Ajith Matarage Email & Phone Number

Ireland

• Accountable and fully responsible for food production and maintenance of kitchen standards.• Maintain control of the kitchen to ensure that all task are carried out effectively and efficiently. • Design standardised food preparation guidelines.• Assign tasks, train and supervise chefs in the preparation and presentation of food.• Supervising in menu planning, food ordering and menu costing inside the kitchen. • Ensuring that all equipment is functional and well maintained.… Show more • Accountable and fully responsible for food production and maintenance of kitchen standards.• Maintain control of the kitchen to ensure that all task are carried out effectively and efficiently. • Design standardised food preparation guidelines.• Assign tasks, train and supervise chefs in the preparation and presentation of food.• Supervising in menu planning, food ordering and menu costing inside the kitchen. • Ensuring that all equipment is functional and well maintained. • Ensuring that HACCP is implemented and documented efficiently. • Maintaining high standard of food preparation and presentation Show less

Ireland

• Ensure high standard of food safety and hygiene are maintained inside the kitchen.• Maintain communication and working relationship of the team.• Ensure food presentation is innovative and delivering excellent customer experience. • Collaborate with Head chef for Menu planning• Overseeing the day to day operation. • Assisting in maintaining the inventory, ordering suppliers and controlling costs.

Abu Dhabi, United Arab Emirates

• Supervised the dining and service operations of Emirates Aluminium Company (Special events, Meeting rooms, VIP fine-dining restaurant and staff cafeteria); managing an operating budget of AED 41 million per year.• Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience • Coordinated and executed catering services, both on and off site for events ranging from special events to conferences.• Created and… Show more • Supervised the dining and service operations of Emirates Aluminium Company (Special events, Meeting rooms, VIP fine-dining restaurant and staff cafeteria); managing an operating budget of AED 41 million per year.• Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience • Coordinated and executed catering services, both on and off site for events ranging from special events to conferences.• Created and implemented kitchen standard. Show less

Abu Dhabi

• Directed the activities of 28 staff, engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff).• Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine.• Responsible for food culture, menus design, cost management, inventory and stock control and • Ensures that all foods are hygienically well prepares and within the standards and procedures of the… Show more • Directed the activities of 28 staff, engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff).• Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine.• Responsible for food culture, menus design, cost management, inventory and stock control and • Ensures that all foods are hygienically well prepares and within the standards and procedures of the company Show less

Madinat Zayed, Abu Dhabi

• Provided personal chef services for residents and a variety of celebrities, to include Sharook Khan (Bollywood actor) and Fast and Furious crew and Actors (Hollywood). • Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences. Created and implemented kitchen designs for both residential and commercial establishments on the resort.

Dubai

• Control all expenses to achieve food cost budget throughout the year.• Plan and implement menu design, including food selection, recipe creation, development of production methods, cost, and training.• Control equipment and schedule maintenance.Product Control• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.• Maintain control of standards for purchasing and receiving items.• Work closely with the purchasing department to… Show more • Control all expenses to achieve food cost budget throughout the year.• Plan and implement menu design, including food selection, recipe creation, development of production methods, cost, and training.• Control equipment and schedule maintenance.Product Control• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.• Maintain control of standards for purchasing and receiving items.• Work closely with the purchasing department to establish and maintain control of the standards for *purchasing and receiving items. Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.• Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.• Plan/organize/control the efficient and effective utilization of all food production staff.• Recruit, select, and retain suitable staff for the operation.• Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. Show less

Capital Hotel

*Supervise and monitor the sous-chef and his stations*Coordinate with management and staff to ensure proper communication of concerns*Assist in menu setting and budget management accordingly*Educate the chefs and kitchen workers regarding standard hygiene and quality policies and ensure these are implemented*Coordinated with food and beverage staff for special events. *Monitored all operations of venue and ensured efficiency. *Gathered data for all budget processes… Show more *Supervise and monitor the sous-chef and his stations*Coordinate with management and staff to ensure proper communication of concerns*Assist in menu setting and budget management accordingly*Educate the chefs and kitchen workers regarding standard hygiene and quality policies and ensure these are implemented*Coordinated with food and beverage staff for special events. *Monitored all operations of venue and ensured efficiency. *Gathered data for all budget processes. *Developed strategies to achieve all financial objectives. *Prepared all food and beverages as per policies and procedures. *Maintained neat and clean work area at all times. *Administered everyday operations of staff. *Ensured compliance to all safety policies and procedures. Show less

Novotel Abu Dhabi

June 1993 – November 2006*Ensured timely procurement of all raw ingredients* Coordinated with all work stations to synchronize orders*Developed and adapted various recipes for menu updating• *Ensured timely procurement of all raw ingredients* Coordinated with all work stations to synchronize orders*Developed and adapted various recipes for menu updating