Neel Weerapuraarachchilage

*** ******** *** *********; 347-***-****

Staten Island, Mobile ; 347-***-****

New York-10305. E-mail; acgh2k@r.postjobfree.com

OBJECTIVE; Sous Chef

To improve my knowledge in culinary industry whilst contributing to uplift and

Improve standards for the same.

PROFESSIONAL QUALIFICATION;

*Certificate of proficiency Cookery Diploma (1982-1985)

* Food Protection Certificate- New York Health Department (Month of January 2008)

*Employee of the year–Le Meriden Abu Dhabi U.A.E (Month of November 1994)

*Top ten chefs culinary competition participation certification in Bermuda.

PROFESSIONAL EXPERINENCE;

Flying Food Air Line Catering Service JFK Airport NYC-Kitchen Manager/Sous

Chef-may 2014 to now

COMPASS GROUP (WAGNER COLLAGE )-Kitchen Manager Oct 2009 to May

2014

*Manu planning, training staff, inventory, ordering, banquet catering, keeping high

standard kitchen hygiene sanitation and by NYC.

*Creating new menus using food nutrition.

*Assist to the Executive chef to the all operation of the kitchen

*Covering Executive chef for his absence and vacation.

SOUTH FIN Restaurant & VANDERBITBanquet hall –Sous Chef Nov 2007to Oct

2009

*Assist with chef for all catering operations in banquet kitchen and restaurant

*Menu planning (special weekly menus, seasonal menus, party menus, and ala carte)

Controlling the cost and keeping touch with customer’s choice.

*Daily purchasing keeping good standard of hygiene

HOG PENNY Restaurant, Hamilton, Bermuda -Sous Chef Nove2003May2007.

.

*Keeping good relationship maître d',server and other staff.

*to assist the Head Chef to the kitchen operation and replace him in his absence

.

*Menu planning (special weekly menus, seasonal menus, party menus, and ala carte)

Controlling the cost and keeping touch with customer’s choice.

*Daily purchasing keeping good standard of hygiene.

TUSCANY Restaurant. Hamilton, Bermuda. –Head Chef Jun2001/Nov2003.

*Planning menus weekly, seasonal, party, and ala carte.

*Purchasing and controlling the cost, keeping best profit.

*Good relationship with maître d’, server staff and keep up customers choice.

*ROYAL OCEANIC Hotel, Sri Lanka (4 STAR)-Sous ChefSept1997/Jan2001.

Facilities;150 rooms with 4,F &B outlets(24 hours room service lobby & main bar,seafood restaurant, pool bar, house

& out door banqueting.

* To assist the Executive Chef in the operation of the entire kitchen and to replace

him in his absence.

* Work in good relationship with colleagues and other departments.

* To assist the Executive Chef to write standard recipes which allows the

Kitchen to run at an acceptable food cost.

* Train the kitchen employees according to the annual training plan and as necessary

daily basis.

* To supervise in maximizing employee productivity and moral and consistently

maintain discipline following Hotel guidelines and local legislation.

* To ensure that the kitchen equipments are being maintained to good working

standard with minimum breakage

* Le Meriden Hotel, Abu Dhabi.( Five Star Hotel.)-Chef De Partie July1992/June

1996

Facilities: 500 bedrooms, with 5 Star luxury city hotel with 10 F&B Outlets ( Fine dining,

Steak House, Indian, Chinese,

Mexican, Aribian, Coffee shop, Pool bar, room service And casino

*To assist Chef De Cuisine in the operation of main kitchen and the banquet

operation and to replace him and his absence.

*As a in charge of steak house controlling cost, and giving good profit to main

kitchen.

*work in good relationship with colleagues and other department.

*As a in charge of cold kitchen supervise commis chefs and keep good productivity

by the teem works.

*Blue Oceanic Beach Hotel, Negombo, Sri Lanka.-Demi Chef Jan1985/Jun1992.

110 bed rooms 5 F&B outlets ( 24 hour restaurant, room service)

*Assisting the sous chef in banquet and out door catering.

*Assist as a in charge work in hot kitchen.

*Work in cold kitchen and Pastry.

*Hotel Lanka Oberoi (Parliament Complex) Sri Lanka.Commis Feb1982/Dec1985.

5 Star facilities with Hotel Residence.

*Assisting main kitchen, cold kitchen, Pastry, Bakery, Butchery and attended

. Training classes.

References Available Upon Request;

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