SAMANTHA SENEVIRATHNA
Sabaragamuwa ,Kegalle, Srilanka,Srilanka
Summary
Culinary professional with 16 years of luxury hospitality experience across Saudi Arabia, UAE, and Sri Lanka. Managed Top VIP dining and ensured HACCP compliance while leading kitchen operations and inventory control. Developed innovative menus and recipes for international and Mediterranean breakfast and lunch services, progressing from Commis II to Sous Chef and seeking opportunities to create ultra-luxury dining experiences.
Overview
3
3
Languages
1
1
Certification
16
16
years of professional experience
Work History
Jr. Sous Chef
Red Sea Global Hospitality
Tabuk, Saudi Arabia
08.2024 - Current
- Lead culinary operations and support pre-opening activities within a luxury hospitality environment.
- Responsible for Lunara Fine Dining Restaurant operations, menu creation, recipe development and costing.
- Lead IVD and breakfast operations, coordinate culinary teams and maintain consistent food quality and presentation.
- Support VIP private chef service and ensure guest-focused execution to luxury standards.
- Manage kitchen organisation, inventory control, food safety, HACCP and operational consistency.
Chef de Partie
Banyan Tree
Dubai
11.2023 - 08.2024
- Managed kitchen section operations during pre-opening, contributing to successful menu development and operational readiness.
- Maintained preparation, quality, hygiene and service standards, ensuring exceptional dining experiences in a luxury hospitality environment.
- Assisted in pre-opening preparations for kitchen section, ensuring operational readiness and compliance with service standards.
Chef de Partie
Caesars Palace
Dubai
01.2023 - 11.2023
- Handled breakfast items for the HK Kitchen and Golden Ramesy Restaurant.
- Supported IVD Cold Kitchen and Lobby Lounge Cold Kitchen operations.
- Worked with HACCP, food safety and hygiene standards, menu planning, new dish development and creative plating.
- Supported recipe execution, inventory control and kitchen organisation while maintaining luxury standards.
Demi Chef de Partie
JA Resorts & Hotels
Dubai, United Arab Emirates
01.2021 - 12.2022
- Managed kitchen section operations and supported consistent quality and service execution.
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
- Operated large-volume cooking equipment to produce batches of identical entrees and sides.
Commis II ? Commis I ? Demi Chef de Partie
Four Seasons Hotel Abu Dhabi
09.2016 - 11.2021
- Joined kitchen team as Commis II, assisting with food preparation and service. and progressed through internal promotions to Commis I and Demi Chef de Partie over five years.
- Worked in the Almelas Lobby Lounge Kitchen and supported lunch operations.
- Maintained HACCP, food safety, hygiene and quality standards.
- Contributed to menu planning, recipe development, new ideas and creative food presentation.
- Developed strong foundations in luxury hospitality discipline, teamwork, organization and professional culinary standards.
Commis III
The St. Regis Abu Dhabi
01.2014 - 08.2016
- Supported luxury hotel kitchen operations, preparation and service requirements.
- Maintained professional food quality, hygiene and teamwork standards.
Kitchen Helper
Sri Lanka Navy Hotel
01.2011 - 01.2013
- Provided kitchen support and assisted with daily food preparation and kitchen operations.
Education
A-Levels - Science and Arts
St. Mary's College
Kegalle, Sabaragamuwa Province, Sri Lanka01-2010
Skills
- Kitchen leadership and operations
- Menu planning and recipe development
- International and Mediterranean cuisine
- Recipe costing and inventory control
- Food safety and HACCP compliance
- Cold kitchen and IVD expertise
- Breakfast and lunch service
- Creative plating techniques
- Luxury hospitality standards
- VIP dining experiences
Languages
Hindi
Intermediate
B1
English
Intermediate
B1
singhalhese
Proficient
C2
REFERENCES
Available upon request.
Certification
- High field Qualification certified
Interests
- forex trading, Watching educational movies, Playing Cricket, Voleyball, Marathon
Accomplishments
- Collabration Award of RSGH of the year
Timeline
Jr. Sous Chef
Red Sea Global Hospitality
08.2024 - Current
Chef de Partie
Banyan Tree
11.2023 - 08.2024
Chef de Partie
Caesars Palace
01.2023 - 11.2023
Demi Chef de Partie
JA Resorts & Hotels
01.2021 - 12.2022
Commis II ? Commis I ? Demi Chef de Partie
Four Seasons Hotel Abu Dhabi
09.2016 - 11.2021
Commis III
The St. Regis Abu Dhabi
01.2014 - 08.2016
Kitchen Helper
Sri Lanka Navy Hotel
01.2011 - 01.2013
A-Levels - Science and Arts
St. Mary's College