Career Objective: To acquire a creative and prospering career in a company where I also can develop and utilize my skills for the benefit of the organization and myself.Skills and Qualifications:• Very quick learner and willing to participate in any training programs and courses• Team player• Energetic and Creative• Organized and self motivated• Presentation skills• Strategic planner• Great public relations and oral communication skills• Competent computer skills
2018 - 2019 (1 Year)
Anantara Kalutara Resort Srilanka, Sri Lanka
• Ensure the highest level of food quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. br• Plan in conjunction with the Executive Pastry Chef and outlet chefs, promotions, and menu implementations according to the annual plans. br• Logging to the system and check the orders. br• Plan co-ordinate and supervise all pastry menu implementations in a timely manner with nec-essary plating guides, recipes, food pictures and costing completed prior to implementation br• Create and develop new pastry dishes and recipes by keeping up with the latest market trends. br• Conduct checks of all dessert place and buffet set ups in all outlets prior to meal periods to ensure quality and consistency of pastry products br• Instructs and lead subordinates trough their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions. br• Oversees all preparation, cooking and presentation for plates. br• Ensures each menu item his station is responsible for is prepared on time. br• High degree of kitchen efficiency and operations br• Coordinates and participate with other sections of requirements,cleanliness,wastage and cost control br• Ensure good communication with all staff members br• Supervise food preparation levels br• Check production schedule to determine variety and quantity of good to bake. br• Measure and mix ingredients to form dough or better, following recipes. br• Provide input to upper management on kitchen operations and morals br• Station setup and stocking. br• Keep work space clean br• Coordinate daily tasks with the Sous Chef or Executive Chef.2016 - 2018 (2 Years)
Sheshell Julai'a Hotel and Resort Kuwait, Kuwait
• Ensure the highest level of food quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.2014 - 2016 (2 Years)
Madinat Jumeirah Hotel, Sri Lanka
• Ensure the highest level of food quality in the daily preparation and keep up to2012 - 2014 (2 Years)
Aloft Abu Dhabi Hotel, Sri Lanka
• Ensure the highest level of food quality in the daily preparation and keep up to br date with the new products, recipes and preparation techniques. br• Plan in conjunction with the Executive Pastry Chef and outlet chefs, br promotions, and menu implementations according to the annual plans. br• Logging to the system and check the orders. br• Plan co-ordinate and supervise all pastry menu implementations in a timely br manner with nec-essary plating guides, recipes, food pictures and costing br completed prior to implementation br• Create and develop new pastry dishes and recipes by keeping up with the br latest market trends. br• Conduct checks of all dessert place and buffet set ups in all outlets prior to br meal periods to ensure quality and consistency of pastry products br• Instructs and lead subordinates trough their daily requirements in food br preparation and actively take part in set up and supervising of buffets and br special functions. br• Ensures each menu item his station is responsible for is prepared on time. br• High degree of kitchen efficiency and operations br• Coordinates and participate with other sections of br requirements,cleanliness,wastage and cost control br• Ensure good communication with all staff members. br• Check production schedule to determine variety and quantity of good to bake. br• Measure and mix ingredients to form dough or better, following recipes. br• Provide input to upper management on kitchen operations and morals br• Station setup and stocking. br• Keep work space clean