Dilan Hettiarachchi
Pastry chef
Auckland,AUK
Summary
To obtain a position as a baker in a facility where I can perfect my acquired skills, and learn new things to help reach the top of my profession.
Overview
15
15
years of professional experience
Work History
Head Pastry Chef
Ott patisserie
02.2025 - Current
- Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
- Followed food safety standards when handling ingredients.
- Trained new employees on bakery methods and procedures.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
- Determined baking times for various items.
- Prepared dough for variety of pastries, cakes and breads.
- Cut and shaped dough for pies, rolls and other pastries.
- Decorated cakes, cupcakes and other pastries according to customer requests.
Head Pastry Chef
Rosewood Luxury Hotel & Resorts Group
11.2024 - 02.2025
- Received recognition for outstanding pastry creations at regional culinary competitions, elevating the reputation of the establishment.
- Delivered training sessions on advanced baking techniques to fellow staff members, sharing valuable industry knowledge and expertise.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Established effective communication channels between front-of-house and back-of-house teams, enhancing operational efficiency during peak service hours.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Implemented inventory management system to minimize food spoilage and reduce costs.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Followed food safety standards when handling ingredients.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Pastry Chef
Methven Resort
06.2023 - Current
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Pastry Chef
Tudo Bem
02.2021 - 06.2023
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
Production Manager
Bakers Delight
08.2019 - 01.2021
- Providing delightful service to the customers
- Achieving a high standard of bakery presentation and cleanliness
- Assisting the production manager with stock control and production expenses
- Providing delightful customer service when required
- Dough making and oven work.
- Baking and presenting quality products to meet changing customer needs
- Maintaining bakery cleanliness to WHS standards
- Ordering stock and stock take
- Ensuring the bakery meets OH&S standards and requirements
- Training and development of your bakery team
- Managing the operations of the bakery to maximize sales.
- Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.
- Enhanced product quality by implementing rigorous quality control checks at every production stage.
Pastry & Bakery Chef De Partie
Sailrock Resort
02.2017 - 12.2018
- Strong team-oriented work environment and provided effective team participation.
- Participate in the food preparation by accepted standards of quality.
- Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
- Work closely with all staff to ensure the kitchen is running smoothly and effectively.
- Optimize food quality and guest satisfaction.
- To have a positive impact taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
- Prepares food according to set hygiene standards consistently
- Taste and check all production and presentation before serving to guests in both sections
- Ensure all productions from the pastry kitchen side are visually attractive and eye-appealing and taste.
Pastry & Bakery Commis 1 Chef
Jumeirah Vittaveli
02.2012 - 10.2016
- Preparing the ingredients for a more senior chef
- Maintains a high level of food quality as per culinary standards, whilst following menus, recipe formats and directional's as outlines
- Maintaining high standards of hygiene
- Measuring dish ingredients and portion size accurately
- Dealing with deliveries and stock rotation
- Handling stock and maintaining
- To ensuring that all dishes from that section are prepared consistently and accordingly to standard recipes
- Strong communication with the chef de partie of the section
- Key relationship with the Executive chef
- Coordinate and participate with other sections of requirements, such as cleanliness, wastage and cost control.
Pastry & Bakery Commis 3
Villa Ocean View Hotel
02.2010 - 02.2012
- Basic Functions
- Support Chef de Partie or Demi Chef de Partie in the daily operations and work
- Work according to the menu specifications by the chef de partie.
- Proven ability to learn quickly and adapt to new situations.
- Managed time efficiently to complete all tasks within deadlines.
Education
Basic Level International Cookery Course -
Asia Ceylon Hotel School
Pastry & Bakery one year course -
NAITA (National Apprentice and Industrial Training Authority)
01.2010
Kalutara Vidyalaya -
Kalutara, Sri Lanka01.2007
Skills
Menu Planning
Languages
English
Professional Working
Timeline
Head Pastry Chef
Ott patisserie
02.2025 - Current
Head Pastry Chef
Rosewood Luxury Hotel & Resorts Group
11.2024 - 02.2025
Pastry Chef
Methven Resort
06.2023 - Current
Pastry Chef
Tudo Bem
02.2021 - 06.2023
Production Manager
Bakers Delight
08.2019 - 01.2021
Pastry & Bakery Chef De Partie
Sailrock Resort
02.2017 - 12.2018
Pastry & Bakery Commis 1 Chef
Jumeirah Vittaveli
02.2012 - 10.2016
Pastry & Bakery Commis 3
Villa Ocean View Hotel
02.2010 - 02.2012
Basic Level International Cookery Course -
Asia Ceylon Hotel School
Pastry & Bakery one year course -
NAITA (National Apprentice and Industrial Training Authority)
Kalutara Vidyalaya -
Specialqualifications
- Holder of a basic Food Preparation Certificate
- Holder of a basic Health & Hygiene Certificate
Civilstatus
Married
Personal Information
- Date of Birth: 02/04/89
- Gender: Male
- Nationality: Sri Lankan
Nonrelatedreferees
- Mr. Jose Francois Alias, Executive Chef, Sailrock Resort, Front St, Cockburn, Turks Caicos Islands, TKCA1ZZ, joyaesg@gmail.com
- Mr. Nitai Chand Burman, Executive Sous Chef, Jumeirah Vittaveli, Maldives, 0097333428030, chefraj78@hotmail.com
- Mr. Luxa Cesarini, Executive Chef, Sheraton Grande Luxury Hotel, Bangko, 0066944018629, vagados@yahoo.com
Specialqualifications
- Holder of a basic Food Preparation Certificate
- Holder of a basic Health & Hygiene Certificate
Civilstatus
Married
Personal Information
- Date of Birth: 02/04/89
- Gender: Male
- Nationality: Sri Lankan
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