Executive Chef Sous

AREAS OF EXPERTISE

Seasonal dishes Cooking

methods Implementing

diet menu creation

Allergenic menu creation

Kids menu specialist

presentation skills

Food costing

Staff supervision

Invention of food

Multi Cuisine

Basic Food Hygiene

PRESENT ADDRESS:

Intercontinental Hotel and residence

chef De cuisine

Po Box 6822 Doha Qatar

Tel: +974-****-****

Mob: +974-********

Fax: +974-****-****

intercontinental.com/doha

Darshana Madushan

Current Position: Executive chef Avoca restaurant

Chef consultant from 2020 Up to date.

Chef consultant Fat mama Restaurant

Chef De cuisine / banqueting and All-day dining

Acting Executive sous chef

PE RSONAL SUMMARY

A calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouthwatering dishes. I gets a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I had cooked. As a natural leader I am not only able to give orders and delegate tasks, but is also able to reliably carry out orders as well. As an experienced Chef I had a proven track record of making great food that will entice diners and leave them wanting more. I loves the freedom of expression that cooking gives me and is willing to work hard to build a career in the culinary world. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals.

Managing Culinary Dynamic Smart

Schedule optimization Dish specification Exceptional host Food ideas

Supervising Food sampling Leading by example New recipes

Leadership skills Asian recipes and

European as well Inspiring people

Problem solving Business management Kitchen management Team player

Effective planning skills

Achieving food margins Special diets Commercial judgement Innovative

People management Induction training Positive attitude Resourceful

CAREER HISTORY:

Intercontinental Doha.

Current Position Chef De cuisine from 2016

2015 November to Up to date.

( Acting Executive chef ) ( Privet chef) – confidential

In charge of Ordering And receiving, Responsible Of All day dining, Room dining ( 480 Rooms) Pool kitchen

Tea lounge, Cigar Lounge, Residence kitchen and Banqueting in door and Out door, managing yearly Budget and FF&E

Dealing HR Professionals with Yearly Plans, promotions, Recruitments And Development plans.

YouTube channel

https://youtu.be/-FmbDwoTjwo

https://youtu.be/Vhx6MzCIkGA

https://youtu.be/m5ch93i71OA

https://youtu.be/kQ5p6kXNsQI

https://youtu.be/lkg6_yJSteI

Intercontinental Doha.

Garde-manger Sous Chef from 2013 November to to 2015 September

In charge Of All Cold Kitchen Productions in the Entire Kitchen And Three Outlets And Responsible of All day dining, Room Service, Banqueting in door and Out door.

Duties:

•Cooking up tasty, nutritious and well-balanced meals for customers.

•Supervision in the basic preparation of food.

•Deciding on the quantities of food to be cooked and size of portions to be served.

•Creating dishes for clients with special dietary or cultural needs.

•Making sure that kitchen staff always wears appropriate clothing and head wearing accordance with the relevant guidelines.

•Negotiating with sales representatives on the price of orders and supplies.

•Maintaining the correct level of fresh, frozen and dried foods in the storeroom.

•Check all the stations properly temperature and taste according to standards

•Undertake the cleaning and sanitation of the area and equipment and ensure all staff follow strict health and hygiene practices.

•Control labor cost through effective scheduling of kitchen staff, cross training development of employees.

•Manage the ongoing training, development, mentoring supervision of hourly employees.

•Manage purchasing and preparation of all food products to make sure they meet standards of quality consistency.

•Responsible for in service delegation of tasks to line personnel hands on participation during peak periods.

•create the budget menu according the people healthy food and large variety of vegetarian food

•Commanding the kitchen and staff and controlling for hygiene, uniforms and standards.

•participating and leading in many training,advertisement, outside master classes program

•personal interaction with the guest and creating dishes according to them

•Controlling budget and food cost and given best price in menu.

•Discussing always for better hospitality with director and co-owner every month.

Reference

Jason Alponso

Assistance Director Of F&B

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

Mob: +945*******

Divan Hotel Turkey ( Kurdistan)

Sous chef hot And Cold Kitchen 2011 may to 2013 November

Pre-Opening Team

Joined as the first chef to divan hotel creating the entire menu recipes with the support of F&B Director in all Outlets with Divan Hotel till date, I was capable to Open Divan Cafeteria, As the first Kitchen we opened in our property Be for the Pre-Opening which was a bench mark for my carrier Experience.

Reference

Sedath koseoglu

Executive Chef at Hilton Hotels Worldwide

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

Radisson Blue Hotel Fujairah

Chef De partie Hot And Cold Kitchen 2010 Feb to 2013 march

Work as an all Rounder Supporting the Sous chef the Receive Daily Ordering And receiving

Daily Food production And Menu Preparation,

I enjoys the Live Cooking counter In the All-day dining Restaurant

Created with Theme Lunch and dinner.

Casper&Gambinis 2008 Jan to 2010 Jan

Demi chef De partie

Work In the Main production kitchen Where We produce All kitchen Production E.g. Soup And sauced, All types Of dressings, Preparing Large Quantity of Lettuce and other salads verities.

Reference

Francois Kruger

Deputy Executive Chef at Al Mawaed

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

KEY SKILLS AND COMPETENCIES

•Making sure that all the kitchen brigade works to the highest culinary standers.

•direct reporting to sous chef and understand daily tasks duties and responsibilities

•Creating news menus and dishes on a daily basis.

•Making sure that all kitchen staff understand the duties and tasks they need to perform. Planning, preparing and direction food operations in a kitchen or catering area.

•Responsible for the daily orders and food preparation and back up of the section.

Education and development achievement

Holding Hospitality of Diploma ( RPL) Australia

Holding Diploma of Leading Others

Complete ALDP three Month Training

HACCP certification 1,2,3 completed

FLS ( Fir and safely) Training Completed

First Aide certification Completed

PERSONAL SKILLS

Creative flair

Self-motivated

Determined to learn

Good communicator

STRENGTH

Effective verbal and listening communications skills

Team building skills

Basic counseling skills

Negotiations skills

Problem solving skills

Time management skills

PERSONAL DET AILS

No 53/5

Jayanthi pura, polonnaruwa

Driving license: Yes

Nationality: srilankan

Married.

Contact this candidate