Samith Rosan Sumudumal Hettiarachchige
Elpitiya,Srilanka
Summary
Creative Head Chef with progressive 16 Years of kitchen experience, attention to detail, and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management, and team building.
Overview
19
19
years of professional experience
10
10
years of post-secondary education
1
1
Certification
Work history
Head chef
Seder Group
Riyadh, Saudi Arabia
2023.01 - Current
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Meticulously checked delivery contents to verify product quality and quantity.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
Sr, SOUS CHEF
FIAMMA RESTAURANT
Riyadh, Saudi Arabia
2020.09 - 2023.01
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Acted as head chef when required, maintaining continuity of service and quality.
- Planned and directed food preparation in fast-paced restaurant environments.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Maintained total control to maximise guest satisfaction and team productivity.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Collaborated with HR to identify mentorship program improvements and enhancements.
SOUS CHEF
Al Aseel group
Riyadh, Riyadh Region
2018.10 - 2020.09
- SUM+THINGS PRE OPENNING-RESTAURANT FROM, FRECH+ MEDITARIAN CUISINE) BULEVAD, EXIT2, RIYADH, K S A.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Acted as head chef when required, maintaining continuity of service and quality.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Developed chefs to run stations efficiently during peak service periods.
- Maintained total control to maximise guest satisfaction and team productivity.
- Planned and directed food preparation in fast-paced restaurant environments.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Followed recipe specifications strictly to produce high volume of food orders.
CHEF DE PARTIE
SASS CAFE BAR & LOUNGE, FRECH
Dubai
2016.04 - 2017.05
- MEDITARIAN CUISINE) AL FATTAN CURRENCY HOUSE, DUBAI
- U A E.
DEMI CHEF DE PARTIE
CAFE BAR & LOUNGE
2015.07 - 2016.04
FRECH+ MEDITARIAN CUISINE, CAFE RESTAURANT
2015.03 - 2015.07
- AL FATTAN CURRENCY HOUSE, DUBAI
- U A E
- DEMI CHEF DE PARTIE - TOKO DUBAI, JAPANESE RESTAURENT
- DOWNTWN, DUBAI
- U A E
- COMMI 1 - COLOR'S
ITALIAN CUISINE
2010.01 - 2013.01
- DEIRAH CITY CENTER, DUBAI, U.A.E
- COMMI I - AT COCO'S CALIFORNIA RESTAURANT FROM, FRENCH, ITALIAN, MEXICAN) DEIRAH CITY CENTER, DUBAI, U.A.E.
WELIGAMA SRI LANKA
2007.09 - 2008.05
- COMMI 3 - EDN GARDEN HOTTEL, FROM
DAMBULLA
2005.01 - 2006.01
- INAMALUWA, SRI LANKA
- SUCCESFULLY COMLEATED INTERNATIONAL COOCKERY BESIC & CULINARY ARTS ON 2009
- JULISTION LANAKA INTERNATIONAL PVT LTD, LANKA
- SICCESFULY COMLEATED CAURSE OF FIRE PREVENTION AND FIRE FIGHTHTING 2009
- SUCCESFULLY COMLEATED A CAUESE OF ELEMENTARY FIRST AID2009.
Education
Associate of Arts - Culinary Arts & Catering
Juliston Lanka International Pvt.Ltd
Panadura 2009.09 - 2010.02
High School Diploma - Hospitality and Culinary Arts
Ananda Central College
Elpitiya,Srilanka 1995.10 - 2005.01
Skills
- Performance assessments
- Menu planning
- Signature dish creation
- Vendor relations
- Food preparation
- Workflow optimisation
- Kitchen management
- Equipment maintenance
- Fine-dining expertise
- Seasonal specials planning
- Forecasting and planning
- Process improvements
- Food spoilage prevention
- Employee training and development
- Ingredient selection
- Cost reduction
Accomplishments
- I HEREBY CERTIFY THAT THE ABOVE PARTICULARS ARE TRUE AND ACCURATE TO THE BEST OF MY KNOWLEDGE
- SINCERELY
Certification
PASSED THE G.C.E. O/L EXAMINATION 2005 SRI LANKA
Additional Information
- . LANGUAEGE : ENGLISH, SINHALA,HINDI
Languages
English
Fluent
Sinhalis
Native
Hindi
Advanced
Timeline
Head chef
Seder Group
2023.01 - Current
Sr, SOUS CHEF
FIAMMA RESTAURANT
2020.09 - 2023.01
SOUS CHEF
Al Aseel group
2018.10 - 2020.09
CHEF DE PARTIE
SASS CAFE BAR & LOUNGE, FRECH
2016.04 - 2017.05
DEMI CHEF DE PARTIE
CAFE BAR & LOUNGE
2015.07 - 2016.04
FRECH+ MEDITARIAN CUISINE, CAFE RESTAURANT
2015.03 - 2015.07
ITALIAN CUISINE
2010.01 - 2013.01
Associate of Arts - Culinary Arts & Catering
Juliston Lanka International Pvt.Ltd
2009.09 - 2010.02
WELIGAMA SRI LANKA
2007.09 - 2008.05
DAMBULLA
2005.01 - 2006.01
High School Diploma - Hospitality and Culinary Arts
Ananda Central College
1995.10 - 2005.01