Hello I'm


An accomplished hospitality professional who has demonstrated success in Hotel operations and Training. Recognized for achieving results by using creative strategic initiatives to increase productivity and profit. Innovative, well-presented, highly personable and efficient event organizer with an ability to work in a changing and multi-tasking environment and competing deadlines. Have a unique method of cooking, and is well placed to improve the standards of cuisine in kitchens, and to operate it at a healthy profit margin. By possessing extensive knowledge of all the rules and regulations concerning personal hygiene and appearance, and able to ensure strict compliance with the highest standards.


About me

  • Executive Kitchen Manager 
  • Managing total of ninety four (94) Kitchen and Kitchen Stewarding staff.
  • Kitchen Managers Five (05) [Management Trainee, Junior Sous Chef, Sous Chef, Senior Sous Chef, Pastry Chef]
  • Supervisors – Twelve (12) [10 Chef de Parties, 02 Kitchen Stewarding Supervisor]
  • Kitchen stewarding staff – Seventeen (17)
  • Kitchen staff – Sixty (60) – [Demi Chef de Partie, Commis 111, 11, 1 and Kitchen trainees] Giving them day to day tasks to achieve kitchen operation targets and project a positive and motivated attitude among all associates.
  • Planning, hiring and conducting training programs for kitchen staff to optimize their Preparation techniques, presentation standards and monitor the quality and quantity of food that is prepared.
  • Guide staff to keep the working areas clean and maintain exceptional hygienic conditions and cleanliness and good hygiene practices in the kitchen according to the rules set by the hotel [HACCP & ISO] standards.
  • Creative menu planning and guide to correct food preparation for each outlet including in banquets.
  • Innovation in buffet preparations and presentation and conducting theme night in main restaurant and prepare the menu according to the theme.
  • Ensure that meetings and training programs are well planned and results orientated.
  • Interact with guests to obtain feedback on product quality and service levels, Respond and handle guest problems and complaints patiently.
  • To be aware of all financial budgets with goals and maintain food cost in daily operation.
  • Ensure that food stock levels within the culinary department areas have sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
  • Ensure that all food items are prepared as per standard recipes whilst maintaining portion control and minimizing waste.
  • Ensure a consistent, high-quality product is produced, demonstrating techniques and advising on cooking procedures.
  • Developing and implementing strategies that will ensure a positive experience that exceeds guest’s expectation.
  • I Was placed in-charge of the culinary team in Tangerine Group Hotel and their training for the 2017 & 2019 Culinary Art competition organized by Chefs’ Guild of Lanka and managed to win the below.
    Achievements for the first time in tangerine Group hotel history.
  • 06 Gold Medals (Apprentice Live Cooking All Island 1st Place and only Gold Medal for Sri Lanka in 2017, Live Cooking All Island 3rd Place, Live Cooking All Island 5th Place and Bakery Basket island 1st Place in 2019, 02 Silver Medals and 06 Bronze Medals.