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
2022.11 - 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
2021.07 - 2022.11
- 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
2018.02 - 2020.06
- 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
2015.10 - 2018.01
Demi Chef De Partie
Hilton Hotel
Colombo, Sri Lanka
2014.02 - 2015.09
Commi Chef
Hilton Hotel
Colombo, Sri Lanka
2009.07 - 2013.08
Trainee
Taj Samudra Hotel
Colombo, Sri Lanka
2007.07 - 2009.04
Education
Cookery
National Apprentice & Industrial Authority
Colombo Sri Lanka2009-01
Cookery Certificate - Cookery
Institute of Tourism & Hotel Management
Colombo Sri Lanka2007-01
House Keeping/ Hotel Management
Institute of Tourism & Hotel Management
Sri Lanka2003-01
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
2022.11 - Current
Junior Sous Chef
Water's Edge Hotel
2021.07 - 2022.11
Chef De Partie
Hilton Seychelles & Spa Hotel
2018.02 - 2020.06
Demi Chef De Partie
Hilton Seychelles & Spa Hotel
2015.10 - 2018.01
Demi Chef De Partie
Hilton Hotel
2014.02 - 2015.09
Commi Chef
Hilton Hotel
2009.07 - 2013.08
Trainee
Taj Samudra Hotel
2007.07 - 2009.04
Cookery
National Apprentice & Industrial Authority
Cookery Certificate - Cookery
Institute of Tourism & Hotel Management
House Keeping/ Hotel Management
Institute of Tourism & Hotel Management