Nuwan Prasanna Herath
Anuradhapura,sri lanka
Summary
A high-performing individual with a solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Diploma winner of the International Culinary Olympics 2016 in Germany
Award in recognition of outstanding achievements IKA Culinary Olympics 2020 in German
Overview
25
25
years of professional experience
Work History
Executive Chef
Al Feyhaa Resthous
Muscat, Oman
01.2020 - Current
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Chef
Primeclass Lounge Muscat International
Muscat, Oman
01.2018 - 01.2020
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Fostered positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Created visually appealing plate presentations, enhancing overall dining experience for patrons.
- Participated in community outreach events such as charity dinners or fundraisers to give back to local community while promoting brand awareness.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Executive Chef
Al Jarwani Hospitality
Muscat, Oman
01.2013 - 01.2018
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
Executive Chef
Sahab Hotel
Nizwa, Oman
01.2011 - 01.2013
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes, and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source the best ingredients.
- Developed and remained accountable for safety, quality, consistency, and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
Sous Chef
Al Sawadi Beach Resort
Baraka , Sawadi
01.2010 - 01.2011
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
Al Sawadi Beach Resort
Muscat, MA
01.2007 - 01.2010
- Preparing, cooking, and presenting high-quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into the establishment.
- Prepared items for roasting, sautéing, frying, and baking.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Developed and remained accountable for safety, quality, consistency, and adherence to standards.
- Evaluated food products to verify freshness and quality.
Commis Chef
Velidhu Island Resort
Nort Ari Atol , Moldives
01.2004 - 01.2007
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Maintained well-organized mise en place to keep work consistent. Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
Commis Chef
The Lodge, Habarana,
Habarana , Sri Lanaka
01.1999 - 01.2004
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
Education
Cookery Diploma - Cookery
National Apprentice And Industrial Training Author
Colambu 03.2000
Skills
- Computer skills:
- Microsoft Office, Coding Languages
- Technical: Cooking…
- Professional/Social: Teamwork, Project- Management, Communication, Leadership, Organization, Problem-solving, providing excellent customer service, maintaining high standards of food safety and sanitation, and creating innovative and delicious dishes
Accomplishments
- FOOD SAFETY MANAGEMENT SYSTEMS (ISO 22000,2005 training course ISO 22000:2005 standard
- NUTRITION AND HEALTHY Nutrition and healthy eating training
- (V-SPARC) certificate Received year 2006 Values – Superior Performance and Recognition Creation (V-SPARC) certificate for team Recognition from the Management
- (Velidhu Island Resort – Maldives)
- Employee Of the Year Awarded as employee of the year 2008 at Al Sawadi Beach Resort
- Received year 2009 nominated a special award for outstanding contribution towards the successful year (Al Sawadi Beach Resort – Oman)
- Participating in a training program on budgeting
- Successfully Completed the Microsoft official course
- Certificate for customer service excellence
- Qualities of determination, courage, endurance, team spirit and commitment
- Exceptional Performance and ongoing commitment
- Destination Work Team Dynamics in The Work Place Training
- Nuwan Prasanna Hearth
- Applicant
Timeline
Executive Chef
Al Feyhaa Resthous
01.2020 - Current
Executive Chef
Primeclass Lounge Muscat International
01.2018 - 01.2020
Executive Chef
Al Jarwani Hospitality
01.2013 - 01.2018
Executive Chef
Sahab Hotel
01.2011 - 01.2013
Sous Chef
Al Sawadi Beach Resort
01.2010 - 01.2011
Chef De Partie
Al Sawadi Beach Resort
01.2007 - 01.2010
Commis Chef
Velidhu Island Resort
01.2004 - 01.2007
Commis Chef
The Lodge, Habarana,
01.1999 - 01.2004
Cookery Diploma - Cookery
National Apprentice And Industrial Training Author
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