W.A.V.L. LANKALOKA WEERASINGHE
Port Macquarie,Australia
Summary
Dedicated and passionate Pastry Chef with over 15 years of international experience in luxury hotels and bakeries. Proven ability to lead pastry teams, develop refined menus, and uphold exceptional standards of hygiene and presentation. Seeking a Pastry Chef role in a five-star hotel environment to contribute creativity, leadership, and expertise in pastry arts.
Professional culinary artist with focus on pastry arts, delivering exquisite creations for upscale dining experiences. Known for collaborative spirit and dedication to achieving exceptional results. Reliable and adaptable, consistently meeting diverse and evolving kitchen demands. Skilled in precise baking, creative design, and maintaining high standards of food safety.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Sous Chef – Pastry
Four Seasons Hotel Bahrain Bay
02.2019 - 02.2019
- Led pastry preparation and presentation in luxury dining outlets
- Mentored junior staff and maintained food safety standards
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Developed and implemented seasonal menu items, enhancing guest satisfaction and culinary creativity.
- Maintained inventory control, minimizing waste through effective resource management strategies.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie – Pastry (Pre-opening Team)
Four Seasons Hotel Bahrain Bay
01.2015 - 02.2019
- Played a key role in two award-winning restaurants (CUT & Re Asian by Wolfgang Puck)
- Controlled quality, recipe consistency, and mise en place for large operations
- Participated in training, kitchen safety compliance, and menu rollouts
Pastry Chef – Full Time
Bels Bakery
09.2024 - Current
- Create and bake a wide range of artisan pastries and desserts
- Design daily pastry offerings with seasonal ingredients
- Oversee quality control, hygiene compliance, and production planning
- Maintain inventory and coordinate with suppliers
Baker – Part Time
Coles Bakery
05.2024 - Current
- Bake fresh bread and general bakery items according to demand
- Ensure consistency in taste, texture, and presentation
- Assist with daily prep and maintain hygiene standards
Pastry Chef
The Hydro Majestic Hotel
08.2020 - 05.2024
- Assisted in menu development and seasonal high tea concepts
- Ensured quality control and consistency across multiple outlets
- Managed plating for high-end dessert functions and events
- Trained junior staff and enforced food safety regulations
Pastry Chef
Saint Honore Bakery
03.2019 - 06.2020
- Specialized in gateaux, tortes, petits fours, and plated desserts
- Executed daily pastry and bakery production with attention to detail
Chef de Partie – Pastry
Al Areen Palace & Spa
09.2014 - 12.2014
- Developed new desserts and assisted junior pastry staff
- Maintained luxury pastry standards and assisted in banquet production
Demi Chef De Partie– Pastry
Grand Heritage Hotel
08.2012 - 09.2014
- Assisted in dessert prep and production for events and buffets
- Monitored hygiene standards and supported senior chefs
Trainee to 1st Commis – Pastry
Galadari Hotel
11.2008 - 05.2012
- Gained fundamental skills in classic and modern pastry techniques
- Maintained hygiene and assisted in daily prep and bakery tasks
Education
NVQ Level 3 - Pastry & Bakery
National Vocational Training Institute
01.2008
Skills
- Plated Dessert Presentation
- Artisan Pastry & Bakery
- Team Leadership
- Menu Development
- HACCP & Food Safety
- High Tea Concepts
- Inventory & Cost Control
- Staff Training
- Event & Function Production
- Menu preparation
- Food safety
- Oven operation
- Temperature monitoring
- Menu planning
- Ingredient knowledge
- Pastry preparation
- Kitchen safety
Websites
Accomplishments
- Best Restaurant Award 2014 – CUT Restaurant, Four Seasons Bahrain
- Employee of the Month – Grand Heritage Hotel, April 2013
Certification
- Certificate in Food Hygiene, Chartered Institute of Environmental Health
- General English – Pre-Intermediate Levels 1–3, British Council
- Certificate III in Individual Support (Ageing & Disability) – In Progress, JHI, Australia
Additional Information
Languages: English, Sinhalese
Interests
- Learning new cooking techniques and expanding my culinary skills
- Cooking
- Baking
- Volunteering for community initiatives to give back to local communities and make a positive impact
- Martial Arts
- Food Tourism
- I participate in a variety of outdoor recreational activities
- Enjoy participating in [activity] for overall physical and mental well-being
Timeline
Pastry Chef – Full Time
Bels Bakery
09.2024 - Current
Baker – Part Time
Coles Bakery
05.2024 - Current
Pastry Chef
The Hydro Majestic Hotel
08.2020 - 05.2024
Pastry Chef
Saint Honore Bakery
03.2019 - 06.2020
Sous Chef – Pastry
Four Seasons Hotel Bahrain Bay
02.2019 - 02.2019
Chef De Partie – Pastry (Pre-opening Team)
Four Seasons Hotel Bahrain Bay
01.2015 - 02.2019
Chef de Partie – Pastry
Al Areen Palace & Spa
09.2014 - 12.2014
Demi Chef De Partie– Pastry
Grand Heritage Hotel
08.2012 - 09.2014
Trainee to 1st Commis – Pastry
Galadari Hotel
11.2008 - 05.2012
NVQ Level 3 - Pastry & Bakery
National Vocational Training Institute
Additional Information
- Work Rights: Australian Permanent Resident with full work rights
- DOB: 07 Sept 1987
- Nationality: Sri Lankan
- Marital Status: Married
- Passport No: N8844365
- Driver’s Licence: Australia, No. 23349637
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