Thilina Young
Dumfries,SCOTLAND
Summary
Head Pastry Chef with over eight years of international experience in high-end kitchens in the UK, Seychelles, and Sri Lanka. Skilled in modern plated desserts, chocolate work, and full pastry & bakery production with a strong focus on flavour balance, consistency and refined presentation. Proven ability to lead pastry sections, develop seasonal menus, and maintain high standards under pressure.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Head Pastry Chef
The Globe Inn
Dumfries, Scotland
06.2024 - Current
- Lead and manage the full pastry section, overseeing the production of plated desserts, breads, viennoiserie, and chocolate work, ensuring consistency, quality, and efficiency across all services.
- Manage mise en place, stock control, and ordering to ensure efficient kitchen operations.
- Collaborate closely with the head chef on menu development, and overall guest dining experience.
- Train and supervise junior chefs within the pastry section, ensuring skill development and consistency.
Pastry Chef
The Globe Inn
dumfries, Scotland
05.2023 - 06.2024
- Adapted recipes for special dietary requirements, including gluten-free and vegan options, accommodating all guests.
- Implemented strict hygiene and food safety standards in the pastry section, surpassing regulatory requirements.
- Inspected products for quality assurance before display.
- Conducted inventory management, ordering supplies to maintain optimal stock levels while minimising waste.
- Maintained temperature and sanitation logs.
Pastry Chef De Partie
Raffles Seychelles
Praslin
06.2022 - 12.2022
- Monitored cooking times for efficient use of ovens and other equipment.
- Maintained safe and sanitary area by checking food products' temperature and freshness.
- Implemented strict hygiene and food safety standards in the pastry section, surpassing regulatory requirements.
- Collaborated with the culinary team to design dessert presentations that complemented overall dish aesthetics and themes.
Pastry Commis
Raffles Hotel
Praslin, Seychelles
08.2021 - 05.2022
- Assisted in the preparation and production of high-quality pastries, desserts, and baked goods in a luxury hotel environment.
- Supported senior chefs in daily mise en place and service, ensuring consistency, and attention to detail.
- Maintained high standards of hygiene, organisation, and food safety within the pastry section.
- Contributed to efficient service by meeting production timelines and quality expectations.
- Responded to feedback and supported the resolution of issues, escalating to senior chefs when required.
Pastry Commi 111
Marino Beach Hotel
Colombo
07.2019 - 07.2021
- Responsible for daily production in both morning and evening pastry shifts.
- Prepared and finished a wide variety of pastry items for the buffet, à la carte, and cake shop.
- Handled mise en place for desserts, plated sweets, and showpiece elements.
- Supported the pastry chef in maintaining consistent quality and hygiene standards.
- Collaborated with team members to achieve target results.
Commis III - Pastry & Bakery Section
Taj Samudra Colombo
Colombo
12.2015 - 06.2019
- Assisted in the preparation of breakfast and plated desserts.
- Contributed to decorative buffet displays and bakery production.
- Completed daily cleaning and restocking checklists to support kitchen operations.
- Assisted in the preparation of basic food items under chef supervision, adhering to recipes and quality standards.
- Helped the kitchen team prioritise and complete high-volume orders in a busy hotel environment.
- Maintained cleanliness and organisation of kitchen stations and storage areas.
Trainee - Hotel School Attachment
Taj Samudra Colombo
Colombo, Sri Lanka
09.2017 - 12.2018
- Gained foundational skills in professional pastry production.
- Worked under SLITHM mentorship, supporting a large-scale pastry service.
- Stored food safely and appropriately to maintain hygiene standards and ensure fresh, usable ingredients.
- Maintained a positive attitude under pressure, especially during busy service times.
- Developed a keen understanding of various cooking techniques under supervision.
- Worked with energy and enthusiasm to deliver high-quality meals in fast-paced restaurant environments.
- Attended workshops and training sessions to broaden knowledge of culinary arts.
Education
Certificate course in Computer Science - Information Technology
Institute of Business Administration (IBA)
Kandy, Sri Lanka May 2014
Certificate of Special English Program - English Language
Lakpahana Adventist College & Seminary
Kandy. Sri lanka 04.2014
Certificate in Professional Cookery - Professional cookery
Sri Lanka Institute of Tourism & Hotel Management (SLITHM)
Sri Lanka01.2024
Skills
- Pastry Production and Section Management
- Plated desserts and modern presentation
- Bread and viennoiserie production
- Menu development and seasonal planning
- Flavour pairing and texture balance
- high-volume service and time management
- chocolate work and confectionery
- mise en place organisation
Languages
Sinhala
Beginner
A1
English
Beginner
A1
French
Beginner
A1
Interests
Passionate about modern pastry innovation, chocolate artistry, and dessert presentation. Enjoy exploring new flavour combinations, seasonal ingredients, and contemporary plating techniques. Strong interest in photography and visual presentation, capturing and showcasing pastry work. Also interested in fitness and maintaining a disciplined lifestyle.
Certification
- Working Safely, Lancashire Fire and safety. September 2024
- Manual Handling , Lancashire Fire and safety . August 2024
- Control of Substances Hazardous to Health [COSHH], Lancashire Fire and safety May 2024
- Basic Fire Safety Awareness , Lancashire Fire and safety. May 2024.
- Level [2] Food Safety- Catering. , Lancashire Fire and safety. May 2024
- Emergency first aid at work SCQF LEVEL 6, Scottish Qualifications Authority. 2025.
- Modern Viennoiseries, Pastry & Chocolate With Carles Mampel.
- [Member of The Association of pastry chefs] The Craft guild of chefs (United kingdom).
Accomplishments
- Culinary Art Food Expo 2019, Colombo October 2019 Brown Medal in Plated Dessert .
- Innovation Award. The Globe Inn, 2024.
- Scotish Culinary championships, Glasgow February 2025 Silver Best in class Petits four (tested).
- Scotish Culinary championships, Glasgow February 2025 Silver Medal Works in Chocolate (Tasted)
- Peoples's choice Employee of the year. the globe inn, 2025.
Websites
Timeline
Head Pastry Chef
The Globe Inn
06.2024 - Current
Pastry Chef
The Globe Inn
05.2023 - 06.2024
Pastry Chef De Partie
Raffles Seychelles
06.2022 - 12.2022
Pastry Commis
Raffles Hotel
08.2021 - 05.2022
Pastry Commi 111
Marino Beach Hotel
07.2019 - 07.2021
Trainee - Hotel School Attachment
Taj Samudra Colombo
09.2017 - 12.2018
Commis III - Pastry & Bakery Section
Taj Samudra Colombo
12.2015 - 06.2019
Certificate course in Computer Science - Information Technology
Institute of Business Administration (IBA)
Certificate of Special English Program - English Language
Lakpahana Adventist College & Seminary
Certificate in Professional Cookery - Professional cookery
Sri Lanka Institute of Tourism & Hotel Management (SLITHM)