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I am a person oriented and a successful team player. Professional and responsible approach to work. I am interested in improving and developing in a working environment. I am keen conscientious reliable and a friendly person, I am patient and always smiling. I learn quickly and work efficiently.
7 years and 11 months
Chef de partie (Outlet Chef @ the Croft)
Dubai Marriott Harbour Hotel & Suites - Dubai, United Arab EmiratesF&B kitchenApril 2016 - Now · 3 years and 9 months
• Marriott Harbour hotel is Best star hotel in U.A.E. • Full in charge “The croft kitchen” handling the kitchen with out sour chef • Worked 2years at “Observatory” Steak House + Etc. (Hot & Cold Kitchen) • Motivate the staff& get work form them. • Make every month presentation for the Cost, Sales &Revenue • Responsible for Brunch, New Setups, Kitchen Planning, Menu planning • Planning the events, Brunch. • Staff Vacation, Payroll for every month Update. • Responsible for 10 staff for a. • Responsible for Training new comers making the monthly training report. • Ordering the all Vegetables and Assist to maintain food coast. • Fully responsible for the operation. • Responsible for checking and maintaining enough Mis-en place for day by day. • Every day doing the HACCP Cheek& maintaining the standard. • Brief the staff properly in advance and allocate them in responsible areas to on the -operation. • Maintain a kitchen log book for special request of the guest, and staff matters etc. • Maintain records regarding kitchen equipment’s & temperature charts in fridges and hotcupboards. • Handling the all guest comments, keep tracking.
Demi chef de partie
Media One Hotel - Dubai, United Arab EmiratesF&B kitchenJune 2013 - March 2016 · 2 years and 10 months
Job Description: • Media one hotel is Best four-star hotel in U.A.E. • Work at Main Kitchen, (A.La.cate, Buffet, Brunch, Pool bar, Room Serves) • Ordering the all Vegetables and Assist to maintain food coast. • Fully responsible for the daily operation. • Responsible for checking and maintaining enough Mis-en place for day to day -operation. • Responsible of storing dry ingredients un cooked food & cooked food according to -the HACCP standard.
Taj Samudra Colombo - Colombo, Sri LankaF&B kitchenFebruary 2012 - May 2013 · 1 year and 4 months
Job Description • Taj Samudra is Best five-star hotel in Colombo. • Excellent Practical knowledge on HotKitchen, Cold Kitchenand Butchery. • I served to the all international cricket teams, Specially ICC World Cup in 2011 & 2012T/20Cup. • I Worked at Hot Kitchen – Continental, Indian Food, Thai Food, Ect..
Successfully Completed First Aid (CPR/AED
ICSS - Dubai, United Arab EmiratesAugust 2018 - August 2018
Successfully completed a Course of training and an assessment in P.I.C Level 3
Municipality Dubai - Dubai, United Arab EmiratesJune 2018 - June 2018
Food Safety Systems
Successfully Completed the Roubaix Culinary School
Culinary School of America - Dubai, United Arab EmiratesJanuary 2017 - June 2017
Diploma course in CulinaryArts
National Apprentice and Industrial Training Authority - Colombo, Sri LankaJanuary 2009 - January 2010
o Knowledge of health, safety and hygiene. o Knowledge of service qualities. o Ability of working under pressure including long hours work. o Etiquette in the work place, utensils, sanitation and safety in the kitchen, bad food practices.
Native or fluent
- Knowledge in MS office