K.HARSHANA WIJAYAWARDHANA

Email : ada7tx@r.postjobfree.com

Skype : ww.harshana.hw

Mobile No : +96-565****** / +94-701******

MOTIVATION

An Enthusiastic, Adaptive and Fast-learning person with a broad interest to create delicious meals made from fresh and healthful ingredients. I Particularly Enjoy Collaborating with Management from different disciplines to develop new skills and take new Challenges.

KEY STRENGTHS AND ABILITIES

• Special Skills in Japanizes Foods/Dishes

• Focus on Healthy & Fresh Foods

• Willingness to Accept Criticism

• Ability to Handle High Stress Environments

• Curiosity and Desire to Learn More

• Creativity

• Attention to Detail

• Menu Planning & Creating new Recipes

• Innovate and Experiment

• Purchasing

PROFESSIONAL QUALIFICATIONS

• Successfully Completed the International Cookery Basic Level and Completed Hygiene Training Course Basic HACCP by the Training Course Win-Stone Hotel School of Culinary Art in Nugegoda, Colombo, Sri Lanka 2005

• Successfully Completed Vegetable And Fruit Carving Basic Level Course Win-Stone Hotel School Of Culinary Art In Nugegoda, Colombo, Sri Lanka (2005)

• Awarded the Diploma in International Cookery at C.S.J.M University in Kanpur, India

(2001 to 2004)

• Successfully Completed the International Cookery Basic Level and Hygiene Training Course Buy the Swiss Lanka Hotel School in Kandy, Sri Lanka (2002)

• Successfully Completed The Food & Beverage Basic Level Course Buy The Swiss Lanka Hotel School In Kandy, Sri Lanka (2001)

EDUCATIONAL QUALIFICATIONS

• Sat G. C. E ( O/L) Examination in 1996

WORK EXPERIENCES

• Presently Working as a Kitchen Manager at Sushia Japanese Restaurant and Catering Group in Al Jahara Kuwait from 05th December 2018 to date

Responsibilities

1. Kitchen Management/Supervising

2. Training & Development

3. Creative Menu Development

4. Budgeting & Cost Controlling

5. Inventory Management

6. Innovation & Experiment

7. External Communication & Team Work

8. Handle Customer Complaints & Suggestions

9. Maintain Food Safety Standards

10. Work Closely with the Purchasing Manager

• Working as a Head Chef at W Sushi Japanese Restaurant in Kuwait from 05th November 2017 to 1st December 2018

Responsibilities

1. Kitchen Management/Supervising

2. Menu Planning/Creating new Recipes

3. Budgeting & Cost Controlling

4. Purchasing and Inventory Control

5. Food Safety and Hygiene

6. External Communication & Team Work

7. Special Event Planning

• Worked as a Head Chef at Koi Street Fish Restaurant in Kuwait from 12th June 2017 to 01st November 2017

Responsibilities

1. Kitchen Management/Supervising

2. Training & Development

3. Budgeting & Cost Controlling

4. Inventory Management

5. Maintain Food Safety Standards

• Worked as a Sous Chef (Sushi) At (PPGC) Professional Projects Group Co. & Restaurants Group, Le Sushi Bar Restaurant in Kuwait from 25th May 2013 to 09th June 2017 Responsibilities

1. Budgeting & Cost Controlling

2. Monitor Adherence to Safety, Hygiene and Cleanliness Standards 3. Participate to the Management Meetings

4. Training of The new Comes

5. Rostering & Allocate duties

6. Equipment Maintenance

• Worked as a Commis 1 at Rock Salt & Raw Restaurant At Cinnamon Bay Hotels & Resort, Beruwalla Holiday Resorts (Pvt) Ltd, Beruwalla, Sri Lanka from 15th July 2012 to 20th March 2013 Responsibilities

1. Food Wastage Control

2. Support to Inventory Management

3. Help to Maintain Food Safety Standards

4. Helping of Making/Creating new Dishes

5. Food Storage

• Worked as a Commis II at Sri Lankan Catering (Pvt) Ltd, Sri Lankan Airline Central Bandaranayke International Air Port, Katunayaka, Sri Lanka from 20th January 2012 to 10th July 2012 Responsibilities

1. Kitchen Cleanliness

2. Food Preparation

3. Help to maintain Food Safety Standards

4. Helping of Making/Creating new Dishes

5. External Communication & Team Work

• Join as a Commis 1 at Al Carafe Global Food Concepts, NINO Restaurant Group in Kuwait from 03rd July 2009 to 05th September 2009

• Worked as a rtDami Chef De Partie at Al Carafe Global Food Concepts, NINO Restaurant Group in Bahrain from 03rd July 2009 to 05st September 2011 Responsibilities

1. Kitchen Cleanliness

2. Support to Inventory Management

3. Help to Maintain Food Safety Standards

4. Helping of Making/Creating new Dishes

5. External Communication & Team Work

• Worked as a Senior Commis 1 at Nihonbashi Restaurants (Pvt) Ltd, Nihonbashi Restaurant, Colombo 03, Sri Lanka from 01st June 2006 to 30th MAY 2009 Responsibilities

1. Help to Maintain Food Safety Standards

2. Help Maintain Quality Standards

3. Concentrate More on Food Presentations

4. Team Player

5. Food Preparation

REFEREES

• Mr F. Roomy Hassan

Group Executive Chef

Meet & Eat Restaurant Group (Pvt) Ltd

Le Sushi bar

01st Floor

Al Hamra Luxury Central

Sharq

Kuwait .

Mobile: +965******* .

• Dr. Ajay Prasad

Managing Director

AIENZA Holdings (Pvt) Limited

356/8, Koswatte

Battaramulla

Mobile: +947********

PERSONAL DETAILS

Name with initials : K. Harshana Wijayawardhana

Passport No : N7023986

Sex : Male

Date of Birth : 31st December 1980

Civil Status : Single

Nationality : Sri Lankan

I certify that the particulars furnished here are true and correct to the best of my knowledge. 22/11/19

K .HARSHANA WIJAYAWARDHANA DATE

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