RESUME OF ALOYSIOUS DE ALWIS PARANAWITANE
Name in full Aloysious, Premlal, Jayanth, De Alwis Paranawitane Mail address ] email@example.com
Contact Number Mobil ] + 97 32355769
Contact – Residence SRI LANKA +941-*******
Address 12,, Thelawala Road, Nelumpura. Rathmalana -Sri Lanka. PERSONAL DETAILS
NAME IN FULL - ALOYSIOUS, PREMLAL, JAYANTH, DE ALWIS, PARANAWITANE DATE OF BIRTH – 1960 – JULY 31st
SEX - MALE
NATIONALITY – SRI LANKAN
MARITAL STATUS – MARRIED
POSTAL ADRESS – No 41,1/1 Pagriwatta Road, Somathalagala mawatha, Gangodawila Nugegoda SRI-LANKA
Residence Contact Number - +947********
Completed GCE O/L Examination in - 1976
SCHOOL ATTENDED – ST. THOMAS, COLLAGE, KOTTE. SRI LANKA Languages and Computer
Foreign Languages: English / Arabic / Hindi/ French Could Understand / Urdu Computer Skills ] MS Office Package Power point / Excel E- Mail Internet/ Graphic, Menu creations /Designing
Awards and Achievements
Best Employee of the month, April 1986 – Le Meriden Hotel, Kuwait.
• Exceptional team Performance at the QHSE –MS Audit, November 2002-
• Damac Al Othaiba Abu Dhabi.
Tamimi Global Group of Companies
• Certificate of Floor Warden
• Certificates of Health & Safety Level 1
• Certificates of HABC Level 2 Award in Food & Safety
• Member of Food Safety Management ISO 22000:2005
• Certificate of Fire Extinguisher Training.
As Service Providers: High Standard Quality Assurance Knowledge of all standards in protective food handling & hygiene ISO22000-2005(E)
• HACCP&FOOD SAFETY POLICY/ Level 1.2 & 3
• HEALTH & SAFTY POLICY/ FLOOR WARDEN
• AMERICAN RED CROSS –CPR- FIRST AID / FIRE TRAINING POST OF EXECUTIVE CHEF
Dynamic, Resourceful and skilled ] Executive Chef / Executive Head Chef I/C F&B, Manager
with Twenty plus years of success in Five star fine dining, casual dining, Room services in trade of hospitality includes Five star Hotels, Resorts, Star class Caterings, Hospitals & Golf Clubs in Middle East countries, Nigeria, Maldives as well as in Sri Lanka.
Position of Executive Chef whereby my Food and Beverages knowledge and practical culinary experience my talents could be applied and expanded in offering the best services to achieve our targets.
Specialized in Cold kitchen-Hot Range – Pastry and Managing Over all dining facilities
Menu Planning, Development & Creations in Culinary art cooking Techniques Inventory, Food Cost control, waste management,
Meat and Vegetables and Dry items Purchasing Through Selected Vendors. Logistics, Kitchen Designing and Food & Equipment Ordering, Budgeting includes Quality Control,
on job Training to co-workers and chefs.
Managing Kitchen Stewarding department for overall cleanliness in outlet Service areas and kitchen.
Stock Control of Utensils, Equipment Repairs & Maintenance. HACCP Food Safety and Hygiene standards. ISO 22000-2005, Food Safety Management safeguarding all food preparation employees by implementing training on job to increase their knowledge about safety procedures. In anitation and accident prevention principles.
Personal hygiene, Food Safety standards.
Stores] Stock control and rotation FIFO, Store Organizing and stacking. Food safety control systems and procedures
Thawing, cooking reheating, shelf life and temperature controls in food, dry items and cool room and freezers.
Sanitization – vegetables, equipment, work areas – clean as you go procedures. to work in colour code food safety Procedures for avoid be safe in cross contaminations.
Countries and Position of Present and passed employments
* Presently Employed at Aksaray Catering - Bahrain- Executive Chef
* Sanken Resorts Maldives – Executive Chef
* S.J Abed General Enterprises L.L.C Nigeria –Executive Chef
* Tamimi Group of Companies – Jeddah Saudi Arabia – Executive Chef
* M.G.S . Mohawaren Specialized Golf Services K.S.A – Executive Sous Chef cum Manager
* DAMAC Al OTAIBA Abu Dahbi - WesternGeco– Location Catering Manager
* LE MERIDIEN HOTEL – KUWAIT - Maitre ’D’ Hotel
Sri lanka Hotels and Resorts
ARALIYA GREEN HILLS HOTEL – Nuwaraeliya – Sri Lanka Executive Chef.
SUDU ARALIYA HOTEL – Polonaruwa – Sri Lanka Executive Chef.
WHITE HEVEN HOTEL – Althgama – Sri Lanka Chef cum Manager.
GOOD WOOD PLAZA HOTEL- Katunayake – Sri Lanka Manager Over all Operations and Marketing
VILLA OCEAN VIEW HOTEL – Wadduwa Sri Lanka Food & Beverage Manager.
HOLIDAY INN HOTEL- Colombo – Sri Lanka Assistant Banquette Manager.
PALM BEACH HOTEL – Mountlavinia – Sri Lanka Food & Beverage Manager. References:
M.S Nalani T Amarasinghe
Head of Processing & Plant Engineering Division,
Industrial Technology Institute,
PO Box 787, Bauddahloka Mawatha, Colombo 7.
009**-******* / 2697993
Mr Ranjith Kodagoda,
Maharaja Group of Companies,
Mr Chris Jones
Facility Manager, KAUST, Thuwal,
Golf Club, Jeddah. Saudi Arabia.
E. mail- firstname.lastname@example.org
I Certify and Declare the above Particulars are accurate to the best of my knowledge, and I Look Forward in serving any Prestigious Organization by rending my best services to achieve the goal towards the Guest & Company Satisfaction. Yours truly,