Gayan Chintha Kumara
Executive Sous Chef
Dubai, UAE
Summary
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
11
11
years of post-secondary education
14
14
years of professional experience
Work History
Executive Sous Chef
Mis Amigos
Motorcity, Dubai, UAE
06.2020 - Current
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- 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.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Used root cause analysis to conduct assessments and develop improvements.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Increased profits and efficiency 20% by building optimal inventory control model.
Captain Waiter
Al Faisaliah Hotel - Italian Restaurant Lacucina
Olaya, Saudi Arabia
01.2016 - 12.2017
- Cultivated warm relationships with regular customers.
- Greeted new customers, discussed specials and took drink orders.
- Upheld high standards of professionalism when dealing with customer issues, supporting serving staff and waiting on tables.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Noted special patron requests and followed up with kitchen to confirm delivery.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
- Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
- Showed high-level understanding of fine dining standards and practices.
- Stayed up-to-date on menu changes to help customers make food choices.
- Monitored dining rooms for seating availability as well as service, safety and well-being of guests.
- Used slow periods to restock supplies, ice, trays and delivery bags.
- Monitored dining areas' cleanliness and safety and quickly addressed emerging issues.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
- Held daily meetings with servers on each shift to discuss specials and driving sales of key items.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Monitored restaurant traffic across special days and seasons and designed schedules to optimize coverage.
- Achieved monthly sales goals by using successful strategies to promote specials, desserts and alcoholic beverages.
- Coordinated dining room staff schedules to provide adequate floor coverage.
- Coached employees on salesmanship and updated menus to increase sales.
Senior Bar Attendant
Al Faisaliah Hotel
Olaya, Saudi Arabia
01.2010 - 01.2016
- Worked flexible hours; night, weekend, and holiday shifts.
- Carried out day-day-day duties accurately and efficiently.
- Maintained energy and enthusiasm in fast-paced environment.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Performed duties in accordance with all applicable standards, policies and regulatory guidelines to promote safe working environment.
- Developed and maintained courteous and effective working relationships.
- Offered friendly and efficient service to all customers, handled challenging situations with ease.
- Served customers in a friendly, efficient manner following outlined steps of service.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Resolved problems, improved operations and provided exceptional service.
- Operated and closed down bar station according to sanitation regulations and safety standards.
- Maintained full knowledge of menu offerings and learned how to prepare wide range of specialty drinks and cocktails.
- Maintained neat, clean and professional appearance to meet business dress code policy.
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Acknowledged guests even when busy and anticipated and responded to guest needs.
- Checked ID cards and verified bar guests were of legal age.
- Learned how to make wide variety of mixed drinks.
- Bussed bottles and glassware to maintain clean bar area.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
Head Barman
Meeru Island Resort Maldives
Meeru Island, Maldives
01.2008 - 12.2010
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.
- Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Polished glassware, bussed tables and removed debris to keep customer areas clean.
- Kept detailed inventories and notified management of ordering needs for liquor, beer, wine and bar supplies.
- Consulted with managers to organize special events and promotions.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Implemented drink prep procedures that significantly reduced wasted stock.
- Decreased waste, following strict recipes and drink measurement protocol.
Barman
Lohifushi Island Resort Maldives
Lohifushi, Maldives
01.2007 - 12.2007
- Prepared classic, modern and unique cocktails for each customer.
- Handled simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
- Kept bar presentable and well-stocked to meet all customer needs.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Received cash, made change and issued receipts.
Restaurant Captain
Club Hotel Sea Spray
Negombo, Srilanka
01.2006 - 12.2006
- Acted as manager on duty to field complaints and assure completion of day-to-day tasks.
- Delivered outstanding dining experiences for patrons.
- Set tables for basic and specialized services based on reservations.
- Greeted guests, answered questions about menu selections and offered drink pairings.
- Took basic reservations and communicated with waitstaff and kitchen about special accommodations.
- Maintained cleanliness of overall dining room.
- Collaborated with chef to enhance client experience through professionalism and knowledgeable service.
- Kept waitstaff and front of house up to date about kitchen happenings and special reservations.
- Coached lower-level servers on tableside preparation, deboning and flambéing.
- Collected orders and relayed them to bartenders quickly and accurately.
Education
High School Diploma -
Local High School - GCE Sylabus
Srilanka 08.1982 - 07.1993
Skills
Standards Compliance
undefinedTimeline
Executive Sous Chef
Mis Amigos
06.2020 - Current
Captain Waiter
Al Faisaliah Hotel - Italian Restaurant Lacucina
01.2016 - 12.2017
Senior Bar Attendant
Al Faisaliah Hotel
01.2010 - 01.2016
Head Barman
Meeru Island Resort Maldives
01.2008 - 12.2010
Barman
Lohifushi Island Resort Maldives
01.2007 - 12.2007
Restaurant Captain
Club Hotel Sea Spray
01.2006 - 12.2006
High School Diploma -
Local High School - GCE Sylabus
08.1982 - 07.1993
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