K.M ROHAN LASANTHA SENARATHNE
Jr: Sous chef
Mangaturoto,New Zealand
Summary
Exceptionally talented professional in Hotel/ Restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Jr:sous chef with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Highly trained Jr:sous chef with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Chef de partie
Yellow fin Group and Resturant
12.2022 - 09.2023
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Chef de partie
Movenpick Hotel
12.2016 - 09.2020
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
Chef de partie
Yellow fin Group of Resturant
04.2013 - 05.2016
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
Demi chef
Movenpick Hotel
10.2010 - 09.2012
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Commis I
Taj Exotica Resort & Spa
Bentota, Srilanka
12.2005 - 09.2006
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
Commis II
Blue Waters Hotel
Wadduwa, Srilanka
12.2004 - 11.2005
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Worked effectively in fast-paced environments.
Commis I
Lenorth Paris Resturant
Kuwait, Kuwait
12.2004 - 11.2005
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
Commis III
Srilankan Catering Servise
Colombo, Srilanka
11.2003 - 11.2004
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook
Frankfurt Lavinia (Graman )Resturant
Mount Lavina, Srilanka
01.2002 - 01.2003
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
T: Cook
Hotel Ceylon inn
Wellawatta, Colombo
12.1999 - 11.2001
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Education
High School Diploma - Culinary art
Colombo international Hotel school
colombo, Western provence09.2001
Skills
- English
- Sinhala
- Arabic
- Food Allergy Understanding
- Proper Food Handling
- Counter Sanitization
- Food Spoilage Prevention
- Sanitation Practices
- Menu Development
- Knife Skills
- Proper Food Storage
Certification
- Diploma Level International Cookery Course At Colombo (CIHS).
- Fundamentals Pastry & Bakery Course Prima Training Center,( SriLanka.)
- Completed The Basic Food Hygiene Training Course(Jan 2017)
- Completed Food Hygiene course SGS Lanka(Pvt)Ltd.Colombo-02 (2019)
- Successful Completed Food Hygiene & Quality Assurance Certificate Course Industrial Services Bureau ,Kurunegala. (SriLanka)
Accomplishments
- Diploma Level International Cookery Course At Colombo (CIHS
- Fundamentals Pastry & Bakery Course Prima Training Center, (SriLanka)
- Completed The Basic Food Hygiene Training Course(Jan 2017)
- Completed Food Hygiene course SGS Lanka(Pvt)Ltd.Colombo-02 (2019)
- Successful Completed Food Hygiene & Quality Assurance Certificate Course Industrial Services Bureau, Kurunegala.(SriLanka)
Languages
Kuwait. 2006 September to 2007 September: As a Commis 1 in Blue Lagoan Hotel
Maldives 2005 December to 2006 September: As a Commis 1 in Taj exotica
Bentota
Srilanka.
As a Commis II in Blue Water Hotel
Wadduwa. Srilanka.
References
- Mr: Upul Premasiri, Execurive chef, Grand ball Hotel, Colombo, upulpremasiri28@hotmail,com, +94773609845
- Mr: Viran Vickramarathna, Resturant Manager, Movenpock Hotel, Colombo, viran_321@yahoo.com, +94766996233
Training
- Diploma Level International Course
- Basic level of food hygiene (HACCP)
- Spirit to serve
- Grooming standard
- Menu creation
- Food costing controlling
- Labor cost controlling
- Team work
- Personnel safety and social responsibilities
- Personal survival techniques
- Basic computer knowledge
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Judge a man by his questions rather than his answers.
Voltaire
Timeline
Chef de partie
Yellow fin Group and Resturant
12.2022 - 09.2023
Chef de partie
Movenpick Hotel
12.2016 - 09.2020
Chef de partie
Yellow fin Group of Resturant
04.2013 - 05.2016
Demi chef
Movenpick Hotel
10.2010 - 09.2012
Commis I
Taj Exotica Resort & Spa
12.2005 - 09.2006
Commis II
Blue Waters Hotel
12.2004 - 11.2005
Commis I
Lenorth Paris Resturant
12.2004 - 11.2005
Commis III
Srilankan Catering Servise
11.2003 - 11.2004
Cook
Frankfurt Lavinia (Graman )Resturant
01.2002 - 01.2003
T: Cook
Hotel Ceylon inn
12.1999 - 11.2001
High School Diploma - Culinary art
Colombo international Hotel school
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