Niroshana Witharana

Accomplished Second Chef with 15 years of culinary experience spanning contract catering, fine dining, and hospitality sectors. Currently progressing through major contract catering organizations, including 8 years with industry leaders Elior UK, Compass Group, and Atalian Servest, managing high-volume operations serving up to 500 covers daily. Over the past 7 years, working in hotels, pubs, and restaurants has developed a strong foundation in traditional cooking techniques, seasonal menu development, and diverse culinary styles.

Recognized for exceptional leadership, innovative menu planning, strict adherence to food safety standards, and proven ability to control costs while exceeding quality expectations.

Second Chef - Elior UK

(2025-06)

Operating within a premier contract catering environment, delivering consistent, high-quality food service while maintaining strict budgetary controls and food safety standards for large-scale operations.

Second Chef - Compass Group - Amazon Warehouse, Hinckley - Hinckley

(2020-01 - 2025-06)

Transferred to the Amazon Warehouse site following the TUPE transfer from Atalian Servest. Managed daily kitchen operations for large workforce catering facility, ensuring seamless service delivery, compliance with health and safety regulations, and effective team coordination.

• Maintained consistent food quality across high-volume service periods (up to 500 covers)
• Implemented cost-control measures while meeting nutritional standards
• Trained and supervised kitchen team members
• Managed inventory, ordering, and stock rotation
• Ensured compliance with corporate food safety protocols

Chef Supervisor - Atalian Servest Catering - Bakkavor Desserts & Samworth Brothers Canteens, Leicester - Leicester

(2019-05 - 2020-01)

Supervised kitchen operations across industrial catering sites serving diverse workforce populations. Deputised for Catering Manager during absences, assuming full operational responsibility.

• Planned weekly menus within strict budget parameters
• Maintained comprehensive temperature control and food safety documentation
• Specialised in accommodating allergies, dietary requirements, and nutritional needs
• Ensured compliance with health, safety, and hygiene standards across multiple sites
• Managed staff scheduling, performance, and development

Senior Sous Chef - Bakers Arms, Blaby - Blaby

(2018-10 - 2019-05)

Senior kitchen role at England's second-oldest pub, focusing on fine dining service and elevated traditional British cuisine.

• Led kitchen brigade and coordinated daily operations
• Developed seasonal menus featuring locally sourced, premium ingredients
• Managed special events, private functions, and à la carte service
• Controlled food costs and GP percentages while maintaining quality
• Trained and mentored junior chefs in classical cooking techniques

Sous Chef (Part-time) - The Green Man Pub, Horsted Keynes - Horsted Keynes

(2017-04 - 2018-09)

Prepared fresh, locally sourced dishes in a traditional English pub environment renowned for quality home-cooked food.

• Prepared daily specials using seasonal, local produce
• Maintained high standards of food presentation and consistency
• Collaborated with the front-of-house team to ensure an exceptional customer experience
• Managed section during busy service periods

Sous Chef - Wai Kika Moo Kaw, Brighton - Brighton

(2015-05 - 2018-04)

Developed extensive expertise in fresh, local ingredients and specialised dietary offerings, including vegetarian, vegan, and gluten-free cuisine.

• Created homemade sauces, stocks, and speciality dishes from scratch
• Assumed Head Chef responsibilities during absences, managing full kitchen operations
• Managed high-pressure service periods in a busy urban restaurant
• Developed comprehensive knowledge of allergen control and cross-contamination prevention
• Collaborated on menu development and seasonal changes

Chef de Partie - Casa-Della Pizza, Brighton - Brighton

(2013-08 - 2015-05)

Promoted from Chef to Chef de Partie within six months based on performance and culinary skill.

• Managed specific kitchen sections during service (pasta, pizza, or grill)
• Maintained consistency and quality standards across all dishes
• Supported menu development and creation of daily specials
• Trained new kitchen staff on recipes and techniques

Breakfast Chef - The Lion Gate Hotel, Hampton Court - Hampton Court

(2010-03 - 2013-08)

Managed breakfast service operations in a busy hotel environment, serving guests and functions.

• Prepared high-volume breakfast service for hotel guests and events
• Maintained exemplary food safety and hygiene standards
• Managed stock levels, ordering, and supplier relationships for breakfast service
• Ensured timely service delivery during peak periods

B.Sc. - Physical Science with Computer Science - University of Colombo, Sri Lanka

Information System Engineering - Level 1 - St. Patrick's College, London