Customer Service Food Safety

SHANAK MALITH THILAKAWARDANA

Contact No: +971-**-******* / +971*********

E Mail: ac3ws6@r.postjobfree.com

PRESENT ADDRESS

Dusit Thani Hotel

Sheikh Zayed Road

Dubai – UAE

OBJECTIVE

A Challenging position and involvement in a progressive organization’s Food and Beverage production department, which consists of defined authority profile and high – end responsibility

PERSONAL PROFILE

Determined, hardworking and oriented team player inclined towards achieving career goals and enterprise objectives. Besides this, also have a good communication skills, objectivity and independence of thought and integrity with the ability to work under pressure.

Applicant Applying For the Post of Junior Sous chef

SPECIFIC DUTIES AND RESPONSIBILITIES:

1Keeping stand by mis-en place as per the Restaurant reservations (Capacity 260 and above)

2Preparing and setting up the daily breakfast buffet in the coffee shop (Cold Section)

3Handling Banquets events and daily functions

4Preparing cold buffet salad items for the theme nights (Far Eastern, Sea Food, Italian, Sahour Latino, Orient Express)

5Preparing the market list/Maintaining the Food Cost

6Making FBM request (Food and Beverage Materials)

7Maintaining Food safety & HACCP rules and regulation

8Checking the expiry dates on daily basis (First in First out)

WORK EXPERIENCE

Junior sous chef September 2014 up to present

Dusit Thani Dubai

Dubai- UAE

Chef De Party

April 2012 –September 2014

Dusit Thani Dubai

Dubai-UAE

Demi chef de party

September 2011 - April 2012

Grosvenor House (Star wood Company)

West Marina Beach

Dubai – UAE

Commis I– Cold Kitch

July 2007 - July 2010

Al Murooj Hotel

Dubai – UAE

Commis II– Cold & Hot Sections

Sep 2005 - June 2007

Al Murooj Hotel

Dubai – UAE

Commis II – Cold Kitchen

Queen’s Hotel (1998 – 2004)

Kandy - Sri – Lanka

Commis III

LeKandyan Resort (1996 – 1998)

Peradeniya - Kandy

Sri – Lanka

TRAINING & DEVELOPMENTS:

1.Have successfully completed and passed the specified Practical Assignments & Final

Examination from Ceylon Hotel School & School of Tourism. 34,Narahenpita Road, Nawala 10100, Sri – Lanka

2.Have successfully completed the Person In-Charge Level-2 Training from HABC, High field co.uk

3.Guest Service-(Interactive training to understand what customer service and what we can do and can’t do whilst dealing with customer)

4.Departmental Trainer – Dusit Thani Hotel – Dubai -UAE

AREAS OF EXPERTISE:

1Excellent skills and creativity with guest functions, catering for corporate and private dinners and buffets

2Excellent menu knowledge overall and organizing out door catering services

3Specialized in plated cuisines

4Christmas and new year functions, and outdoor catering parties and events

5Constant awareness and comparison of new culinary trends

6Designing and delivering training programs and material for the kitchen

CAREER HIGHLIGHTS:

7Awarded a Merit Certificate (Four Course Vegetarian Menu) For Successful Achievement of The Emirates Salon Culinary- 2010

8Awarded a Bronze Medal ( Five Course Vegetarian Menu ) For Successful Achievement of The Emirates Salon Culinary- 2009

9Awarded a Bronze Medal For Four Course Vegetarian Menu At The Emirates Salon Culinary – Dubai (Emirates Culinary Guild -2008)

10Awarded a Bronze Medal For Four Plated Appetizers at The Middle East Junior Chef Of The Year Competition -2007 (Emirates Culinary Guild)

11Have Contributed Wholehearted Commitment towards the success of Pre-Opening of Al Murooj Rotana Hotel – Dubai (2005)

EDUCATIONAL QUALIFICATIONS:

Passed (G C E) (O/L) Examination

PERSONAL DETAILS:

D.O.B : 21-04-1977.

Sex : Male.

Nationality : Sri-Lankan

Marital status : Married

Languages known : English, Singhalese

Passport No : N 1452324

Hobbies : Reading, cooking, Sports - Football & Cricket

References:

Name: Abbas Kanso

Position: Executive Sous Chef

Company: Dusith Thani Dubai

Mobile No: 050-*******

Name: Jayathissa Kuragoda

Position: Chef De Cuisine

Company: Dusith Thani Dubai

Mobile No: 055-*******

I hereby certify that the above information given by me is true and correct to the best of my knowledge.

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