About Candidate



B.Sc. Hospitality Science 2013
Mangalore University, India

Best Academic Student of the Mangalore University 2011/2012 4th Rank Holder of the Mangalore University 2013 Batch top of the Institute continuously from the 1st semester to 6th Semester Other awards in the Hospitality Departmental Level *Cooking without Fire - 2012 (1st Place) *“Foodie – Fest” - 2011 (1st place *Cooking with Fire - 2010 (2nd place)

Higher Diploma in Pastry & Bakery (NVQ LEVEL 3) 2010
City & Guilds
Certificate course in Pastry & Bakery 2009
Win-Stone Hotel School, Sri Lanka
Baker (NVQ Level3) 2008
Win-Stone Hotel School, Sri Lanka
Certificate course in HRM 2009
Institute of Personnel Management
Diploma in Microsoft office & Graphic Designing Dip in Com.Sc 2009
Oasis Computers

Work & Experience

Chef September 1, 2022

 Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.  Incorporated customer feedback in experimentation and creation of new signature dishes.  Maintained well-organized miser a place, ensuring efficient and consistent kitchen workspaces.  Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.  Hired, managed and trained kitchen staff, maintaining competent service teams.  Meticulously checked delivery contents to verify product quality and quantity.  Developed and delivered exciting, memorable dishes, increasing repeat business.  Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.  Inventoried food, ingredient and supply stock to prepare and plan vendor orders.  Planning popular promotional menu additions based on seasonal pricing and product availability.  Prevented cross- contamination by thoroughly cleaning and sanitizing utensils, pans and surfaces.  Plated food according to restaurant artistic guidelines for attractive presentation.  Acted as head chef when required, maintaining continuity of service and quality.  Developed chefs to run stations efficiently during peak service periods  Creating recipes to maximize profit by deliver on target food costs per dish.  Maintained total control to maximize guest satisfaction and team productivity.  Developed tasting and special events menus celebrating seasonal, local produce.  Trained junior kitchen staff in food preparation and hygiene practices.  Utilized excess stock by developing recipe adaptations and special menu items

Associate Manager
Domino's Pizza


Cooking without Fire - (1st Place) 2012
“Foodie – Fest” - (1st place ) 2011
Cooking with Fire (2nd place) 2010

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