Chef Food Safety

Damitha Sankanath Dissanayake

Head Chef/Corporate Chef at G&J Group

Lives in Isa Town, Bahrain

Personal information

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

Nationality :Sri Lankan

Birthdate : 9 March 1983

Driving license : 830325473(Bahrain)

Passport : N 0635867

Phone : +973********

Whatsapp : +973********

Skype :live:chef.sanka_1

Instergram : https://www.instagram.com/chef.sanka/

Facebook Page : https://www.facebook.com/CookwithChefsanka2016/

LinkedIn : https://bh.linkedin.com/in/sanka-dissanayake-06a755b2

YouTube : https://www.youtube.com/channel/UC_AIcQsTM0x_Apacz2rPMWA

Facebook Page : https://www.facebook.com/CookwithChefsanka2016/

Introduction

Committed to cook, lead and delegate to run a successful culinary business. Highly accomplished and

driven culinary professional, a perfectionist, with 15+ years of diverse ability to develop and lead

strong culinary teams with a record of accomplishment of streamlining operations and delivering the

highest levels of food quality and hospitality. Maintaining of hygiene, HACCP and quality standards

and expertise in cost reduction and budgeting.

Specialities

• Inventing, testing, modifying and launching seasonal promotion menu variety of occasional contributions.

• Strong Communication, constant mentoring and training of newly hired and on the job chefs with Team Leadership and Management.

• Implementing high-quality hygiene, HACCP and sanitation standards in the environment

• Controlling budget and work with figures, Inventory and cost control

• Work under pressure and Make quick decisions, Ability to deal with calmly with unexpected situations and crises

• Positive intentions & self-motive perceptional attitudes to attend the goals.

Personal Interest and skills

• Cleanness

• Creativity

• Decision Making

• Motivation

• Multitasking

• Organization

• Team Player

• Proficient in Microsoft Office Suite (Word, Excel, and Outlook)

• Aesthetic Skills – (eastern and western Music/ instruments and voice)

• Drawing & Painting – (Sketching, water paint, charcoal)

Experience

G&J Group, Riffa, Bahrain

Head Chef, F&B kitchen-From Dec 2017

G&J group is a franchise of different type of restaurant concept with many outlets in the country, as

well as some of the outlets are outside of Bahrain too.

As a Head Chef of the group, Managing all the Kitchen operation with the team and make sure that

the company standard and procedures are in up to level.

Grand Safir Hotel, AlJuffair, Manama, Bahrain

Executive Sous Chef, F&B kitchen-From Mar 2016 To Oct 2017

Manage all outlets in the hotel as a Head chef with entire kitchen team. Create the Seasonal

executive menu for outlets, live buffet, brunch, in-room dining and special occasions, Utilizing

seasonal ingredients to control material cost and the inventory. Recruit new staff, training and

guidance for newly hired and staff.

Lagoona Beach resort, Budaiya, & Fraser Suite Diplomatic Are Bahrain

Sous Chef / Head Chef, F&B kitchen-From Mar 2015 To Mar 2016

As pre-opening team head chef Fraser Suite Diplomatic Are, I was recruiting staff, finding suppliers, suitable types of equipment

and utensils. Creating various menus and organize, design and implement a very affected kitchen

layout. And the plan was implemented in one more 5star property which's Lagoona beach luxury

resort in Bahrain. It was a golden opportunity for my whole career, work with two luxury 5-star

property as a head chef.

Lilou Bakery & Patisserie-AlGhaliya Group, Adliya, Manama, Bahrain

Sous Chef, F&B kitchen-From Mar 2013 To Feb 2015

As a sous chef, I had the responsibility to manage and supervise all night shift operation. Following

the order including out-door catering, A la carte, bulk mis-en-place for each restaurants outlet in the

company. Supervised and monitored the number of 32 kitchen staff and they're stations. Trained and

guided staff about the company standard and HACCP.

Dome Café (Australian Franchise)–AlMoayyed international Group, AlJuffair, Manama,

Bahrain

Assistant Kitchen manager, F&B kitchen-From Aug 2011 To Feb 2013

Manage three outlets as Head Chef/Kitchen Manager according to the company standard and

procedures. Dome cafe it's an Australian Franchise which is managing by Dome Coffeehouse Western

Australia. Directly reporting weekly inventory stocks and FC to the Australian head office using

Chef.Net (Crunch Time System).

