Food Safety Customer Service
Resume:
HERATH MUDIYANSELAGE SURANGA
Work Experience
(Present)
Assistant Pastry Chef ( Pre - Opening )
Royal M Hotels & Resorts, Abu Dhabi. UAE
Profile
Report to Executive Pastry Chef in daily operation & maintain the Communication.
Working with the Executive Pastry Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
Skillfully monitored the inventory section in order to look after the adequacy, availability, and completeness of supplies and additional stocks
Looked after the quality of every cakes and pastry designed and baked before presentation
Trained new employees, the new methods of baking and designing of pastries.
Rewarded for efficiently interacting with the clients and providing excellent customer service.
Ensure that all cook and hold temperatures are maintained as per company guidelines
Responsible for hygiene standards in Pastry, storeroom, refrigerators and work areas.
Responsible for the personal hygiene and grooming standards of the Pastry kitchen staff.
Ensures proper discipline of all associates under his/her supervision.
Works closely with the Steward Coordinator whose duty is to keep kitchen area clean and orderly
Be actively involved in developing new dessert items for all outlets.
Support/Coach/Lead & motivate kitchen colleague
“My chosen carrier path is hospitality in culinary field whether I have under my own initiatives. I am motivated, well organized, diligent, trust worthy and adopt a friendly approach to my working environment. I’m honest, dedicated to the work entrusted to me and can adjust well to new situations or environments “
Contact
*********@*****.***
surangakumara21
Pastry Chef De Partie
Fairmont Bar Al Bahr Hotel & Resort, Abu Dhabi. UAE
07/2014 - 08/2017
(3 Years – 2 Months)
Pastry Chef De Partie / Demi Chef / Commis I
Aspire Katara Hospitality – The Katara Village, Doha. Qatar
(Pre – Opening)
09/2010 - 06/2014
(3 Years - 10 Months)
Personal Details
Pastry Commis I
One To One Hotel -The Village, Abu Dhabi. UAE
N 6761824
04/2009 - 08/2010
(1 Year – 5 Months
08/2008 - 04/2009
(9 Months)
Pastry Commis II
Crowne Plaza Hotel & Resort, Kuwait.
Sri Lanka
Single
Pastry Commis III
Taj Samudra Hotel & Resort, Colombo. Sri Lanka.
09/2007- 07/2008
(11 Months)
07/2005 - 08/2007
(2 Years- 2 Months)
Pastry Commis III / Pastry Apprentice Chef
Water’s Edge, Colombo, Sir Lanka
Professional Qualification
MDI – Management Development Institute
Mini Master of Business Administration
International Business Management ( 2013 )
Missouri State University. Springfield, USA
Qatar Milestone Training Solution Institute, Doha, Qatar
Skills
Staff development
Implement of the Food Costing, Budget & Food Wastages.
Conflict resolution
Ability to work with a mix of nationalities
Innovation Menu Development & Planning
Self-motivated
Strong verbal communication
Extremely organized
Creative & Imagination Food Presentation
Team leadership
Risk management processes and analysis
Train to Trainer
Will be upon requested
on requested
Reference
• Participated for Best Pastry Chef Event competition in the years 2017
At the Emirates Culinary Guild, Dubai, UAE
I.Practical Cake Decoration – Bronze Medal
II.Four Plates of Dessert – Merit Award
III.Friandises, Petites – Merit Award
• Won a Bronze Medal from HUG Sweet Tarts Creations competition in the years 2017 At the Emirates Culinary Guild, Dubai, UAE
• Merit Award for Faiandies, Petite Four, Praline Nougatines competition in the years 2015, The Emirates Culinary Guild, Dubai, UAE
• Won a Bronze Medal from Master Showpiece Competition in the year 2011 in Qatar. (Organized by the Diyafa Salon)
Participated - (Chocolate Showpiece & Bread Showpiece, Master Showpiece)
• Merit Award for Faiandies, Petite Four, Praline Nougatines competition in the year 2010 in Qatar, Organized by the Diyafa Salon, Qatar
Won a Memory Maker Awarded Month of December 2014 by Service Plus, Fairmont Bar Al Bahr, Abu Dhabi, UAE
Won a SILVER MEDAL from apprentice live dessert competition in the year 2007, Sri Lanka (Organized by the Chef Guild of Lanka)
December 2014 by Service Plus, Fairmont Bar Al Bahr, Abu Dhabi, UAE
• Won a SILVER MEDAL from apprentice live dessert competition in the year 2007, Sri Lanka (Organized by the Chef Guild of Lanka)
Special Achievements
OpenArc Campus, Colombo, Sri Lanka
Computer Skill Enhancement – 2006
•Microsoft Office – MS Word / MS Excel / MS Power Point
•Computer Graphics – Photoshop / Flash / Coral draw
Hygiene – 2011 -2012
• HABC Level 1 Award Food Safety in Catering
• HABC Level 2 Award in HACCP for Catering
High Field Awarding Body for Compliance
South Yorkshire, UK
Pastry & Bakery Art – 2011 -2013
• Higher National Certificate of Baker - NVQ Level 03
• Higher National Certificate of Baker - NVQ Level 04
National Apprentice & Industrial Training Authority, Colombo, Sri Lanka
Culinary Art – 2011 -2016
• Level 2 IVQ Diploma in Patisserie
• Level 2 IVQ Diploma in Food Preparation & Cooking
• Level 3 IVQ Advanced Diploma in Food Preparation and Cookery Supervision
• Level 2 Food Safety in Catering
• Level 3 Supervision Food Safety in Catering
City & Guild of London Institute.
West Yorkshire, England
Expertise
Entremets & Petits Gateaux
Chocolate, Confiserie, Petits Fours
Gateaux
Novelty Cake
Buffet Showpiece
Pastry Production Development
Plated Dessert Creation
Varity of Ice Cream
Boulangerie - (Bakery)
Macaron…etc.….
Contact this candidate