Eshan Desilva

• Prepare Arabic dishes around for approximately 500 customers on a daily basis
• Responsible for monitoring and maintaining COGS, P&L, KPI, and KFR by closely controlling costs, improving operational
efficiency, and ensuring compliance with brand standards.
• Direct food preparation and collaborate effectively with executive chef to maintain high quality cuisine synonymous
with the Amiti Noura restaurants
• Assisting in design, planning and content of food menu
• Produce high quality dishes, exemplary in design and taste
• Supervise kitchen staff
• Assist in inventory and supply management
• Quality control of food
• Maintaining a hygienically clean, tidy and safe kitchen
• Keep work stations clean and maintain compliance with food safety standards
• Offer suggestions and creative ideas that can improve upon the kitchens performance
• Executing proper preparation of food
• Managing rosters
• Monitor and maintain kitchen equipment
Solve problems that arise and maintains control of issues in the kitchen including conflict resolution

• Prepare Arabic dishes around for approximately 500 customers on a daily basis
• Supervising 24 staff
• Direct food preparation and collaborate effectively with executive chef to maintain high quality cuisine synonymous
with the Amiti Noura restaurants
• Assisting in design, planning and content of food menu
• Produce high quality dishes, exemplary in design and taste
• Supervise kitchen staff
• Assist in inventory and supply management
• Quality control of food
• Maintaining a hygienically clean, tidy and safe kitchen
• Keep work stations clean and maintain compliance with food safety standards
• Offer suggestions and creative ideas that can improve upon the kitchens performance
• Executing proper preparation of food
• Managing rosters
• Monitor and maintain kitchen equipment
• Solve problems that arise and maintains control of issues in the kitchen including conflict resolution.

Keto and low carb Dishes (salads, western, Italian, Mexican, Burger, Sauces and Arabic
• Prepared quality dishes) for 700 customers on a daily basis
• Supervising 32 staff
• Requisitioned the days supplies and ensured that they were received and stored correctly. Communicated needs to
Purchasing and Storeroom personnel. Ensured quality of products received
• Coordinated breaks for staff. Inspected grooming and attire of staff; rectified any deficiencies
• Ensured that quality and details were being maintained. Inspected the cleanliness of the line, floor, all Kitchen
stations.
• Undertook staff performance review by observing employees daily job performance
• Assisted with evaluation of all kitchen team members performance according to established procedures during
established time periods

• In our casual dining Restaurant, we prepared salads, Western, Italian, Mexican, Burger, and sauces for 700 customers
on a daily basis (Restaurant capacity 500pax)
• Supervising 36 staff
• Ensured all prep lists were completed in a timely manner
• Conducted line checks before lunch, happy hour, dinner service to ensure all stations are properly stocked and set up.
• Ensured inventory and order lists were completed and submitted to the Executive Chef before closing
• Conducted quality checks on products, meat, and seafood on delivery
• Developed sound knowledge of each station, from prep to plating so as to cover shifts on any station for absent
employees
• Working on the line kitchen, I had to pass the food within set timeframe timing, i.e. Salads and Appetizers 10 /12 min
and Main Course 15/20 min).

• Managed assigned daily food preparation duties assigned by supervisors to meet the exacting standard and quality
benchmarks set by the Restaurant
• Followed instructions and recommendations of immediate supervisors to complete the daily tasks
• Coordinated daily tasks with the Sous Chef
• Supervised 18 junior chefs or commis chefs
• Ensured that the production, preparation and presentation of food were of the highest quality at all times
• Ensured highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Maintained full awareness of all menu items, their recipes, methods of production and presentation standards
• Operated and maintained all department equipment and promptly advised of malfunctioning
• Ensured effective communication between staff by maintaining a secure and friendly working environment
• Established and maintained effective inter-departmental working relationships through superlative communication
and flexibility
• Utilised excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food
business
• Maintained personal responsibility for hygiene, safety and correct and safe use of equipment and utensils
• Periodically checked expiry dates and proper storage of food items in the section
• Guided and trained subordinates and used leadership skills on a daily basis to ensure high motivation and economical
working environment
• Provided a role model to others for personal hygiene, cleanliness and presentability on and off duty
• Undertook daily feedback collection and reporting of issues as they arose
• Assessed quality control and adhered to hotels service standards
• Carry out any other duties as required by management.

A la carte cuisine - salad, Western, Italian, Chinese, Sri Lankan, bulk cooking
• Cleaned, cut and prepared all fruits, vegetables, herbs, and salad items
• Cooked foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta
• Prepared dishes such as sandwiches, salads & vegetables
• Served food maintaining correct taste, temperature and visual appeal
• Maintained the area in a clean, safe and sanitary manner
• Maintained food safety including temperature logs with direction from Lead Cook and Sous Chef
• Read and implemented cooking reference material
• Completed assigned tasks as quickly as was safely practical
• Complied with the resorts policies and procedures and adhered to the grooming policies
• Performed other duties as required.

• Accurately measured meal ingredients for the Chef de Partie.
• Prepared meal ingredients, which included seasoning of different meats as well as washing, peeling, and chopping
vegetables and fruits
• Prepared basic salads and sauces as directed by the Chef de Partie
• Received deliveries and verified that all ordered items were delivered and were of good quality
• Took inventory of restaurant supplies and notified the supervisor of low or depleted supplies
• Discarded all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
• Performed basic cleaning duties and ensured that workstations were properly sanitized
• Plated and presented meal items as per the Chef de Parties instructions.

CATERING