Food Safety Executive Chef

RUWAN ANURUDHA NANAYAKKARA

***/**, ********** ****, *******, Sri Lanka.

Contacts mobile # -31176900 #- Whatsapp : +94-77-856****

E-mail : - **************@*****.***

OBJECTIVE

Objective & professional profile ;

A calm pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking month watering dishes. Committed to provide consistent, fresh and delicious meals.

Courteous and respectful culinary professional with 10 years extensive experience in menu development, food preparation and culinary staff management. Exceptional food management and food preparation, staff supervision skills and ability to strengthen kitchen operations while maximizing patrons base. Well manned in handling food inventory and ordering supplies.

Track record of upholding highest standards for kitchen cleanliness.

EDUCATIONAL QUALIFICATIONS

at . Welagedara Central College Kurunegala.

Passed the General Certificate of Ordinary Level Examination in 1995

. High school Education at De la salle institute Colombo, Sri Lanka.

PROFESSIONAL QUALIFICATION

Followed a Food Safety course at Galadari Hotel – Colombo, sri Lanka. HACCP

Following HACCP procedure ( l.e :fifo procedure,Labeling and recording)

Followed a Food Safety course and SOP ( standard operation procedure) Regency Hotel Management Doha Qatar in 2018 to 2019

PROFESSIONAL EXPERIENCE

Galadari Hotel - colombo sri Lanka - 2004 – 2013

Worked as a chef De parte in Regency hotel management Doha Qatar 2018 January to 2019 April

Chinese Kitchen : Authentic Chinese food, Chinese dumpling soup,Cantonese dim sum and starter food each many more.

Indian Kitchen: Traditional Indian food,pot biriyani,handling Tandoori oven ( naan,chapati,Puri ) dessert, starter each other.

Hot Range :International food,burger,pizzas and soups &Asian food, pasta starter each other food.

Cold Kitchen :International and Asian salads,sources and cocktails canopy,sushi and high tea snacks each other.

Banquet Kitchen : Banquet overall manage and make less waste food.

Fine dining Kitchen : French cuisine and British fine dine food & menu’s,American style course’s dishes.

. Arabic food : Arabic food and same desserts,mix grilled B.B.Q

. Authentic Indonesian food ( nasi goreng )

. Dessert : Asian dessert and same International dessert

. Creative food artist ( most popular magazine )

SKILLS: Trying menu for presentation . Check all the fridge every day to prevent

Contamination, labelling and spoiling.

Arrange for equipment repair.check products to ensure that standard.

are meat .

Discuss food preparation issues with chef, managers and other staff.

2015 December to 2017 Sri Lanka Army officer ceremony seven

course fine dining Dinner was presented by me. I have the opportunity to receive a award after 13 years Best food Meddle. (fine dine diner seven

courses menu Over 300 persons)

OTHER:

More experience in Banquet coordinating and preparing special dishes (Indian,

Thai, Indonesian, Italian, specially Chinese's, & Japanese foods) I work with less wastage by producing expertise cuisine.

PERSONAL INFORMATION

Date of Birth - 25th May 1979

Nationality - Sri Lankan

Religion - Christian

Passport no - N6953579

Status - Single

NON - RLATED REFERENCE :

Mr . Pierre keirle ( Executive chef )

Rosemary café

Al hazm mall

Doha Qatar

Mobile : 33294965

Mr . Imroof shale

Galadari Hotel Colombo

64, Lotus Road, Colombo -01

Mobile:+94-77-7-116***

I have VISA to apply for this vacancy. ( NOC )

The Above details furnished by me are true and correct to me best of my knowledge.

21-11-2019 R. A. Nanayakkara

Date Name

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