Aloysious Premlal Jayanth De Alwis paranawitane

Overall kitchen Management at Aksaray Catering.
Staff training
Menu planning and creation and development with cost effective.
Health safety practices
Cooking techniques
Cooking and cooling procedures
Temperature control and record for inspections
Sanitizing procedures
Cleanliness and hygiene practices
Stock control FIFO systems
Waste management
Overall on job training
Much more

I were employed in 500 Degrees Restaurant in west Riffa
As Head chef Operations.
Authantic Italian pizza.

Staff handling and training
Catering for high class customers
Organizing
Preparation
Sauces and cheeses
Day to day Operations of the Restaurant.

Overall kitchen design and Management
By hiring staff and training
Menu planning and creation with costing
Food preparation and Production
Handling kitchen Stewards
Training food safety standards
Accurate FIFO systems and stock control
Food preparation techniques
Signature recipes
Specialize in all area's of Cuisines
On job training
Cooking, Cooling and reheating procedures
Temperature control
Freezer Chiller rooms and documents
Food safety training
Cold kitchen training and preparation
Butchery training and Production
Ordering and control of food items
Cost control
Waste Management
Overall Food and beverages staff training for offering services by
Greeting
welcoming guests
Offering
Service
Eye contact
Greeting
Satisfy customers to come back for our services.

As Executive Chef I were in charge In developing all catering locations with my best experience to achieve the goals towards the company.

• To Provide an Excellent Quality Food Services in an Effective and Efficient Manner
• Best Customer Relation Background.
• Assuring fulfillments and Requirements
• Creative Organizing.
• Providing the Best Set Standard Services of the company
• Punctuality and Capability
• Excellent Communication Skills in Leadership and Management.
• Professional in overall Staff Training for Relevant fields In Kitchen and Food & Beverage, overall Operations.
• Specialized in International food, Local and beverage Operations
Menu Costing
Menu Planning
Cost controlling

Overall Food and beverage Operations
In Managing all outlets and Banquets, functions with best skills and performance in Operation.

Key Accountabilities > Manages the departments - Restaurant & Bars, Room Services,
Banquette Functions Provision and Controlling effectively, enforce company standards, maintain
food cost, improve and maintain sales and provability implement and maintain standards and
eliminate complains. In charge of all aspects of the food and beverage operations onboard,
including revenues, food costs, budgets, inventories, sanitation and discipline in my area. And
Co-ordinates with all departments.

Responsible for overseeing all food preparation in areas such as Banquet’s, Room service
restaurants, bar/lounge and the employee cafeteria. Charge of meeting a diverse range of dietary
requirements for modern, quality Healthy cuisines.
 Organizing and monitoring controls of food quality, presentation and service.
 Assisting with the preparation of and the serving of all meals to customers.
 Ensuring that the kitchen and service areas are always clean and tidy.
 Managing the kitchens controllable expenses including food cost, supplies, uniforms and
equipment.
 Implementing, monitoring and reviewing food safety systems.
 Preparing menu plans.
 Placing food orders with approved suppliers and wholesalers.
 Cooking for special occasions i.e. birthdays, weddings etc.
 Preparing and overseeing the cleaning rota.
 Ensuring that all kitchen equipment is fully maintained at all times.
 Participating in staff and client meetings as required.
 Maintaining accurate records of food supplies, and freezer / fridge temperatures.
 Making sure food stock is rotated properly. (FIFO)
 Supervising and instructing kitchen staff members in the use of all equipment and
hygiene procedures, giving help and guidance where appropriate. (SOP)GMP- Good
Management Practices.
 Making sure that all crockery and equipment is cleaned and stored correctly.
 Reporting immediately to General Manager for any illness of an infectious nature or
accidents incurred by a client or colleague.
 Waste Management- Segregating all waste -
 Demonstrating new cooking techniques and equipment to staff.
 Interacting with guests to obtain feedback on product quality and service levels.
 Reviewing comment cards, guest satisfaction results and other data to identify areas of
improvement.
 Overseeing customer relations.
 Choosing a restaurant theme.
 Delegating tasks to staff.
 Disciplining underperforming staff members.(Personal Hygiene)
Past Experience\} Hotels - Resorts - Catering - Hospital\} In Middle East - Maldives - Sri
Lanaka
Executive Chef Attieh Catering up town Restaurants & Catering - Jeddah Saudi
Arabia
Executive Chef I/C F&B KAUST Jeddah Saudi Arabia
Executive Chef Hotel green Araliya
Executive Chef Hotel Sudu Araliya