Page * of *

CURRICULUM VITAE

Sanath Senanayake Mudiyanselage

PERSONAL

Address

Phone

Email

LinkedIn

Web Site

***** ****** *** *******, ******* VA 20147

832-***-****

adxt5l@r.postjobfree.com, adxt5l@r.postjobfree.com

https://www.linkedin.com/in/sanath-senanayake-62550a14/ www.senanayake.20m.com

OBJECTIVE

A highly skilled Executive Pastry Chef position that calls for strong management, technical and creative skills. I am fully committed to work in a challenging environment that would provide the opportunity to sharpen my skills, personal growth and development while contributing to the success of the organization.

PROFESSIONAL SKILLS AND STRENGTHS

Pastry Production

Wedding Cakes Decorative Cakes Artistic Pastry Show Pieces Petit Fours Chocolates & Pralines Platted Desserts Bread & Breakfast Pastries Customized Pastries Management

Planning and organizing of pastry and bakery

Training staff to high standard of baking products, food hygiene and safety HIGHLIGHTS

o Highly skilled executive pastry chef with over 28 years of experience o Extensive teaching career with over 13 years of experience o Strong background in high-standard pastry and bakery production o Strong communication skills: oral and written

o Excellent group working and leadership skills

o ‘Guinness World Record’ contributor for the World’s longest and the heaviest cake o Gold medalist – pastry and bakery production at Emirates Culinary competition o Award winning pastry-coach at National and International level o Holder of the ServSafe

®

Food Protection Manager Certification

TRAINING AND DIPLOMAS

2015 Culinard Institute, Birmingham, USA: Nutrition Training Workshop/WebEx Working with at risk students

Implementing the 10 Habits

2014 Culinard Institute, Birmingham, USA: Classroom Management for Instructors ServSafe

®

Certification

1992 Ceylon Hotel School, Colombo, Sri Lanka: Management Diploma in hotel & catering 1992 Coral Gardens Hotel, Galle, Sri Lanka

Pastry & Bakery special training

Page 2 of 4

PROFESSIONAL APPOINTMENTS

2019 – Present Director of pastry and Baking Operation, Wagshal’s, Massachusetts Avenue NW, Washington DC

Responsibilities: Manage and provide instructions for staff to produce high quality product in baking and pastry

Property Description: include Four food outlets Delicatessen, Market, Catering and BBQ Provide custom cakes, pastries, school lunches, BBQ, Frozen food and imports 2013 – 2019 Pastry Chef Instructor,

The Culinard Culinary Institute of Virginia College, Birmingham, AL Responsibilities: Managed and provided pastry and bakery instructions for students Property Description: Programs in health, medical, office administration, business, cosmetology, culinary arts, network engineering and many more career areas. Four culinary and pastry labs including electric pastry lab

Bake Shop: Provided Baking and Pastry basic, intermediate and advance classes 2007 – 2013 Executive Pastry Chef / Instructor,

H. Lavity Stoutt Community College, Tortola, British Virgin Islands Responsibilities: Managed and provided instructions for twenty one staff/students including one executive sous chef, two senior pastry chefs, two pastry chef assistants, seven service staff and 8 others

Property Description: Includes two food & beverage outlets and a culinary institute Cafeteria: Cafeteria at HLSCC provide food for students & staff. Also provide culinary classes with cocking theory, elegant breakfast, international cuisines and five days theme lunch menu Bake Shop: Provides advance and elementary baking and pastry classes. Offers meals, bread and breakfast pastries, lunch snack, desserts and cakes 2005 – 2007 Senior Pastry Chef/Instructor,

New England Culinary Institute, Tortola, British Virgin Islands Responsibilities: Manage and provide instructions for 19 staff/students including one Bakery Chef / instructor, two assistant pastry chefs, seven service staff and six others Property Description: Includes three food & beverage outlets and a standard base culinary institute

Cafeteria: Cafeteria at New England Culinary Institute provide the kitchen for students to have hands on training and cooking theory classes, Elegant Breakfast, international cuisines and 5 days theme Lunch

Fort Burt: French Caribbean Restaurant - offers facilities for hands on training in a-la-carte and catering classes, Breakfast, lunch, dinner and Sunday brunch Bake Shop: Provides Baking and Pastry advance and elementary classes. Offers bread and breakfast pastries, lunch snack, desserts and cakes Page 3 of 4

2001 – 2005 Pastry Chef,

The Body Holiday, Lesport Hotel, Castries, Saint Lucia Responsibilities: Managed the pastry kitchen and provided instructions/training for 8 staff including 2 Bakers

Property Description: Includes 156 rooms, seven outlets and considered as one of the top10 spa/resort hotels in the world.

