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Production manager / pastry chef / chef Lecturer

Location:
Oman
Posted:
April 23, 2021

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Resume:

CURRICULUM VITAE

Title Pastry Chef

Given Names Ramesh

Family name Wickremesooriya

Date of Birth 1969 August 14th

Nationality Sri Lankan

Passport Number N 0387106

Passport Expiry 5th July 2010

Tel Mobile +968-********

Permanent Address No 2, Daya Road

Hendala

Sri Lanka

E-mail Address adlwsh@r.postjobfree.com (Personal)

PROFESSIONAL CARRER ACHIEVEMENTS & AWARDS

2014- 2019 Lecturer in Food Preparation at NHI Oman

Provide training for Chef Students in level 3, 2, 1 Diploma and skills proficiency certificate course.

Specialized / customized Training in all types of pastry, confectionary and bread training.

Conducted pastry course for groups of external customers, groups from schools and for in house students.

Organized bread making course for basic, intermediate and advanced levels

Carry out Advanced pastry course for experienced Chefs from industry to achieve qualification.

Conducted various training sessions such as breads, pastry, advanced pastry, jam making and hot and cold food for the Royal yacht, Ministry of defense, Oman air and Diwan groups.

Trained students in prepare and cook Theme nights e.g.: Sri Lankan, Thai, and Indian etc.

Training and support for functions, events, outside caterings and specially gourmet nights.

Support and conduct Chef competitions as Judge and Marshal

Trained for chocolate making at CONDO RAMA Fechlin chocolates Switzerland

2010-2012 Production Manager Al Bustan Bakery

2009-2010 Executive Pastry Chef Batteel Qatar.

2008- 2009 Executive Pastry Chef JW Marriot Kazakhstan

2006-2007 Pastry chef Al Manshar Rotana Kuwait.

2005-2006 Pastry Chef JW MARRIOTT Kuwait.

2004-2005 Pastry Chef TIVOLI Lebanese pastry Kuwait.

1997-2004 Pastry Chef SULTAN CENTER PRODUCTION Kuwait.

1993-1997 Pastry Chef for THE BRITISH CLUB Abu Dhabi.

1993-1993 Junior Sous Chef SINBAD HOTEL Kalutara Sri Lanka.

PROFESSIONAL STRENGHTS AND SPECIAL SKILLS

a.Self-motivated and high level commitment to achieve set Goal of the company

Good analytical and organizational abilities

b.Good operational knowledge of large operation

c.My strongest area would have to be management and to stay on top of my duties at all time

d.Fully trained in Marriot present 70 point hygiene standard

e.Superior experience in catering and banqueting, as well as outlet operation with focus on Ala

Carte Service

f.Manning a four Pastry production plant Kitchens with 5 pastry chefs and 45 commis staff

CULINARY STRENTHS

1. Completed & passed basic level in Restaurant & Bar service and underwent 6 months in house Industrial training at the Palm Beach Hotel, Mount Lavinia, Sri Lanka.

2. Completed & passed basic level in cookery at the Ceylon Hotel School, Sri Lanka and underwent 6 months in- house training at Colombo Hilton, Sri Lanka.

3. Followed the intermediate course in professional cookery at the Ceylon Hotel School.

4. Participated in Schwyz, Switzerland at the condarama Training Centre, (Felchen) for an Intensive course for Pastry Chefs on selecting, processing, quality control and production.

REFERENCE CONTACTS

Reference No.1 Reference No.2

Name: Mr. Suresh Kumar Name: Jose Husai Borja

Position: Bakery Manager Position: Executive Chef

Company: Batteel Bakery E-mail: adlwsh@r.postjobfree.com

Reference No.3 Reference No.4

Name: Andrea Gerometta Position: Name: Gerard Mendis

Executive Chef Position; Executive Pastry Chef

Company: Renaissance Shingzon China Cooperate chef Hilton

Company: Hilton Colombo

Email: adlwsh@r.postjobfree.com

Consulting for total project at Macro Boost Al Khuwair.

Consulted for training and menus at Grill Zone, Amarat

Consulted for the training of the chefs at URBANO BISTRO, Qurum.

Consulted and total fit out with menus and training of the staff at Waheeds Diet Haven, Mabelle.

Consulted and total fit out with menus and training the staff at Cannella Cheese Cake, Panorama Mall.

Worked for one month for HH sheikh taghreed al said at My Book and Me for the café.

Chef consultant for 1000 night camp re vamping the total work floor of the kitchen, store, restaurant with training the chef staff and store.

Part time consultant to SMED for evaluating running businesses under the same.

R D N Wickremesooriya Date.



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