Environmental Health Executive Chef
Resume:
Curriculum Vitae
Ajith Kumara Rajapaksha
Mycafe,Mahonia,Iris Findining
Restaurant Group
Bahrain
Mail: ************@*****.***
Skype: rajapaksha.ajith
WhatsApp 009**********
Instagram ajithkumarajapak
PERSONAL
Nationality Sri Lankan
Date of Birth 30th, January, 1980
Marital Status Married
Language Skills English & Sinhalese
Current location. Bahrain
PROFILE
To Obtain a Position with A Progressive Concern Where I Can Utilize My Knowledge Experience, Skills & Energy to Ensure an Effective Contribution to Company’s Growth. Enthusiastic Gain Additional Knowledge and Experience for Future Advancement.
EMPLOYMENT HISTORY
Mycafe Mahonia Iris Fine dining Restaurant Group
Manama Bahrain
Chief Baker
2020- Dec- Present
Brennia Resort
Kottefaru
Maldives
Chief Baker
2019- Nov 2020 Nov
Fraser Suits
Riyadh
Saudi Arab
Chief Baker
Oct 2017 - 2019 July
Kihaad Island Resort & Spa
Baa Atoll
Maldives
Chief Baker
July 2016 – Sep 2017
Radisson Blu Hotel, Sohar,
Sultanate of Oman
Chief Baker
September 2015-May 2016
The Chedi Muscat Hotel, Muscat, Sultanate of Oman
Chief Baker
June 2013 – March 2015
Hotel Missoni Salmiyha, Kuwait
Chief Baker
Oct 2010 - April 2013
Cove Rotana Hotel & Resort, Ras Al Khimha,
United Arab Emirates
Head Baker
May 2009 - Apr 2010
Intercontinental Hotel & Resort, Al Ain, United Arab
Emirates
January 2007 - May 2008
Demi Chef De Party – Baker
Le Royal Meridien Beach Resort & SPA
Grosvenor House West Marina Dubai U.A.E
May 2005- December 2007
Responsibility
Hotel’s Sops and Standardized Menu Guidelines.
Monitor Regular Standards of Production to Ensure Highest Level of Quality.
Assists Executive Chef and Executive Pastry Chef with All Kitchen Operations And Shift in Charge in Absence of Executive Sous Chef or Sous Chef.
Estimates Daily Production Needs On a Weekly Basis.
Monitor All Aspect Pertaining to The Control, Of The Hotel’s Food Cost and Ensure There Are No Irregularities in Stock Control’s Assist Other Chefs in Rotation of Stock and
Correct Storage Procedure Ensuring the Appropriate Store Level.
Ensuring All Rotation of Stocks Is Done Correctly and All Chefs Fallow Correct Storage Procedure Ensuring the Appropriate Stock Level.
Maintain High Standard Personal Hygiene and Ensure That All Chef in The Kitchen Do So In Charge of Special Function Bakery Menu.
Responsible for Day to Day Operation of All Kitchen Aspect.
Implement High Standard of Food Hygiene Including Guideline & Quality Standard Operation. Maintain Proper Handling / Storage of All Food Items in Accordance with Hotel Standards and Sanitation / Health Regulation.
To Ensure Quality of the Prepared Production and Responsible for The Daily Store Order. To Clear and Take Care of the Equipment at All Post.
To Be Responsible for The Subordinated Employees, Specially Trainees and Apprentices Commies Baker
Presentation of All Bread Items in Accordance with the
.
EDUCATION & PROFESSIONAL QUALIFICATIONS
Have Passed General Certificate of Education ODINARY LEVEL Examination 1995
EDCATION & PROFESSSIONAL QUALIFCATIONS
Have passed general certificate of education ODNARY LEVEL examination 1995
Have Followed a NAB Hotel Diploma for Pastry & Bakery, In Galway Forest Lodge Sri Lanka. (01 Year & 6 Months Completed)
EXTRA CURRICULUM ACTIVITIES
Is Awarded by the Association of the Emirates Culinary Guild Merit Award for Open Show
Piece of Middle East Junior Chef of the Year 2006
Won an Emirates Culinary Guild Bronze Medal for Bread Loaves and Show Piece the Emirates Salon Culinary Dubai UAE 2007.
Won an Emirates Culinary Guild Bronze Medal for Bread Loaves and Show Piece the Emirates Salon Culinary Dubai UAE 2008.
Has Successfully Completed an Intermediate Food Hygiene Certificate & Foundation Certificate in Food Hygiene Program of Training and an Assessment Which Concluded By Charted Institute of Environmental Health.
REFERENCE
Sebastian Cassagnol
Executive Chef
Chez Hotel Royal Savoy
Lausanne
Tele; +41-021-***-**-**
Email *******************@*****.***
*********.*********@**********.*****
Salto Ramon Corporate Culinary & Beverage
Oro Verde Hotel, Ecuador
Tele; +593-**-*******
Email ******@**************.***
**********@*******.***
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