Mawathage Sampath Perera
Boston, Lincolnshire
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Sous Chef
Talbot Hotel (1 AA Rosette star)
Oundle
04.2023 - Current
- Supporting the Head Chef to manage the team in a fair and professional manner.
- Coaching the team on a day-to-day basis to deliver outstanding service.
- Complying with employment policies, procedures, and legislation.
- Manage dry stocks efficiently and effectively to ensure meeting the budgeted food gross profit margins.
- Use the company systems to cost, allergen & calorific value dishes and ensure the correct purchasing of stock items. •
- Ensure correct stock holding levels are maintained
- Assisting the Head Chef in creating new menus in a timely fashion.
- Developing new dishes, menu items and refining menu items to ensure ongoing quality and variety.
- Controlling and directing the food preparation process and presentation of the dishes to achieve the highest standards.
- Ensure the cleanliness and hygiene of the kitchen is compliant with all regulations.
- Ensure all due diligence checks are completed and documented.
- Ensure safe operation of all equipment & kitchen team have received required training and/or relevant risk assessments are in place.
Sous Chef
Royal Air Force
Cranwell
09.2022 - 03.2023
- Working in a team producing high end and high-quality food
- Adhere to H&S and F&H standards
- Stock taking
- Catering for staff daily.
Head Chef
Grantham West Academy
Grantham
05.2022 - 08.2022
- Review and implement stock control and purchasing procedures
- Ensure food rotation procedures are adhered to
- Liaise with kitchen gardener to ensure maximum use of home grown produce
- Monitor, and remain within, the catering budget
- Ensure that deliveries are met and are promptly stored away as appropriate
- Prepare and cook fresh food from scratch using fresh produce
- Ensure that there are appropriate arrangements in place for children and staff with food allergies and specific diets are given.
- Prepare and deliver high-quality refreshments for school events, lunches, and meetings.
- Ensure all kitchen equipments are kept clean, operational, and maintained in a safe working condition and arrange with the Head of maintenance for repairs & services to be carried out where necessary.
Sous Chef
CH & CO Ltd
Royal Ballet School - White Lodge
04.2019 - 03.2022
- Produce food, which is seasonal, of known provenance
- Deputize in head chef's absence
- Assist the head chef in developing and planning menus that are in line with client and customer expectations at the relevant site
- Prepare & oversee all preparation of food to the highest standard
- Communicate with the relevant parties of all requirements for planned menus and order necessary ingredients
- Undertake stock ordering and stocktaking as necessary
- Control cost through efficient purchasing and use existing stocks whilst ensuring company standards
- Work with the head chef to deliver all budgetary targets on site through a thorough understanding of GP, GP percentages, selling price, cost price, margins, mark up etc
- Provide any necessary on job training whereby increasing the team's understanding & knowledge of produce.
Executive Chef Manager
Pabulum Catering Ltd
01.2018 - 03.2019
- Coordinating the activities of cooks & determining the best presentation of food.
- Ensuring the required standard of each meal
- Inspecting kitchen equipment for cleanliness, and monitoring sanitation policies including health & safety procedures.
- Overseeing the daily operations of the kitchen, developing new recipes, planning menus, hiring or training food preparation workers, maintaining an inventory of food supplies, following a food budget, doing purchase orders, reporting to the upper level individuals and completing other administrative tasks in the office including human resource prospective of the kitchen team.
Relief Chef Manager
Accent Catering Services Ltd
09.2014 - 12.2017
- Promoted August 2014 to senior role involving sales and management as well as food preparation and relief cover for other chefs
- Personally responsible for winning new food service business (including sales presentations, negotiating, and winning contracts, opening new sites, managing, and retaining contracts) at Heathland School Harrow, Langley Academy & Langley Hall Langley Manor, Blenheim High School Epsom, Claremont Fan Court School Esher, Weald of Kent Girls' Grammar School Tonbridge, Addington High School Croydon, St.Helen's College Hillingdon, Cleves Primary School Weybridge, Belmore Primary Academy Hayes, Lyndhurst House Prep School Hampstead, Collingwood College Camberley, Ewell Castle Ewell.
Head Chef
Langley Academy
01.2012 - 08.2014
- Awarded Certificate for participating in Ready Steady Cook live theatre team challenge by Provides relief cover as needed, manages food service unit and delivery teams, hires and trains staff, advises on menu planning, food display, cooking
- Manages financial operations for sites including meeting financial and performance targets, bookkeeping, due diligence, debt control
- Manages relationships with client (the site) and with customers (the diners), handles and complaints, promotes positive feedback
- Association of Catering Excellence 20th September 2012.
