Lasantha Deheragoda

Bringing 10 + Years of Professional Experience in Culinary Arts & Training as Follows: Menu Design and Kitchen Management Customer Service and Staff Management Team Building and Inventory Control Purchasing and Training Analysis Cost Reduction and Meal Preparation Special Events Catering & Planning CORE COMPETENCIES Results driven with extensive Corporate Training experience and solid expertise in the areas of restaurant management hospitality, cooking, and conflict management Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness, and resolving various issues in a timely manner. Proven ability to effectively handle multitask levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation, and development. Demonstrates knowledge and experience in a diverse range of cuisines.

SOUS CHEF / CHEF - HORIZON NORTH CATERING AND CAMPS - ALBERTA

(2025-02)

• Oversees daily operations , analyze daily and weekly production to achieve tasks, conduct tool box meetings and safety meetings menu planing,,cooks daily production charts and timing, QFT updates, t.v menus and labels updates, update food cost, temperature logs, MSDS sheets, FLHA .tag repair tools and maintenance logs,hands on any daily production and food tasting , food samples and portion control,inventory control and food ordering , over look daily kitchen clearness and coach cooks, worked at

Head cook - Compass Group ESS - Alberta Canada

(2021-01-08 - 2023-12)

Night supervisor for night culinary team. overseeing the nightly operation monitor and control quality

• Food production bakery. Sandwich making. Salad making. On line and action stations hands on chef in all department when needed bulk production of making soups. And other products in breakfast stations. And monitor and control HACCP /MSDS / LOG BOOKS. worked at imperial /albion /Richardson and MacKay river oil production sites capacity from 800 to 2500 person catering ability.

Head Chef – Hands on Chef - Camp Shallom - Ontario

(2018-06 - 2019-09)

• Oversee daily operations in this Kosher kitchen, menu planning, scheduling staff, ordering and maintaining par levels, coaching and giving direction to all assistants, meet dietary and allegiance needs requested by the clients, cook in all stations, maintain HACCP, MSDS, FIFO and special events, maintaining a professional kitchen.

1st cook - Northern Lights Executive Login - Alberta

(2017-01 - 2017-11)

• Responsible for daily operations. Includes, menu planning, attending to daily safety meetings, ordering, cooking in all the stations, baking, salad bar and sandwich station, prepare variety of cosines, meet dietary and allegiance needs requested by the clients, theme dinner nights, maintain and control FIFO, HACCCP and cleaning duties to maintain professional kitchen.

1st cook - OUTLAND CAMPS

(2015-05 - 2016-02)

• Line cooking in all stations, food preparation, prepare and maintain salad and sandwich stations
• Assist chef to daily plane menu and execute all preparations. Proteins, sauces, soups, vegetables, And starches. I take 1st cooks relief responsibilities. control FIFO, HACCP, and maintain cleaning duties.

Kitchen Manager - ZEE BAR AND GRILL - ANZAC , FORT MCMURRAY

(2014-08 - 2015-02)

• Oversees daily operation. supervision. Menu planning. inventory. ordering, and maintaining par level, Hands on line when needed. expedite line. coach and train kitchen staff, maintain and control HACCP. and FIFO and baking , food prep.

Commas chef - Renaissance Vancouver Harbor side Hotel - Vancouver

(2009-10 - 2012-12)

http://www.marriott.com/hotels/hotel-information/restaurant/yvrrd-renaissance-vancouver-harboursidehotel/

• 4 star hotel located in the heart of coal harbor. Worked in P2B Bistro Kitchen, grill station. Working on fish station and cold appetizer. Responsible for organizing and keeping the kitchen clean. Efficiently rotating of the stock in order to use fresh product. Worked in banquet operation including plating, carving. Organize and run banquet kitchen professionally. And maintain and control haccp .msds, fifo.

Cook/Sous Chef - Milestones Restaurant - Coquitlam, BC

(2002-11 - 2009-10)

http://www.milestonesrestaurants.com/

• One of the busiest restaurants in the Milestones restaurant chain. A team leader who knows how to work on all stations. Provide quality and hygienic food and run a professional kitchen. Staff developer, training cooks in various stations. Coach and build new members in to great team players. Western conference finalist in iron chef Milestones restaurant competition.

First cook - Canary Seafood Restaurant - Vancouver, BC

(2006-07 - 2007-02)

Place Closed

• Worked in cold appetizer, grill , hot appetizer and vegetable station. As a first cook my responsibilities if to provide quality and control staffed and guide them success .maintain and control haccp. fifo.

Chef - Mateks Hospitality Services - Melbourne, Australia

(1999-07 - 2002-06)

• This organization provides chefs and cooks to any restaurants and hotels in Melbourne city. Develop menu in coherence with client dietary needs. Responsible for food cost, ordering food, training kitchen staff. During the employment period I worked in over 30 different kitchens.

Cook Level 1 - Stoke House - Melbourne, Australia

(1996-02 - 1999-06)

http://www.stokehousemelbourne.com.au/

• One of the fine dining restaurants in Melbourne. Worked under star chefs Michael Lambie. Learn t new techniques and skills to cook European and Australian cuisines. Worked at cold stations and hot stations in same kitchen.