L. RANGANA CHATHURANGANA DE SILVA
AL KHOBAR
Summary
Creative individual, more than 10 years of experience in Middle East, with healthy obsession for Japanese Cuisine, thriving to work under pressure in high volume, high end restaurants and taking pride in delivering high quality food to our guests. Focused on retaining employees through mentoring and developing the team.
Overview
27
27
years of professional experience
Work History
HEAD CHEF
TAKARA RESTAURANT
12.2019 - Current
- Leading a team of 15 kitchen staff
- Part of the opening team of TAKARA RESTAURANT, serving Fusion Japanese Cuisine with a seating capacity of 100-150 Pax
- Menu development
- In charge of pre-opening of kitchen operations including recruit the staff with owner
- Proper inventory controls, purchasing, receiving and storage procedures
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes
KITCHEN MANAGER
MAKI INTERNATIONAL RESTAURENT.
10.2018 - 03.2019
- Leading a team of 20 staff
- Overseen all culinary operations including lunch, dinner
- Assisted Head Chef in the creation,seasonal menus
- Responsibility or task or achievement
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Managed staff schedules and maintained adequate coverage for all shifts.
COMMIS CHEF , DEMI CHEF , C.D.P CHEF , SOUS CHEF
MAKI INTERNATIONAL RESTAURENT
07.2007 - 10.2018
- Overseen all culinary operations including lunch, dinner
- Comply with nutrition, sanitation and hygiene regulation ,safety standard
- Focused in the food preparation in accordance with accepted standards of quality
- Responsible for proper storage, labeling and prevent unnecessary spoilage and maintain cost control
- Prepare all mise-en-place.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
KITCHEN HELPER
GINZA HOHSEN JAPANESE RESTAURANT HILTON
06.2005 - 03.2007
- Cleaned and organized kitchen stations to promote team efficiency.
- Followed supervisor instructions to complete tasks on time.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Operated standard kitchen equipment with focus on safety and sanitation.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
KITCHEN HELPER
COLORS CAFÉ RESTAURANT
12.2003 - 04.2005
- Cleaned and organized kitchen stations to promote team efficiency.
- Followed supervisor instructions to complete tasks on time.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Operated standard kitchen equipment with focus on safety and sanitation.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
KITCHEN HELPER
HILTON FUJAIRAH HOTEL
08.2000 - 12.2002
- Cleaned and organized kitchen stations to promote team efficiency.
- Followed supervisor instructions to complete tasks on time.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Operated standard kitchen equipment with focus on safety and sanitation.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
KITCHEN STEWARD
MOUNT LAVINIA BEACH HOTEL
12.1996 - 08.2000
- Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
- Assisted front and back of house personnel in spot cleaning floors and maintaining welcoming environment for team members and guests.
- Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
- Drained, stacked and dried items after washing.
- Cleaned and maintained floors and walls in kitchen and dishwashing area, reducing falls among staff members.
- Washed utensils, cookware, dishes and trays.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Checked recycling cans, removed garbage and put recyclables in correct bin.
Education
PROFESSIONAL COOKERY - PROFESSIONAL COOKERY
COLOMBO INTERNATIONAL HOTEL SCHOOL
SRI LANKASome College (No Degree) - G.C.E ORDINARY LEVEL EXAM
LALITH ATHULATHMUDALI COLLEGE
SRI LANKASkills
- Cook Consistent Dishes
- Staff Supervision and Coordination
- Culinary Trends
- Forecasting and Planning
- Create Recipes
- Food Preparation Techniques
- Live sushi competition - Bronze
- Live meat dish competition - Bronze
- Asian cousin competition - Bronze
- Cold canapés competition - Silva / Bronze
PROFESSIONAL ACHIEVEMENTS ( HORECA CULINARY ART SHOW ,KUWAI)
Timeline
HEAD CHEF
TAKARA RESTAURANT
12.2019 - Current
KITCHEN MANAGER
MAKI INTERNATIONAL RESTAURENT.
10.2018 - 03.2019
COMMIS CHEF , DEMI CHEF , C.D.P CHEF , SOUS CHEF
MAKI INTERNATIONAL RESTAURENT
07.2007 - 10.2018
KITCHEN HELPER
GINZA HOHSEN JAPANESE RESTAURANT HILTON
06.2005 - 03.2007
KITCHEN HELPER
COLORS CAFÉ RESTAURANT
12.2003 - 04.2005
KITCHEN HELPER
HILTON FUJAIRAH HOTEL
08.2000 - 12.2002
KITCHEN STEWARD
MOUNT LAVINIA BEACH HOTEL
12.1996 - 08.2000
PROFESSIONAL COOKERY - PROFESSIONAL COOKERY
COLOMBO INTERNATIONAL HOTEL SCHOOL
Some College (No Degree) - G.C.E ORDINARY LEVEL EXAM
LALITH ATHULATHMUDALI COLLEGE
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