PERSONAL

INFORMATION

Passport no: N******

Nationality: sri Lankan

Civil statue: Married

Date of Birth: 1961-12-26

CONTACT

PHONE:

+973 - 33837663

EDUCATION:

• Passed the National certificate of

general (NCGE) examination Srilanka.

PROFESSIONAL QUALIFICATIONS:

• Completed a course in basic Cookery

Organized by Mis. Streamline Services of

Colombo, Srilanka & obtained a Distinction

Pass. (01/01 /1983 to 03/09/1983)

• Successfully completed a training course in

Cookery sponsored by Swiss Hotel

Association at Restaurant Zeugauskeller

Zurich,Switzerland.

(23/06/1985to22/06/1986)

• Followed a sugar carving course organized

by sugar modeling school n Zurich,

Switzerland. (08/06/1986 to 14/06/1986)

• Underwent a one month cross exposure

training in munch city Hilton, Germany (As a

soucere)

CARRER ACHIEVEMENTS

Awarded a gold medal – culinary Arts

1989 sponsored by chef guild of srilanka

(restaurant platters)

Awarded a bronze medal – culinary arts

1990 sponsored by chef guild of srilanka

(main course presentation)

Awarded a bronze medal – culinaire

MEFEX 98 bahrain. (buffet platters).

WORK EXPERINCE

• Cook resaturent shilla Colombo, srilanka

(Korean specialty from June 1984 to

June 1985) seating capacity 100

• Trainee cook – Restaurant

zeughausketler. Zurich Switzerland. (June

1985 to June 1986)

Seating capacity 250

Banquating up to 200

• Commis (III)- hotel Ceylon international.

Colombo srilanka. (august 1986 to may

1987)

Numbers of rooms 250

Numbers of restaurant 3. Seafood,

Coffee shop. Fine dining. Banqueting up

to 1200

• Commis (II) – Hilton international hotel,

Colombo, srilanka (June 1987 to 1988)

Numbers of rooms 380

Number of restaurant 6, japenese,

Chinese, Italian srilankan. Coffe shop

fine dining, banqueting up to 1500.

Commis (I) – Hilton international hotel,

Colombo, Srilanka. (Speptember 1988 to

octuber 1989)

Demi chef de parties (Grade manager)

Hilton international hotel, Colombo,

srilanka (October 1989 to spetember

1990)

• Demi chef de partie (grade manager)

Gatwick Hilton London (Dec 1990 to sept

1991) numbers of rooms 550 numbers of

restaurant 2, coffee shop, fine dinning.

Chef de partie (grade manager)

Gatwick Hilton London (151 october

1991 to 11may 1992)

• Chef de parties (grade manager) Jabel

Ali Hotel, dubai, U.A.E (

• September 1992 to june 1993)

Numbers of rooms 280, numbers of

restaurants 4 banqueting up to 1200 out

door catering up to 4000.

• Chef de parties (grade manager) Hilton

international, Bahrain. (June 1993 to

January 1995)

Number of rooms 250, number of

restaurant 3 coffee shop, Japanese, grill

restaurant. Banqueting up to 500

Out door catering up to 1000.

• Chef (grade manager) Sheraton hotel,

Kuwait (Feb 1995 to march 1997)

Number of rooms 295 number of

restaurant 6 Italian, Iranian, Lebanese,

Chinese coffee shop. Banqueting up to

2000 out door catering up to 3000.

Chef (Grade Manager) Sheraton hotel,

Bahrain. (April 1997 to April 1999)

Number of rooms 258, number of

restaurant 3 coffee shop. Chinese, fine

dining.

Banqueting up to 1500

Outdoor catering up to 4000.

• Sous chef in charge (grade manager)

Sheraton club des pins resorts & towers

Agiers, Algeria. (April 1999 to Nov 2002)

Number of rooms 419, number of

restaurants 6 Italian, seafood. Morrocan,

Mediterranean coffee shop, banqueting

up to 1500.

Chef upstairs down stairs restaurant,

adiliya, Bahrain. (dec 2002 to 2009)

Up stairs – fine dining up to 80 down

stairs casual dinning up to 150

banqueting up to 250.

1st class restaurant in Bahrain.

CHEF – IRISH LAUNGE, Bahrain airport

(jan 2010 to feb 2011)

Chef – mie & you restaurants mixed

cusine company W.L.L Amwaj island,

Bahrain (Mar 2011 to Dec 2015) up

market restaurant with 150 seating

capacity

Chef – phoenix eatery & sisha lounge,

hidd

Up market restaurant with 200 seating

capacity

LANGUAGE

Good knowledge of spoken/ written

English

Fair knowledge of spoken Arabic.

Contact this candidate