Chef Food Safety
Resume:
OBJECTIVE
To continue to develop and demonstrate my creative abilities and
skills in a well-acclaimed, competitive, and world-class organization, committed to excellence, that will shape me to become a high quality professional.
+94-702****** ***********@*****.***
PROFESSIONAL VALUE OFFERED
• Basic Food Hygiene Trainings
o Completed basic food hygiene training of 16th of July 2014. o Completed basic food hygiene training in 23rd of May 2017 at Dubai International Hotels.
• Level 02- Food Safety 2019
Completed training program and assessment in level 02- Food safety in One and Only the Palm Hotels 30th of June 2019.
• Fine Dining Experience 2019
Good knowledge of Fine Dining at stay by Yannik Allino French 3 Michelins star Fine Dining restaurant in One and Only the Palm Hotels.
• Related knowledge
MS Office, Word, Excel, Publisher and Power point. HIGHLIGHTS
• Employ of The Month 2018
Selected as an employ of the month in August 2018 at Dubai International Hotels- Dubai Airports.
• Best Performer of 2014
Selected as a best performer of 2014 in outstanding performance award at Le Meridian Hotels- Dubai
• The Emirates Gulf Food Salon Culinary 2018
Won the Emirates Gulf Food Salon Culinary and won silver medal for fish and seafood practical cookery by MITRAS in February 2018
K. H. M. KELUM PUSHPAKUMARA
EXPERIENCE
Gastrolabs PVT ltd – Sri Lanka
Job Title : Demi Chef de partie
Duration : Recently working (from 1st of February 2021)
Location : Perahara Mawatha,Colombo 4,Sri Lanka
Web site : www.pulseandbeet.lk
Duties & responsibilities:
• To minor stock movement and be responsible for ordering on your section
• To ensure minimum kitchen wastage.
• To ensure knowledge of the product is maintained and communicated to all relevant personal.
• To responsible for completing your mis en place.
• To learn and record skills and recipes from other members of the department.
• To report any maintenance issues to the Head Chef immediately.
One and Only The Palm Stay by Yannik Allino French 3 Michelins star Fine Dining Restaurant (French Michelin Star)
Job Title : COMMI I
Duration : One Year (March 2020- February 2019)
Location : UAE Jumeirah
Web site : www.oneandonlyresorts.com
Duties & responsibilities:
• Supervision and checking of every dish sent from the section to ensure that business standards are maintained.
• Participation in the preparation of food, buffet refilling, monitoring the temperatures of food and cleaning and disinfecting of vegetables.
• Assisting the Demi Chef De Partie in checking the quality food produced by the kitchen staff.
• Assisting the Demi Chef De Partie in controlling and reducing wastage.
• Ensuring that the monitoring records are up-to-date at all times.
• Ensuring that the appropriate temperature log sheets are updated according to the latest standards.
• Checking of the food rotation-first in first out.
• Checking if all food for storage are covered properly, labeled and dated as per the latest standards.
Dubai International Hotels- Airport Hotels
Job Title : COMMI II
Duration : Two years (January 2017- February 2019)
Location : UAE
Website : www.dubaiintlhotels.com
Duties & Responsibilities,
• Participate in the preparation of food.
• Performing daily tasks according to the required standards.
• Ensuring that hygiene and quality standards are adhered to all times.
• Ensuring that the ‘monitoring records’ i.e. temperature checks are completed in a timely manner.
• Assisting the chefs in making requisitions and doing inventory.
• Assisting the chefs in storage and labeling of food.
Le Meridien Hotels
Job Title : COMMI III Trainee
Duration : Two years (October 2012- May 2014)
Location : UAE
Website : www.marriott.com
Duties & Responsibilities,
• Buffet refilling and monitoring the temperature of the food and cleaning and disinfection of vegetables.
• Assisting the chef in charge in the daily operations and making the inventory of the stock for the ordering.
• Preparing the mice-en-place for the Ala-carte.
• Responsible to completing the daily check list and the food ordering, stock rotation and storage. MY PERSONAL WORKS
Le Meridien Hotels
Job Title : COMMI III
Duration : Two years (May 2014- November 2016)
Location : UAE
Website : www.marriott.com
Duties & Responsibilities,
• In charge of taking food and beverage orders.
• Buffet refilling and monitoring the temperature of the food and cleaning fresh fruits.
• Assisting the chef in charge in the daily operations and making the inventory of the stock for the ordering.
• Preparing mice-en-place for the Ala-carte.
EDUCATION QUALIFICATIONS
• Successfully completed G.C.E Advanced Level Exam Year - 2012
• Successfully completed G.C.E Ordinary Level Exam Year - 2009
PERSONAL INFORMATION
• Member in Young Chefs Club- World Chef 2018
• Name in full : Kibulobbe Herath Mudiyanselage Kelum Pushpakumara
• Date of birth : 15.12.1993
• Civil Status : Married
• Nationality : Sri Lankan
• Passport No : N3141768
REFERENCES
MEMBERSHIP
Renaud Dutel
Chef De Cuisine,
Stay by Yannick Alleno,
One & only the palm,
West crescent palm Jumeirah,
Dubai, UAE.
Email: *****.******@*******.***
Mobile: +971-*********
Balasundaram Rathnasabapathy
Chef De Cuisine,
Dubai International Hotel
Email: ****@***-***.***
Mobile: +971-********
Contact this candidate