Prasanna Mathara Arachchige
Summary
Experienced Head Chef with 25+ years in fine dining, luxury hotels, royal and diplomatic catering, and high-volume operations. Expert in menu development, food costing, team leadership, and VIP service, delivering excellence across 180–350+ daily covers and prestigious international events.
Overview
25
25
years of professional experience
Work history
Head chef
Alfalesurflax group
Bournemouth, Dorset
03.2023 - Current
- Working in 4-star hotel environment, delivering high-quality food for weddings, parties, banquets, and private functions.
- Managed daily service for 160+ guests, including coach tours, table d’hôte / pension menus, and à la carte service.
- Planned and executed large-volume catering while maintaining consistency, presentation, and service standards.
- Focused on fresh, seasonal vegetables and fruits, promoting quality, nutrition, and sustainability.
- Led kitchen operations including menu planning, food costing, stock control, and waste reduction.
- Trained and supervised kitchen staff, ensuring food safety, HACCP compliance, and efficient workflow.
- Maintained strong collaboration with front-of-house teams to deliver smooth guest experience.
Head
Ali bin ali hospitality
Doha, Qatar
10.2021 - 03.2023
- Created and planned VIP menus for FIFA Football World Cup events, delivering high-end cuisine for VIP guests.
- Delivered à la carte service and high-volume operations, handling up to 250 daily covers.
- Extensive experience in events, weddings, parties, and large functions.
- Worked across multiple group outlets: Josie Café, Café Pouchkine, Al Wahaaj Café.
- Strong expertise in menu planning, high-end catering, and multi-outlet kitchen operations.
- Maintained quality, consistency, food safety, and cost control in fast-paced, premium environments.
Head chef
Alrabiainvestment and mamanagement
Doha, Qatar
10.2020 - 10.2021
- Worked in a high-end fine dining restaurant, maintaining premium food quality, presentation, and service standards.
- Delivered daily service for up to 190 covers while maintaining consistency and attention to detail.
- Menu creation aligned with brand identity, customer expectations, and seasonal availability.
- Managed food costing and menu engineering, successfully keeping food cost below 29%.
- Visiting Chef – Rosemary Café: supported menu execution and special services, ensuring consistency and creative input.
- Led staff training and development, focusing on cooking techniques, hygiene, and efficient workflow.
- Managed stock control, supplier coordination, and rotation systems to minimise waste and ensure fresh, quality ingredients.
- Strong fine dining expertise, focused on guest experience, operational efficiency, and profitability.
Managing partner head chef
Ponzo Restaurant
Doha, Qatar
11.2019 - 10.2020
- Led the restaurant as Head Chef and Managing Partner, developing an Italian & American fusion concept.
- Created new menus and signature dishes, blending classic Italian flavours with American-style comfort food.
- Managed food costing,profitability.
- Hired and trained staff, overseeing daily kitchen operations.
- Handled supplier sourcing, purchasing, and stock control to maintain quality and consistency.
Head chef
Fachon paris Restaurant
Doha, Qatar
10.2017 - 10.2019
- Led kitchen as Head Chef in a luxury French fine-dining restaurant, delivering premium, Michelin-inspired cuisine.
- Created and executed refined fine-dining menus, maintaining FAUCHON Paris brand standards and presentation excellence.
- Managed brigade leadership, staff training, and performance, ensuring consistency and high service standards.
- Delivered daily service for 180+ covers, maintaining fine-dining quality in a high-volume environment.
- Controlled food costing, menu engineering, and profitability while maintaining top-quality ingredients.
- Oversaw supplier coordination, stock control, and HACCP compliance.
- Delivered exceptional dining experiences for VIP guests, corporate clients, and high-profile event.
Sous chef
Qatar Emiri Palace | Royal Chef
Doha, Qatar
10.2016 - 10.2017
- Prepared high-end cuisine for Royal Families, including royal parties, weddings, and official palace events.
- Catered for VVIP and diplomatic guests, meeting strict standards of confidentiality, precision, and excellence.
- Designed and executed healthy, balanced, and bespoke menus, working closely with dietitians and nutrition guidelines for VVIP families.
- Delivered luxury fine-dining service with exceptional presentation, ingredient quality, and consistency.
- Maintained strict hygiene, food safety, and confidentiality protocols within a royal palace environment.
- Adapted menus to medical, cultural, and dietary requirements, ensuring wellness-focused cuisine without compromising flavour or elegance.
Junior sous chef
Gastronomica
Doha, Qatar
10.2015 - 10.2016
- Part of pre-opening team, supporting a successful restaurant launch.
