Layan Hettiarachchi
Hawke's Bay,Napier
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
18
18
years of professional experience
Work History
Chef
Adoro Cafe
Hawkes'Bay, Napier
11.2022 - Current
- Prepared high-quality dishes according to established recipes.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Checked quality of food products to meet high standards.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Supervised team members during meal service to ensure accuracy of orders.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Junior Sous Chef
Water's Edge Hotel
Colombo, Sri Lanka
07.2021 - 11.2022
- Supervised food preparation staff to deliver high-quality results.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Created new menu items and interesting plating designs.
Chef De Partie
Hilton Seychelles & Spa Hotel
, Seychelles
02.2018 - 06.2020
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Worked effectively in team environments to make the workplace more productive.
- In-charge of a 'la carte restaurant, organizing kitchen and kitchen staff
Demi Chef De Partie
Hilton Seychelles & Spa Hotel
, Seychelles
10.2015 - 01.2018
Demi Chef De Partie
Hilton Hotel
Colombo, Sri Lanka
02.2014 - 09.2015
Commi Chef
Hilton Hotel
Colombo, Sri Lanka
07.2009 - 08.2013
Trainee
Taj Samudra Hotel
Colombo, Sri Lanka
07.2007 - 04.2009
Education
Cookery
National Apprentice & Industrial Authority
Colombo Sri Lanka01-2009
Cookery Certificate - Cookery
Institute of Tourism & Hotel Management
Colombo Sri Lanka01-2007
House Keeping/ Hotel Management
Institute of Tourism & Hotel Management
Sri Lanka01-2003
Skills
- Kitchen operations management
- Food preparation techniques
- Special diets
- Kitchen crew training
- Multitasking and organization
- Baking techniques
- Hospitality service expertise
- Problem-solving
- Meal service
- Garnishing techniques
- Food presentation
- Sanitation practices
Languages
English
Professional
References
References available upon request.
Timeline
Chef
Adoro Cafe
11.2022 - Current
Junior Sous Chef
Water's Edge Hotel
07.2021 - 11.2022
Chef De Partie
Hilton Seychelles & Spa Hotel
02.2018 - 06.2020
Demi Chef De Partie
Hilton Seychelles & Spa Hotel
10.2015 - 01.2018
Demi Chef De Partie
Hilton Hotel
02.2014 - 09.2015
Commi Chef
Hilton Hotel
07.2009 - 08.2013
Trainee
Taj Samudra Hotel
07.2007 - 04.2009
Cookery
National Apprentice & Industrial Authority
Cookery Certificate - Cookery
Institute of Tourism & Hotel Management
House Keeping/ Hotel Management
Institute of Tourism & Hotel Management
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