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
2019.01 - 2023.05
- 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
2016.09 - 2019.01
- 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
2015.08 - 2016.09
- 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
2013.05 - 2015.08
- 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
2012.07 - 2013.05
- 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
2010.11 - 2012.06
- 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
2007.03 - 2010.08
- 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 lankaA-Levels - commerce
joseph vas collage
sri lankaDiploma of Higher Education - business studies
London millennium collage
londonNVQ Level 2 - food safety in catering
chartered institute of environmental health
londonSkills
- 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
2019.01 - 2023.05
senior sous chef sushi
Buddha bar
2016.09 - 2019.01
senior sushi chef
buddha bar
2015.08 - 2016.09
Junior Sous Chef
eight over eight
2013.05 - 2015.08
Chef De Partie
eight over eight
2012.07 - 2013.05
Demi Chef De Partie
mimosa
2010.11 - 2012.06
Demi Chef
paradise beach hotel
2007.03 - 2010.08
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