Hasith Anuruddha Widanagama
Kuala Lampur
Summary
Accomplished Chef with 16 years of diverse hospitality experience across Sri Lanka, Dubai, Singapore, and Malaysia. Expertise in kitchen operations, menu development, food costing, and inventory control, complemented by a strong focus on quality and hygiene standards. Proven ability to lead teams, manage high-volume kitchens, and streamline operations to enhance efficiency.
Overview
1
1
Certification
16
16
years of professional experience
Work History
Sous Chef
Cinnamon Group
kuala Lumpur, Malaysia
01.2023 - Current
- Managed daily kitchen operations to ensure efficient food production.
- Leading kitchen team and maintaining food quality, hygiene, and safety standards.
- Preparing Sri Lankan and international cuisine according to company standards.
- Managing food cost, stock control, inventory, wastage control, and ordering.
- Coordinated supplier relationships, purchase orders, GRN, and kitchen documentation.
- Training staff on recipes, hygiene practices, and kitchen procedures.
- Supported menu development and execution of promotions and special events.
- Ensuring HACCP, food handling, and halal requirements are followed.
- Cinnamon Group – Malaysia
Executive Chef
Caramel Pumpkin Café, Barista Lanka Pvt. Ltd
, Sri Lanka
11.2017 - 01.2023
- Joined as Commis 1 and was promoted to Sous Chef on the 18th of March 2018 and, promoted to Executive Chef on the 1st of May 2019.
- Managed all kitchen operations, developed new menu options aligned with customer preferences, and ensured profitability to meet company financial goals.
- Trained staff consistently to uphold food safety standards and maintain quality across kitchen operations.
- Constantly training the staff to ensure that standards do not drop and that food hygiene practices are followed at all times.
- Ranked 5th on TripAdvisor under the category of Quick Bites in Colombo, with the food being rated the highest due to the exceptional standards that are maintained.
- Oversaw final stages of restaurant opening, including menu creation, vendor selection, and procurement of equipment and supplies.
- Directly reporting to the CEO, and active in the monthly meetings with the board of directors.
- Sri Lanka
commi 1 Hot Range
The Club Abu Dhabi
Abu Dhabi
07.2016 - 07.2017
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
Commis 2
The Shore By O!
, Sri Lanka
11.2013 - 02.2016
- Contributed to pre-opening team for O! bars, franchised by Lion Brewery of Sri Lanka to French Restaurants Pvt Ltd, laying foundation for operational success.
- Ensured food preparation met customer requests and timely delivery to tables in high-volume service, supporting a seating capacity of over 200.
- Worked across all sections of the kitchen including Pastry, Butchery, Garde Manger, Continental, and Asian.
- In charge of the Cold kitchen and pastry while supporting all departments during peak service hours.
- Implemented health and hygiene practices aligned with Pizza Hut standards, enhancing food safety and compliance for French Restaurants as a subsidiary of Gamma Pizzakraft Lanka.
- French Restaurants Pvt. Ltd, Sri Lanka
Commis 2
Golden Mile Restaurant
Colombo, Sri Lanka
07.2011 - 08.2013
- Learned core culinary basics while on the job and observing day-to-day operations as the first posting.
- Worked in all areas of the kitchen including the pastry, bakery, and À la carte sections.
- Maintained meticulous cleaning and hygiene standards to ensure a safe and compliant kitchen environment.
- Managed portion control to ensure consistent serving sizes and minimize waste. to achieve food cost targets set by the management.
- Colombo, Sri Lanka
Trainee
Galadari Hotel
Colombo
01.2011 - 07.2011
- Assisted in food preparation and cooking processes in a high-volume kitchen.
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Collaborated with chefs to execute daily menu items efficiently.
- Followed safety and sanitation guidelines to ensure food quality standards.
- Monitored inventory levels and restocked supplies as needed for operations.
Education
Science College
Mount LaviniaCook -
National Apprentice and Industrial Training Authority (NAITA)
Sri LankaGraphic Designing - MS Office Package, Graphic Designing
Harsha Graphic School
Nugegoda, Sri LankaSkills
- Culinary Techniques
- Sri Lankan & Int Cuisine
- Menu Planning
- Food Cost Control
- Stock & Inventory Management
- HACCP & Food Safety
- Quality Control
- Supplier Coordination
- Event & Buffet Operations
- Kitchen Management
- Staff Training & Leadership
Certification
- Halal Certification
- HACCP Certification
- Basic Food Hygiene Certificate
Personal Information
- Date of Birth: 31st December 1993
- Nationality: Sri Lankan
Languages
English
Advanced
C1
sinhala
Proficient
C2
Timeline
Sous Chef
Cinnamon Group
01.2023 - Current
Executive Chef
Caramel Pumpkin Café, Barista Lanka Pvt. Ltd
11.2017 - 01.2023
commi 1 Hot Range
The Club Abu Dhabi
07.2016 - 07.2017
Commis 2
The Shore By O!
11.2013 - 02.2016
Commis 2
Golden Mile Restaurant
07.2011 - 08.2013
Trainee
Galadari Hotel
01.2011 - 07.2011
Science College
Cook -
National Apprentice and Industrial Training Authority (NAITA)
Graphic Designing - MS Office Package, Graphic Designing
Harsha Graphic School