Hasitha Herath
Väritehtaankatu 4A, Vantaa
Summary
Dynamic and results-driven hospitality professional with a strong background in the culinary and restaurant industry. Skilled in both front-of-house and back-of-house operations, with proven expertise in delivering exceptional customer service and creating memorable dining experiences. A creative and accomplished chef with over three years of experience in menu development, kitchen management, and leading high-performing culinary teams. Adept at handling fast-paced environments, optimizing kitchen efficiency, and upholding the highest standards of food safety and hygiene. Highly motivated, proactive, and passionate about embracing challenges and driving continuous improvement.
Overview
9
9
years of professional experience
Work History
Senior Sandwich Artist
Subcom Oy (Part-Time)
11.2022 - Current
- Pre-preparation of raw foods
- Upheld high standards of customer service at all times to enhance client loyalty and satisfaction
- Prepared salads, wraps, and sandwiches for customers
- Followed food safety and hygiene standards to prevent cross-contamination
- Performed opening and closing duties, such as setting up or cash registry
- Monitored and managed inventory levels of sandwich ingredients
- Training and guiding new staff
Restaurant Worker
Avecra Oy
01.2024 - 12.2024
- Provided exceptional customer service during high-volume shifts, maintaining a calm demeanor under pressure.
- Ensured accurate order preparation and timely delivery to customers.
- Prepared menu items according to company recipes and quality standards, maintaining consistency and food safety.
- Assisted colleagues during peak hours to maintain service efficiency.
- Managed stock levels, restocked supplies, and reported shortages.
Bartender
Cinnamon Red Hotel
01.2022 - 09.2022
- Successfully managed cash register operations, including opening and closing procedures and proper record-keeping
- Prepared cocktails, mocktails, and other drinks following recipes, standards, and customer preferences
- Maintained a clean and organized bar area, as well as a high level of sanitation and safety
- Assisted bar and wait staff in supporting front-of-house operations
- Worked closely with management to ensure the accuracy of orders and adhere to all policies
- Processed customer payments, including handling cash, making change, and operating the cash register
- Monitored and managed bar inventory, including alcohol, mixers, and garnishes
- Operated and maintained bar equipment, including blenders, shakers, and dispensers.
Chef De Partie
Jetwing Sea Hotel
07.2018 - 12.2021
- Took charge of a specific kitchen station or section, such as the grill, sauté, pastry, or cold station
- Prepared and cooked dishes according to the established recipes and standards
- Monitored the quality of ingredients and finished dishes
- Trained and mentored commis chefs and other kitchen staff working on the assigned station
- Assisted in ordering and maintaining inventory of the ingredients specific to the assigned station
- Contributed ideas for improvements and innovations
- Adhered to health and safety regulations and kitchen policies
- Ensured that all equipment is well-maintained and in good working condition.
Commis Chef
Hotel Far inn
04.2016 - 06.2018
- Followed recipes and portion control guidelines
- Executed basic cooking tasks under the supervision of higher-ranking chefs
- Operated kitchen equipment such as ovens, grills, and stovetops
- Maintained a clean and organized workspace
- Disposed of kitchen waste properly
- Assisted in inventory control by keeping track of food supplies and notifying superiors when supplies are low
- Supported senior chefs in various tasks, including plating, garnishing, and final dish preparation
- Followed safety and hygiene regulations in the kitchen
- Handled multiple tasks simultaneously, especially during peak dining hours.
Education
Hospitality
LAB University of Applied Sciences
Lappeenranta03-2025
Bachelor's of Travel and Tourism Management -
London Metropolitan University (First Class Honor)
06.2021
Diploma In cookery -
William Angliss Institute @ SLIIT
02.2016
Skills
- Teamwork & Communication
- Customer Service Excellence
- Cash Handling & POS Systems
- Adaptability
- Hygiene & Safety Compliance
Additional Information
- Alcohol passport
- Hygiene passport
- Salmonella certificate
Languages
English
Upper intermediate (B2)
Finnish
Beginner (A1)
Timeline
Restaurant Worker
Avecra Oy
01.2024 - 12.2024
Senior Sandwich Artist
Subcom Oy (Part-Time)
11.2022 - Current
Bartender
Cinnamon Red Hotel
01.2022 - 09.2022
Chef De Partie
Jetwing Sea Hotel
07.2018 - 12.2021
Commis Chef
Hotel Far inn
04.2016 - 06.2018
Bachelor's of Travel and Tourism Management -
London Metropolitan University (First Class Honor)
Diploma In cookery -
William Angliss Institute @ SLIIT
Hospitality
LAB University of Applied Sciences
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