Shammi De Costa

Launched own business Localino authentic Italian restaurant in Abu Dhabi

Firsthand experience in concept brief, restaurant finances including budgeting, invoicing and vendor negotiations, kitchen design, choosing equipment, implementation of operations with high quality of food safety measures, inventory management system, food waste management, hygiene, health and safety measures as per local and international regulations, menu development, menu introduction, staff recruitment, training, mentoring, daily operations to ensure smooth production & service.

• Revenue increase by 8%-year 2024 – First full year of operations
• Managing a team of 7 members with increased customer satisfaction ratio of 4.9* google reviews. Currently running a successful restaurant operations
• Innovated product offerings to stay competitive in the market.
• Ensured financial stability with careful budget management and forecasting.
• Boosted customer satisfaction with consistent quality control measures.
• Implemented new technologies to enhance operational efficiency.
• Maintained compliance with industry regulations to avoid any legal issues.
• Managed daily operations, ensuring smooth running of business.
• Established positive work environment by implementing comprehensive health and safety protocols.

Shangri-La Golf Resort & Spa, Hambantota: Jan 2022 till September 2022

• Setup and launch Asian A-la-carte restaurant (Sera), All day breakfast and Café concept (Gimanhala), Golf Bar and lounge (Ulpatha).
• Concept change and relaunching of All-day dining restaurant.

Introducing theme night dinner concept at all-day dining restaurant

• Redesign and relaunching room services menu.
• Launching Private jet catering.
• Setting up Outdoor catering.
• Menu engineering for Resort buy-out Indian Wedding events.
• Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
• Strengthened supplier relations by negotiating contract terms beneficial to the establishment.
• Enhanced dining experience by introducing innovative menu items.
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Streamlined kitchen operations for optimal efficiency and productivity.
• Cultivated an atmosphere of respect and positivity amongst the team by promoting open communication.

• Daily operations of the kitchen in all-day dining, lobby lounge, executive lounge, beach & pool bar.
• Planning and implementation of special theme dinners such as Italian, Mexican, Arabic, Seafood, BBQ dinners, festive season special lunch and dinners
• Collaborate with the restaurant manager to plan and develop recipes and menus considering factors such as seasonal availability of ingredients, customers, portion size and final menu price.
• Banquet menu planning and budgeting to all hands-on aspects of working in the kitchen, preparing meals, and presenting food up to 800 guests.
• Complete daily market lists to ensure quality food ordering while maintaining budgeted costs.
• Supervise chefs and food preparation teams
• Check freshness of food and meet with Storekeepers to ensure quality & par levels are maintained.
• Interact closely with the events team to assist in function food co-ordination and meeting clients
• Conduct daily shift briefings with all Sous Chefs
• Ensure all kitchen teams are aware of standards & expectations
• Liaise daily with Outlet Managers and Sous Chefs to keep open lines of communication regarding guest feedback.
• Balance operational, administrative and team needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Compliance with kitchen policies, procedures and service standards
• Implement and follow all safety and sanitation policies when handling food and beverage
• Consistently offer professional, friendly and proactive guest service while supporting fellow team members.

• Responsible for the whole kitchen operations of the All-day dining restaurant (South American) Café style all day dining, Authentic Sea food dining restaurant, pool and beach bar.
• Coordinate in detail all above restaurant’s food production and to constantly check the quality of food prepared according to standards.
• Responsible in creation, implementation of tailor-made menus related to, a la carte, special functions and personal customer requests.
• Oversee all banquet operations.
• To monitor and fully implement the portion control established with the recipe cards and the butcher test. Minimize wastage and spoilage.
• Responsible in purchasing, receiving, storing and product control and ensures that expenses/ purchases/ requisitions are within budget limits.
• Maintain effective communication among kitchens and other departments.
• Maintain hotel and international food safety, hygiene standards.
• To recommend new hires, promotions and transfers of the team members for Executive Chef’s approvals
• Establishes ongoing training programs for all the kitchen areas
• Adhere to CSR initiatives and comply with ISO standards
• Responsible for the whole kitchen operations in the absence of the Executive Chef
• Implemented cost-control measures reducing waste whilst maintaining quality standards.

• Daily operations of following outlets; all-day dining, lobby lounge, beach, pool bar. Managed the daily operations of a high-volume kitchen by prioritizing tasks and ensuring food safety standards.
• Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards
• Streamlined cooking procedures with new techniques, resulting in increased kitchen efficiency.
• Provide costing of new menu items and maintain profit margins
• Ensured consistency in presentation by setting up plating standards.
• Instituted inventory control system minimizing stock discrepancies and shortages. Maintain the budgetary targets
• Monitor and maintain stock levels to reduce wastage. Liaise with distributors for purchase orders . Order food and other supplies as needed
• Check the quantity and quality of received products to ensure items are as ordered and standards are met.
• Recruit, train and manage kitchen staff First-hand experience of offering professional and friendly.

• Private Jet flight catering and VIP tailormade catering.
• In-charge of following outlets in planning, organizing, directing work of team members while ensuring superior quality and consistency in food preparation: Commissary kitchen, In Villa Dining, Seafood Restaurant, Dine by Design.
• Ensures that highest level of hygiene standard in the kitchen and all outlets are met, as per Shangri-La Food Safety & Management System (SFSMS).
• Pioneered farm-to-table concept in the menu enhancing restaurant's eco-friendly image.
• Managed inventory control, reducing waste and ensuring freshness of ingredients.
• Ensured consistent food quality for enhanced customer enjoyment.
• Improved kitchen efficiency with the implementation of innovative cooking techniques.
• Revamped presentation styles, contributing significantly to positive diners' feedback.
• Established high dining standards for overall improvement of culinary experience.
• Trained sous chefs on knife skills, leading to safer work practices and less wastage in preparation stages.
• Fostered a teamwork-oriented environment, leading to improved staff morale.

• In-charge of the kitchen operations at the buffet restaurant which caters to a maximum of 600 guests.
• Responsible for the kitchen operations in the pool side fast-food kitchen.
• Participates in the preparation of food items in line with consistent quality standards following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station. Ensures that highest level of standards and hygiene are applied by the team in preparation of food. Operate, maintain and properly clean kitchen equipment. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation; assist in setting up plans and actions to correct any food cost
• Collaborated closely with front-of-house team, ensuring seamless service delivery.
• Ensured quality control with strict adherence to hygiene regulations.
• Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.

• Oversees all food preparation and kitchen service in Banquets. Responsible for the normal flow of operations on every work shift. Responsible in maintaining and control of all food and labor cost that has been budgeted catering up to 1500 guests
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Managed portion control effectively, reducing waste significantly.
• Developed new dessert recipes resulting in positive customer feedback.
• Prepared sauces, stocks and soups whilst following traditional recipes.

• Maintained inventory control without compromising on food quality or taste.
• Developed new dessert recipes resulting in positive customer feedback.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.

• Contributed to food presentation, enhancing visual appeal for diners.
• Prepared ingredients for head chef to ensure efficient service.
• Organised storage areas for easy access to ingredients during busy periods.
• Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
• Trained under experienced chefs increasing professional culinary skills.
• Assisted in menu planning for seasonal dishes.
• Ensured proper portion control reducing unnecessary wastage.