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Service Chef

Location:
Sri Lanka
Salary:
10 to 15k
Posted:
October 02, 2016

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Resume:

D. KALUM KUMARA DISSANAYKE PALLEGAMA

Mobile No:+971-********* or +009********** -

Email: acwvim@r.postjobfree.com

POSITION APPLIED FOR: PASTRY CHEF /executive pastry chef!

JOB OBJECTIVES

PERSONAL PROFILE

Permanent Address : No.302 Nihathamani, Waththahena

Atabage Gampola, Sri Lanka

Date of Birth : October 18, 1977

Gender : Male

Marital Status : marrid

Nationality : Sri Lankan

Religion : Buddhist

Height / Weight : 5ft & 8 inch / 63Kgs

Visa Status : Resident Visa

EDUCATIONAL QUALIFICATION

Passed out (G.C.E.-O/L) Examination – 1994

Vimala Dharma National College Sri Lanka

American Hotels & Motel Association -2002 to 2003

Food Production Principles Diploma –Doha-Qatar under U.S.A.

Swiss Lanka Hotel School (Colombo Sri Lanka)-1995

Complete Basic Food and Beverage Course

ARESONA English University -2001

English Hotels and Tourism Course Doha Qatar

SPECIAL SKILLS :

pastilach Show pieces

Wedding cakes

Plated Desserts

Chocolate Decorations

Productions and final touch

PROFESSIONAL EXPERIENCE

Head Pastry Chef

WAFI PYRAMID –DUBAI

December 10,2012 up to march,2015

Plan the menu and the pairing of foods and desserts.

Set budgets for pastry department and order supplies and ingredients.

Train commis chefs in pastry and oversee other chefs in their station.

Researching and experimenting with new recipes and new concepts is also a major part of being a successful pastry chef.

Manage over all operation in pastry and bakery department.

Final touch in all desserts, cakes and presentation.

Constantly aware of stock levels and stock quality of all Pastry andBakery items.

Head Pastry Chef

GRAND MILLENNIUM HOTEL,(The Chain Group of Copthrone Hotel)Abu Dhabi. UAE

The 5 star hotel, 850 Luxurious Rooms and Suites with 7 Outlets,250 capacity

Banqueting and Outdoor Catering) Per- Opening Team.

September, 19 2010 to Octuber 2012

ASSISTANT PASTRY CHEF

AL RAHA BEACH HOTEL, Abu Dhabi, June 19, 2009 to August, 2010.

(5* Hotel a member of Prepared Hotel, comprises 110 deluxe rooms and suites plus 24 luxury villas

Fallow the all the operation under HACCP standards pastry and bakery,

Menu planning, staff training and hotel cookery classes.

Responsible for plate presentation and that it meets the standards that have been set .

Well creative in making design and presentation to all the pastry produtions

Be actively involved in developing new desert items for all outlets .

Ensure that all coolers and freezers are organized & maintained as per standards .

Ensure proper stock rotation in all areas of the pastry kitchen and minimize wastage . Do month end inventory of all items in the pastry kitchen

16, December 2006 to 20, May 2009.

CHEF DE PARTIE (Service Leader)

The SHANGRI-LA HOTEL Abu Dhabi

(5 star hotel 250 Guest Rooms, 161 Service luxury Apartment, 07 Royal villas.)

October 5,2005 to Oct. 8,2006

MILLENNIUM HOTEL,(The Chain Group of Copthrone Hotel)SHJ. UAE

The 5 star hotel, 259 Luxurious Rooms and Suites with 7 Outlets,600 capacity

Banqueting and Outdoor Catering)

CHEF DE PARTIE

Following daily operation

Supervise the staff

Check on regular basic cleanliness of outlets and working areas

Handle the pastry operation without pastry chef

Staff training, Briefing and the Hygienic in Pastry

Control Purchasing and Storage according to business volume

Follow the guest satisfaction and feedback

sep.20, 2003 to March 10, 2005

COURTYARD MARRIOTT HOTEL KUWAIT (Pre-Opening Team)

The Marriott International 5 star Hotel, 272 Rooms,2000 Araya Banquet and

6 Meeting Rooms

DEMI CHEF DE PARTIE

Working under the pastry,

Discuss food production, problems with Pastry chef

Check quality and quantity of mise-en place

Minimize food wastage by good rotation of food items-First In First Out (FIFO)

Follow the 71 daily checking point list, Marriott standard

Handle the all decoration pastiladge, chocolate.

Complete all the wedding cakes orders and structures

Daily briefing.

Sept. 29, 2000 to sep.12, 2003

HOTEL DOHA-QATAR (Pre-Opening Team) INTERCONTINENTAL

(Chain Intercontinental hotel’s Resort) owned by Bass Hotel’s Resort’s.

The 5 star hotel, 300 Guest Rooms and Suites, 50 Club Intercontinental Rooms

600 Banquet and outdoor Catering.

DEMI CHEF DE PARTIE

Following new menu

Following daily production

Be able to assist in preparation of food items in other sections.

Follow and enforce the ‘Clean as you go’ policy, and keep work areas and

fridges tidy at all times.

Notify supervisor of any problems or complaints as when they arise.

Jan.10, 1997 to Jan.1999

HOLIDAY INN COLOMBO SRI LANKA

The 5 star hotel

COMMI 1

Following Pastry and Bakery, Fine Dine Service, Different Menu,

Plated Dessert and Decoration, Temperature and Hygienic.

Maintain good relationship to colleages

1996-1997

PALM GARDEN VILLAGE HOTEL Sri Lanka

The 4 star hotel (Represented in Italy by Luigie Frances Co.

Ferrarese-Via Ospedale)

COMMI 1

Following Pastry and Bakery Operation

Jan.5, 1994 to Jan. 1995

ST. ANDREW’S HOTEL Sri Lanka

The 4 star hotel (Owned by Jet Wing Hotel and Resort’s)

TRANING COOK

Area Worked

Basic styles of service

Pastry and Bakery

Following Different Menu’s (Under National Apprenticeship Board Colombo

Sri Lanka)

Reading/ following new recipes etc.

TRAINING PROGRAM ATTENDED

Course Title

Place Attended

Basic Food Hygiene Training Course (URS)

Customer Come First

Grade Food and Safe Food’s

The Cooking Control Point

My Guest My Customer

Grooming and Hygiene

Six Continent’s & Priority Club

Telephone Manners & Body Language

Dubai U.A.E.

Courtyard Marriott Kuwait

“ Marriott Kuwait

“ Marriott Kuwait

Intercontinental Doha-Qatar

Intercontinental Doha-Qatar

“ Doha-Qatar

“ Doha-Qatar

CURRICULAR ACTIVITIES

Obtained the best team Inter-Cont; Pastry section for 2002 in Doha-Qatar

Participated WTO Doha-Qatar

Participated during the Islamic Summit Conference 2000 in Doha-Qatar

Participated in special gala dinner one week Qatar business people

(April 07, 2001)

Participated for World Trade Organization Conference 2001 Doha-QataR

REFERENCES:

Mr. Christian Executive Chef Annet Damaz

Excutive house keeper

Grand millanium hotel alwada abudhabi

+971-*********

Courtyard Marroitt Hotel

Dubai Green community

050*******

Mr. Fabrice Perrin

Executive Pastry Chef

Radisson Blue Hotel Romania

acwvim@r.postjobfree.com

+407********



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