Summary
Overview
Work history
Education
Skills
Languages
Timeline
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Asith Peiris

Asith Peiris

romford,City of London

Summary

Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities. 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

16
16
years of professional experience

Work history

Head Chef

machan kitchen
croydon, london
01.2019 - 05.2023
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.

senior sous chef sushi

Buddha bar
Knightsbridge, City of Westminster
09.2016 - 01.2019


  • Improved employee retention by building mutual trust, respect and cooperation among team members.
  • Drove continuous improvement by following latest food trends and translating them to appealing menu and food offers.

senior sushi chef

buddha bar
Knightsbridge, City of Westminster
08.2015 - 09.2016
  • Applied specialist knowledge in Japanese cuisine, demonstrating expertise in correct cutting of fish and sashimi presentation.
  • Suggested process improvements to Head Chef to improve communication between kitchen and waiting staff.
  • Confidently interacted with multicultural team in high pressure environments.
  • Maintained adequate cost control to meet food budgets presented by restaurant manager.

Junior Sous Chef

eight over eight
chelsae, london
05.2013 - 08.2015
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Checked food portioning for optimal presentation and cost control.
  • Performed at peak levels at all times to give team members goal to achieve.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.

Chef De Partie

eight over eight
chelsea, london
07.2012 - 05.2013
  • Produced dishes per service with strict quality control procedures.
  • Prepared, produced and packed food in tight timescales.
  • Monitored line production to achieve consistent quality.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.

Demi Chef De Partie

mimosa
south kensington, london
11.2010 - 06.2012
  • Led team remaining visible to demonstrate appropriate standards and assist in all operating procedures.
  • Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
  • Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
  • Increased recycling output by [Number]% by updating waste management system.

Demi Chef

paradise beach hotel
negombo, sri lanka
03.2007 - 08.2010
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
  • Mentored staff in food preparation and storage best practices.
  • Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.

Education

GCSEs -

joseph vas collage
sri lanka

A-Levels - commerce

joseph vas collage
sri lanka

Diploma of Higher Education - business studies

London millennium collage
london

NVQ Level 2 - food safety in catering

chartered institute of environmental health
london

Skills

  • Employee training and development
  • Grilling
  • Kitchen management
  • Seasonal specials planning
  • Payroll and scheduling
  • Cost reduction
  • Equipment maintenance
  • Engaging leadership style
  • Ingredient selection
  • Menu planning
  • Food preparation
  • Signature dish creation
  • Food spoilage prevention
  • Performance assessments

Languages

English
Advanced

Timeline

Head Chef

machan kitchen
01.2019 - 05.2023

senior sous chef sushi

Buddha bar
09.2016 - 01.2019

senior sushi chef

buddha bar
08.2015 - 09.2016

Junior Sous Chef

eight over eight
05.2013 - 08.2015

Chef De Partie

eight over eight
07.2012 - 05.2013

Demi Chef De Partie

mimosa
11.2010 - 06.2012

Demi Chef

paradise beach hotel
03.2007 - 08.2010

GCSEs -

joseph vas collage

A-Levels - commerce

joseph vas collage

Diploma of Higher Education - business studies

London millennium collage

NVQ Level 2 - food safety in catering

chartered institute of environmental health

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Asith Peiris