Chef De Partie

Covering Letter

Dear Manager,

I am currently working as Chef De Partie at Plaza Inn Hotel in Doha, Qatar and employed as a Chef De Partie in Sharjah Ladies Club which is Sharjah Ladies Club is one of the government organizations of the Supreme Council for Family Affairs In Sharjah U.A.E. I achieved the food cost budget assigned to us and received excellent feedback from the guests comments regarding our food service and presentation. And also I worked for the Hilton hotels in three different properties, two of them as a pre opening team and one golf course opening team which under the Hilton.

From the long years of this career and I have exposed to different type of experience and I have been involved fast food to Royal Family service and banqueting as well as events like World Jazz Festival, Horse Race, TV programme and much more and I have been appreciated and also been awarded, and any pressure situation I made it happen.

Enclosed is a copy of my resume, which more fully details my qualifications for the position.

I look forward to talking with you regarding Chef De Partie Position opportunities with prestigious company

Thank you for your consideration.

W.W.S.S Migara

CURRICULUM VITAE

W.W.S. SANDUN MIGARA

CONTACT NO. 009*-*********

Email add, ***********@*****.***

OBJECTIVE: To be able to work in a prestigious company where I can be trained to become an asset.

WORK EXPERIENCE:

PLAZA INN HOTEL

P.O. Box 22920

Doha, Qatar

Nov, 01, 2018 – Till now as Chef de Parties

JOB DESCRIPTION:

Control the section for which responsible.

Ensure the smooth running of the section and see that all areas of section maintain hotel standards.

Organize shifting in the section with regard to mis-en-place production and its service.

Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.

Write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.

Maintain good colleagues relations and motivate colleagues.

Ensure that training on a one-to-one basis has been carried out and comprehended.

Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.

Responsible for completing the daily checklist regarding mis-en-place and food storage.

Attend daily and monthly meeting with the Sous Chef and other meetings as requested by the Executive Chef.

Check Demi Chef/ Commis Chefs on his/her section: e.g. regarding personal hygiene.

Assist the Sous Chef in composing new recipes and menu ideas.

Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

SHARJAH LADIES CLUB

P.O. Box 5588

Sharjah U.A.E

Nov, 19, 2006 – March 31, 2013 as Chef de Parties

2 - Restaurant outlets

1000 capacity Ballroom

JOB DESCRIPTION:

Full in charge of Fine Dining rest. ( Lafeef restaurant), Banquet and All day Dining restaurant of the club.

Maintaining very close communication with the Exec. Chef, General Manager, Director of Operation, restaurant manager, and F& B Manager.

Consistent on good quality of food and excellent presentation of the plate.

Responsible for making restaurant menus based on available food, cost, seasons and estimated business

Holding communication meetings with all the kitchen staff on a regular basis.

Monitoring the flow of goods, and food supplies.

Food cost controlling.

Work on shift basis and adjust to business requirement

Supervising, directing and co-coordinating all food preparation functions.

Specialty on Mediterranean cuisine, Asian cuisine & Far East Food,

Italian and Continental dishes.

HILTON RAS AL KHAIMAH

P.O. Box 11133

Ras Al Khaimah U.A.E

Jan. 7, 2005 –Nov, 16, 2006 as Commis 1

205 rooms, 150 chalets

5 - restaurant outlets

1000 capacity Ballroom

Outlet which I worked: Hoof ‘n Fin fine dining restaurant

JOB DESCRIPTION:

Independent management of the assigned posts in the kitchen area in the absence of the Chef de Partie

Responsible for the sequence of the breakfast buffet, breakfast in the Clubroom, room service breakfast in the absence of the Chef de Partie

Advice to guests and customers and immediate handling of complaints

Carry out inventories

Monitoring the flow of goods

Give instructions to and manage the kitchen commis and kitchen apprentices

Communication with all employees in the service area

Documentation of the HACCP lists for all store rooms and observing the HACCP bases for all the relevant areas

Cooperation in creating decorations in the buffet area for restaurant, banqueting and Clubroom area.

