MAPALAGAMA PALLIYA GURUGE DULIP LASANTHA AKA "DULIP"
Ballwin,USA
Summary
Seasoned Sous Chef with a rich background at prestigious venues like Princess Cruise Line, adept in multicultural cuisine and kitchen management. Excelled in menu development, food safety, and staff training, enhancing dining experiences and operational efficiency. Skilled in pasta making and fostering team cohesion, consistently delivering high-quality culinary creations.
Overview
24
24
years of professional experience
Work History
Sous Chef
Signature India Restaurant
Ballwin, USA
11.2022 - Current
- Report to and assist the Executive Chef
- Managing kitchen operations and kitchen staff
- Inventory, order, and food menu planning and cost management
- Preparing food consistently while maintaining health standards
Chef de Partie
Princess Cruise Line
Santa Clara, USA
01.2015 - 01.2022
- Prepared a variety of ethnic dishes, ranging from Italian, Chinese, Thai, and traditional American cuisine, etc
- For breakfast, lunch, and dinner on board a 4,000-passenger ship, there is a 6-month-on, 3-month off shift rotation
- The day-to-day operation of the kitchen involves operating lunch, dinner, and breakfast with a fine dining menu, wall dinner, and set menus
- Implementing menus in conjunction with costing and control of food production
- Training of staff, maintaining kitchen staff, and HACCP
Chef de Partie
Blue Water Resort
Wadduwa, Sri Lanka
01.2013 - 01.2015
- Company Overview: The Blue Water Hotel of Wadduwa is a 120-room deluxe hotel with an international spa, operated by a team of 350 staff
- The resort attracts predominantly British and European clientele
- The Blue Water Hotel of Wadduwa is a 120-room deluxe hotel with an international spa, operated by a team of 350 staff
- The resort attracts predominantly British and European clientele
Chef de Partie
Lemuria Resort Praslin Seychelles
Praslin, Seychelles
04.2007 - 01.2013
- Company Overview: Lemuria of Praslin is a 120-room deluxe hotel resort with an 18-hole golf course and Givenchy spa, operated by a team of 400 staff
- The resort attracts predominantly European clientele, French actors and celebrity sportspeople
- The day-to-day operation of the (in charge) Beach Bar & Grill restaurant serves modern Creole, Sri Lankan fusion cuisine
- Special diets
- Menu development
- Food presentation
- Supervising food prep
- Garnishing and plating
- Catering background
- Pastry skills
- Cooking techniques
- Sauce preparation
- Operating lunch and dinner
- Implementing menus in conjunction with the Executive Chef, costing, and control of food production
- Training of staff, maintaining kitchen, and staff hygiene
- Lemuria of Praslin is a 120-room deluxe hotel resort with an 18-hole golf course and Givenchy spa, operated by a team of 400 staff
- The resort attracts predominantly European clientele, French actors and celebrity sportspeople
Commis II
Al Bustan Hotel
Doha, Qatar
12.2005 - 01.2006
- Responsibilities: for mise en place for lunch and dinner à la carte, and Asian cookery, and poolside menu
- Relief chef for sister property in butchery and cold kitchen
- Joined with the opening team of the hotel
Trainee
Bayroo Beach Hotel
, Sri Lanka
01.2002 - 01.2004
- Trained in all aspects of hotel operation
Trainee
Riverina Beach Hotel
, Sri Lanka
01.2001 - 01.2002
- Trained in all aspects of hotel operation
Education
G.C.E. O/L EXAMINATION_PASSED -
TISSA CENTRAL COLLEGE
Sri Lanka01.1998
Skills
- Microsoft Windows XP Professional
- Photoshop
- CorelDRAW
- Internet
- Employee scheduling
- Inventory management
- Bread baking
- Pasta making
- Kitchen management
- Dish preparation
- Plating
- Station oversight
- Garnishing techniques
- High-quality ingredients
- Ordering and requisitions
- Seafood preparation
- Menu planning
- Sanitation procedures
- Sales planning
- Menu pricing
- Kitchen equipment operation
- Food safety
Languages
- English
- Sinhala
References
- Mr. Himal Liyanage, Executive Chef, Quality Hotel Elms, New Zealand, himalliyanage@yahoo.com, +64221945257
- Mr. Sateesh Kodebattula, Managing Director, Signature India Restaurant and Bar, USA, ksateeshk@yahoo.com, +1(314)249-8862
Hobbies and Interests
- Playing cricket
- Movies
- Volleyball
Professionalachievements
- 2004, Part of opening team at Pegasus Reef Hotel
- 2009, Member of the ISO 22000 (Management system for food safety) winning team at Constance Lemuria Resort Praslin Seychelles
- 2008, Awarded employee of the year and best employee of the month at Constance Lemuria Resort Praslin Seychelles
Personal Information
- Passport Number: N3557357
- Date of Birth: 08/11/79
- Nationality: Sri Lanka
- Religion: Buddhism
Timeline
Sous Chef
Signature India Restaurant
11.2022 - Current
Chef de Partie
Princess Cruise Line
01.2015 - 01.2022
Chef de Partie
Blue Water Resort
01.2013 - 01.2015
Chef de Partie
Lemuria Resort Praslin Seychelles
04.2007 - 01.2013
Commis II
Al Bustan Hotel
12.2005 - 01.2006
Trainee
Bayroo Beach Hotel
01.2002 - 01.2004
Trainee
Riverina Beach Hotel
01.2001 - 01.2002
G.C.E. O/L EXAMINATION_PASSED -
TISSA CENTRAL COLLEGE
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