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Professional Experience Chef

Colombo, WP, Sri Lanka
November 26, 2017

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Narayanan Rajee Priyadarshan

Mobile No-+94767325091

OBJECTIVES: To Become a reputed professional in this field and learn new things and share with others. Always flexible

and looking forward in my field, work and progress.


Working as a Executive sous chef from 2017 at Grand Oriental Hotel Colombo

Worked as a Sous chef from 2016 at japengo café in the Oman ( Company name Bin Hendi E.N.T UAE)

Worked as a Chef de partie from 2012 to 2016 at P.F.CHANG’S-CHINA BISTRO in the World Trade Center-Abu dhabi. (Company Name- M.H Alshaya)

Worked as a Chef de partie from 2011 to 2012 at P.F.CHANG;S in Dubai mall

Wok trainer from 2010 to 2011 at P.F.CHANG’S in Mall of the Emirates

Worked as a Commi 1 from 2005 to2010 at Bin Hendi. E.N.T U.A.E

Worked as a commi II from 2000-2004 at Ceylon inn hotel Sri lanka


Staff delegation for their duties and responsibilities.

Assisting in menu planning and employee training and development

Checked the quality of food to be given to the guest according to the standard and in a timely manner.

Enforces safety, health and hygiene standards in the kitchen.

Troubleshoots any problems that may arise in the kitchen

Work as an inventory controlling the food cost.


Full name : Narayana Rajee Priyadarshan

Date of birth : 04/02/1983

Place of birth : Colombo

Nationality : Sri Lankan

Religion : Hinduism

Race : Tamil

Languages : English, Hindi, Tamil, Sinhala

Civil status : Married

Passport no : N 3547873


Followed a level 3 food safety for managers training course (P.I.C)

Food division meddle East/north africa valid to (15-11-2020)

Followed a Hotel Course for 6 months in the best hotel school in Sri Lanka(Ceylon Inn) with a Credit Pass(2000)

Followed a trainer certification process in the P.f chang’s in dubai mall


Sat for G.C.E O/L 1999

Followed a Chinese Language School course

Followed a Basic Computer course in Tec Sri Lanka

I hereby certify that the above information is true and correct according to my knowledge.



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