UDAWATTAGE SUNJI SILVA
Jumeira 2,Dubai
Summary
To excel in a position that aims to utilize, enhance and promote the scholastic training and job experiences towards the achievement of goals that helps to develop one’s management potentials with competencies of professional presence to fit in, stand out and move ahead on the job. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Overview
23
23
years of professional experience
14
14
years of post-secondary education
Work History
Royal Executive Chef
Zaabbeel Hospitality
Dubai, UAE
11.2020 - 11.2023
- Guided strategic menu and item pricing to maximise sales and revenue.
- Mentored junior kitchen staff to execute duties in line with or above superior company standards.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
- Meticulously checked delivery contents to verify product quality and quantity.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
Executive chef
Leopolds of London
Dubai, UAE
03.2018 - 03.2020
- Oversaw Research and Development (R&D) for new dishes and beverages since 2018.
- Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
- Reduced kitchen errors by elevating communication between front-of-house and kitchen staff.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
Executive Chef
Katrina Sweets & Confectionary
06.2016 - 03.2018
- 24 hours Operational Kitchen, Managing up to 200 + staff
- Awarded best Cake Factory -2016
- Managed recruitment, development and training activities to equip team with extensive skill set and detailed product knowledge to facilitate operational excellence.
- Mentored junior kitchen staff to execute duties in line with or above superior company standards.
- Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
- Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
- Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Meticulously checked delivery contents to verify product quality and quantity.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Head Chef
Beverly Cakes (managed by Beverly –America)
Abu Dhabi
04.2015 - 04.2016
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
Executive sous chef
Kani Lanka Hotel & Resort
Sri Lanka, Sri Lanka
01.2012 - 01.2014
- Create and prepare dessert menu items
- Ordering food and supplies for dessert menu items
- Preparing and submitting a budget
- Supervising and training other chefs in the pastry kitchen
- Preparation of baked goods
- Researching and developing recipes
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
Executive sous chef
Garden Beach Hotel
Sri Lanka, Sri Lanka
03.2011 - 01.2012
Sous Chef
British Club
Abu Dhabi
04.2009 - 04.2011
Chef de Partie
SOFITEL HOTEL & RESIDENCE
Dubai, UAE
02.2003 - 01.2009
Commi 1
Blue waters hotel
Sri Lanka
05.2001 - 12.2002
- Support the Demi Chef de Partie or Commis I in the daily operation and work
- Work according to the menu specifications by the Chef de Partie
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Control food stock and food cost in the section
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Education
High School Diploma - Ordinary Level
GCC
Sri Lanka 01.1987 - 12.1998
Diploma - Culinary
Win-Stone
08.2010 - 08.2012
Skills
- Culinary science
- Purchasing control
- Kitchen management
- Food spoilage prevention
- Equipment maintenance
Custom
- Baking
- Travelling
- Meeting new people
- Cycling
- Camping
Languages
English
Elementary
Timeline
Royal Executive Chef
Zaabbeel Hospitality
11.2020 - 11.2023
Executive chef
Leopolds of London
03.2018 - 03.2020
Executive Chef
Katrina Sweets & Confectionary
06.2016 - 03.2018
Head Chef
Beverly Cakes (managed by Beverly –America)
04.2015 - 04.2016
Executive sous chef
Kani Lanka Hotel & Resort
01.2012 - 01.2014
Executive sous chef
Garden Beach Hotel
03.2011 - 01.2012
Diploma - Culinary
Win-Stone
08.2010 - 08.2012
Sous Chef
British Club
04.2009 - 04.2011
Chef de Partie
SOFITEL HOTEL & RESIDENCE
02.2003 - 01.2009
Commi 1
Blue waters hotel
05.2001 - 12.2002
High School Diploma - Ordinary Level
GCC
01.1987 - 12.1998
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