Chef Executive
Resume:
Curriculum Vitae
Lead and delegate to run a successful culinary business. Highly accomplished and driven culinary professional with 5+ years of diverse experience as an executive sous chef, head chef in various cruise lines and seven-star hotels and restaurants. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest level of food quality and hospitality.
A perfectionist with inventive finesse and genuine passion for food cookery and presentation. Broad knowledge of various American, Asian and European cuisines. Strong business acumen and expertise in cost reduction and budgeting.
-Recipe development - Kitchen operation - Cost control
-Quality conversions -Sanitation maintenance -Inventory check
-Financial planning -Plate presentation
Viking cruise line 6 *
December 2016 presently working at Viking cruise line as a Head chef, looking after three restaurants (Italian restaurant, pool grill and buffet restaurant). Supporting the executive chef to run the galley operation.
Aspire Katara Hospitality
Mach-2013 to November -2016
Worked as Head chef in Le Vesuvio Restaurant Aspire Katara Hospitality Doha Qatar
(www.akh.com.qa)
Lhaviyani Atoll
Mach-2012 to February-2013
Worked as Executive Sous Chef at Lhaviyani Atoll, Kanuhura, Maldives,
(www.kanuhura.com)
Celebrity Cruise Line
April 2008 – February 2012
Worked as Executive Sous Chef at Celebrity Cruise Line, 1050 Caribbean Way, Miami FL 33132, U.S.A (www.celebritycruise.com)
Norwegian Cruise Line
March 2006 – March 2008
Worked as Executive Sous Chef at Norwegian Cruise Line, Miami Florida, U.S.A
(www.norwegiancruise.com)
Jumeirah Burj Al Arab
January 2002 to June 2006
Worked as Chef de Cuisine, Jumeirah Burj Al Arab, Dubai, UAE
www.jumeirahburjalarab.com
Inter-Continental
December 2000 to December 2001
Worked as Sous Chef at Okan - Fine Dining, Inter-Continental, Astana, Kazakhstan
www.okaninter-continetal.com
Le Meridian
February 1997 to March 2000
Worked as Sous Chef – Italian Restaurant, Le Meridian, Dubai U.A.E
St. George Hotel
May 1995 to February 1997
Worked as Chef de Partie – Hot Kitchen, at St. George Hotel, Dubai, U.A.E
Meeru Island Resort
February 1994 to April 1995
Worked as Demi Chef de Partie – Hot Kitchen at Meeru Island Resort, Maldives.
www.meeruislandresort.com
Royal Oceanic Hotel
February 1990 to Feb 1994
Worked as Commi – I – Hot Kitchen, Royal Oceanic Hotel, Sri Lanka.
Completed Advance Kitchen Management Diploma at Emirates Academy of Hotel Management Dubai UAE on 2003
General Cooking certificated on 1990
Successfully completed basic level Cookery course on 1991
National Diploma (Higher) Democratic Socialist Republic of Sri lanka
Advanced kitchen Management (NVQ Level 6)
Diploma Australian Hospitality Skill Recognition (ME FZE)
Sanitation Public Health Course – Miami – June 2007
Bahamas Maritime Authority Basic Safety Training
Completed Finance Management for non-Financial Professionals
Won silver medal at the Salon culinary
Contributed chaine des rotisseries function held in Le Meridian on August 2007 Dubai, UAE
Received a letter of appreciation for recognition of “Casa Mia” as the only truly Italian Restaurant in the united Arab Emirates by the Italian Government on 1998
Received a letter of recommendation from DF&B Okan Inter-Continental Astana for the creation of Gala Dinner menu of five Eurasian Countries Prime Ministers on April 2008
Received a letter of appreciation hotel guest stating “Finest dishes they ever eaten”
Date and place of birth : 28th of June 1971, Negombo, Sri Lanka
Nationality : Sri Lankan
Religion : Catholic
Marital Status : Married
Visa Status : Resident
Languages Spoken : English, Russian, Sinhalese, Tamil, Hindi, Malayalam
Camil Perera
Head Chef
Viking Cruise line
Email: ************@*****.***
Contact numbers: +947********
Doha Qatar
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