R O H A N S E N A R A T H N E
Mangawhai,NTL
Summary
Dynamic culinary professional with extensive experience in the hospitality industry, specializing in innovative menu design, recipe development, and efficient kitchen operations. Expertise in crafting unique dishes that elevate customer satisfaction while adhering to the highest standards of food presentation and nutrition. Proficient in staff training, ingredient sourcing, and budget management, driving operational efficiency and contributing to overall business success. A strong background in culinary arts combined with effective kitchen management skills enhances menu offerings and streamlines operations for optimal performance.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Chef de Partie
Te Arai Link Golf club
09.2024 - Current
- Collaborated with team members to maintain efficient kitchen workflows.
- Developed new recipes to enhance menu offerings and customer satisfaction.
- Assisted in training junior staff on cooking techniques and safety standards.
- Communicated effectively with front-of-house staff regarding menu changes and specials.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
Chef de Partie
Yellowfin Group of Company
Hamiltion
12.2021 - 09.2023
- Managed inventory and ensured freshness of ingredients for daily operations.
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Assisted in training junior staff on cooking techniques and safety standards.
- Developed new recipes to enhance menu offerings and customer satisfaction.
Chef de Partie
Movenpick Hotel
colombo, western provence
12.2016 - 09.2021
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area.
- Supervised junior chefs in the preparation, assembly and presentation of meals.
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
- Monitored food preparation methods, portion sizes, garnishes and presentation of food in order to ensure that food was prepared in compliance with restaurant standards.
- Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures.
Chef de Partie
Yellowfin Group of Company
Hamiltion
04.2013 - 10.2016
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area.
- Supervised junior chefs in the preparation, assembly and presentation of meals.
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
- Monitored food preparation methods, portion sizes, garnishes and presentation of food in order to ensure that food was prepared in compliance with restaurant standards.
- Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures.
Demi Chef de Partie
Movenpick Hotel
Kuwait, Al Bida
10.2010 - 09.2012
Commis l
Lenorte Paris Resturant
Kuwait, Salmiya
01.2008 - 03.2010
Commis l
Bule Lagoan Resort
Maldives
09.2006 - 09.2007
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area.
- Supervised junior chefs in the preparation, assembly and presentation of meals.
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
- Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures.
- Instructed cooks and kitchen workers in preparing, cooking, garnishing, or presenting food.
- Participated in weekly meetings with other chefs to discuss upcoming events or special occasions.
- Consistently followed health codes and sanitation guidelines established by local authorities when handling food products.
- Created an efficient system for tracking orders from vendors which allowed for better budget management.
- Worked with coworkers to complete tasks.
- Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
- Responded quickly to meet customer needs and resolve problems.
- Committed to delivering excellent customer service while working in a fast-paced environment.
Commis l
Taj Exotica Hotel
Bentota, Down South
12.2005 - 09.2006
Commis ll
Blue Water Hotel
Wadduwa, Westran Provence
12.2004 - 11.2005
Commis lll
Srilankan Airline caterring
Colombo, West:provence
11.2003 - 11.2004
Cook
Frankfurt Lavinia (German)Restaurant
Mount Lavinia, WEST: Provence
01.2002 - 01.2003
- Participated in ongoing training to enhance own job skills and knowledge.
- Worked with coworkers to complete tasks.
- Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
- Responded quickly to meet customer needs and resolve problems.
- Committed to delivering excellent customer service while working in a fast-paced environment.
Assistant Cook
Hotel Ceylon Inn
Colombo, West:Provence
12.1999 - 11.2001
- Cooked food according to recipes set by establishment.
- Labeled and dated food, keeping industrial refrigerators and freezers neat and orderly.
- Maintained high standards of hygiene and cleanliness in kitchen environment.
- Followed standardized recipes to prepare dishes accurately and consistently.
- Prepared ingredients for use in cooking, including washing, peeling, cutting and slicing items.
- Checked temperature of freezers and refrigerators regularly to ensure proper storage temperatures were maintained.
- Ensured all food products were stored correctly according to health regulations.
- Organized workstations at the end of each shift for efficient set up next day.
Education
Diploma - International Cookery
Colombo International Hotel School
Colombo09.2001
Skills
- Knife Skills
- Entree Preparation
- Grilling Techniques
- Sauce preparation
- Team Management
- Menu development
- Food presentation
- Garnishing techniques
- Equipment maintenance
- Stock making
- Inventory management
- Sanitation practices
- Recipe creation
- Appetizer creation
- Portion Control
- Customer Service
- Cost Control
- Food Safety
- Menu Planning
- Team Leadership
- Garnishing and Plating
- Quality Assurance
- Quality Control
- Recipe development
- Menu planning
- Food allergy safety
Certification
- Diploma Level International Cookery Course at Colombo (CIHS)
- Certificate Pastry & Bakery Course Prima Training Center
- Completed the Food Hygiene Training Course
- SGS Lanka Pvt (Ltd) Colombo, Food Hygiene Course
- Successful Completed Food Hygiene & Quality Assurance Certificate Course (ISB) Sri Lanka
Personal Information
Timeline
Chef de Partie
Te Arai Link Golf club
09.2024 - Current
Chef de Partie
Yellowfin Group of Company
12.2021 - 09.2023
Chef de Partie
Movenpick Hotel
12.2016 - 09.2021
Chef de Partie
Yellowfin Group of Company
04.2013 - 10.2016
Demi Chef de Partie
Movenpick Hotel
10.2010 - 09.2012
Commis l
Lenorte Paris Resturant
01.2008 - 03.2010
Commis l
Bule Lagoan Resort
09.2006 - 09.2007
Commis l
Taj Exotica Hotel
12.2005 - 09.2006
Commis ll
Blue Water Hotel
12.2004 - 11.2005
Commis lll
Srilankan Airline caterring
11.2003 - 11.2004
Cook
Frankfurt Lavinia (German)Restaurant
01.2002 - 01.2003
Assistant Cook
Hotel Ceylon Inn
12.1999 - 11.2001
Diploma - International Cookery
Colombo International Hotel School