Hasantha Udayakumara peiris

Hasantha Udayakumara peiris

Japanese Chef at Mirihi Island Resort
Lives in Maldives
over 6 months ago

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Experienced sushi chef trained in the most sanitary means for preparing food. Excellent customer service helps create comfortable eating environment.

Experience

  • Japanese Chef

    Mirihi Island Resort - Maldives

    F&B kitchen
    June 2018 - Now · 8 months

    Proficient at preparing and serving vibrant colorful dishes produced with fresh ingredients Specialist in required methods for preparing and serving various dishes of japanese food. Certified in sanitary and responsible food storage and handling Worked with and supervised cooks managing kitchen operations Ensured operations always complied with culinary standards Openly cooked and presented food items Prepared and presented hot and cold sushi Prepared all sushi food products in compliance of standardized codes recipes and portion volume Monitored performance of kitchen staff ensuring they complied with restaurant guidelines appearance and code of conduct Ensured sanitation and hygiene of kitchen area Worked with management and owners designing menus Managed maintenance of all equipment used to prepare foods

  • Sous Chef

    Tokyo Japanese Restaurant - Riyadh, Saudi Arabia

    F&B kitchen
    March 2018 - June 2018 · 5 months

    Proficient at preparing and serving vibrant colorful dishes produced with fresh ingredients Specialist in required methods for preparing and serving various dishes of sushi & hot food. Certified in sanitary and responsible food storage and handling Worked with and supervised cooks managing kitchen operations Ensured operations always complied with culinary standards Openly cooked and presented food items Prepared and presented hot and cold sushi Prepared all sushi food products in compliance of standardized codes recipes and portion volume Monitored performance of kitchen staff ensuring they complied with restaurant guidelines appearance and code of conduct Ensured sanitation and hygiene of kitchen area Worked with management and owners designing menus Managed maintenance of all equipment used to prepare foods

  • Senior Sous Chef

    Tsukiji Uoichi Japanese Restaurant - Colombo, Sri Lanka

    F&B kitchen
    November 2017 - February 2018 · 4 months

    Proficient at preparing and serving vibrant colorful dishes produced with fresh ingredients Specialist in required methods for preparing and serving various dishes of japanese food. Certified in sanitary and responsible food storage and handling Worked with and supervised cooks managing kitchen operations Ensured operations always complied with culinary standards Openly cooked and presented food items Prepared and presented hot and cold sushi Prepared all sushi food products in compliance of standardized codes recipes and portion volume Monitored performance of kitchen staff ensuring they complied with restaurant guidelines appearance and code of conduct Ensured sanitation and hygiene of kitchen area Worked with management and owners designing menus Managed maintenance of all equipment used to prepare foods

  • Head Chef

    Elegancia Hospitality & Facility Management Services. - Doha, Qatar

    F&B kitchen
    March 2014 - June 2017 · 3 years and 5 months

    Assist in developing menus to cater to the varying needs of customers • Create recipes in accordance to specified directives set by the Executive chef • Determine costs of food items and ensure that they are within the set budget • Ascertain that food preparation activities are handled according to standards of quality and consistency • Maintain sanitation procedures so that they adhere to company standards • Handle food and kitchen equipment inventories and coordinate efforts with procurements managers to ensure on time delivery of supplies • Maintain food storage areas and ensure that food items are properly rotated and stocked • Create schedules for kitchen staff members and ensure that they follow established schedules properly • Ascertain portion control for each order and make sure that any complaints or suggestions are taken into account • Conduct food tastings and provide feedback to ensure constant quality control

  • Chef de Cuisine

    Sheraton Grand Doha Resort & Convention Hotel. - Doha, Qatar

    F&B kitchen
    March 2008 - March 2014 · 6 years and 2 months

    Assist in developing menus to cater to the varying needs of customers • Create recipes in accordance to specified directives set by the Executive chef • Determine costs of food items and ensure that they are within the set budget • Ascertain that food preparation activities are handled according to standards of quality and consistency • Maintain sanitation procedures so that they adhere to company standards • Handle food and kitchen equipment inventories and coordinate efforts with procurements managers to ensure on time delivery of supplies • Maintain food storage areas and ensure that food items are properly rotated and stocked • Create schedules for kitchen staff members and ensure that they follow established schedules properly • Ascertain portion control for each order and make sure that any complaints or suggestions are taken into account • Conduct food tastings and provide feedback to ensure constant quality control

