Service Chef
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
Courtyard Marroitt Hotel
Dubai Green community
Mr. Fabrice Perrin
Executive Pastry Chef
Radisson Blue Hotel Romania
acwvim@r.postjobfree.com
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