Food Service Chef

Career Summery

• ARMANI HOTEL HASHI-Burj Khalifa Down Town United Arab Emirates - Chef De Parte speciality

• ARMANI HOTELHASHI-Burj Khalifa Down Town United Arab Emirates – Demi Chef De Parte Sp.

• THE YAS BEACH CLUB YAS ISLAND Abu Dhabi U.A.E. – 1/Demi Chef De Parte

• NANDOS MARINA WALK DUBAI U.A.E. – Kitchen Crew

• NANDOS Restaurant- Crescent Boulevard Colombo, Sri Lanka- Kitchen Crew

• Holiday Inn – Colombo, Gale Face, Sri Lanka – Commis 3 ARMANI HOTEL-Burj Khalifa Down Town United Arab Emirates From 2018 January to present - Chef De Parte speciality Portfolio Activities & Responsibilities

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the head chef

speciality.meantain all hygiene records.food

watch.

MAHESH JUDE WIJEYAKULASURIYA

Mobile: 009***********

e-Mail : ****.******@*****.***

A highly motivated and capable Professional Chef with a real passion for preparing popular, healthy and nutritious meals. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organizational skills and administrative skills. A quick learner who can effortlessly fit into any established environment, and also encourage junior staff to achieve their best when preparing meals and delighting the customers.

Internal

• Doing all Recevinwork with the suppliers

• Good knowledge about japanese traditional

cooking skills (teppanyaki and robatayaki

grill)/familiar with all japanese asian cuisine

• Able to estimate the daily production needs .

• Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, From 2015 March to 2018 January (Demi Chef De Parte /Demi Chef De Parte) Portfolio activities & Responsibilities

• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products

• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up The Yas Beach Yas Island Abu Dhabi U.A.E.

Portfolio activities & Responsibilities

2013 September to 2015 March –Commis 1/Demi chef de Partie

• Duties & Responsibilities temperature checklist

• Maintaining the hygiene according to HAACP standards.

• Help to CDP. to make the menus according to recipes.

• Responsibility for all mis en place before operations the kitchen. NANDOS Marina Walk Dubai U.A.E.

2010 Dec –2013 July: Kitchen crew

Portfolio activities & Responsibilities

• Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.

• Supervising food service assistants and kitchen staff, organizing their daily duties

• Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

• Responsible for high standards of food, hygiene, and health and safety.

• Keeping an eye on the temperature of oven & flat tops. NANDOS RESTURANTANT Crestcat boulevard, Colombo Sri Lanka ( 2004Aprill-2005 Jun): Kitchen crew Portfolio activities & Responsibilities

Internal

• Understand the grill area layout, how to cook using prescribed portions, grilling procedures, and presentation requirements.

• Perform short-order cooking, fry foods, grill meats and roast vegetables.

• Able to safely use food service equipment such as grills, fryers, stoves, knives, slicers, blenders, choppers and ovens. HOLIDAY INN HOTEL Galle Face, Colombo Sri Lanka.

2005 December -2008 April Commis 3

Portfolio activities & Responsibilities

• Perform basic cleaning duties

• Responsible for mis en place before operation.

• Keep work area at all times in hygienic conditions according to the rules set by the hotel Internal

ACHIEVEMENTS

• Comprehensive understanding of Food Hygiene Regulations.(conduct by food control department. U.A.E.) municipality certificated no. bfht -0933

• Successfully completed, chemical using tanning conduct by Arpal Gulf L.L.C U.A.E.

• Participated for Nandos One Table event held at al qsba, Sharjah.

• Participated Master Griller Worldwide Competition.

• Achievement of EFST certificate conduct by Abu Dhabi food control authority.(corticated no Auh/2014/91559) validity 2019/02/18

• Colleague of the month (2014 August)

• Successfully completed fire safety course conduct by

• Dubai civil defense -Dubai police academy training center.

• Successfully completed Food Hygiene Training achieving satisfactory degree of competence on the examination.

(license no 559431) issued from food control dept. and food planning and study section in Dubai.

• TSI Quality Services Person-in-Charge Award Level 3 (certificated no.TSI-QS-PIC-PL316908) Successfully completed Culinary Art Course, with b grade conduct by Wine Stone Hotel School. Sri Lanka.

• Successfully completed English language course Lasaliyan Academy Sri Lanka. PERSONAL DETAILS

ACADEMIC QUALIFICATIONS

Passed G.C.E. Advance Level Examination. (2003 index no 1004727) Passed G.C.E. Ordinary Level Examination. (2000 index no. 20017022) REFERENCES - Available on request.I DO

HEREBY CERTIFY THAT THE ABOVE

PARTICULARS FURNISHED BY ME ARE TRUE

AND ACCURATE TO THE BEST OF MY

KNOWLEDGE

M J.WIJEYAKULASURIYA

DOB: 26/09/1984

CONNECT@

MOBILE: 009***********

FB/WhatsApp

Address

ST.12,APRT237/107

Discovery Garden jabel ali

U.A.E.

Internal

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