Cariblue Restaurant: Elegant breakfast, international cuisines and seven days theme buffet lunch & la-carte dinner

Tao: The East-West fusion restaurant, which is rated as one of the top 60 “hot tables” in the world

Deli: A healthy option restaurant

Club House: Afternoon tea and international theme night activities and bar Piano Bar: One of the best bars in town

Room Service: Open for 24 hours, Oriental & international cuisines Oasis: Top ten best spas in the world, the place for tranquility 2000 – 2001 Pastry Chef

Holiday Inn, Salalah, Sultanate of Oman

Responsibilities: Managed and provided instructions for 5 Chefs in pastry brigade including one baker

Property Description: Includes 75 rooms, 25 luxury villas, five star resort & hotel Al Kharif: Coffee shop, international cuisines and theme nights Al Luban: Lebanese cuisines and live music

Assablah: Beach restaurant, International a-la-carte menu and live grilled seafood Room Service: Open for 24 hours Oriental & International menu Pool Side Bar: Serves snacks and beverages

Banquet: Up to 800 Guest Banqueting and conference facilities 1998 – 2000 Pastry Chef

J.W. Marriott Hotel, Dubai, United Arab Emirates

Responsibilities: Supervised and provided instructions for 11 Chefs in pastry brigade including two bakers

Property Description: Five star hotel, includes 350 Rooms, Atrium Café: Coffee house & pastry shop offerings sandwiches and desserts Vienna Café: Coffee shop and Viennese pastry shop

Bamboo Lagoon: Far Eastern and fusion cuisine open for dinner, live music & entertainment Champions Bar: An American style sports bar serving healthy foods Cucina Restaurant: An Italian restaurant specializing in Trattoria – style Italian cooking featuring pasta and wood- fired pizzas,

Hofbräuhaus: A continental German restaurant and serving authentic Bavarian fare, open for dinner

JW’s Steak House: The finest steaks and seafood in Dubai Marketplace: International buffet with live cooking stations in a casual setting reminiscent of a European Piazza

Mays El Reem: Authentic Lebanese restaurant serving traditional dishes from the Levant. Middle Eastern cuisine

Piano Lounge: An elegant and relaxing lounge offering appetizers and hors d’oeuvres; perfect for pre-dinner cocktails

Banquet: Two ball room with 1200 seating each and 6 conference rooms facilities Room Service: Open for 24 hours Oriental & International menu Page 4 of 4

1997 – 1998 Pastry Chef

The Plaza Hotel – Dubai, United Arab Emirates

Responsibilities: Managed and provided instructions for 4 Chefs in pastry brigade including one baker

Property Description: Includes 120 rooms, five star deluxe hotel Seafood Paradise: Thai Seafood Restaurant, open for lunch and dinner, live entertainment Four Seasons: Chinese cuisine, open for lunch and dinner Aussie legends: The first Australian Sports bar open in Dubai Italian Restaurant: An Italian cuisine restaurant open for dinner Coconut Grove: An Indian restaurant open for lunch and dinner Coffee Shop: Open for breakfast, lunch and dinner

CAREER ACHIEVEMENTS & AWARDS

2017 & 2013 Nut Cracker 1

st

, 2

nd

and 3

rd

place Award

winning Team Instructor

USA ‘Cupcake Wars’ competition

2012 Taste of the Caribbean competition – Bronze

medal for Three Course Menu

Miami, USA

2006 Taste of the Caribbean competition – Silver

medal for Three Course Menu

Miami, USA

2003 Body Holiday, Le Sport Hotel – Silver award

for Outstanding performances

St. Lucia

2000 Made a 30 meters long cake – Renaissance Day Muscat, Oman 1999 Emirates Culinary competition – Bronze medal

for Pastry show-piece

Dubai, UAE

1997 Emirates Culinary competition – Gold medal

for Pastry show-piece

Dubai, UAE

1996 ‘Guinness World Record’ contributor for the

World’s longest and the heaviest cake

Dubai, UAE

REFERENCES

Jared Danks (Director of Program,)

Culinard Institute of Virginia College, 488 Palisades Blvd, Birmingham, Alabama 35209 Phone: 1-205-***-**** Email: adxt5l@r.postjobfree.com

Mac Garvey Thompson (Managing Director)

Tortola, British Virgin Islands,

Phone:1-284-***-**** Email: adxt5l@r.postjobfree.com Henry Prince (Director of Physical Plant)

H. Lavity Stoutt Community College,

Tortola, British VI

Phone: +1-284-***-**** adxt5l@r.postjobfree.com

Kithsiri Wijewardena (System Analyst)

ExxonMobile Corporation, 4400 Dacoma Street, Houston 77092 Phone: 361-***-**** Email: adxt5l@r.postjobfree.com

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