Dilan Thisaru Hettiarachchi

Work History

Head Pastry Chef

Rosewood Luxury Hotel & Resorts Group

11.2024 - Current

Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
Streamlined production processes for improved efficiency and reduced waste in the kitchen.
Optimized ingredient utilization by creatively repurposing surplus items into unique dessert offerings or specials.
Established effective communication channels between front-of-house and back-of-house teams, enhancing operational efficiency during peak service hours.
Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
Prepared French, Greek and [Type] pastries to meet customer order requirements.
Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Monitored quality of ingredients used in recipes to maintain consistency and safety standards.

Sous Chef

Methven resort

06.2022 - 10.2024

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.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.

Pastry Chef

Tudobem Hamilton

Hamilton, WKO

01.2021 - 06.2023

Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Maintained well-organized mise en place to keep work consistent.
Managed in-store, pick-up orders and catering needs.
Oversaw purchasing, storage and use of kitchen supplies.
Trained new kitchen staff on procedures and managed performance for up to Number team members.
Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
Mentored kitchen staff to prepare each for demanding roles.
Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Cycled menus to keep offerings fresh and interesting for customers.
Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Developed new products based on seasonal ingredients, holidays and dessert trends.
Managed inventory, labor, expenses and other operational processes.

Production Manager

Bakers Delight

Auckland, New zealand

01.2019 - 01.2021

Up to now
Scop & Work Performed
Providing delightful service to our customers
Achieving a high standard of bakery presentation and cleanliness
Baking and presenting quality product to meet changing customer needs
Help maintain the bakery OH&S standards and requirements
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 product 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.
Resolved issues quickly to maintain productivity goals.
Reviewed work for quality and compliance with company standards and design specifications.
Directed key personnel in correct production techniques to achieve required quality.

Senior Chef de Partie

Sailrock Resort South, BWI

02.2017 - 12.2018

Scop & Work Performed
Strong team oriented work environment and provided effective team participation
Participate in the food preparation in accordance with accepted standards of quality
Ensure the overall cleanliness and the health and safety aspect of the kitchen are maintained at all times
Work closely with all my staff to ensure 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
Supervises the kitchen team in the production of best quality in our out comes from pastry and bakery at all the times
Prepares food according to set hygiene standard consistently
Taste and check the production and presentation before serving to guest in both sections
Ensure all the productions from our side visually attractive and eye appealing and taste
Holder of a basic Food Preparation Certificate
Holder of a basic Health & Hygiene Certificate
Training
Pastry & Bakery Commis 1 Chef

Commis Pastry Chef

Jumeirah Vittaveli Maldives

Bolifushi Island , South Male

02.2012 - 10.2016

Scop & Work Performed
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.
Managed in-store, pick-up orders and catering needs.
Maintained well-organized mise en place to keep work consistent.
Trained new kitchen staff on procedures and managed performance for up to Number team members.
Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Produced up to Number pastries, cakes, breads and other desserts each day.
Cycled menus to keep offerings fresh and interesting for customers.

Commis Chef

Pastry, Villa Ocean View Hotel

Wadduwa, Sri Lanka , Sri Lanka

02.2009 - 02.2012

Discharges
Basic Functions
Support, in the daily operations and work
Work according to the menu specifications by the chef de partie.
Cleaned kitchen counters, refrigerators and freezers.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Prepped daily menu items to quickly deliver to Job title upon request.

Summary

Overview

Work History

Head Pastry Chef

Sous Chef

Pastry Chef

Production Manager

Senior Chef de Partie

Commis Pastry Chef

Commis Chef

Education

Diploma - Skilled Crafting (pastry And Bakery)

Basic Level International Cookery Course - International Cookery

Skills

Certification

Timeline

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