HILTON DUBAI JUMEIRAH

Commis 111

P.O.Box 2431, Dubai, U.A.E

Aug. 2000- Dec. 2004

12 award-winning restaurants

Outlet which I worked: Hot Range in Main kitchen

JOB DESCRIPTION:

Independent management of individual part areas of the allocated posts in the kitchen area

Responsible for the allocated part tasks in all areas of the kitchen

Cooperation in carrying out inventories

Monitoring the flow of goods

Involvement in training and management of the kitchen apprentices

Monitoring goods at the goods in point in cooperation with the Purchasing Supervisor

Responsible for the cleanliness of the allocated posts and the part areas responsible

Documentation of the HACCP lists for all storage rooms and observance of the HACCP bases for all relevant areas

Fulfilment of all tasks, observing all the established service standards

Modern staff communication

HILTON JAIC TOWER

Trainee Cook

200 Union Place, Colombo 2,

Sri Lanka

Nov. 5. 1997- Jun. 2. 1999

Outlet which I worked: Hot Range in Union Grill Room

JOB DESCRIPTION:

Assisting the chef for all the mis-en- place required for the a-la-carte and Banquet functions.

Working as an assistant to all senior cooks.

SEMINARS AND TRAININGS:

*GHP Training Sharjah Municipality

*Basic Food Hygiene Training

*Basic Fire Awareness Programme at Hilton Ras Al Khaimah

*Cross training in CREEK HILTON in DUBAI

*Handling Guest Complaints

*Product knowledge

*Guest Satisfaction training

*Professional Development Programme at the Emirates Academy

ACHIEVEMENTS AND APPRECIATIONS:

* GUEST CHEF SHARJAH TV – with Chef Majed TV Host April 2011

*Bronze Medal for Beef Practical Cookery at Emirates Salon Culinaire Dubai 2013

*Merit Award for Open Showpiece at Emirates Salon Culinaire Dubai 2013

*Bronze Medal for Lamb Practical Cookery at Emirates Salon Culinaire Dubai 2012

*Merit Award for Five Course Gourmet Dinner Menu at Emirates Salon Culinaire Dubai

2012

*Hygienic Chef Award at Emirates Salon Culinaire Dubai 2011

* Merit Award for Five Course Gourmet Dinner Menu at Emirates Salon Culinaire Dubai

2011

*Participation for Beef Practical Cookery at Emirates Salon Culinaire Dubai 2011

*Five Years of Service Certificate from Hilton Hotel International 2005

*Certificate of Appreciation for Successful Opening of Hilton Dubai Jumeirah 2000

*Certificate for Key Member of the Jaic Hilton Tower Opening Team, Colombo,

Sri Lanka 1998

TECHNICAL & BUSINESS SKILL:

knowledge of computers ( MS Office, Software & Hardware installation )

Clear, concise written and verbal communication skill.

Demonstrates ability to lead by example, positive attitude.

Utilize a hands-on approach to training and developing kitchen staff.

Has the ability to install safety and sanitation habits in all employees.

Thorough knowledge of food handling and preparation techniques.

Excellent cost control skills, always achieve the food cost budget.

Good ability to produce consistent profits.

Create courteous, friendly, professional work environment.

Experienced in production techniques of large banquets up to 2000 guests.

Specialty on Mediterranean cuisine, western & Far East Food, Steaks & Sea- foods, Italian and Continental dishes.

EDUCATIONAL BACKGROUND:

Tertiary : Battaramulla Central College, Battaramulla.

Course : G.C.E. Ordinary Level Examination

1994-1995

PERSONAL DETAILS:

Age : 39 yrs. old

Birthday : August 6, 1979

Civil Status : Married

Nationality : Sri Lankan

Height : 5’9”

Passport Number : N8359069

UAE Driving License Number : 83017

CHARACTER REFERENCES:

Mr. Majed Sabbagh

Executive Chef

Sharjah Ladies Club

Sharjah, U.A.E

Tel; 009**-**-*******

Mr. Prasanga Nanayakkara

Sous Chef,

Holiday Inn Hotel,

Dubai, U.A.E

Tel; 009**-**-*******

I herby certify that the above statement is factual through the best of my knowledge and conviction.

W.W.S. SANDUN MIGARA

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