Thamesh De Silva
Mulgrave
Summary
Experienced chef with a proven track record of leading kitchen operations and elevating dining experiences through creative menu planning and quality assurance. Skilled in mentoring teams, streamlining workflows, and utilizing local ingredients to draw in and retain clientele. Dedicated to cultivating a dynamic culinary atmosphere and consistently enhancing customer satisfaction and operational efficiency through ongoing improvement efforts.
Overview
8
8
years of professional experience
Work History
Head Chef
30 Mill
05.2022 - Current
- Orchestrated all aspects of kitchen operations for a 60-seat cafe, consistently delivering exceptional guest experiences.
- Designed and implemented seasonal à la carte menu, reducing food costs by 5% through strategic supplier negotiation and waste reduction. Maintained the food cost below 14%.
- Led, mentored, and scheduled a team of 6 chefs and kitchen staff, fostering a collaborative and high-performance work environment.
- Implemented stringent HACCP protocols and hygiene standards.
- Managed inventory, procurement, and supplier relationships, ensuring optimal stock levels and quality ingredients within budget.
- Mentored junior chefs, fostering a collaborative kitchen environment that encouraged creativity and skill development.
- Increased positive online reviews by 30% by consistently delivering high-quality, innovative dishes and managing guest feedback.
- Increased the food sale by 28% with in 6 months.
Sous Chef
30 Mill
01.2022 - 05.2022
- Mentor junior staff in culinary skills, boosting team collaboration and skill growth.
- Enhance kitchen efficiency, leading to consistently high customer ratings.
- Manage meal preparation, achieving timely delivery and customer satisfaction.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Reduced staff turnover rates by 50% through effective communication skills, creating a supportive work atmosphere for all team members.
Chef De Partie
Holly Smoke
09.2021 - 02.2022
- Specialized Food Preparation and Cooking for American BBQ style, including meat preparation, smoking and grilling, sauces and rubs, and side dishes.
- Ensuring portion sizes are consistent
- Monitoring stock levels of ingredients specific to their sections.
Chef De Partie
Code 5 Cafe
10.2021 - 01.2022
- Executed daily meal preparations, ensuring timely service and enhancing customer satisfaction through consistently high-quality dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef
Code 5 Cafe
01.2021 - 10.2021
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Chef
Amora Hotel Riverwalk Melbourne
10.2019 - 09.2021
- Oversaw fryer and ladder sections, and cleaned equipment after every shift.
- Worked in various functions with head chef ensuring smooth operation.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Chef
Savion Cakes & Bagels
08.2019 - 03.2020
- Crafted innovative pastries, resulting in a 20% increase in customer satisfaction and repeat business.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
Kitchen Attendent
Amora Hotel Riverwalk Melbourne
04.2018 - 09.2019
- Assisted in training new kitchen attendants, fostering a supportive team atmosphere while upholding high standards of performance.
- Maintained cleanliness and organization of kitchen areas, adhering to health regulations and promoting a safe cooking environment.
- Collaborated with kitchen staff to ensure smooth operations during peak service hours.
Apprentice chef
Hilton Colombo
02.2017 - 01.2018
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
Education
Bachelor of Hospitality Management -
Holmesglen Institute of TAFE
Glen Waverley, VIC06.2021
Diploma of Hospitality Management -
Holmesglen Institute of TAFE
Glen Waverley, VIC06.2019
Certificate IV in Commercial Cookery -
Holmesglen Institute of TAFE
Glen Waverley, VIC12.2018
Certificate IV in Hospitality Management -
William Angliss Institute
Colombo, Sri Lanka09.2017
Skills
- Culinary presentation
- Cost Control
- Menu development
- Inventory control
- Quality control expertise
- Collaborative team management
- Food safety compliance
- Culinary operations management
- Special event catering
Timeline
Head Chef
30 Mill
05.2022 - Current
Sous Chef
30 Mill
01.2022 - 05.2022
Chef De Partie
Code 5 Cafe
10.2021 - 01.2022
Chef De Partie
Holly Smoke
09.2021 - 02.2022
Chef
Code 5 Cafe
01.2021 - 10.2021
Chef
Amora Hotel Riverwalk Melbourne
10.2019 - 09.2021
Chef
Savion Cakes & Bagels
08.2019 - 03.2020
Kitchen Attendent
Amora Hotel Riverwalk Melbourne
04.2018 - 09.2019
Apprentice chef
Hilton Colombo
02.2017 - 01.2018
Bachelor of Hospitality Management -
Holmesglen Institute of TAFE
Diploma of Hospitality Management -
Holmesglen Institute of TAFE
Certificate IV in Commercial Cookery -
Holmesglen Institute of TAFE
Certificate IV in Hospitality Management -
William Angliss Institute
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