
- Kitchen management
- Leadership qualities
- Menu design
- Menu pricing
- Menu supervision
- Dish preparation
- Capable of following instructions accurately and efficiently
- Team collaboration and leadership
- Excellent customer interaction and engagement skills
- A la carte and banquet service experience
- Efficient stock rotation and inventory management
- Menu planning and dish development
- Skilled in preparing and cooking wood-fired pizzas
- High food hygiene and safety standards
- Skilled in creating and managing efficient prep lists
- Assurance of compliance with applicable health codes and regulations
- Excellent knife-handling skills
- Ongoing awareness of culinary trends
- Ensures compliance with health codes and regulations
- Proficient in advanced knife-handling techniques
- Continuously stays updated on current culinary trends
- Strong written and verbal communication skills
- Proficient in computer applications and software
- Excellent communication
Personal Information
- Date of Birth: 07/04/00
- Marital Status: Single
Languages
English
Professional
sinhala
Professional
Custom
References available upon request.
Timeline
Head Chef
Grilled & Co.
04.2025 - Current
Chef de Partie
LUSC
04.2025 - 07.2025
Chef de Partie
Joondalup Resort
12.2022 - 04.2025
Demi Chef de Partie
The Local Hotel
01.2021 - 12.2022
Cook
Coogee Common
05.2020 - 01.2021
Commis Chef
Kalis Bros
05.2020 - 01.2021
Certificate III - Commercial Cookery
Australian Professional Skills Institute
General English II - Upper Intermediate Level Course
Navitas English