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pastry chef

Manama, Capital Governorate, Bahrain
800 BD
April 17, 2018

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Wataraka Gamage Dinuka Thanoj





Date of Birth : 13 .08.1987 in Panadura, Sri Lankan Nationality : Sri Lankan

Marital Status: Married

Career Objectives

To obtain a challenging and demanding position within the Kitchen and Pastry operation and be part of a progressive organization, to pursue my personal growth, assurance of commitment, sincerity and diligence in work.

Work Experiences

Since December 2017.

Pastry chef –Day to day operation assisting the Executive chef –The Diplomat Radisson Blu Hotel Bahrain.

August 2014 to December 2017 (Pre-Opening Team). Pastry chef - Day to day operation assisting the Executive chef –Sheraton-Tajikistan Dushanbe.

October 2011 to June 2014 (Pre-Opening Team).

Chef de partie Pastry & Bakery - Day to day operation and production assisting the Pastry chef -The Torch Doha -Doha Qatar.

October 2009 to September 2011.

Demi chef de partie Pastry & Bakery -One & Only Royal Mirage –Dubai, UAE.

October 2007 to September 2009 (Pre-Opening Team). Commis-3rd Pastry & Bakery - Herathera Island Resort – Maldives.

December 2006 to October 2007.

Commis-3rd Pastry & Bakery – Siddalepa Ayurveda Health ResortPothupitiya Wadduwa, sir Lanka.

October 2005 to December 2006.

Trainee Chef Pastry & Bakery - Holiday Inn Hotel (Now changed to Ramada) Colombo, Sri Lanka.

September 2004 to October 2005.

Kitchen Stewarding - Holiday inn Hotel (Now changed to Ramada) Colombo, Sri Lanka

Duties & Responsibilities

Handling team, and day to day operation assisting executive-chef.

Rostering pastry staff according to management procedure.

Interacting with guests to get feedback and improve quality and standard.

Monitoring production focusing on cost-control.

Efficiently optimizing resources, utilization and minimizing wastage.

Stock control to ensuring adequate supplies.

Satisfying quality standards and performance as per business demand and customer requirements.

Conducting quantitative standards of performance as the business demands.

Conducting training programs to motivate and enhance product knowledge and efficiencies of staff.

Maintaining HACCP rule, handling guest complain.

Menu planning, always create the new dishes and well standard presentation. Awards and Appreciation

Won Silver Medal for the wedding cake in Diyafa chef competition 2012.

Won Bronze Medal for the Petit fours in Diyafa chef competition 2012.

Won Bronze medal for the live cooking in Diyafa chef competition 2012.

Culinary skills

Handling all kind of chocolates.

Making truffle varieties.

Making perfect macaroons.

Making Chocolate show pieces.

Making chocolate garnishes for desserts.

Making handmade pralines.

Creating variety of ice creams, sorbets and plated desserts.

Making sugar show pieces.

Making variety of bread and breakfast items.

Making wedding cakes.


2002 Passed the G.C.G. (Ordinary Level) Examination. Personal Skills

Team work and networking ability.

Sense of responsibility.

Great ability to integrate in various work environments.

Curious and hard working.

Well qualified for computer Word, Excel, internet, Email, PowerPoint. Languages

English: Good Knowledge.

Sinhalese: Mother Tongue.


Mr. Kamil Karaca



Tajikistan Dushanbe



Mr. W.N.P.Fernando

Executive -Chef



Mr. Manjula Indika

Bakery &pastry technical


Master Baker

Tel: +85-586******

Tel: +94-776******


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