ASAN GUNASEKARA
SENIOR SOUS CHEF
Ballincollig
Summary
With 17 years of comprehensive culinary experience, I have progressed from Commis II to Executive Sous Chef, honing my expertise in kitchen management, culinary innovation, and team leadership. Passionate about delivering exceptional dining experiences, I excel in maintaining high culinary standards and driving excellence in diverse culinary environments
Overview
18
18
years of professional experience
4014
4014
years of post-secondary education
Work History
SENIOR SOUS CHEF
Trade House Central Bar & Kitchen - Drois Investment Ltd
01.2023 - Current
- To ensure that quality level of kitchen production and presentation is maintained at all times
- To ensure that kitchen and working area thoroughly clean at all times
- To ensure that all mise-en-place is correctly prepared prior to commencing of service
- To ensure that outlet food cost is maintained at all times
- To ensure all food product are labeled according to requirement
- To be in control and aware at all times of food costs percentage
- To assist with the preparation of budget and aim to achieve budgeted gross profit
- Oversaw kitchen operations, ensuring food quality, presentation, and hygiene standards.
- Collaborated with the F&B department for seamless service.
- Trained and mentored kitchen staff.
EXECUTIVE SOUS CHEF
Marino Beach Hotel - D.R. Hotels (Pvt) Ltd
05.2018 - 01.2023
- Helping for the preparation and design all foods and drink menus
- Producing high quality plates both design and taste wise
- Ensuring that the kitchen operates in a timely way that meets quality standards
- Maintain a positive professional approach with co-workers and customers
- To ensure that quality level of kitchen production and presentation is maintained at all times
- To maintain and create a working environment that reflects a sense of place
- To coordinate functions and activities with the F&B department
- To ensure that outlet food cost is maintained at all times
- To ensure that quality level of kitchen production and presentation is maintained at its highest level at all the times
- To ensure that kitchen and working area thoroughly clean at all times
- To ensure that all mise-en-place is correctly prepared prior to commencing of service
- To coordinate functions and activities with the F&B department
- To ensure that outlet food cost is maintained at all times
- To ensure all food product are labeled according to requirements
CHEF DE PARTIE
Shangri-La, Sri Lanka
11.2017 - 05.2018
- To ensure that quality level of kitchen production and presentation is maintained at all times
- To ensure that all the tasks assigned by superiors are completed in a timely fashion
- To know and applies the hotel policies and procedures
- To attend all training carried out by the training department
- To involve in the coordination of special functions and event with the respective outlet chef
CHEF DE PARTIE
IMG World of Adventure
06.2017 - 10.2017
- Part of the pre-opening staff
SOUS CHEF
Ashok Hotel
06.2016 - 10.2017
- To ensure that quality level of kitchen production and presentation is maintained at all times
CHEF DE PARTIE
Atlantis the Palm
09.2008 - 06.2016
- To ensure that quality level of kitchen production and presentation is maintained at all times
COMMI - 02
Sigiriya Village Hotel
12.2006 - 12.2007
- To ensure that quality level of kitchen production and presentation is maintained at all times
Education
HOTEL RECEPTION - GRADE C -
Ceylon Hotel School and School of Tourism
RESTAURANT SERVICE - GRADE C - undefined
Ceylon Hotel School and School of Tourism
COOKERY - GRADE B - undefined
Ceylon Hotel School and School of Tourism
HOTEL HOUSEKEEPING - GRADE B - undefined
Ceylon Hotel School and School of Tourism
BASIC FOOD HYGIENE TRAINING -
TUV Middle East (Member of NORD Group)
03.2009 - 10.2013
G.C.E. ADVANCED LEVEL EXAMINATION -
Ceylon Hotel School And School of Tourism
G.C.E. ORDINARY LEVEL EXAMINATION - undefined
Ceylon Hotel School and School of Tourism
Skills
Kitchen management
Food presentation
Special event catering
Menu development
Sanitation standards
Cost control
Accomplishments
- Awarded a bronze medal for five course gourmet menu in Atlantis Culinary Challenge on 2014
- Awarded a bronze medal for five course gourmet dinner menu at Emirates Salon Culinary- Dubai 2013
- Awarded a bronze medal for five course gourmet dinner menu at Emirates Salon Culinary - Dubai 2014
- Awarded a merit award for Four Course Vegetarian menu at Emirates Salon Culinary - Dubai 2015.
- Awarded a merit award for five course gourmet dinner menu at Emirates Salon Culinary- Dubai 2015
- Successfully completed the professional ECSI FIRST AID CPR & AED COURSE on 09/2015
- Successfully completed the level 3 award Supervising Food Safety in Catering (QCF)
- Part of the pre-opening staff IMG World of Adventure
Timeline
SENIOR SOUS CHEF
Trade House Central Bar & Kitchen - Drois Investment Ltd
01.2023 - Current
EXECUTIVE SOUS CHEF
Marino Beach Hotel - D.R. Hotels (Pvt) Ltd
05.2018 - 01.2023
CHEF DE PARTIE
Shangri-La, Sri Lanka
11.2017 - 05.2018
CHEF DE PARTIE
IMG World of Adventure
06.2017 - 10.2017
SOUS CHEF
Ashok Hotel
06.2016 - 10.2017
BASIC FOOD HYGIENE TRAINING -
TUV Middle East (Member of NORD Group)
03.2009 - 10.2013
CHEF DE PARTIE
Atlantis the Palm
09.2008 - 06.2016
COMMI - 02
Sigiriya Village Hotel
12.2006 - 12.2007
RESTAURANT SERVICE - GRADE C - undefined
Ceylon Hotel School and School of Tourism
COOKERY - GRADE B - undefined
Ceylon Hotel School and School of Tourism
HOTEL HOUSEKEEPING - GRADE B - undefined
Ceylon Hotel School and School of Tourism
G.C.E. ORDINARY LEVEL EXAMINATION - undefined
Ceylon Hotel School and School of Tourism
HOTEL RECEPTION - GRADE C -
Ceylon Hotel School and School of Tourism
G.C.E. ADVANCED LEVEL EXAMINATION -
Ceylon Hotel School And School of Tourism
Similar Profiles
Joshua VynerJoshua Vyner
Commis chef + KP at The Lodge Coffee House, Kitchen and BarCommis chef + KP at The Lodge Coffee House, Kitchen and Bar
Joe PerezJoe Perez
Server at Town / House kitchen and BarServer at Town / House kitchen and Bar
Ava WestfallAva Westfall
Server at Barrel House Kitchen And BarServer at Barrel House Kitchen And Bar