Sharq Village & spa-Operated by Ritz Carlton hotel company, Doha, Qatar

Demi chef, F&B kitchen-From Nov 2010 To Feb 2011

Involving with sous chef to create outstanding dishes for Daily bases Breakfast, lunch and dinner

buffet, brunch, a la carte and special events.

Ritz Carlton Hotel & Spa- Ritz Carlton hotel company, Manama, Bahrain

Commis, F&B kitchen-From Apr 2008 To Apr 2010

I had ability and flexibility to work in all areas of the kitchen such as “Primavera” Italian Fine dining,

Main-hot Kitchen, Cold Kitchen, Garde manger, club level, Pool bar Kitchen and Banquet as well.

Assume responsibility of the Chefs, in they're absence.

Sunset Beach resort Marina &spa, Al Khobar, Saudi Arabia

Commis Pastry, F&B kitchen-From May 2005 To Mar 2007

Responsibility to prepare dessert & pastry for all associate outlets, Learn and worked on Arabic sweet,

Daily basis freshly baked and prepare bakery for buffet and each outlet.

Hyatt Regency- Dubai regency Hotel, Dubai, United Arab Emirates

Kitchen Helper, F&B kitchen-From Jul 2003 To Apr 2005

As a casual (part-time) staff I started my career in Hyatt hotel with assisting all chefs, cooks for

production & preparations according to the order of senior chef’s.

Education

International Cookery - Jun 2003- Completed and certified with Merit Award– Swiss Lanka Hotel School- Colombo, Sri Lanka

GCE A/L- From Jan 1999 To Jan 2002- General certificate of Education, Advance level – Attend and Completed Examination in Mathematics, Chemistry and Physics-President College - Colombo, Sri Lanka

GCE O/L- From Jan 1996 To Jan 1999-General Certificate of Education, Ordinary level – complete examination in nine Subjects with one Distinction pass, seven Credit Pass and two Ordinary passes– Nalanda Boy’s College –western province –Sri Lanka

Languages

Sinhala Native or fluent

English Full professional

Arabic Limited working

Hindi Limited working

Training, Certificate, Awards & Achievements

CIEH –

(Charted Institute of Environmental Health)– Award In food safety in catering – Credit passes – Host by Al Ghaliya Grope – Bahrain-2014

Bahrain Air Show –

Certificate of Attendance recognize an outstanding performance– Ritz Carlton hotel & spa –Kingdom of Bahrain–2010

HACCP –

Basic food safety and hygiene training course– conduct by Qatar national hotel company (QNHC) – Sharq village & Spa –Doha Qatar–2010

First Class Awards-Guest Satisfaction –

Achieved First class award and certificate for taking care of value gust Mr Andrew Leveris – Ritz Carlton hotel & spa –Kingdom of Bahrain–2009–

Employee of the Month –

Certificate and recognize as Employee of the Month – Ritz Carlton hotel & spa –Kingdom of Bahrain–April-2009

Chef of the Month –

Certificate and recognize as Chef of the Month – Ritz Carlton hotel & spa –Kingdom of Bahrain–February-2009

Certificate of Excellence –

Recognizes an outstanding performance and dedication in achieving Gallup Customer Engagement- Ritz Carlton Hotel & Spa – Bahrain -2009

Hygiene & Proper Food Handling –

Certificate of Hygiene and Proper food handling training Course - Ritz Carlton Hotel & Spa – Bahrain -2008

Fire Safety & Bomb Treat –

Certificate of Fire Safety and Bomb Treat at work Training Course - Sunset Beach Resort & Spa – Saudi Arabia -2006

Certificate of Appreciation –

Letter of Appreciation for extraordinary and outstanding workmanship during the Dinner Event within Honor of Her Excellency Gloria Macapagal Arroyo, the president of Philippines.-Sunset Beach Resort- Saudi Arabia-2006

References

References will provide Upon request

Sanka Dissanayake’

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