AKAMPA ALWIS

155 Rooms 5 start property 5 Restaurants, A La carte , Banquet, Buffet operation Total kitchen staff: 45. DUTIES & RESPONSIBILITIES • Assist in the management of food standards and quality in the kitchen. • Ensure that all dishes are prepared, cooked and served to the highest standard. • Work with the Kitchen team in creating and developing new recipes & menus. • Ensure good health & safety and food hygiene practices are followed. • Implement new ideas and strategies for reducing cost and wastage.

110 Rooms 4 start plus property 3 Restaurants, Banquet, Buffet, and fine dining concept Kitchen Staff of up to 25 •Successfully managed and trained kitchen staff of up to 45 individuals. •Developed and implemented innovative menus for upscale dining, banquets, and special events. •Established and enforced quality control standards, food safety, and sanitation regulations. •Created and maintained cost-effective purchasing and inventory processes.

115-Room 5-Star Property A la carte buffet, and banquet operation 3- Restaurants Kitchen staff up to 27 •Design menus that enhance customers’ culinary experience while keeping up high quality. •Submit cost proposals for menu items. •Create and test new menus. •Provide feedback regarding the food quality of large bulk purchases. •Ensure that all food preparation is in accordance with regulatory guidelines. •Design standardized food presentation guidelines for each dish.