Devin Raymond

I was part of the pre-opening team that launched the ITC Hotel Group’s first overseas property, where I gained valuable insight into the logistics of setting up a five-star hotel. I also supported communication between my Indian teammates and the local staff, helping both teams integrate effectively.

As a result of my work, I was selected to travel to India for training at ITC’s flagship restaurant, Avartana — an incredible experience that sharpened my attention to detail and immersed me in the day-to-day operations of a team running one of Asia’s top 20 restaurants.

After returning to Sri Lanka, I supported my chef in launching the local branch, which went on to become one of Colombo’s highest-rated restaurants,

• Managed food costs effectively through careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses.
• Hired, managed, and trained kitchen staff.
• Cultivated good relationships with customers and carried out basic marketing tasks.

• Assisted in designing a franchise model for a Sri Lanka Curry Restaurant in Japan. Curated the menu to reflect consistency in multiple venues whilst upholding cost efficiency.
• Worked as part of a multinational team to manage the daily running of the business.
• Promoted the business, using sales and marketing to run events, develop beneficial business relationships and promote community-minded outreach in the local area.

• Entered the organization as a bartender, working my way up to Front-of-House Manager in recognition of my inherent PR skills.
• Designed, implemented and promoted custom cocktails and special menus for culinary events.
• Responsible for managing the social media presence of the bar including, making posts across various social media platforms, promoting and running events in the space and creating promotional materials.

• Hired as a Pastry Chef and assistant to Executive Chef Stephen Graham (UK). Also received exposure in cold and hot kitchens

• Trained under a team of veteran chefs on operating a fine dining restaurant. Worked in all divisions of the kitchen

• Gained exposure in all parts of a working kitchen as an apprentice chef at a prep kitchen serving an array of international cuisines.