Collage Pastry

HEMANTHA SHANAKA

WORKING HISTORY

**th May **** – 14th April 2020

Vida Emirates Hills

Pastry chef

• Report to EX chef in daily operation and maintain the communication.

• Supervised every pastries prepared form the pastry kitchen.

• Skillfully monitored the inventory selection in order to look after the adequacy,availability and completeness of suppliers and additional stock.

• Assigns specific baking tasks and directs workers in task performance

• Ensures that all deserts, pastries and baked goods are prepared and served in a timely manner

• Professional knowledge covers from a-la –carte, plated banquet desserts, mini pastries, cakes, wedding cakes, small and large dessert buffets, and all kind of pastillage, and chocolate, sugar works, health trends professional.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Supports procedures for food and beverage portion and waste controls.

• Provides service behaviors that are above and beyond for customer satisfaction.

17th june 2017 – 04th May 2019

Manzil hotel downtown

pastry sous chef

16th june 2015 - 01st may 2017

Pastry chef de partie at Fairmont the palm

*******.***@*****.***

+947********

Hemantha0

PERSONAL

DETAILS

N2781000

Sri lanka

Married

PROFILE

Looking for new work

environment to

sharpen my strength,

enthusiasm and job

satisfaction. To

enhance my

knowledge, carrier

growth and

experience.

EDUCATIONAL

HISTORY

Birthday

05/01/1988

Age

33

SKILLS

• Staff development

• Self motivate

• Strong verbal

communicatio

n.

• Team leading.

• Ability to work with a

any situation.

• Constant awareness and

comparison of new

culinary trends.

• 1 years and 7 months experience as a demi chef de partie at Fairmont bab al bahr.

• 09 months working experience as a commis 1 cook at Fairmont bab al bahr.

• 7 months working experience as a commis 2 cook at Fairmont bab al bahr.

• 1 year working experience as a commis 3 cook at Fairmont bab al bahr.

• 11/2 year working experience as a commis 3 cook at Global Towers Hotel.

• Certificate of NVQ Level-III Bakery

Course Duration: November 2008 - February 2009

Institute: Win Stone Hotel School and Culinary Arts (Pvt) Ltd. Sri Lanka.

• Certificate course in computer literacy

Institute:Technical Engineering collage, Gampaha, Sri Lanka.

• Certificate in Basic English knoladge.

Institute:Inter cultural English Education Center.Sri Lanka.

• Certificate in vocational & leadership workshop(The International Association of lions club)

• Institute: Siyane Institute of vocational & Advance Training, Gampaha. AREAS OF

EXPERTISE

• Wedding cake

• Chocolate showpiece

• Bread showpiece

• Novelty cakes

• Plated desserts

creations

• Bakery

• 3D cakes

REFERENCE

Will be upon

request.

ACHIEVEMENTS

• Bronze medal with a certificate in Sial Middle East Abu Dhabi 2012.

• Merit Award from Bread loaves and showpiece event from Emirates salon Culinaire - Dubai 2013.

• Bronze medal with a certificate from Sial Middle East Abu Dhabi 2013.

• Merit Award from Bread loaves and showpiece event at salon culinary- Dubai 2014

• Merit Award from cake decoration even at Sial Middle East Abu Dhabi 2014

• Merit Award from pastry showpiece event at salom culinary – Dubai 2015

I hereby certify that the information given above is the true and accurate to the best of my knowledge.

HEMANTHA SHANAKA

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