Chef Hotel

CURRICULUM VITAE

POST OF PASTRY CHEF

OBJECTIVE

To be an outstanding professional in hotel industry

PERSONAL DETAILS

Name In Full : Kathri Arachchige Jagath

Address : No – 200A, Dambra,Horana

Sri Lanka

Date of Birth : 30th June 1967

Sex : Male

Marital Status : Married

Nationality : Sri Lankan

Contact No : 009**********

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

EDUCATIONAL QUALIFICATION

VIDYARTHA COLLEGE, SRI LANKA

G.C.E. (ORDINARY LEVEL EXAMINATION)

PROFETIONAL QUALIFICATION

Followed a special course in Pastry conducted by Puratos Quality in Brussels in 1996

Carma Product Training at Dubai Inter-Continental Hotel organized by Carma Food Company.

Awarded a certificate by the British Associational of Emergency Medical Technicians.

WORK EXPERIENCE

ROYAL ISLAND RESORT& SPA MALE.MALDIVES

PASTRY CHEF

(NOVEMBER 15. 2015 TILL NOVEMBER 8 2018)

RAMADA PLAZA JUMEIRAH BEACH RESIDENCE (PRE-OPENING)

PASTRY CHEF

(JUNE 2012 TILL JUNE 2015 )

RAMADA HOTEL, COLOMBO, SRI LANKA

PASTRY CHEF

(January 2010 to 2012 APRIL )

TAJ SAMUDRA HOTEL, COLOMBO, SRI LANKA

PASTRY CHEF

(November 2006 to November 2009)

I have been working at Taj Samudra Hotel Colombo, Sri Lanka as Pastry Chef. This hotel has been a 5* leading chain city hotel in Colombo, Sri Lanka which consist of 400 rooms & 07 busiest outlets serving Indian, Chinese & Continental cuisine, and also four largest banquet halls & out door locations in the hotel have been extremely recognized & evaluated highly locally & internationally with a seating capacity of 2000 people.

Duties & responsibilities

In-charge for overall operation of the pastry kitchen

Menu planning (Buffet menus, A ’la carte menus, set menus, outside menus, banquet menus, etc.)

Maintaining hygiene standard of the pastry section

Making arrangements of preparation (Mis -en place)

Handling purchase orders (ordering, receiving and quality checking of pastry food items)

Staff handling, duty rosters, training and development, motivation, pastry preparation and presentation

CLUB HOTEL DOLPHIN, NEGOMBO, SRI LANKA

PASTRY CHEF

(2004 to 2006)

Club Hotel Dolphin is under Serendib Leisure Management. This is one of the leading club hotels in Sri Lanka which has 150 rooms and 500 sitting capacity Banquet Hall. In addition there are three Restaurants. Among them one is having the capacity of 300pax.

AI BUSTAN PALACE HOTEL 5* (AN INTERCONTINENTAL HOTEL) OMAN, MUSCAT

ASSISTANT PASTRY CHEF

(2000 to 2004)

Opened in 1985, the Al Bustan Palace has built the reputation as the Best Hotel in Middle East and one of the finest hotels in the world. The Hotel’s sixteen magnificent Banqueting and Reception rooms, two with Minstrel Galleries, including the Majan Ballroom which can host Banquets for up to 1500 and the Gulf of Oman Room overlooking the ocean is perfect for hosting Conferences and luncheons for up to 250.

One of the Hotel’s finest features is the Oman Auditorium capable of seating 628, with a Royal Box.

The hotel has eight food & beverage outlets.

INTER-CONTINENTAL HOTEL 5* DUBAI

CHEF DE PARTIE

(May 1998 to May 2000)

10 outlets serving various quality foods, a 24-hr Coffee shop, busiest Pastry Shop in Dubai, Creek Café, Minato – Japanese Restaurant, Fish market – Far Eastern Food, Shabestan – Iranian Food, Lamoda - best Italian Restaurant in Dubai, English Pub and also Banquet Halls with a capacity of 3,000 pax.

Best Business Hotel in the Middle East 1997 – 1999, presented by Arbian Travel Market and Best Hotel in the World presented by ITTA.

RAMADA HOTEL 4* DUBAI, U.A.E

DEMI CHEF DE PARTIE

(1995 to 1998)

4* Hotel managed by Ramada Hotel Chain Ltd., with 5 outlets – Japanese, Chinese, Mediterranean, 24-hr Coffee shop and Continental Foods, one of the busiest Pastry Shop in Dubai.

NOVOTEL HOTEL 4* HOTEL, DUBAI (PRE-OPENING MANAGED BY ACCOR HOTEL LTD., WITH 4 OUTLETS – MEXIAN, ARABIC, CONTINENTAL)

COMMIS I

(1994 to 1995)

TAJ SAMUDRA HOTEL, COLOMBO, SRI LANKA

COMMIS II

(1992 to 1994)

A leading 5* Chain Hotel in Sri Lanka, with 5 outlets serving French, Indian, Continental cuisine, and also a Banquet Hall with a seating capacity of 1,500

PEACOCK BEACH HOTEL, SRI LANKA

COMMIS I (1991 to 1992)

A 4* Hotel managed by Ceylon Tourist Board

HOLIDAY INN HOTEL, COLOMBO, SRI LANKA

COMMIS I

(1988 to 1991)

A 4* Hotel Managed by Holiday Inn Hotel Management Chain Ltd. Holiday Inn, Sri Lanka, has 3 reputed Restaurants – Indian, Continental & Far Eastern and also a Banquet Hall with a seating capacity of 800

JAYA MAHA TOURIST RESTAURANT, SRI LANKA

Pastry Bakery Cook

(1982 to 1988)

Rated by Ceylon Tourist Board in Sri Lanka

AWARDS

Awarded a Silver Medal by the Emirates Culinary Guild at the Salon Culinary held in Dubai in January 1997, for Wedding Cakes category, which included 40 competitors from various Star Class Hotels in the Gulf region.

REFERENCE

Mr. Bimal Wickramarachchi

Catering manager

Lanka hospitals

Colombo

Phone. 077*******

Mr.K.D.P. Perera

Pastry chef

Sun Aquava Villu Reef

Maldives

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

Phone: 009*********

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