RUWAN PRIYANTHE NAVARATNA

• Managed responsibilities set out for the Head Chef position for a period of one year (May/2024 to May/2025)
• Managed kitchen operations to ensure smooth workflow during peak hours and maintain Recipe / Menu guidelines sent by the Restaurant chain
• Maintained cleanliness and organization of kitchen, adhering to food safety standards.
• Prepared high-quality dishes according to established recipes.
• Distributed food to service staff for prompt delivery to customers.
• Prepared workstations with ingredients and tools to increase efficiency.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

• Baking, Making desserts, Preparation of Sauces and Dressings
• Preparation of Meat & Poultry for Al-a-Carte Menus
• Maintenance of Food Safety Standards and delivery of quality food products
• Maintenance of Inventory and timely placement of orders, costing and operational support

• Preparation of Al-a-Carte Menus
• Preparation of Sauces & Salad Dressings

• Supervision and preparation of Hot Range food for Brunch
• Supervision, preparation and service of Al-a-Carte Menus

• Preparation of food and coordination of daily tasks
• Estimation of daily production needs and maintenance of registers
• Maintenance of food safety standards
• Supervision of preparation, presentation and quality of food

From August 2010 to June 2014

• Preparation of Meat & Sea Food items for Al-a-Carte Menu’s
• Preparation of Meat & Sea Food items for Banquet Functions
• Demonstration of the Sea Food items at “Sea Food Market” in Sri Lankan Restaurant – Curry Leaf
• Maintaining records for food expiry (according to HACCP)
• Whole fish Filleting
• Bone-out of Lamb, Pork, Beef & Chicken
• Stuff & Roll of Poultry & Meat
• Skilled in operating of Bandsaw Machine for all types of frozen meat

From August 1997 to July 2010

• Trainee Steward / Senior Steward at Stewarding Dept. from 1997 to 2003
• Worked as a Kitchen Steward at Hot Kitchen / Cold Kitchen from 2003 to 2010