Amila Kombuge

*** *. ****** ****** *** *** Chicago, IL 60640

mi_danu@yahoo,com.sg 872-***-****

Food preparation and management professional with a pastry and dessert specialization that has directed 12-19 food

outlets, including large ballrooms with capacities of 800-1500 people. Accustomed to a team of 15-26 pastry and

bakery chefs, providing daily operational support for fine dining restaurants, bakery shops, lobby service, club lounges,

swimming pool areas, bars, and dining rooms. Strong background in evaluating and supervising a multilingual staff

while interacting with guests that have international standards.

Racquet Club of Chicago Chicago, IL

Pastry Chef June 2019 ~ January 2020

© Created new dessert menus twice a month for the club's members only dining room.

= Trained incoming staff members on the art of making pastries.

© Maintained quality control of all desserts, pastries, and ingredients.

Intercontinental Hotel Chicago Chicago, IL

Assistant Pastry Chef June 2017 ~ May 2019

© Prepared pastries at large wedding buffets for between 350-600 people.

© Contributed as part of a 400 person staff, serving 800 rooms, 32 meeting rooms, and 4 banquet halls.

@ Ordered new food on Cisco Systems and over the phone three times per week, ensuring an adequate supply was kept.

e@ Led dessert preparation for national chain meeting of the Intercontinental Hotel Group.

e Performed dessert preparation for 2017 Confrérie de la Chaine des Roétisseurs dinner.

Sofitel Luxury Hotel Bahrain

Assistant Pastry Chef December 2011 ~ August 2016

e Led pastry production and operations.

¢ Engineered the menu, ensuring new offerings were available every six months.

Controlled the cost of food items, salaries, and expenses so that the pastry department actually stayed under budget.

Trained a 12 person team on recipe execution, hygiene technique, and kitchen procedure.

© Maintained a high level of quality for finished items.

Shangri-La Barr Al Jissah Resort and Spa Muscat, Oman

Sous Chef September 2010 ~ December 2011

Pastry Chef April 2008 ~ September 2010

Assistant Pastry Chef April 2006 ~ April 2008

@ Designed menu for six star hotel’s fine dining restaurant facilities.

e@ Arranged a la carte offerings for 3 hotel systems that served 638 rooms and 19 different food outlets, including: Italian,

Indian, French, Vietnamese, Café Style, and fine dining options.

Rotana Hotel Sharjah, Dubai

Junior Cook May 2002 ~ October 2005

e Explained duties to kitchen helpers and coworkers.

@ Considered food cost when planning the overall kitchen budget.

@ Sourced local ingredients to create innovative holiday desserts for Christmas Eve and New Year's Eve.

EDUCATION

Servsafe Food Sanitation Certificate Chicago, IL valid until September 2023

Calibur Chocolate Training Chicago, IL September 2018

Intercontinental Hotel Group Chicago, IL True Hospitality Service Skills Training August 2017

Colombo International Hotel School Colombo, Sri Lanka Basic Level International Cookery 1995

CULINARY SKILLS AND AWARDS

Chocolate decorations, pralines,wedding cakes, pastries, bakery items, petit fours and artisanal ice cream

Asian, French (classic), and Mediterranean dessert presentation

Star of the Month (September 2003) and Employee of the Month (March 2005) at Rotana Hotel

Certificate Awarded when Shangri-La Barr Al Jissah won the World’s Best Hotel Award in 2008

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