CHEF SANJAYA BANDARA

Executive Chef - Corporate & Private

SUMMARY

A culinary expert with a great pallet!

Serving in the hospitality industry for over two decades with specialization in many international cuisines and containing vast knowledge on customized dietary plans to suit both private clients as well as large scale commercial operations. Whilst possessing great knowledge on multi-cuisine dishes, creating and designing specialized healthy food menus has been a key skill developed over the past 10 years. Not just an executive chef, but a highly focused and trained professional with greater emphasis on Culinary & Kitchen Management, Revenue Maximization and provider of organizational satisfaction on all areas assigned. Also an effective leader empowering, inspiring and culturing teams to achieve client/company objectives consistently and productively with a great sense of commitment.

A true culinary expert with remarkable management and supervisory skills, which facilitates to coordinate multifaceted activities effectively. Distinguished from peers for having a focused eye on details, and resolute determination to maximize profit in fast- paced hospitality environments.

WORK EXPERIENCE

June 2014 -

To Date

EXECUTIVE CHEF - BARASHI OASIS ROYAL PALACE

Barashi Oasis Palace

Heading the entire operation of the royal kitchen for HH Sheikh Sultan Al Qassimi, HH Sheikha Bodour Al Qassimi and family Preparation of healthy, fresh and seasonal organic food as per given schedule and dietary requirements.

Preforming amicable and personal assistance to the family by preparing weekly menus to suit the specific needs of each royal family member and kids including specific diets such as paleo diet, vegan cuisine etc...

Preparation of high volume meals for social and professional gatherings held at the palace and other private residencies. Plan, develop, organize and implementation of menus for all snacks, lunch and dinner followed by dessert.

Management of inventory and grocery purchase.

Management and supervision of all staff meals preparation Design, plan and supervision of an entire renovation of the kitchen with new appliances, cutlery and crockery.

Jan 2013 -

April 2014

EXECUTIVE CHEF

FAIT MAISON CUISINE - HACCP certified catering

company focusing on healthy food

(https://faitmaisoncuisine.com/)

Launching of the company with innovative healthy culinary menu Designing of the catering menu with various selection options to suite verity of diets/cuisines.

Scheduled, organized, planned and set up various catering events for the business while working closely with the owner and client to ensure a successful outcome of the catered event.

Educated and trained staff to maintain the required hygiene and catering standards for healthy food preparation.

United Arab Emirates

+971*********

adox87@r.postjobfree.com

SPECIALIZED

CUISINES

Continental cuisine

Arabic cuisine

Japanese cuisine

French cuisine

Lebanese cuisine

North & South Indian cuisines

Sri Lankan cuisine

Far-eastern cuisines including

Chinese & Thai

Moroccan cuisine

Desserts & pastries

and experience in creating many

other specialized dishes from

around the world...

KEY STRENGTHS

1. Expertise in multi-level

cuisines, dietary programs

2. Conceptual & creativity skills in

designing menus and

nutritional diet plans

3. Managerial skills in planning &

forecasting, supervision of

kitchen & support staff,

revenue management and

profit maximization

4. Leadership abilities in taking

initiatives, welcoming

Supervised staff during preparation, delivery and onsite serving of events.

Aug. 2012 -

January 2013

EXECUTIVE CHEF

ABU DHABI NATIONAL HOTELS

(https://www.adnh.com/contents/hotels/11)

Management and supervision of entire daily catering operation for ADCO (Abu Dhabi Company for Onshore Oil Operations) for 1000+ covers.

Management of catering operations for additional VIP events, new product launches, outdoor catering events etc...

Supervision of kitchen and catering staff.

March 2006

- July 2012

GROUP EXECUTIVE CHEF

ETA STAR HOSPITALITY HOTELS AND RESORTS

(www.etastarhospitality.com)

Management and heading of daily F&B operations for following hotels, 1. Star Metro Deira 4 star Deluxe Hotel Apartments 2. Star Metro Al Barsha standard Hotel Apartments*** 3. Star Boutique Clock Tower Deluxe Hotel Apartments 4. Hallmark Hotel (Dubai - UAE)

Sept. 2002 -

March 2006

CHEF DE PARTIE

MILLENNIUM HOTEL Abu Dhabi (UAE)

(www.millenniumhotels.com)

Served Italian cuisine at 'Seville' - Italian restaurant under the guidance of three Italian chefs.

Sept. 2000 -

Sept. 2002

COMMIS I

SOFITEL HOTEL DUBAI (UAE)

(www.sofitelhotels.com)

Served French cuisine at 'La Vila' - French Fine Dinning restaurant under the supervision of French Master Chef Fouvez.

August 1998

- Sept. 2000

COMMIS III

HILTON HOTEL COLOMBO (SRI LANKA)

(www.hiltonhotels.com)

Served mainly at the Japanese Kitchen of this 5* Colombo City Hotel. EDUCATION

June 2013 -

June 2015

Master of Business Administration

Banasthali University - Dubai Campus

June 2011 -

July 2013

Bachelor of Business Administration

Colombus University, Mississippi, USA (Dubai Campus) Jan. 1998 Professional Cookery Degree - Basic Level Sri Lanka Institute of Tourism & Hotel Management

(https://slithm.edu.lk/)

feedback, emotional

intelligence, training of staff

and demonstrating great

interpersonal skills

5. Operational excellence in small

to large scale event/banquet

management, catering

management, equipment

maintenance, hygiene and

safety control,

6. Expertise in health & safety

management

7. Business administration skills

in cost & menu pricing, cost

control, banquet planing, store

keeping & purchasing

8. Expertise in designing,

planning and implementing

large commercial kitchens as

well as small to medium scale

home/restaurant kitchens.

PROFESSIONAL CREDENTIALS

National Vocational Qualification Level 3 & 4 at National Apprentice and Industrial Training Authority of Sri Lanka (2016)

HABC Level 3 award in Supervising Food Safety in Catering (QCF) at Highfield Awarding Body of Compliance - UK, Middle East & Asia

Internal Auditor Training for HACCP at Chiltern TMC (2012) Intermediate Food Hygiene Training Course at Boecker Food Safety (2007) Intermediate Applied HACCP Principles Course at Boecker Food Safety (2007) Foundation Certificate in Food Hygiene at Charted Institute of Environmental Health - UK (2002)

PORTFOLIO

REFERENCES

Available upon request.

Contact this candidate