Dayal Yakandawela

#* ********* *****

Ajax

Ontario

L1Z 2C5

Canada

Home Tel: 905-***-****

Cell Phone number: 647-***-****

Email:ac44f8@r.postjobfree.com

OBJECTIVE

A Challenging career with the opportunity to grow and advance in a dynamic company.

SUMMARY

Over twenty years experience in hospitality industry around the world

Excellent management and leadership skills.

Strong organization and team work skills

Ability to set plans and respond to work priorities

Knowledge of Ms word and Excel

Pastry instructor with wealth of knowledge.

PROFESSIONAL QUALIFICATIONS

1983-1986 Completed a 4 years Management Diploma in Hotel Management With a specialization in Professional Cookery at Ceylon Hotel School Colombo Sri Lanka.

1980-1981 Completed Restaurant and Bar Management Diploma at Ceylon Hotel Corporation.

1994 to date Completed certified Food Handler program conducted by the City of Toronto.

Member of the American culinary federation since 1992.

Succesfully comleeted a course in WHMIS training in th year 2002.

Compleeted worker health and safty awareness course in September 2014.

EDUCATIONAL QUALIFICATIONS

1979 Obtained High School Diploma

PROFESSIONAL EXPERIENCE

2013 september to date Pastry Chef

Encore Food with Eligance

5000 Dufferin St.

Toronto, ON, M3H5T5.

Responsibilities: In charge of the operation of kosher and non Kosher Pastry Kitchens. Maintaining food and labour costs, Temperature logs and ordering.

Being hands on to monitor and maintained standards.

2012 July to 2013 September Executive Pastry Chef

Baxter Kitchens

Markham Ontario

Responsibilities: In charge of this high end Pasty shop which produce quality cakes,gateaux,plated dessert components,specialty show pieces,muffins and breakfast pastries,pies, cookies and squares to major hotels,restaurants and shops around Toronto and Niagara region. In total there are 53 cook in my kitchen brigade

1998 June to 2012 July Pastry Chef

Park Hyatt Hotel, Avenue Road,Toronto

Responsibilities: I was hired prior to the opening and responsible for planning the pastry and bakery work what we have today which has not only set up new standards for Hyatt Hotels, but also all other hotels in Toronto.

Supervise the preparation of all pastries, bakery items, chocolates and amenities,Kosher desserts and Pastries made by the pastry department. implementing new desserts and help to maintain the food cost as per forecast. Responsible for maintaining the hygiene in the pastry kitchen, maintaining temperature logs for freezers and fridges .

2002-2004 Professor Banking and Pastry arts (Partial Load Contract from

7 th January to 19 th April 2004) George Brown College Toronto

1994-1998 Chef de Partie

Royal York Hotel

Front Street Toronto

Responsibilities:. Responsible for day to day tasks assigned by the Pastry Chef and chocolate and sugar showpieces. Assisting smooth operation of the pastry shop.

1993-1994 Chef de Partie Pastry

Sheraton Wentworth

Sydney Australia

Responsibilities: Worked in Banquet and fine dining sections in the Pastry.

1990-1993 Pastry Chef

The Reefs

Bermuda

Responsibilities: In charge of the Pastry and Bakeshop responsible for training, hiring and maintaining standards of this luxury resort hotel.

SPECIAL ACHIEVEMENTS

Had been invited for Apprenticeship Curriculum Standards and exception Development Project-Baker/Patisserie standards on the 4 th March 2002 Feb by the Ministry of Training

2001 won the Gold medal (1st Place ) for Gateaux and tortes at the Lintt Chocolate Competition held at King Edward Hotel

2000 January won 2 Gold medals (1 st Place) for gateaux and tortes and chocolate and pralines chocolate factory held by pastry chef guild of Ontario.

2000 won 2 Silver medals (2nd Place) at Lintt Chocolate Competition for Chocolate and Pralines and gateaux and tortes.

2000 I was the only Canadian Chef to be invited for Masters of Food and Wine which was held in Carmel California along with famous chefs like Charlie Trotter and Jean Lois Palladin

1999 I won gold medal for Plated Desserts and Silver medal for Chocolate Showpieces at Chocolate Fantasy held by the Pastry Chef Guild of Ontario.

1997 I won a Silver medal (1st Place) for Marzipan work at Bakery Showcase Canada.

1995 I won a Bronze medal (3rd Place) for Marzipan show pieces at Bakery Show Case Canada.

2 Silver medals at Bakery Showcase for Plated Desserts and Sugar Showpieces.

1999 I won gold medal for Plated Desserts and Silver medal for Chocolate Showpieces at Chocolate Fantasy held by the Pastry Chef Guild of Ontario.

1997 I won a Silver medal (1st Place) for Marzipan work at Bakery Showcase Canada.

1995 I won a Bronze medal (3rd Place) for Marzipan show pieces at Bakery Show Case Canada.

REFEREES.

Bob Peacock

Operations Manager, Baxter Kitchens

647-***-****

Sunil Senaviratne

Firmont Royal York

416-***-****

Joseph Chan

Pastry Chef, Fairmont Royal York

416-***-****

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