Devinda Basnayake Email & Phone Number

Earl’S Regency Hotel, Kandy, Sri Lanka

 Oversee all kitchen operations of Earl’s Regency and other sister hotels under Sumiko Group. Kitchen designing and engineering of pre-opening hotels in the Earl’s Court Group Accredited to ISO 22000 And Rectification (2018 New version) Oversee all kitchen operations in high volume setting, including quality and execution. Appointed as a Covid Ambassador, working closely with the management in implementing policies and procedures in compliance with the Safe & Secure certification given by the WTTC to operate the hotel under the new normal. Supervise an 80 member kitchen team and manage recruiting, training, scheduling, inventory, sanitation, seasonal promotions, menu research / development and price structuring.Key Contributions Contributed towards generating a record high volume of F&B revenue in the financial year 2015/ 2016. Actively participated in the planning and opening of the new fusion cuisine restaurant, “King’s Court” in 2019 International cricket catering at Pallekale Stadium kandy from 2014 to 2021 2019 – Opened Tapp Bar at Earls Regency hotel Actively participated in the planning ,operation of the upcoming new hotel Kitchens under the Earls Court Management group of hotel as a Culinary Consultant (Earl’s Wayamba, Hill Top Hotel, Earls Regent Negombo)

Earl’S Regency Hotel, Kandy, Sri Lanka

 Oversee all kitchen operations in high volume setting, including quality andexecution. Supervise an 80 member kitchen team and manage recruiting, training, scheduling,inventory, sanitation, seasonal promotions, menu research / development and price structuring. Contribution towards the following Achievements during my period of work at Earls Regency ISO 14001 Rectification 2015 ISO 22000 Recertification 2015 Actively participated in the planning of the new Restaurant, “Far pavilion” 2015 Bocuse d’Or Cooking Competition, 4th Place & Trophy for Best Commis

Wadduwa, Western Province, Sri Lanka

Wadduwa, Western Province, Sri Lanka

 Menu preparation, planning, costing, yield testing, and presentation. Kitchen administration work / maintaining of HACCP documents. Maintaining food cost at 40% Stock turn over handling. Taking Part in Social Activities. (Welfare & Commodity Management) Conducting training programmes for subordinators. (Practical & Theory) Conducting motivation programmes for kitchen staff. Menu Planning & Handling banquet/ continental functions. Human Resource management within the Department. Maintaining Standard specifications. (vegetables, sea food and meat) Contribution towards the following Achievements during my period of work atBlue Water HACCP Accreditation (2011 Edition) Business Excellence Awards 2010 Team coach ‘Culinary Arts Competitions 2011’ ( Won 21 medals out of 25entries) Team coach ‘Culinary Arts Competitions 2013’ Actively participated in the planning of the new fine Dining Restaurant,“Nautilus”

Heritance Tea Factory, Nuwara Eliya, Sri Lanka

Heritance Tea Factory, Nuwara Eliya, Sri Lanka

 Menu preparation, planning, costing, yield testing, and presentation. Kitchen administration work / maintaining of HACCP documents. Handling fine dining cuisine. Maintaining food cost at 30% Taking part in Social Activities (Welfare & Commodity Management) Conducting training programmes for subordinates. Human Resource management within the Department. Maintaining Standard specifications (vegetables, seafood and meat) Handling and planning the Commissioning Dinners at the Military Academy in Diyathalawa every 6 months (Royal sit downs)Contribution towards the following Achievements during my period of work at Heritance Tea Factory ISO 14001 Accreditation ISO 22000 recertification Best 04 star Hotel Award 2009 Productivity award - Central province Team coach culinary arts competitions (2010)

Management Diploma Hotel & Catering Operations With Specialization In Professional Cookery

Education record