S. MAHESH ARUNA PETERS
Katikati,New Zealand
Summary
Multi-skilled Head chef with good all-round food preparation and catering expertise. A former Member of UAE National Culinary Team. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with multi cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills. High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive chef
Talisman hotel
01.2021 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
Head chef
Talisman hotel
01.2020 - 01.2021
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef de cuisine
Armani hotel
01.2018 - 01.2020
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
Sous chef specially Armani hotel Dubai
Armani hotel
01.2016 - 01.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous chef
Armani hotel
01.2015 - 01.2016
Sous chef
The Address down town Dubai
01.2014 - 01.2015
Senior chef de parties
The Address down town
01.2012 - 01.2014
Chef de Parties
The Address down town
01.2010 - 01.2012
Demi Chef De Parties
The Address down town
01.2009 - 01.2010
Commis I
One & only Royal Mirage
01.2008 - 01.2009
Commis II
One & only Royal Mirage
01.2007 - 01.2008
commis III
Galway lodge Sri Lanka
01.2003 - 01.2005
Education
Diploma of Hospitality Management - Diploma of Hospitality Management
Australian Skills Management Institute (ASMI), Bri
Australia 2021
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Hiring, Training, and Development
- Kitchen Management
- Inventory Control
- Customer Service
- Kitchen Staff Management
- Food Prep Planning
- Kitchen Operations Oversight
- Hygiene Policy Implementation
- Inventory Management
- Banquets and catering
- Food presentation
- Recipe creation
- Recipes and menu planning
- Recipe Development
- Fine-dining expertise
- Restaurant Operations
Certification
I Do Hereby Certify that Information Given Above it True and Correct to the Best Of My Knowledge.
Accomplishments
- Luxembourg Villeroy & boch Culinary world cup competition 2018 as a part of the UAE team pastry art gold medal, culinary art silver medal and hot kitchen silver medal
- FOOD HOTEL ASIA 2018 (FHA) Culinary Challenge in Singapore 2018 as a part of the UAE team culinary art gold medal and hot kitchen silver medal.
- Germany Culinary Olympics 2017National Culinary Team UAE Culinary Art Category Silver Medal and Hot Kitchen Category Silver Medal.
- Germany Culinary Olympics 2017 Culinary Art Category Bronze Medal
- Chef of the Year 2013 The Emirates Salon Culinary Competition, Five Course Gourmet Dinner menu Gold Medal Beef Practical Cookery Silver Medal, Fish & Sea Food Practical Cookery Gold Medal.
- 1st Runner up The Emirates Salon Culinary 2014 Competition, five course gourmet dinner menu gold medal, beef practical cookery gold medal, fish & sea food silver medal.
- The emirates salon culinary 2015 competition 2nd runner up
- The Emirates Culinary Guild 2010 Competition Four Course Appetizer Gold Medal.
- The Emirates Salon Culinary 2011 Competition Poultry Practical Cookery Gold Medal & fish & Sea Food Silver Medal.
- La Cuisine Du Sial 2011 Competition Beef Practical Cookery Gold Medal, Sustainable Fish Practical Cookery Silver Medal & Five Course Gourmet Dinner Menu Merit
- The Emirates Salon Culinary 2012 Competition five Course Gourmet Dinner Silver Medal, Lamb Practical Cookery Bronze Medal & Fish & Sea Food Practical Cookery merit.
Job Criteria
- Hot Kitchen
- Cool Kitchen
- Ala carte restaurants kitchen
- Fine dining kitchen
- Banquet kitchen
Vocational Qualifications
- NZQA Qualification at Level 5
- Diploma of Hospitality Management (Level -5 ) 2021 Australian Skills Management Institute (ASMI)
- Successfully Completed Basic Level International Cookery at the NITA (2004)
- Completed Basic Level International Cookery In Swiss Lanka Hotel School (2003)
Certified By
Shelton peters
Personal Information
- Age: 42 years
- Passport Number: N5282163
- Date of Birth: 08/14/81
- Gender: Male
- Nationality: Sri Lankan
- Marital Status: Married
Training
- Trained at marc verity 2nd Michelin Star Restaurant in France.
- Trained at Covotherm &Manitowoc Food Service in Germany.
- Certificate of completion work place first aid
- Certificate for PIC & basic food hygiene.
- Completed Fire Safety Fundamentals Course
- CLIC training (Creating with Our Internal Customers)
- Kitchen Curriculum Programmed One & only
- Certificate for Culinary academy phase 1,2,3 in The address down town
Timeline
Executive chef
Talisman hotel
01.2021 - Current
Head chef
Talisman hotel
01.2020 - 01.2021
Chef de cuisine
Armani hotel
01.2018 - 01.2020
Sous chef specially Armani hotel Dubai
Armani hotel
01.2016 - 01.2018
Sous chef
Armani hotel
01.2015 - 01.2016
Sous chef
The Address down town Dubai
01.2014 - 01.2015
Senior chef de parties
The Address down town
01.2012 - 01.2014
Chef de Parties
The Address down town
01.2010 - 01.2012
Demi Chef De Parties
The Address down town
01.2009 - 01.2010
Commis I
One & only Royal Mirage
01.2008 - 01.2009
Commis II
One & only Royal Mirage
01.2007 - 01.2008
commis III
Galway lodge Sri Lanka
01.2003 - 01.2005
Diploma of Hospitality Management - Diploma of Hospitality Management
Australian Skills Management Institute (ASMI), Bri
I Do Hereby Certify that Information Given Above it True and Correct to the Best Of My Knowledge.
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