Manager Sales

M. Jeevan Wijesinghe

Mobile : +818*-********

Email : *************@*****.***

PROFILE SUMMARY

A pleasant, helpful and hardworking, highly motivated and capable professional chef with more than 12 years of Experience in three different countries having a real skill for preparing popular, healthy, nutritious and mouthwatering dishes. As a chef, working in a busy kitchen, roles involve not only giving orders and delegate tasks, but also reliably carrying out orders as well with great pleasure out of seeing happy faces enjoying a good meals cooked. A quick learner who can effortlessly fit into an existing established environment, and also encourage junior staff to achieve their best when preparing meals. Summary of Career during Last 12 Years in Chronological Order Year

From To Job Title Companies Countries

2016 April Present Chef

Sri Lankan Dining

Amaya

Japan

2014 October 2016 February Chef De Partie

Chaise Café & Art

Gallery

Bahrain

2013 February 2014 September

Grill and Make up

Trainer

Outback

International

Qatar

2011 November 2013 February Commi11 The Palms Sri Lanka 2010 February 2011 March Commi11 Lake Serenity Sri Lanka 2005 January 2009 October Commi111 Clam Rest Sri Lanka Professional Experience

Sri Lankan Dining Amaya (April 2016 to Present)

Cooking up tasty, nutritious and well balanced Indian, Japanese and Western food for customers.

Undertaking party orders.

Check freshness of food and ingredients

Preparation of dishes for clients with special dietary or cultural needs.

Follow the budget established by the restaurant manager

Cooks guests' orders according to their preferences

Negotiating with sales representatives on the price of orders and supplies. Chaise Café & Art Gallery (October 2014 to February 2016)

Main hot and cold kitchen

Cooking up tasty, nutritious and well balanced Asian, Arabic and Western food for customers.

Deciding on the quantities of food to be cooked and size of portions to be served.

Creating dishes for clients with special dietary or cultural needs.

Making sure that kitchen staffs always wear appropriate clothing and head wear in accordance with the relevant guidelines in place.

Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance.

Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

Negotiating with sales representatives on the price of orders and supplies. Outback International (February 2013 to September 2014)

Hot kitchen

Proficient in preparation of BBQ and Grills

Preparation of tasty, nutritious and mouthwatering Asian, Arabic and Western food according to customers’ instructions based on menu selections.

Checking quality and quantity of food servings.

Directed and coordinated food and beverage preparation.

Making sure good nutritional standards are maintained while preparing meals.

Making sure that all food at point of delivery is of the highest quality.

Responsible for high standards of food, hygiene, and health & safety.

Keeping an eye on the temperature of cookers and roasters.

Assisting the catering manager to price up menus. The Palms (November 2011 to February 2013)

Washing, cutting and preparing food before it is cooked.

Deciding on the quantities of food to be cooked and size of portions to be served.

Contacting suppliers and ordering vegetables, fruits, meats and kitchen & cleaning equipment.

Preparation of Asian, Chinese and Western food according to the customer’s choice based on menu selections.

Taking into account the wishes of clients when planning of menus.

Maintaining the correct level of fresh, frozen and dried foods in the store room. Lake Serenity (February 2010 to March 2011)

Washing, cutting and preparing food before cooking.

Deciding on the quantities of food to be cooked and size of portions to be served.

Cooking and serving attractive Asian, Chinese and Western food to the best satisfaction of the customers.

Assisting in the basic preparation of food under the supervision of the Head Chef.

Liaising with managers and kitchen staff regarding customer’s orders.

Making sure that the leftover foodstuffs, waste and uncooked products are properly disposed of. Clam Rest (January 2005 to October 2009)

Cooking up tasty, nutritious and well balanced meals for customers.

Assisting in the basic preparation of food under the supervision of the Head Chef.

Deciding on the quantities of food to be cooked and size of portions to be served.

Creating dishes for customers with diverse cultural needs.

Making sure that kitchen staffs always wear appropriate clothing & headwear and follow the safety measures in accordance with the relevant guidelines.

Negotiating with sales representatives on the price of orders and supplies. Academic Qualifications

Craft Level Training Programme in Professional Cookery conducted by the Sri Lankan Institute of Tourism and Hotel Management.

Computer Skills

MS Office Application

Internet and Email

Personal Profile

Full Name : Muhandiramge Jeevan Wijesinghe

Date of birth : 11th August 1985

Passport No. : N1757650

Nationality : Sri Lankan

Mobile Number – Japan : +818*-********

Email : *************@*****.***

Non Related Referees

A.U. Jayakody Nilantha Dilruk Mudaliga

Assistant Lecture Executive Chef

S.L.I.T.H.M Cheese Café & Art Gallery

Sri Lanka Bahrain

Mobile: +94-773****** Mobile: +973-********

Email: jayakody61Gmail.com Email: **********@*****.***

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