Executive Chef Food

MARK SAMAN JEEWANTHA PERERA

No: */*, Mount Road, Idama, Moratuwa.

Phone: 072-***-****, 072-***-****

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

Application for the Post of

Executive Chef

Educational Qualifications:

The Canadian Professional Cookery Diploma (Red Seal) – Score of 64 Percent. August 2013.

Successfully Completed the Workplace Hazardous Materials Information System WHMIS) at the Alberta Construction safety Association Canada, March 01st 2013.

National Trade Test Certificate of Competence as a Cook, National Apprentice Board, Colombo, Sri Lanka, 2005.

Entry Level Trainer in Food Preparation Certificate Sri Lanka Institute of Tourism and Hotel Management, Colombo, Sri Lanka, 2005.

Quality Systems in Hotel Industry Certificate, H.C.I.M.A. Industrial Group, Colombo, Sri Lanka, 2004.

Basic Level Fruit Carving Certificate, Ovida School, Colombo, Sri Lanka 1991

International Cookery Certificate (Diploma One Year). Ultra Hotel School, Colombo, Sri Lanka, 1985 – 1986.

High School Certificate, De la Salle Central College, Colombo, Sri Lanka, 1983. Professional Experience:

Over a decade of experience as a chef/cook and has the ability to work independently.

Thorough knowledge in preparation of extensive variety of foods.

Creative talents to develop attractive thematic customer-and-event-inspired presentations.

Competent to organize production and personnel to maximize the use of space and finances.

Commented by the management for my ability to manage all aspects of food preparation, banquet/catering, Line and prep cooking.

Known for my ability to train, motivate, develop, and inspire employees.

Has experience in working in a multidisciplinary environment and prefer to work as a team to develop skills and motivate the team to work effectively together.

Experience addressing needs and budgets of restaurant banqueting and catering

Work Experience:

Executive Chef, October 2017 to up to date, Binota 3-Star Hotel Kelegalla, Nuwaraeliya.

My Responsible are Training new kitchen Staff, Control food Costing, Staff Administration, Kitchen operation, Menu Planing.

Executive Chef, April 2016 to July 2017. 3-Star Hotel. Rangiri Dambulu Resort Dambulla, LSR Group of Hotels (Pvt) ltd. kalubowila, Dehiwala. My Responsible are training Staff, Control food Costing, Staff administration, Kitchen operation and day to day hygiene.

Executive Chef, May 2015 to December 2015. Peacock Beach 4-Star Hotel Hambanthota.

My Responsible are Control food Costing, Menu Planning, training staff and hygiene.

Executive Chef, December 2014 to April 2015. Mosvold Villa, Ahangama, 4-Star Galle. (Management) by Jetwing Hotels (Pvt) ltd.

My Responsible are Food Cost Controlling, Menu Planning, day to day hygiene

Head Chef, March 2011 to December 2013. Wild West Resorts, Alder Flats Alberta, Canada.

Responsible for Food Order, Food Inventory, Menu Planning, Menu Engineering, Costing Banquet and line Cooking.

Sous Chef/Banqueting, July 2007 to December 2010. Conyac’s Bar & Grill (Located at Days Inn Hotel) Edmonton, AB, Canada.

Handled food preparation for banquets, Line cooking, food ordering and food inventory.

Chef, November 2006 to July 2007. Catamaran Catering, Colombo, Sri Lanka. Responsible for cost controlling, staff administration and food Inventory. Experienced in menu planning, kitchen operation, kitchen hygiene, food ordering and Preparation.

Chef De Party, Little Venice Restaurant, Hamilton, Bermuda, July 2006 to Octomber 2006. Handled food preparation, introduction new food dishes, kitchen hygiene and kitchen sanitation.

Senior Sous Chef/Acting Chef. April 2004 to June 2006. Amaya Lake and Spa Resort, Dambulla, Sri Lanka.

Responsible for cost controlling for food, staff administration and training staff, menu planning for banqueting and restaurants, food ordering, kitchen hygiene and introduced new food dishes.

Chef De Partie, January 2003 to March 2004. Elephant Corridor Hotel, Sigiriya, Sri Lanka. Experience in cost controlling for food items, staff administration and menu planning, Handled kitchen hygiene, made new food dishes and food ordering.

Owner & Chef June 1993 to November 2002. S.J. Catering Services (Goverment registered) Moratuwa, Sri Lanka.

Cooking with catering any kind of foods, for a variety of events including weddings, birthdays & meetings etc.

Cook (commis11), June 1991 To July 1993, Lanka Oberoi Hotel, Colombo, Sri Lanka. Made hot & cold a la carte orders and General Cleaning.

Trainee Cook, March 1988 to Sep 1989. Holiday Inn Hotel, Colombo, Sri Lanka Made hot & cold a la carte food orders and General Cleaning. Volunteer Services:

Member of the Chef Guild of Sri Lanka

Member of the Catholic Social Service of Queen of Angels Church, Moratuwa Sri Lanka

Member of the Old Boy’s Association of School

Member of the Knight of Columbus, Edmonton, Canada Interests:

Reading books (cookery), watching TV food programs. Sports:

Cricket and Badminton

Mr. Anil Perera (Senior Lecture)

Sunray Hotel School,

Former Vice Principle.

SLITHM. Tel: 071-***-****

Mr. Lal Matharage

General Manager

Binota Hotel

Tel:071*******

Mark Saman Jeewantha Perera

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