Summary
Work History
Education
Skills
Timeline
Generic

Dharmasiri Pavuluge

Van Nuys,CA

Summary

Well-rounded Chef offering 4 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus, and maintaining smooth and timely kitchen operations. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens. Committed to delivering first-rate dining experience to guests. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.

Experienced Caterer coordinating food preparation and service to guests at private, business and public events. Skillfully managed food and time issues with excellent problem-solving and multitasking abilities. Efficiently carried out work smoothly and without delay using clear communication.

Work History

Caterer

Dinidu Caters
Van Nuys, CA
2008 - Current
  • Prepared food items for catering events including salads, sandwiches, appetizers, entrees, and desserts.
  • Managed inventory of catering equipment including chafing dishes, serving utensils, linens.
  • Created attractive displays for buffets using a variety of garnishes and decorations.
  • Ensured proper storage of food items prior to catering events.
  • Developed menus and recipes according to client requests.
  • Analyzed customer feedback post-event in order to improve services offered by the catering company.
  • Adjusted recipes as needed based on customer feedback or dietary requirements.
  • Accurately estimated amount of food to prepare for events.
  • Kept track of all costs associated with each event in order to stay within budget parameters.
  • Listened to negative and positive feedback from guests to improve customer service quality.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Wiped down surfaces and cleaned plates, utensils and trays to sanitize catering space after events.
  • Maintained cleanliness and organization of kitchen stations and storage areas.
  • Monitored temperatures to maintain proper food safety conditions throughout duration of catered events.
  • Checked food temperatures to determine item doneness and promote food safety.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Caterer

Mount Lavinia Beach Hotel
Colombo, Sri Lanka
1990 - 1991
  • Cooked meats, fish, poultry and other foods according to established standards for taste and presentation.
  • Adhered strictly to sanitation policies at all times ensuring compliance with state health regulations.
  • Diced vegetables for salads or garnishes with knives or electric slicers and dicers as needed.
  • Assisted Head Chef in preparing and cooking a variety of menu items according to recipes, including soups, salads, entrees, vegetables and desserts.
  • Took direction from Lead Cooks on tasks assigned during shift such as prepping ingredients or plating dishes for service.
  • Prepared sauces, dressings and other condiments as requested by the Head Chef.
  • Plated dishes according to restaurant's specifications in an attractive manner prior to serving them to guests.
  • Maintained cleanliness of work areas throughout shift by sweeping floors and wiping down surfaces with appropriate cleaning agents.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Prepared workstations with ingredients and tools to increase efficiency.

2nd Commis Chef

Airport Garden Hotel
Sri Lanka
1991 - 1992
  • Ensured all food was stored properly in accordance with safety regulations.
  • Checked quality of raw materials before use to ensure freshness.
  • Controlled usage of all products to reduce wastefulness.
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.

1st Commis Chef

Taj Samudra
Sri Lanka
1992 - 1993
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Checked quality of food products to meet high standards.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Checked quality of raw materials before use to ensure freshness.

Caterer

Galadari Meridian
Sri Lanka
1993 - 1993
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Organized all ingredients necessary for daily meals and ensured proper storage of food products.

Head Chef

Priyani Sri Lankan Resturant
1993 - 1994
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Organized special events such as banquets or catering services when required.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained kitchen workers on culinary techniques.
  • Monitored food production to guarantee quality standards were met.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Sales Manager

7 Eleven Store
Van Nuys, CA
1994 - 2000
  • Managed daily operations of sales department, including supervision of staff members.
  • Established relationships with key clients, while maintaining existing customer base.
  • Trained, coached, and mentored junior sales personnel to ensure success in their roles.
  • Negotiated contracts with suppliers to achieve cost savings without compromising quality standards.

Sales Manager

7 Eleven Store
Ventura, CA
2000 - 2007
  • Analyzed business and sales targets using critical problem-solving skills.
  • Assisted senior management in developing long-term strategic goals for the company's growth.
  • Reduced process gaps by hiring, supervising and coaching employees on sales strategies and protocols, optimizing performance, growth and profitability.
  • Researched potential customers using various sources such as public records, web searches.

Education

High School Diploma -

St. Mary's College
Sri Lanka

Skills

  • Contract Negotiations
  • Vendor Management
  • Wine, Liquor, and Food Service
  • Guest and Client Satisfaction
  • Food Preparation
  • Menu Planning
  • Food Presentation
  • Organizing and Prioritizing
  • Large Scale Events
  • Inventory Monitoring
  • Presentation Skills
  • Sanitation Practices
  • Problem-Solving Skills
  • Personable and Friendly
  • Team Contribution
  • Food Safety
  • Safe Food Handling
  • Quality Control
  • Garnishes
  • Dish Preparation
  • Sauce Preparation
  • Entree Preparation
  • Plating and Presentation
  • Hospitality
  • Salad Preparation
  • Kitchen Utensils
  • Special Events
  • Culinary Arts
  • Knife Skills
  • Ingredient Selection
  • Banquets and Catering
  • Food and Beverage Pairing
  • Professional Networking
  • Cost Control and Budgeting
  • Resource Management
  • Cost Management
  • Culinary Techniques
  • Grilling
  • Waste Reduction
  • Purchasing
  • Verbal and Written Communication
  • Staff Management
  • Sales Expertise

Timeline

Caterer

Dinidu Caters
2008 - Current

Caterer

Mount Lavinia Beach Hotel
1990 - 1991

2nd Commis Chef

Airport Garden Hotel
1991 - 1992

1st Commis Chef

Taj Samudra
1992 - 1993

Caterer

Galadari Meridian
1993 - 1993

Head Chef

Priyani Sri Lankan Resturant
1993 - 1994

Sales Manager

7 Eleven Store
1994 - 2000

Sales Manager

7 Eleven Store
2000 - 2007

High School Diploma -

St. Mary's College

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Dharmasiri Pavuluge