Rohan Maddumage Jayasekera
Billingshurst,United Kingdom
Summary
Accomplished Breakfast Chef with expertise in high-volume service and food quality assurance. Successfully managed breakfast operations for over 300 guests daily, ensuring exceptional cuisine while adhering to strict hygiene and safety standards. Specializes in innovative menu planning and team collaboration, resulting in enhanced performance and guest satisfaction.
Overview
20
20
years of professional experience
4055
4055
years of post-secondary education
Work history
Junior sous chef
E Street Bar and Grill
Petworth, West Sussex
09.2025 - Current
- Assisted in preparation of daily specials and menu items based on seasonal availability.
- Coordinated kitchen operations to ensure timely service and optimal food presentation.
- Trained junior kitchen staff on food safety protocols and cooking techniques.
- Developed new recipes while refining existing dishes to boost guest satisfaction.
- Maintained cleanliness and organisation of kitchen equipment and workspace during shifts.
- Collaborated with front-of-house staff for effective communication during peak service periods.
- Monitored inventory levels and facilitated supply orders to minimise waste.
- Implemented efficient prep techniques to enhance workflow and productivity.
Chef de partie
Mannings Heath Golf Club
Horsham, West Sussex
09.2024 - Current
- Developed and implemented innovative recipes to enhance menu offerings.
- Maintained high hygiene standards in compliance with food safety regulations.
- Led preparation and cooking of various dishes in a high-volume kitchen environment.
- Trained junior kitchen staff on cooking techniques and equipment usage.
- Monitored inventory levels to prevent shortages and assisted in ordering supplies.
- Collaborated with kitchen staff to ensure efficient workflow and optimal presentation.
- Streamlined kitchen processes to improve efficiency and reduce waste.
- Enhanced team communication through regular briefings and feedback sessions.
Chef de Partie
Gate Gourmet
Gatwick Airport, United Kingdom
11.2023 - 02.2024
- Prepared and presented high-quality dishes following standard recipes and specifications.
- Collaborated with kitchen staff to ensure efficient workflow during peak service hours.
- Maintained cleanliness and organisation of kitchen area in compliance with health regulations.
- Conducted regular stock checks and assisted in managing inventory for ingredient availability.
- Trained and mentored junior kitchen staff on cooking techniques and food safety practices.
- Assisted with menu planning to enhance culinary offerings and meet customer expectations.
- Ensured timely meal preparation and delivery in alignment with service schedules.
- Incorporated seasonal produce into menus, enhancing freshness and variety.
Chef de Partie
Red Deer
Horsham, United Kingdom
08.2023 - 11.2023
- Western & eastern Cuisine with À la carte Menu
- Prepared a variety of dishes in accordance with established recipes and presentation standards.
- Collaborated with kitchen team to ensure smooth operations during busy service periods.
- Managed inventory of ingredients to guarantee freshness and minimise waste.
- Trained junior kitchen staff on food preparation techniques and safety protocols.
- Coordinated with suppliers to source high-quality ingredients for menu offerings.
Chef de Partie
Radisson Blu Hotel
Cardiff
08.2022 - 08.2023
- Promoted as a Chef de Partie.
- Prepared, Cooked & Presented high quality dishes within specialty.
- Checked for plating accuracy in regard to portion size, serving dish and correct garnishes
Chef
The Coconut Tree
Cardiff, United Kingdom
02.2022 - 07.2023
- Developed innovative menu offerings that highlighted seasonal ingredients and local flavours.
- Supervised kitchen staff to ensure adherence to food safety standards and quality control.
- Collaborated with suppliers to source high-quality produce and establish strong relationships.
- Trained junior chefs in culinary techniques and kitchen procedures to enhance team performance.
- Prepared authentic Asian dishes using traditional techniques and high-quality ingredients.
Breakfast Chef
Radisson Blu Hotel
Cardiff
03.2022 - 08.2022
- Developed seasonal menu's to attract new customer's and maximize profits
- Selected ingredients and designed menu based on seasonal availability and market trends
Chief Cook
Sri Lanka Shipping
Colombo
09.2005 - 05.2019
Education
GCSEs - Food Safety UK, Level 2 Food Safety and Hygiene - for Catering
Online Training Services
Certificate - Food Allergy and Intolerance Training
Food Standards Agency UK
GCSE/ Secondary School Leaving Certificate -
St.Sebestians College
Kandana, Sri Lanka 01.1994 - 01.2004
Skills
- Adaptability
- Pressure management
- Enthusiasm
- Self-motivation
- Initiative
- Team collaboration
- Food quality assurance
- Culinary skills
- Food preparation and hygiene
- Menu planning
- Pastry techniques
- Knife skills
- Kitchen equipment proficiency
Reference
- Christian, Picoli, Executive Chef, christian.picoli@radissonblu.com, +447760607082, Radisson Blu Hotel, Cardiff, CF10 2FL
- Head Chef, 07437446498, 01403247000, Red Deer, 24D, Carfax, Horsham
Timeline
Junior sous chef
E Street Bar and Grill
09.2025 - Current
Chef de partie
Mannings Heath Golf Club
09.2024 - Current
Chef de Partie
Gate Gourmet
11.2023 - 02.2024
Chef de Partie
Red Deer
08.2023 - 11.2023
Chef de Partie
Radisson Blu Hotel
08.2022 - 08.2023
Breakfast Chef
Radisson Blu Hotel
03.2022 - 08.2022
Chef
The Coconut Tree
02.2022 - 07.2023
Chief Cook
Sri Lanka Shipping
09.2005 - 05.2019
GCSE/ Secondary School Leaving Certificate -
St.Sebestians College
01.1994 - 01.2004
GCSEs - Food Safety UK, Level 2 Food Safety and Hygiene - for Catering
Online Training Services
Certificate - Food Allergy and Intolerance Training
Food Standards Agency UK