CURRICULUM VITAE

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PROFILE

OBJECTIVE

I am a person oriented and a successful team player. Professional and responsible approach to work. I am interested in enhancing the knowledge and the skills in friendly working environment. I am keen conscientious reliable and a friendly person, I am patient and always smiling. I learn quickly and work efficiently. With the knowledge and skills I have acquired. My ambition is to work in a reputed organization where I could further gain my creativity, new knowledge and the skills whilst sharing my knowledge and experience towards my employer in a productive manner PROFESSIO

NAL

QUALIFICA

TIONS

I have completed a certificate level course in professional cookery Three Years conducted by National Apprentice and Industrial Training Authority at the Taj Samudra Hotel, Sri Lanka. 2005 to 2008

Has successfully completed a training Program and an assessment in Basic Food Hygiene by Dubai Municipality

Has successfully completed a training on Fire Safety procedures by Dubai police

Successfully completed the training of supervisor skills at media one hotel Dubai 2017.

Successfully completed the training of train the trainer at the at media one hotel Dubai 2017.

(Training Skill –Ability to train the new employees / staff and trainer at Media One Hotel)

Successfully completion of Essential Skills for Supervisors & Managers JW Marriott hotel Kuwait 2019.

(Supervisory and monitoring –Ability in continual supervising and monitoring with the acquired knowledge from 6 months course on supervisor skill)

Has successfully completed a training Program and an assessment in Basic Food Hygiene by Jw Marriott hotel Kuwait 2020

Computer Skill -Expert in working in Microsoft Office environment (MS Excel, MS Word, MS Power Point).&Internet & email Ace

WOLF DUSHAN SAMPATH

JW Marriott hotel Kuwait city, Kuwait.

Contact No - +965********

Email - adfgrf@r.postjobfree.com

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AWARD

RECEIVED

.

Bronze medalist the competition of The Horace Kuwait – 2020 live sandwich - practical cookery conducted by The Hospitality salon Culinary Horace Kuwait.

Bronze medalist the competition of The Sail meddle east –Abu Dhabi 2018 for Beef-practical cookery conducted by The Emirates Culinary Guild

Silver medalist the competition of The Emirates Salon Culinary – Dubai 2018 for Chicken practical cookery conducted by Emirates culinary guild.

Bronze medalist at the competition of The Emirates Salon Culinary – Dubai 2018 for beef practical cookery conducted by The Emirates Culinary Guild

Silver medalist the competition of The Sail meddle east –Abu dhabi2017 for Chicken – Practical cookery conducted by The Emirates Culinary Guild.

Silver medalist the competition of The Sail meddle east –Abu dhabi2017 for Beef Practical cookery conducted by The Emirates Culinary Guild.

Gold Medalist the competition of The Emirates Salon Culinary – Dubai 2017 for chicken practical cookery conducted by The Emirates Culinary Guild.

Silver medalist the competition of East Coast Culinary - Fujairah 2017 For Chicken Practical Cookery conducted by The Emirates Culinary Guild.

Won the Merit Award in the competition of East Coast Culinary - Fujairah 2017 For Beef Practical Cookery conducted by The Emirates Culinary Guild.

Winner in the completion of the Black Box Cooking in 2016 conducted by Media One Hotel.

Won the Merit Award in the competition of East Coast Culinary - Dubai 2016 For Canapé and Tapas conducted by the Emirates Culinary Guild.

Won the Merit Award in the competition of East Coast Culinary - Fujairah 2015 For Beef Practical Cookery conducted by The Emirates Culinary Guild.

Bronze Medalist in the competition of The Emirates Salon Culinary – Dubai 2015 for Chicken Practical Cookery conducted by The Emirates Culinary Guild.

Won the Merit Award in the competition of East Coast Culinary - Fujairah 2014 For Three Course Gourmet conducted by The Emirates Culinary Guild.

Bronze Medalist the competition of The Emirates Salon Culinary – Dubai 2014 for Canapé and Tapas conducted by The Emirates Culinary Guild.

Bronze Medalist in the competition of Chef Guild of Lanka Culinary – Art 2011 for Cargill’s Gourmet Snack Menu - Live cooking conducted by Chef Guild of Lanka.

Star Enthusiast of the Media one Hotel 2014 November, 2013 November & December.

Star supervisors of the 2”quarter Media one Hotel 2018 (may,june,july,August}

The spirit to serve silver Award Marriott international 2020 Page 3 of 5

WORKING

EXPERIENCE

Garde Manger Chef (2019 to present)

JW Marriott hotel, Kuwait.