Sous Chef
Holiday Inn London Chessington
03.2007 - 12.2011
- Worked with increasing responsibility for organizing the kitchen as well as cooking
- Won Level 3 Award Supervising Food Safety in Catering by Chartered Institute of Environmental Health17th February 2011
- Awarded Bronze Medal Certificate, Hotelympia Fish Dish Challenge live theatre 4th March 2010.
Chef de Partie
Grange City Hotel London
01.2005 - 03.2007
Chef De Partie
Hilton Colombo Residence
12.2000 - 12.2004
- Awarded Certificate for Excellence, annual Worldwide Hilton Chain Dinner Sri Lanka March 2004.
Commis Chef
Ceylon Intercontinental
12.1998 - 12.2000
Education
Advanced Diploma in International Cookery -
Asia Lanka Hotel School - Colombo
03.2000
GCE O/L Exams -
St. Anthony's College Wattala
12.1996
Skills
- Food Preparation
- Food Safety
- Menu Memorization
- Dish Preparation
- Knife Skills
- Culinary Trends
- Safe Food Handling
- Menu Development
- Ordering and Requisitions
- Farm to Table
- Food Presentation
- Kitchen Management
- Kitchen Equipment Operation
- Menu Planning
- Cooking Techniques
- Recipe Creation
- Kitchen Organization
- Equipment Usage
- Supervising Food Prep
Certification
- Certificate in Level 2 Food Hygiene & Safety for Catering
- Certificate of Food Hygiene, Royal Society for Public Health
- Certificate of disability discrimination awareness, Royal Institute of Public Health
- Certificate of foundation food safety, Royal Institute of Public Health
- Certificate of health & safety, Royal Institute of Public Health
- Certificate of AA Training, BDL Rosette Academy
- Certified in Managing Food Safety in Catering training course, ESB Safety Academy, current certificate issue date 12th July 2017
Career Highlights Awards
Certificate in Level 2 Food Hygiene & Safety for Catering, Certified in Food Hygiene, Foundation Food Safety, Food Display, Health & Safety, Fire Safety & Disability Discrimination Awareness, Award winning Chef in live cooking competitions, Awarded Certificate for Excellence for Worldwide Hilton Chain Dinner, won Bronze Medal and Certificate for Hotelympia Fish Dish Challenge, Awarded Holiday Inn London Chessington kitchen department seasonal hospitality award and team member of the year 1st runners up, Awarded certificate in AA training, BDL Rosette Academy, Individually responsible for presenting, negotiating, winning and managing food service contracts for 10 schools/colleges, 1 major tourist attraction, and other accounts, Winner of Accent Catering Services Shining Star 2012, 2013, 2014, FSM AWARD 2014, Education Sector, Contract Catering Industry for Langley Academy (award criteria include financial acumen, innovation, retention and/or sales success, internal and external recognition, social responsibility, leadership and delivering change)
Accomplishments
- Awarded Certificate for Excellence for Worldwide Hilton Chain Dinner, won Bronze Medal and Certificate for Hotelympia Fish Dish Challenge.
- Awarded Holiday Inn London Chessington kitchen department seasonal hospitality award and team member of the year 1st runners up 2011.
Timeline
Sous Chef
Talbot Hotel (1 AA Rosette star)
04.2023 - Current
Sous Chef
Royal Air Force
09.2022 - 03.2023
Head Chef
Grantham West Academy
05.2022 - 08.2022
Sous Chef
CH & CO Ltd
04.2019 - 03.2022
Executive Chef Manager
Pabulum Catering Ltd
01.2018 - 03.2019
Relief Chef Manager
Accent Catering Services Ltd
09.2014 - 12.2017
Head Chef
Langley Academy
01.2012 - 08.2014
Sous Chef
Holiday Inn London Chessington
03.2007 - 12.2011
Chef de Partie
Grange City Hotel London
01.2005 - 03.2007
Chef De Partie
Hilton Colombo Residence
12.2000 - 12.2004
Commis Chef
Ceylon Intercontinental
12.1998 - 12.2000
Advanced Diploma in International Cookery -
Asia Lanka Hotel School - Colombo
GCE O/L Exams -
St. Anthony's College Wattala
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