Gayan Nawarathne
Executive Sous Chef
St. David, West Indies,Grenada
Summary
Experienced culinary professional with a successful history of creating exceptional dining experiences and managing high-volume kitchens across various countries including Sri Lanka, Maldives, Seychelles, Doha Qatar, Dubai, Grenada, and most recently, Ireland. Proficient in Josper Oven Cooking and Farm to Table concept, skilled at crafting innovative menus to maintain efficient kitchen operations. Known for collaborative skills and thriving in fast-paced settings, consistently achieving top-notch outcomes.
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
Six Senses La Sagesse
06.2024 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Developed close relationships with suppliers to source best ingredients.
Junior Sous Chef
Powerscourt Hotel Resort & Spa Autograph Collectio
08.2023 - 06.2024
- Serve as a chef in charge for Sally Gap Restaurant
- Ensure that dishes are prepared, cooked and served to the highest standard
- Work with the Kitchen team in creating and developing new recipes & menus
- Ensure good Health & Safety and food hygiene practices are followed
- Assist the Head Chef in the effective management of employee relations
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Implement new ideas and strategies for reducing cost and wastage
- Ensure methods of food preparation & service comply with standards
- Interact with guests and cater to their individual preferences and choices
- Formulate and implement SOP’s for the kitchen, monitor the recipe of items to ensure high quality
- Set up and implement health and hygiene (HACCP) plans including regular monitoring, record keeping and environment friendly waste disposal.
- Accomplishments
- Prepared foods according to guests’ taste, which increased in revenue by 12%
- Initiated the procurement of raw food, which resulted in 6% reduction in cost.
- Maintained customer interest by incorporating organic meals into the recipe
- Implemented a food rotation system that decreased food spoilage by 40%.
- Oversaw cleanliness of each station in kitchen.
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Sous Chef - Specialty Outlet Chef
Niyama Private Islands
05.2021 - 07.2024
- Company Overview: https://www.niyama.com/en/restaurants/tribal
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handling expensive meat items such as Japanese Wagyu Beef, Australian ribeye, strip loin, tomahawk meat etc..
- Cooking and preparing meat with Josper charcoal grill
- Responsible for handling special events and nights such as privet dinner, BBQ, wine dinner etc..
- Well experienced in Japanese, Vietnam, Italian and French cuisine
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Junior Sous Chef
The Nautilus Maldives - Relais & Chateaux
03.2020 - 03.2021
Chef de Partie
Four Seasons Resort
03.2019 - 03.2020
- Direct, prepare or supervise food preparation activities on a daily basis
- Coordinate all food purchasing, budgeting and planning operations
- Analyze recipes and make menu changes to increase customer satisfaction
- Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered by employees.
- Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
- Communicate effectively with the team and other departments
- Manage relationships with distributors and resolve any issues with vendors
- Contribute to controlling costs, improving profit margins, and other targets.
Demi Chef de Partie
Four Seasons Resort
11.2017 - 12.2018
- Ensuring that all food is of excellent quality and served in a timely manner.
- Receive food ingredients and supplies from the main kitchen
- Cooking meats, vegetables, using a full range of cooking methods
- Seasoning and preparing a wide range of food such as vegetables, fruits, meats, soups, salads and cereals in accordance with prescribed recipes.
- Creating new recipes to keep the menu fresh.
- Recording inventory of supplies and ordering stock from the main store room
- Promoting teamwork and quality service through daily communication
- Responsible for maintaining the budging requirements and guidelines.
