Viraj Ruwan Kumara
George Town,Cayman Islands
Summary
Dynamic culinary professional with extensive experience as a sous chef, excelling in menu design and employee training. Proven track record in waste reduction and inventory control, fostering teamwork to enhance kitchen efficiency, and elevate dining experiences. Committed to quality assurance and staying ahead of culinary trends.
Overview
26
26
years of professional experience
Work History
Sous Chef
Grand Old House Restaurant
, Cayman Islands
08.2021 - Current
- Monitored inventory levels to ensure adequate supplies on hand.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Trained new hires in proper cooking techniques and recipes.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Sous Chef
Casanova Restaurant
, Cayman Islands
11.2020 - 07.2021
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu development and recipe testing.
- Established standard procedures for plating presentations.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Collaborated with Executive Chef to create innovative dishes for special events.
Chef De Partie
Rum Point Club Restaurant
, Cayman Islands
01.2017 - 11.2020
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
Demi Chef De Partie
Gateway Airport Garden Hotel
, Sri Lanka
01.2013 - 01.2017
- Ordered necessary ingredients from suppliers when needed, within budget parameters.
- Followed established portion control procedures when plating dishes for customers.
- Adjusted temperatures of ovens, grills and fryers as needed during service periods.
- Kept accurate records of food consumption levels for inventory purposes.
- Assisted Head Chef with daily food preparation and service in the kitchen.
1st Commis Chef
Galle Face Hotel
, Sri Lanka
02.2011 - 01.2013
- Controlled usage of all products to reduce wastefulness.
- Tracked inventory levels of foods and supplies used in daily production.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
Leader Cook
Coco De Mar Hotel
, Seychelles
12.2008 - 05.2010
- Conducted regular performance reviews with kitchen staff to improve efficiency.
- Ensured that all food safety regulations were followed in the kitchen.
- Ordered supplies, ingredients, and equipment needed for the kitchen.
- Created recipes for daily specials using seasonal ingredients available locally.
- Developed and implemented daily, weekly, and monthly menus based on budget guidelines.
- Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
3rd Commis Chef
Airport Garden Hotel
, Sri Lanka
11.2006 - 12.2008
- Took direction from Lead Cooks on tasks assigned during shift such as prepping ingredients or plating dishes for service.
- Plated dishes according to restaurant's specifications in an attractive manner prior to serving them to guests.
- Complied with company policies regarding food storage and handling practices.
- Cooked meats, fish, poultry and other foods according to established standards for taste and presentation.
Kitchen Artist
Samara Hotel
, Sri Lanka
03.1999 - 10.2006
- Creating and preparing dishes according to recipes, quality standards, and presentation guidelines.
- Designing and executing visually appealing food presentations, including plating techniques, and decorative garnishes.
- Staying up to date with current culinary trends and techniques.
Skills
- Food safety management
- Inventory control
- Menu design
- Waste reduction
- Culinary trends
- Employee training
- Time management
- Quality assurance
- Kitchen and food safety
- Team leadership
Accomplishments
- Winner - Culinary competition 2009, Coco De Mar Hotel, Seychelles
- Winner, plated hot starter, culinary composition 2010, Coco de Mar Hotel, Seychelles
- Runner-up: Culinary plated cold starter competition, 2010, Coco de Mar Hotel, Seychelles
- Certificate of recognition
- Bronze medal - fruit and vegetable carving, 2013
- Bronze medal, individual ice carving, 2013, Sri Lanka
- Bronze medal - fruit and vegetable carving, 2007
- Bronze medal - fruit and vegetable carving, 2015
- Bronze medal - ice carving, 2017, Cayman Islands
- Bronze medal, vegetable carving, 2017, Cayman Islands
- Bronze medal, dessert, 2017, Cayman Islands
- Silver medal-plated appetizer, 2015, Sri Lanka
- Silver medal, ice carving, 2015, Sri Lanka
- Silver medal, butter carving, 2007, Sri Lanka
- Silver medal, individual ice carving, 2007, Sri Lanka
- Silver medal, individual ice carving, 2011, Sri Lanka
- Silver medal, cold appetizer, 2017, Cayman Islands
- Silver medal, Live Cooking (Black Box), 2017, Cayman Islands
- Gold medal - fruit and vegetable carving, 2011, Sri Lanka
- Gold Medal - main course, 2017, Cayman Islands
- Gold Excellence - Best Hot Appetizer Award, 2017, Cayman Islands
- Silver medal - main course, hot appetizer, live cooking (black box), 2023, Cayman Islands
- Bronze medal - Cold Appetizer, 2023, Cayman Islands
- Silver medal - main course, 2024, Cayman Islands
- Bronze medal - cold appetizer, 2024, Cayman Islands
References
References available upon request.
Timeline
Sous Chef
Grand Old House Restaurant
08.2021 - Current
Sous Chef
Casanova Restaurant
11.2020 - 07.2021
Chef De Partie
Rum Point Club Restaurant
01.2017 - 11.2020
Demi Chef De Partie
Gateway Airport Garden Hotel
01.2013 - 01.2017
1st Commis Chef
Galle Face Hotel
02.2011 - 01.2013
Leader Cook
Coco De Mar Hotel
12.2008 - 05.2010
3rd Commis Chef
Airport Garden Hotel
11.2006 - 12.2008
Kitchen Artist
Samara Hotel
03.1999 - 10.2006
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