Saman Kumara Makavitage
Harrow,Middlesex
Summary
Experienced culinary professional with expertise in menu development, quality control, and food safety compliance. Skilled in staff training, event catering, and the application of advanced culinary techniques to deliver exceptional dining experiences. Adept at problem solving and proficient in the use of kitchen equipment, complemented by basic computer literacy. Committed to maintaining high standards in food preparation and safety while contributing to innovative culinary solutions.
Overview
22
22
years of professional experience
Work history
Head chef
Tokyo Choice Own Business
Watford, Hertfordshire
07.2021 - 02.2025
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Trained junior staff for optimal performance and skill development.
- Upheld health and safety regulations at all times in the kitchen.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Assisted restaurant manager in cost control strategies implementation.
- Established strong rapport with team members through effective communication skills.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Directed the preparation of special dishes for events and holidays.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Meticulously checked delivery contents to verify product quality and quantity.
Chef
Eat Tokyo
Soho, City of London
09.2011 - 03.2021
- Transformed under-utilised ingredients into special menu items.
- Orchestrated seamless kitchen service during peak hours.
- Led successful catering events provided excellent dining experiences for guests.
- Optimised workflow processes reduced time spent on administrative tasks.
- Coordinated prep work, streamlined the cooking process.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Kitchen staff member
Eat Tokyo
Tokyo, Japan
02.2005 - 03.2010
- Utilised knife skills, improving precision and reducing waste.
- Demonstrated teamwork by assisting fellow staff during peak hours.
- Assisted in food preparation for enhanced meal quality.
- Multi-tasked efficiently to meet strict deadlines.
- Followed strict hygiene practices, providing a sanitary kitchen environment.
- Cleaned utensils and equipment to maintain hygiene standards.
- Supported chefs by doing daily tasks promptly.
- Maintained utensils, knives and kitchen equipment.
Housekeeper
Hotel
Tokyo, Japan
04.2003 - 01.2005
- Completed deep cleaning tasks resulting in a germ-free environment.
- Created welcoming atmosphere with regular dusting and vacuuming of rooms.
- Laundered and ironed clothes, promoting appearance of cleanliness.
- Managed laundry process, washing, drying, folding clothes; keeping wardrobe tidy.
- Made beds daily to ensure a neat bedroom area.
- Assisted in organising social events at home leading to successful gatherings.
Education
GCSEs -
Department Of Education
Sri LankaSkills
- Menu development
- Quality control
- Staff training
- Use of kitchen equipment
- Basic computer literacy
- Team supervision
- Time management
- Customer satisfaction
- Butchery techniques
- Vegetable carving
- Sushi rolling
- Food preparation
- Multitasking
- Seafood preparation
- Sauce preparation
- Cleaning techniques
Languages
English
Elementary
Japanese
Beginner
Timeline
Head chef
Tokyo Choice Own Business
07.2021 - 02.2025
Chef
Eat Tokyo
09.2011 - 03.2021
Kitchen staff member
Eat Tokyo
02.2005 - 03.2010
Housekeeper
Hotel
04.2003 - 01.2005
GCSEs -
Department Of Education
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