Best five star Hotel in Kuwait.

Excellent Practical knowledge on Hot &Cold Kitchen, In charge the cold kitchen,

Good Knowledge & Experience in Kitchen Operation & Menu’s Planning, Leading the Cold Culinary Team.( crossroad restaurant buffet,Exscitve lunge, meeting room, outdoor catering & wedding buffet )

Responsible of storing dry ingredients uncooked food & cooked food as per requirement of HACCP standard.

Brief the staff properly in advance and allocate them in responsible areas to on the operation

Responsible for Training of newly joined employees

Involve in introducing new dishes to the menus to uplift the standards of the establishment

Assist to maintain food coast.

WORKING

EXPERIENCE

Garde Manger Chef (2017- 2019)

Chef de party (2014 – 2017)

Demi Chef de party (2013-2014)

Excellent Practical knowledge on Hot &Cold Kitchen, In charge the cold kitchen

Assist to maintain food cost.

Work in Media One Hotel as Demi Chef De Party Manage in seven deference foods Venus .Good Knowledge & Experience in Kitchen Operation & Menu’s Planning, Leading the Cold Culinary Team.

(MED Restaurant,Garden on 8,Business Center,Room Service,42rd Floor Business Center Venus,O.S.C,7th Floor Business Center)

Fully responsible for the daily operation in absence of sous chef

Responsible for 10 staff for a shift.

Responsible for checking and maintaining enough Mise-en place for day to day operation.

Responsible of storing dry ingredients uncooked food & cooked food as per requirement of HACCP standard.

Brief the staff properly in advance and allocate them in responsible areas to on the operation.

Maintain a kitchen log book for special request of the guest, and staff matters etc. Media one hotel, Dubai.

Media one Hotel is one of the Best

four Star hotels in U.A.E

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WORKING

EXPERIENCE

Commi 1 (2010 – 2013)

Commi 11 (2008 – 2010)

Excellent Practical knowledge on Hot Kitchen, Cold Kitchen, Butchery and Bakery.

I served to the all international cricket teams, Specially ICC World Cup in 2011 & 2012T/20Cup.

Assist to maintain food coast.

Fully responsible for the daily operation in the absence of sous chef or chef de party.

Responsible for staff for a shift.

Responsible for checking and maintaining enough Mise-en place for day to day- operation.

Responsible of storing dry ingredients un cooked food & cooked food according to-the HACCP standard.

Brief the staff properly in advance and allocate them in responsible areas to on- operation.

Maintain a kitchen log book for special request of the guest, and staff matters etc.

Involve in introducing new dishes to the menus to uplift the standards of the - establishment.

Attending and conducting training off the job and on the job.

Good Knowledge & Experience in Kitchen Operation ( coffee shop restaurant buffet, Exscitve lunge, meeting room, outdoor catering & wedding buffet ) EXTRA

CURRICUL

AR

ACTIVITIE

Member of the School Volleyball team.

Member of the Taj Athletic team.

Member of the Taj Football team.

Member of the Taj Cricket team.

Member of the Media One Cricket team.

Member of the School Cricket team.

Member of the School Volleyball team.

Member of the School Athletic team.

Taj Lanka Hotel Ltd -25,Gall Face Centre

Road, Colombo 3, Sri lanka. Taj Samudra

is a Five Star Resort in Colombo Sri Lanka

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PERSONAL

PROFILE

Name in Full : Wolf Dushan Sampath

Date of Birth : 15th August 1984

Sex : Male

Nationality : Sri Lankan

Civil Status : marred

Religion : Buddhist

Passport No : N 8214718

NON

RELATED

REFEREES

Mr. Nalinda Abeyaratne

(Executive Chef)

Pegasusreef hotel,

Colombo,sri lanka.

Tel 00-947********

adfgrf@r.postjobfree.com

Mr. Neeraj Kelkar

(Head Chef)

Hotel Styne

Sydney,Australia.

Tel +61-481******

adfgrf@r.postjobfree.com

CONCLUSI

ON

I, hereby certify that said HR specifications which I have submitted above are true and sincere to the best of my knowledge and in accordance with the records availble with me As well as I make sure that I will extend my dedication and the commitment towards the betterment of any Organaization in which I am employed . Dushan sampath

Date-28/07/2020

Contact this candidate