Nishantha Wijekoon
608, New Dorp Lane, Staten Island,NY
Summary
Dedicated and passionate Senior Sous Chef with extensive experience in the hospitality industry, committed to delivering high-quality culinary experiences. Skilled in kitchen operations, menu planning, team coordination, and maintaining high food safety standards. Known for being efficient, hardworking, and highly adaptable in fast-paced, multicultural environments. Possesses excellent communication skills and a strong commitment to continuous learning and professional growth. Proven ability to lead and support kitchen staff, work under pressure, and consistently contribute to the success of the team and overall guest satisfaction.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Sous Chef
AVI Food System (Northwell Hospital)
01.2021 - Current
- Supporting the head chef or executive chef in the general running of the kitchen.
- Manage the kitchen team in the executive chef's absence.
- Coordinates daily tasks with other staff members.
- Adhere to and implement sanitation regulations and safety regulations.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Sous Chef
Bruno’s Bakery and Restaurant Staten Island
01.2019 - 01.2021
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Create schedules for kitchen employees and evaluate their performance.
- Adhere to and implement sanitation regulations and safety regulations.
- Monitor and record inventory, and if necessary, order new supplies.
Sous Chef
Barca (Seafood Fine Dining Restaurant)
01.2017 - 01.2019
- Planning and directing food preparation in kitchens.
- Keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
- Aiding with menu preparation.
- Ensuring food quality and freshness.
- Monitoring ordering and stocking.
Junior Sous Chef
Grotto Bay Beach Resort & Spa
01.2016 - 01.2017
- Supporting the head chef or executive chef in the general running of the kitchen.
- Leading a team of chefs in cooking and preparing meals.
- Checking food quality and overseeing cooking techniques.
- Managing the kitchen staff to make sure food prepared quickly and as delicious as possible.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef de partie
Intercontinental Hotel
01.2014 - 01.2016
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs.
- Checking the quality of raw and cooked food products to ensure that standards are met.
- Handle purchase orders and ensure that items arriving without authorization are not received.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Demi chef de partie
JW Marriott Marquis Hotel
01.2012 - 01.2014
- Manage their kitchen stations.
- Helping the sous-chef and head chef to develop new dishes and menus.
- Ensuring to have high standards of food hygiene and follow the rules of health and safety.
- Implemented food cost and waste reduction initiatives to save money.
Lenotre Paris
Lenotre Paris
01.2010 - 01.2012
- Creating an exceptional culinary experience for the guests through preparation.
- Cooking and food presentation.
- Takes leadership role during the absence of the Head Chef and Sous Chef.
- Helping with deliveries.
- Working on a variety of stations in a high-volume kitchen environment.
Commi-III and promoted as a Commi-II
Mahaweli Reach Hotel
01.2008 - 01.2010
- Takes leadership role during the absence of the Head Chef and Sous Chef.
- Plan and prepare quality service for the food and beverage production department.
- Responsible to maintain cleanliness, sanitation at the assigned work area.
- Responsible for preparing and cooking all food items by the recipe and to specification.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
Trainee Cook
Taj Airport Garden Hotel (The Gateway Hotel Airport Garden)
01.2007 - 01.2008
- Prepare cooking ingredients by washing and chopping vegetables and cutting meat etc.
- Undertake basic cooking duties such as reducing sauces, parboiling food etc.
- Prepare simple dishes such as salads, entrees etc.
Education
St. Sylvester's College
Sri LankaSkills
- In-depth knowledge of food processing, sanitation and safety
- Kitchen leadership
- Food presentation
- Strong knife skills
- Speed and accuracy
- Product knowledge
- Food testing and inspection expertise
- Ability to work under pressure and punctuality
- Maintaining the quality & standards of all the kitchen equipment
- Excellent communication skills in English, Sinhala and Hindi
Certification
- ServSafe Food Protection Manager Certification
National Restaurant Association - ANSI Accredited
Issued: November 22, 2024 | Valid Through: November 22, 2029
Certificate ID: 26577759
- Successfully completed the diploma at the Sri Lanka Institute of Tourism and Hotel Management (SLITHM) – Kandy, Sri Lanka.
1. Diploma in Professional Cookery.
2. Diploma in Bar & Restaurant Services.
- Successfully completed the food safety and hygiene course at Lenotre Paris – Doha Qatar.
- Successfully completed a food safety course and examination at Boecker (Food Safety Institute) – Kuwait
Timeline
Sous Chef
AVI Food System (Northwell Hospital)
01.2021 - Current
Sous Chef
Bruno’s Bakery and Restaurant Staten Island
01.2019 - 01.2021
Sous Chef
Barca (Seafood Fine Dining Restaurant)
01.2017 - 01.2019
Junior Sous Chef
Grotto Bay Beach Resort & Spa
01.2016 - 01.2017
Chef de partie
Intercontinental Hotel
01.2014 - 01.2016
Demi chef de partie
JW Marriott Marquis Hotel
01.2012 - 01.2014
Lenotre Paris
Lenotre Paris
01.2010 - 01.2012
Commi-III and promoted as a Commi-II
Mahaweli Reach Hotel
01.2008 - 01.2010
Trainee Cook
Taj Airport Garden Hotel (The Gateway Hotel Airport Garden)
01.2007 - 01.2008
St. Sylvester's College
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