Chef Manager with wealth of knowledge how to manage profitable busines
Resume:
Dayal Yakandawela
Chef/Pastry Chef
*****.***@*****.***
• Over twenty years experience in hospitality industry around the world
• Excellent management and leadership skills.
• Strong organization and team work skills
• Ability to set plans and respond to work priorities
• Knowledge of Ms word and Excel
• Pastry instructor with wealth of knowledge.
Willing to relocate: Anywhere
Work Experience
1st Cook/Relief Chef
ATCO Frontec - Labrador,NL
September 2023 to Present
Work as Chef/Relief Chef . Maintain food and labour costs.Manage whole operation of the kitchen and dining facilities.Maintain food hygiene, rotation of stock, maintaining food temperature logs and cooler/ freezer temperature logs and managing quality control of food production in the kitchen. Head Baker/Night Supervisor
ATCO Frontec - Blue River, BC
September 2021 to September 2023
550 man camp, responsible for whole operation including producing breakfast pastries, squares,cookies and dinner desserts, incharge of smooth operation Sandwich/Salad, breakfast and dining room setup and services .
Chef/Baker
Evolution Camp Services - Wells, BC
April 2021 to September 2021
Incharge of the Bakery team of 4, production of all the Baked goods and all breads for scratch,for two camps managed by evaluation camp services and for the retail outlets in and around wells area. Baker
ATCO Frontec, at Husky Sunrise Project. - Fort McMurray, AB February 2019 to April 2021
Responsible for the smooth operation of the Bakery . Managing food and Labor costs. Implimanting and maintaning quality of final products.
During my work assignment with Atco/Husky sunrises I was transferred to an complete a short time assignment, where I had to be in charge of a small 60 man Camp in Labrador, managed by Atco for Hydro Quebec.
During that assignment I was in charge of the whole operation from checking in allocating rooms, responsible for preparing all three meals and being uncharged of house keeping Pastry Chef
Encore foods - Toronto, ON
September 2013 to January 2019
Responsible for the smooth operation of the Pastry/Bakery departments of kosher and non Kosher kitchens.
Executive Pastry Chef
Baxter Kitchens - Markham, ON
July 2012 to September 2013
Responsibilities: In charge of this high end Pasty shop which produce quality cakes, gateaux, plated dessert components, specialty show pieces, muffins and breakfast pastries, pies, cookies and squares to major hotels, restaurants and shops around Toronto and Niagara region. In total there are 53 cook in my kitchen brigade.
Pastry Chef
Park Hyatt Hotel - Toronto, ON
June 1998 to July 2012
Avenue Road, Toronto
Responsibilities: I was hired prior to the opening and responsible for planning the pastry and bakery work what we have today which has not only set up new standards for Hyatt Hotels, but also all other hotels in Toronto.
Supervise the preparation of all pastries, bakery items, chocolates and amenities, Kosher desserts and Pastries made by the pastry department. implementing new desserts and help to maintain the food cost as per forecast. Responsible for maintaining the hygiene in the pastry kitchen, maintaining temperature logs for freezers and fridges
Professor Banking and Pastry
George Brown College - Toronto, ON
January 2002 to August 2004
Conducted practical potion of the 3 year culinary students at the Gorge Brown kitchen laboratories. Chef de Partie
Royal York Hotel - Toronto, ON
1994 to 1998
Front Street Toronto
Responsibilities:. Responsible for day to day tasks assigned by the Pastry Chef and chocolate and sugar showpieces. Assisting smooth operation of the pastry shop. Chef de Partie Pastry
Sheraton Wentworth - Sydney NSW
1993 to 1994
Sydney Australia
Responsibilities: Worked in Banquet and fine dining sections in the Pastry. Pastry Chef
The Reefs - Southampton, PE
1990 to 1993
The Reefs
Bermuda
Responsibilities: In charge of the Pastry and Bakeshop responsible for training, hiring and maintaining standards of this luxury resort hotel.
Education
Bachelor's Degree in Culinary Arts, and Hospitality Operations University of Colombo - Colombo, Sri Lanka
January 1981 to November 1985
Skills
• Baking
• Chef
• Line cook
• POS
• Team Player
• kitchen
• training
• Line cook
• Cooking
• POS
• Culinary Experience
• Kitchen Management Experience
• Banquet Experience
• Catering
• Menu Planning
• Profit & Loss
• Food Safety
• Restaurant Experience
• Food Preparation
• Cake Decorating
• Cleaning Experience
• Busser
• Food Handling
• Supervising Experience
• Serving Experience
• Host/Hostess
• Food Production
• Food Service
• Retail Sales
• Administrative Experience
• Warehouse Management
• Cash Handling
• Restaurant Management
• Inventory Control
• Human Resources
• Conflict Management
• Communication skills
Awards
Gold medal winner in the year 1999 for plated desserts and Cakes and Gateaux, sponsored by Lyntt Chocolates of Switzerland. April 1999
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