Malaka Prasad Karunadasa
Email – email@example.com
Visa Transferable ( N.O.C. )
A hardworking, pro-active Pastry chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness. Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with a ambitious & exciting company.
2017 April up to date Pastry Chef
Millennium Plaza, Doha, Qatar.
Pre- Opening Team
7 F&B outlets.
6 C&E meeting rooms.
Duties and Responsibilities
Train and check on a regular basis all kitchen staff.
Participate in the annual review of all pastry/bakery staff salaries.
Schedule working hours of all departmental staff, taking into consideration volume of expected business but being careful at all times to conserve labor cost.
Assign in detail specific duties to all under his/her supervision and instruct them in their work.
Insist on personal cleanliness and proper discipline of all employees at all times.
Ensure that all staff concerned has a clear understanding and are trained with regards to fire/evacuation procedures, emergency procedures and all other house rules/regulations as laid down in the employee handbook.
Ensure that all employees receive job descriptions and work in accordance with standards that are set.
Ensure that all staff carrying out their duties in a safe manner at all times.
Assist with planning and design of menus.
Assist Executive Chef specifying standards of kitchen production and presentation throughout the hotel.
Assist Executive Chef in developing standards recipes and method of preparation for use throughout the hotel.
Responsible for the purchasing of any foodstuff, in conjunction with the Executive Chef/Purchasing Manager and for making sure the best quality for the best price is obtained. Commission or perks are prohibited at all times.
Held accountable to amend/record and to bring to the attention of the Executive Chef any situations where hygiene is considered to be below standards.
Work closely with the Executive Chef in determining quality and quantity of food materials to be purchased and prepared. Keep a close watch over all materials used with view of eliminating waste and spoilage, especially for meat, vegetables, fish and perishables in general.
Responsible for the quality of all food prepared in the pastry/bakery kitchen.
Be constantly on the alert for new products and trends that may improve quality of food of lower food cost or both. Make suggestion to the Executive Chef concerning improvements that would create more satisfied customers and/ or increase volume of business or profit for the hotel.
Assist with the planning and design of new kitchens and kitchen improvement schemes.
Keep abreast of new developments, techniques and equipment.
Assist with the costing and pricing of menus and other food services taking into consideration the profit margins laid down in the hotel’s budgets.
Investigate food costs problem with a view to taking whatever corrective action may be necessary.
Regularly check and inspect all equipment located in the kitchen area.
Maintain high standards of hygiene and grooming.
2015 sous chef, Pastry Kitchen 2 years
Hilton Doha, Qatar.
2011 January as pastry chef de partie 4 years
Hilton Doha, Qatar.
* We do have 309 rooms.
* 7 F&B outlets.
* 7 C&E we have meeting rooms.
Duties and Responsibilities
Manage and monitor operations related to menu making and daily production of
All the Bakery and Pastry.
Responsible for the food costing, and standard production of all the menu items on a daily basis.
Manage the supply and daily market requirements for the organize handle the operations of entire department in the absence of the Executive Pastry Chef
Attend all the management meetings and put forth recommendations and suggestions when Executive Pastry chef absence.
Improved functionalities and quality Maintain and establish quality by ensuring proper implementation of all the operations.
Train new employees and impart knowledge for effectiveness in activities related to Pastry, Bakery.
Maintain store requirement according to the functions and daily needs.
Assists and supports the executive pastry chef in the preparation new creations.
Assists in all kitchen related activities including ordering for supplies and budget control
Assists with the coordination of banqueting events alongside the banquet manager.
Ensures that customers are served quality food and in a manner that is timely
2010 July to 2011 August
Demi chef de partie, Pastry Kitchen,
Pullman Hotel, Mall of the Emirates, U.A.E.
2007 Nov to 2010 July
Commis 1, Pastry kitchen,
Dubai International Hotel, Air Port Terminal 3,
2006 April to 2007 February
Commis 11, Pastry Kitchen,
The Palms Hotel, Berwala,
2002 to 2006
An Apprentice Trainee, Pastry Kitchen,
Club Palm Bay Hotel, Marawila,
Have passed the General Certificate of Education (Ordinary Level) in 1995
G.C.E. (Advance Level) Examination Year 1998
COURSES AND TRAINING ATTENDED
HABC Level 2 Award in Food Safety in Catering (QCF)
Hilton Hotel Doha Qatar
February 2th 2012
Basic Food Hygiene
Medic First Aid Training Program
July 21th 2010
HACCP Intermediate Training Program
Participated in Apprentice Hot Live Cooking Competition at the Culinary Art Exhibition 2003 – Won a Bronze Medal.( Our group won The first runner-up position)
Participated in Plated Desserts Competition at the Culinary Art Exhibition 2005 – Was Awarded a Certificate (Conducted by the Chefs Guild of Sri Lanka and held at Bandaranaike Memorial International Conference Hall)
Participated in Practical Cake Decoration Competition at The Gulf Food Competition 2010.was awarded merit certificate
Participated in Plated Desserts Competition at The Gulf Food Competition 2011.Won a Bronze Medal
Successfully completed HACCP training program with Dubai Municipality Authority
NATIONALITY : SRI LANKAN
DATE OF BIRTH : 1978-05-01
CIVIL STATUS : MARRIED
ADDRESS: A/E 10-42, RANPOKUNAGAMA, NITTAMBUWA, SRILANKA.
PASSPORT NUMBER : N5189657
PASSPORT EXPIRY DATE : 27-05-2024
NON RELATED REFEREES:
Executive Pastry Chef,
The Westin Doha Hotel and Spa,
Simon Chan Wen,
Doha, Qatar. +974********