Summary
Overview
Work History
Education
Create food trends videos and Pictures
Timeline
1b
THILINA RATHMEEWALA

THILINA RATHMEEWALA

Southampton

Summary

Seasoned Sous Chef specializing Various cuisines. Successful over 15 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

Overview

17
17
years of professional experience

Work History

Head Chef

Anchor Restaurant & Bar
09.2021 - 04.2022
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Placed orders to restock items before supplies ran out.
  • Set up and broke down kitchen for service.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Participated actively in local charity events and culinary competitions to raise awareness for the restaurant while giving back to the community.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Evaluated food products to verify freshness and quality.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.

Head Chef

LITT
12.2020 - 08.2021
  • Developed close relationships with suppliers to source best ingredients.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Placed orders to restock items before supplies ran out.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Gardemanger Chef

Fairmont Southampton
09.2016 - 10.2020
  • Create schedules for kitchen staff ( In Watson Unifocus ) to ensure optimum resource management and speed of service
  • Train new Apprentice and existing kitchen staff on the preparation, arrangement and plating of dishes per the existing menu
  • Ensure all staff members adhere to culinary standards ( HYGIENE) and regulations Respond to guests inquiries and Special care
  • Fairmont Gold VIP food service Breakfast, Evening hors d'oeuvres
  • Design new menu choices based on seasonal ingredients and customer demands
  • Cross-train kitchen staff on multiple stations
  • Assist Executive chef with pricing ,menu engineering, Products & suppliers Research
  • New developments in banquet menus ( quarterly) Local & International cuisine
  • Perform payroll functions, such as maintaining time saver (ADP) information and processing and submitting payroll
  • Staff performance review every 6 months.

Sous chef

Ginza Restaurants LLC
05.2013 - 06.2016
  • Use computers for various applications, such as database management or word processing
  • Maintain scheduling and event calendars
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
  • Portion, arrange, and garnish food, and serve food to waiters or patrons
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Chef de partie

The Ritz-Carlton, Dubai International Financial Centre
01.2011 - 03.2013
  • Hands-on supervision in the production and assembling of salads, buffets, canapés to be served in different outlets and banquettes
  • Develop and implement creative product and menu items using effective cost control maximizing quality and presentation
  • Responsible Quality/Quantity Check In, Check Out
  • Strictly administer HACCP standards in the working place
  • Ensure that all salads, canapé items for the buffet/events are in mise en place
  • Manage high volume of kitchen operations including stocks control.

Chef

FAIRMONT BAB AL BAHR
08.2009 - 12.2010
  • Chef in Charge of cold Section on IRD and Restaurant
  • Develop and implement creative product and menu items using effective maximizing quality and presentation on different concept.

Chef

Broaster Chicken
01.2009 - 07.2009

Sous Chef

Huckleberry Restaurant
04.2022 - Current
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Evaluated food products to verify freshness and quality.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Developed close relationships with suppliers to source best ingredients.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Disciplined and dedicated to meeting high-quality standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Monitored food and labor costs to verify budget targets were met.
  • Monitored food production to verify quality and consistency.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Participated in food tastings and taste tests.

Chef

Mount Pleasant
04.2008 - 10.2008

Cook

Rohan's North indian Cuisine
03.2007 - 09.2007

Education

ServSafe Certification -

National Restaurant Association
Chicago, IL
11.2016

PERSON IN CHARGE LEVEL 3 CERTIFICATE -

Highfield Awarding Body for Compliance Middle East and Asia
Dubai, Dubai
04.2014

High School Diploma -

City & Guilds of London Institute
West Yorkshire, England
12.2007

Certificate of International Cookery -

Swiss Lanka Hotel School
Kurunegala, NW
04.2006

Certification of International Cookery: Culinary -

Asian Lanka Hotel School
Nugegoda, WP
12.2004

Create food trends videos and Pictures

Enjoying very much by making videos in day to day  kitchen operations , Special Menus and events. Like to find new ways to enhanced culinary creations in portraits.

Timeline

Sous Chef

Huckleberry Restaurant
04.2022 - Current

Head Chef

Anchor Restaurant & Bar
09.2021 - 04.2022

Head Chef

LITT
12.2020 - 08.2021

Gardemanger Chef

Fairmont Southampton
09.2016 - 10.2020

Sous chef

Ginza Restaurants LLC
05.2013 - 06.2016

Chef de partie

The Ritz-Carlton, Dubai International Financial Centre
01.2011 - 03.2013

Chef

FAIRMONT BAB AL BAHR
08.2009 - 12.2010

Chef

Broaster Chicken
01.2009 - 07.2009

Chef

Mount Pleasant
04.2008 - 10.2008

Cook

Rohan's North indian Cuisine
03.2007 - 09.2007

ServSafe Certification -

National Restaurant Association

PERSON IN CHARGE LEVEL 3 CERTIFICATE -

Highfield Awarding Body for Compliance Middle East and Asia

High School Diploma -

City & Guilds of London Institute

Certificate of International Cookery -

Swiss Lanka Hotel School

Certification of International Cookery: Culinary -

Asian Lanka Hotel School

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THILINA RATHMEEWALA