  • Sushi Chef

    Crowne Plaza Dubai - Dubai, United Arab Emirates

    F&B kitchen
    January 2004 - January 2008 · 4 years and 1 month

    Creation of specialty roll recipes & recipe changes Hand crafted rolls, sashimi, sushi, and decorative plate presentations Make rolls to order from floor sales, bar sales, to go sales and direct order made by customers sitting at sushi bar Communicate with customers and create a laid back, comfortable environment for all sushi bar customers Work directly with management and staff in order to perfect sushi experience as a whole Opening and closing station including proper cleaning and sterilization of all tools, floor, countertops, cutting boards and knives used to prepare raw food

  • Commis 1

    Nihonbashi Japanese Restaurant - Colombo, Sri Lanka

    F&B kitchen
    March 1999 - December 2003 · 4 years and 11 months

    maintain a high standard as specified work in accordance with the Head Chef’s instructions. maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your Chef de Partie, Sous Chef or the Executive Chef. aid in achieving food cost, kitchen standard and overall objectives and helping Commis Chefs learn to improve their ability. keep high standards of personal hygiene, clean uniform and overall camaraderie. keep high standards of cleanliness on section were employed, also to assist in any job regarding hygiene, cleanliness asked for by Sous Chefs/ Executive Chef. fully aware of all the Health and Safety at Work regulations in accordance with H.A.C.C.P. be responsible, whilst liaising with the Executive Chef for your own development. carry out any reasonable duty to assist in the smooth running of the Company

  • Commis 3

    Moshi~Moshi Japanese Restaurant - Colombo, Sri Lanka

    F&B kitchen
    December 1997 - March 1999 · 1 year and 4 months

    Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Assist in the preparation and service of all food items for a la carte menus according to recipes and standards Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Have full knowledge of all menu items, daily features and promotions Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned

  • Trainee Cook

    Minami Lanka Japanese Restaurant - Colombo, Sri Lanka

    F&B kitchen
    November 1996 - November 1997 · 1 year and 1 month

    Learn different procedures of food preparation Prepare ingredients for dishes upon the instructions of chefs Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers Make sure that food supplies are stored properly and used resourcefully Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the restaurant’s policies Help chefs in cooking activities by providing input and managing work Set up food stations by following chef’s orders Make sure that recipes are followed properly during food preparation and cooking time Handle portion control requirements and presentation standards Arrange food items aesthetically on serving plates Make sure that the kitchen is clean and organized at all times Ensure that best food practices and kitchen hygiene protocols are adhered to Provide guidance to kitchen staff in upholding high culinary standards Make sure that all leftover food is stored properly Assist in checking food deliveries for both quantity and quality standards Provide input into stock rotation activities and make sure that food inventory is in check Learn and employ the basics of food aesthetics in sync with the restaurant’s set instructions Maintain a “clean as you go” work ethic

Education

  • International Diploma in Business Computing

    Info Tec Computer Systems - Colombo, Sri Lanka

    November 2000 - April 2001

  • Situational Training Scheme

    National Apprentice & Industrial Training Authority - Colombo, Sri Lanka

    November 1996 - November 1997

Languages

  • Sinhala
    Native or fluent
    100%
  • English
    Full professional
    80%

Skills

  • Creative and hardworking
  • Customer friendly
  • Experience in 5* hotels
  • Food and safety
  • Good at multitasking
  • Good communication
  • Good decision maker
  • Good team leader
  • Japanese cuisine
  • Kitchen hygiene
  • - kitchen skills
  • Planning menu
  • Pre-opening a restaurant
Connections
Dinesh Madusanka
CDP at LUX* South Ari Atoll
Rg Kanchana
Baker (demi chef de parti) at mirihi resort
Ramy Ayoub
Events & Marketing Consultant at Bitburger Beer Kenya
View 6 connections
Following
Zuma Restaurants
London, United Kingdom
Rebuke Lounge
Larnaca, Cyprus
Other members
Anuradha Navarathne
Malé, Maldives
Daniel Wendo
Doha, Qatar
Georgy Atie
Dubai, United Arab Emirates
Patricia Yap
Dubai Marina, Dubai, United Arab Emirates
View 83035 members