CURRICULUM VITEA

MAHARALAGE SAM ANPRIYA

Mob : +973********

E-mail : (personal) adjl7u@r.postjobfree.com

Skype : Maharajas.sam

OBJECTIVE

To Secure a position which fully utilizes and develops my skills, professionally and personal growth. Thus be an efficient participant of the company’s workforce by proving service beneficial to the company and its clientele. An honest, hardworking and reliable individual, well present, organize and accustomed to work in pressurized environment.

STRENGTHS

Good leadership quality, analytical, average written and verbal communication skills and can work under pressure.

Relevant experience in the food services industry.

Computer literate.

Dedication and enthusiasm in performing given task and responsibilities.

Hardworking and assertive.

Capable of learning fast and acquiring training in any work environment.

Helps build team spirit and camaraderie in the unit.

Good communication and interpersonal skills.

Knowledgeable in international and Asian cuisine as well

Special skills, costing, particularly cost control procedures and menu planning as well

BASIC FUNCTION

Plans, prepares, and supervises, presentation of all hot and cold food (salad, soup, main dishes) according to menu requirement. Adheres to standard of quality, quality and cost, maintain cleanliness, sanitation and safety in food preparation with Haccap Policy.

PERSONAL INFORMATION

MAHARAGE SAM ANPRIYA

P.O.Box : 22285

BAS

Kingdom of Bahrain

E-mail : adjl7u@r.postjobfree.com

Mob : 39759828

PERSONAL DITAILS

Name : Maharage Sam Anpriya

Date of Birth : 6th May 1967

Sex : Male

Nationality : Sri Lanka

Passport No : M1728981

Religion : Buddihs

EDUCAUTIONAL QUALIFICATION

General Certificate of Advance Level Ananda College, Colmbo.10 Sri Lanka (1986 13A1)

LANGUANGES KNOWN

English, Hindi, Sinhala

PRESENT EMPLOYMENT : Bahrain Airport Service

20th June 1994 to till date

Royal Flight Fine Dine an Aircraft Food

Presentation

WORK EXPERIENCE

1992 – 1994 : Universal Ogden catering – Saudi Arabia

Duties : Chef. On board off shore (Drilling Dual Ship 97)

1991 – 1992 : Airport Garden Hotel, Seeduwa, Sri Lanka (A five star Comfort)

Duties : Pastry Chef

1991 – 1991 : Taj Samudra Colombo (Five Star Hotel) Chef de Partie Executive

Club, coffee shop, specialty, restaurants, fine dining, banquet Halls

and seafood restaurants

1990 – 1991 : Tahi Air Lanka Catering Service Colombo International Airport

Sous Chef In-Flight Catering

1989 – 1990 : Holiday Inn Hotel, Colombo. Al Habra Hotel Limited, Sri Lanka

(A five star Comfort) Duties : pastry Chef

1986 -1989 : Palm Village Hotel, Aitkin Spence Hotel Limited, Sri Lanka

Duties : prepared all eastern, western, and Chinese cakes, deserts

and pastries, butter sculpture, fruit & vegetable Carving, Ice

carving has been promoted to the post of training chef hotel school

CERTIFICATES & AWARDS

Award in recognition of outstanding service for the universal Ogden dual drilling 97

One of the Best Baker, Honor of Kirby McDonald 20th Feb. 1992 Saudi Arabia off shore

The recent Chinese Des Roisters Dinner was a big success 12th Dec 1996. Catering Service, Bahrain (BAS)

Certificate of Participated Mefex 96 Salon Culinaire. 14th January 1996. Arabian Exhibition Management, Bahrain.

Mefex’98 Salon Culinary Silver Medal wedding cake 1st March 1998 and Mefex’98 Salon Culinary.

Bronze Medal Plated Dessert 2nd March 1998 Arabian Exhibition Management, Bahrain

Middle East Catering, Gold Medal for wedding cake making 15th September 2003

Bahrain catering Competition, Bronze Medal wedding cake. 7th December 2004.

All Island Cake Exhibition (BMICH) Sri Lanka Gold Medal wedding cake (1989 Dec)

Chef Grill (BMICH) Sri Lanka Silver medal Five Course men

PROFESSIONAL QUALIFICATION

Successfully competed course in “Studied in Sri Lanka Hotel. Hotel operation Sri Lanka.

Diploma Holder 5th December 1986. Theory and Practice in the following subjects.

Hotel House Keeping

Reception

Food & Beverage Operations

Tourism

Successfully completed a training program Tilled Bahrain Airport Service

Access Password for Computerised Catering System 13th August 1997.

Has Successfully completed course personal Hygiene /Food Hygiene Sulfide (H2S)

The Dual Drilling Company offshore Saudi Arabia 2nd September 1992.

Completed Haccp IMPL Emendation Course Training From Bahrain Airport Service (BAS) 1994

Basic Food Hygiene Training

Inter Mediate Food Hygiene Training

Advanced Food Hygiene Training

SPORTS

Swimming, Cri cat

CHEF GENERAL RESPONSIBILITES

Monitors all duty schedules in the kitchen operation.

Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff

Responsible for the timely kitchen preparation for all meal services in the outlets in line with the stipulated opening hours.

Frequently tours through Kitchens, Storage and other food production facilities ensuring the highest possible hygiene and maintenance standards.

Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact

Handles guest complaints directly if the situation requires.

Drives together with the food & Beverage Manager all extra curricular events in the outlet.

Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.

Ensures that the immediate reliever is well informed about all relevant operational issues.

Directs the development of future chefs.

Monitors all food par storks.

Drives with the food & Beverage Manager all menu changing and documents all dishes and issues presentation information to all parties concerned.

Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards.

Initiates spot checks on expiry dates of all food products.

Ensures the proper handling of all operating equipment.

Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards)

Attends all regular department head meeting.

Participates actively to meet / maximize the departments revenue forecast and exercise the constant control of the operational costs.

Prepares or supervises the preparation of all menus.

SKILLS & EXPERTISE

Food cost Analysis, Food Cast Management, F&B Management Gastronomy Sloo Food, Food policy, Halal, Food safety manme system, Food Technology International cuisines personal chef service, Menu Engineering Hospitality Management, Cooking, Banquets Pasty, Bakery, Resorts Catering Opening Hotels Hotel Management Baking HACCP Desserts Chocolate Modern French Patisserie Bread Pre-Opening Cake Decorating Hysiene Diabetes Cardiac Mechanical Cardiac Flu, Presentation, Fine Dine.

GENERAL RESPONSIBILTY

To promote efficiency, confidence, courtesy and an extremely high standard of social skills.

To generally promote and ensure good inter-departmental relation.

To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.

To adhere to company and hotel rules and regulations at all times. Occasional Responsibility’s

To report any equipment failures/problems to the maintenance department.

To pass any maintenance requests to the maintenance department.

To comply with any reasonable request made by management to the best your ability.

MAHARALAGE SAM ANPRIYA

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