- Ensuring to keep the kitchen area hygienic to meet the safety regulations
Demi Chef de Partie
St. Regis Maldives Vommuli Resort
10.2017 - 11.2020
Commis de Cuisine
The Cove Rotana Resort
06.2015 - 08.2016
Commis de Cuisine
St. Regis
09.2015 - 06.2015
Commis de Cuisine
Doha International Airport, Under Sterling Group
05.2014
Training Cook
Cinnamon Hotels & Resorts
11.2009 - 05.2010
Education
Certificate - Essential Food Safety
04.2015
Certificate - ServSafe Manager
11.2020
Certificate - Microsoft Office
05.2008
GCE Ordinary Level Examination - undefined
01.2007
Skills
- Inventory control
- Quality assessment expertise
- Hygienic food preparation
- Budget optimization
- Customer engagement
- Goal-oriented planning
- Culinary operations management
- Food plating skills
- Experience with HACCP implementation
- Proficient in diverse cooking techniques
- Supplier relationship management
- Menu optimization
- Team leadership
- Performance Management
- Multitasking
- Analytical
- Effective team collaboration
- Commitment to honesty
- Organization
- Menu development
- Expertise in allergy prevention strategies
- Nutritional expertise
- Menu pricing
- Attention to detail
- ServSafe certified professional
- Conflict resolution skills
- Performance improvement
- Vendor negotiation skills
LANGUAGES
English
Bilingual or Proficient (C2)
Sinhala
Bilingual or Proficient (C2)
Arabic
Intermediate (B1)
Hindi
Upper intermediate (B2)
Japanese
Intermediate (B1)
References
Rudi Liebenberg, Executive Chef, rudi.liebenberg@sixsenses.com +1 (473) 403 0823, Six Senses La Sagesse, Grenada
Ruwan Nalindra, Executive Chef, ruwan.nalindra@sixsenses.com, +94 77 019 7244 Six Senses Kanuhura
Awards
Bronze Medal - Hot Cooking Lamb | 2022 Hotel Asia Maldives Culinary Challenge,
Bronze Medal - Hot Cooking Beef | July 2016 The Cove Rotana Resort, Junior Master Chef,
Bronze Medal - Hot Cooking Beef | 2022 Hotel Asia Maldives Culinary Challenge,
Bronze Medal - Fish Practical Cookery | March 2016 The Cove Rotana Resort, Junior Master Chef
Training
Complete HACCP Food Management System & Make Practicing Them Among The Commis (Public Health And Sanitation Regulations And Procedures As Per IHG Standard)
Disclaimer
I do hereby certify that the above particulars given by me are true & accurate to the best of my knowledge. If I'm offered an opportunity to serve in your esteemed organization, I can assure you that I shall always perform my duties with commitment & loyalty. Yours Faithfully, Gayan Nawarathne
KEY COMPETENCIES
- Boost Financial Performance: Managed labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control. Focused on creative cost control and revenue generation solutions to maximize profit.
- Guest Focus: Developed and delivered guest-centered solutions, providing exceptional experiences, products and services that met and exceeded customer expectations.
- Lead & Inspire Hospitality: Fostered personal achievement and excellence in staff for optimal performance
- Motivate & Mentor: Attracted, developed, managed and retained top talent. Shaped roles and assignments to develop people's capabilities by providing feedback and developmental support. Maintained a productive work atmosphere.
Portfolio
FEATURED
EXECUTIVE SOUS CHEF
Timeline
Executive Sous Chef - Six Senses La Sagesse
06.2024 - Current
Junior Sous Chef - Powerscourt Hotel Resort & Spa Autograph Collectio
08.2023 - 06.2024
Sous Chef - Specialty Outlet Chef - Niyama Private Islands
05.2021 - 07.2024
Junior Sous Chef - The Nautilus Maldives - Relais & Chateaux
03.2020 - 03.2021
Chef de Partie - Four Seasons Resort
03.2019 - 03.2020
Demi Chef de Partie - Four Seasons Resort
11.2017 - 12.2018
Demi Chef de Partie - St. Regis Maldives Vommuli Resort
10.2017 - 11.2020
Commis de Cuisine - St. Regis
09.2015 - 06.2015
Commis de Cuisine - The Cove Rotana Resort
06.2015 - 08.2016
Commis de Cuisine - Doha International Airport, Under Sterling Group
05.2014
Training Cook - Cinnamon Hotels & Resorts
11.2009 - 05.2010
NSURE Private Limited - Certificate, ServSafe Manager
Infortec International-Asia Campus - Certificate, Microsoft Office
Hiddaulla Central College - GCE Ordinary Level Examination,
Syscoms College - Certificate, Essential Food Safety
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