- Worked as Sous Chef in a very busy, high-volume South American restaurant.
- Delivered consistent quality during 350+ covers per service.
- Supported menu development, kitchen setup, team coordination, and service execution.
Chef de partie
Embassy of Spain – Personal Chef
Doha, Qatar
03.2015 - 10.2015
- Worked as Personal Chef to Ambassador and family, providing discreet, high-quality daily meals.
- Prepared bespoke menus for VIP diplomatic guests, official embassy receptions, and private family dining.
- Planned and delivered healthy, balanced, and culturally appropriate cuisine, adapting to dietary preferences and protocols.
- Catered for private parties, banquets, and official functions with strict attention to presentation and confidentiality.
- Managed menu planning, purchasing, and kitchen organisation, ensuring consistent quality and food safety.
Chef
Coffee culture Restaurant
Doha , Qatar
03.2014 - 03.2015
- Worked as Managing Partner & Chef, leading kitchen and operations.
- Created and developed menus and food concepts.
- Delivered daily service for 170+ guests, plus parties and banquets.
- Managed staff, suppliers, food costing, and stock control.
- Ensured consistent food quality and smooth restaurant operations.
Chef de partie
Al Mana
Doha, Qatar
03.2003 - 03.2013
- Worked at The one , high-end family dining restaurant brand within Al Mana Group.
- Progressed within same restaurant from Commis Chef to Demi Chef de Partie, Chef de Partie, and Pastry Chef, demonstrating strong career development.
- Gained experience across all kitchen sections, building broad and versatile culinary skill set.
- Delivered daily service for 170+ guests in a fast-paced, quality-driven environment.
- Completed advanced training at group branches in Dubai and Abu Dhabi, ensuring consistency with brand standards.
- Developed strong foundations in professional cooking, pastry, teamwork, and kitchen discipline.
Commis chef
Sea sand hotle
Moragalla, Sri lanka
06.2001 - 02.2003
- Started as a Trainee Chef and promoted internally based on performance and skill development.
- Gained hands-on experience in hotel kitchen operations, food preparation, and service.
- Built a strong foundation in professional cooking, hygiene, and teamwork.
Education
Higher National Diploma - Hospitality Management
Qatar foundation
Doha01.2020
NVQ Level 4 - Physical Education and Coaching
Qatar foundation
Doha01.2019
NVQ Level 5 - Yoga and meditation
Sethsada yoga school
Colombo 01.2018
Higher National Diploma - Diploma in cookery
Swiss Lanka Hotel School
Colombo 01.1998
Skills
- Menu development & creative food concepts
- Fine dining & high-end food preparation
- À la carte, banqueting & function catering
- High-volume service (180–350 covers)
- VIP, VVIP & diplomatic catering
- Food costing & menu engineering
- Cost control & waste reduction
- Seasonal & fresh ingredient utilisation
- Healthy & diet-focused menu planning
- Staff training & brigade leadership
- Stock control & supplier coordination
- HACCP, food safety & hygiene standards
- Grilling, hot section & pastry skills
- Customer satisfaction & service excellence
Languages
English
Intermediate
B1
Hindi
Intermediate
B1
Arabic
Beginner
A1
Cricket / yoga/ Meditation
Practise yoga and meditation for focus, fitness, and stress control; enjoy cricket for teamwork and discipline.
Timeline
Head chef
Alfalesurflax group
03.2023 - Current
Head
Ali bin ali hospitality
10.2021 - 03.2023
Head chef
Alrabiainvestment and mamanagement
10.2020 - 10.2021
Managing partner head chef
Ponzo Restaurant
11.2019 - 10.2020
Head chef
Fachon paris Restaurant
10.2017 - 10.2019
Sous chef
Qatar Emiri Palace | Royal Chef
10.2016 - 10.2017
Junior sous chef
Gastronomica
10.2015 - 10.2016
Chef de partie
Embassy of Spain – Personal Chef
03.2015 - 10.2015
Chef
Coffee culture Restaurant
03.2014 - 03.2015
Chef de partie
Al Mana
03.2003 - 03.2013
Commis chef
Sea sand hotle
06.2001 - 02.2003
Higher National Diploma - Hospitality Management
Qatar foundation
NVQ Level 4 - Physical Education and Coaching
Qatar foundation
NVQ Level 5 - Yoga and meditation
Sethsada yoga school
Higher National Diploma - Diploma in cookery
Swiss Lanka Hotel School