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“My chosen carrier path is hospitality/service industry/cookery and I have gained relevant qualifications and experience. I enjoy working as a team player and under my own initiatives. I’m motivated, well organized, diligent, trustworthy, and adopt a friendly approach to my working environment. I’m honest, dedicated to work entrusted to me. And can adjust well to new situations or environments “
Five Hotels and Resorts - Dubai, United Arab EmiratesOtherMay 2017 - Now
chef de partie
five palm jumeira - Dubai, United Arab EmiratesF&B kitchenJanuary 2017 - Now
Planning of menus, purchasing goods and rostering of kitchen staff according to the patrons and popularity. Organizing and monitoring of food quality, presentation and services of ten different outlets including all-day dining. Maintaining of HACCP records.
Sri Lanka Institute of Tourism & Hotel Management - Colombo, Sri LankaJanuary 2009 - December 2009
• Successfully completed the advanced level and received a diploma in hotel and catering management with specialization in professional cookery. (completed on December 2009)
- FMC Purchasing System
- fruit carving
- Ice carving
- pastry and bekery
- professional cookery
- Restaurant &bar service