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I have an over 23 years’ pastry and bakery experience in 5-star hotels and Europe training as well,
very Good knowledge in chocolate, sugar and large banquet (above 3000pax) and training and developing local and multinational staff in pastry bakery department.
currently I am working as an Executive pastry chef at Intercontinental hotel Muscat (working here nearly 5 years in same roll) and all so Pre-opening team in Oman convention & exhibition center (manage by Intercontinental Hotel) (10/10/2017).
Thank you for your time and consideration
Lahiru De Silva
Executive pastry chef
Intercontinental hotel Muscat - Muscat, OmanBakery/PastryJune 2013 - Now · 5 years and 8 months
Assists the Executive Chef in settings Kitchen goals and developing strategies, procedures and policies Review menus, analyze recipes, determine food and overhead cost and drafts prices of menu item to confer with Executive Chef and cost controller on pricing of menu items Responsible for direct market purchase ordering through FBM system Organizing, planning and execution of Banquet function Implementing & training HACCP, HEALTH & SAFETY & FLS standards and systems Record keeping & monitoring FOOD SAFETY ( CCP) & municipality requirement Duty Rota compilation, Planning vacation Planning and execution of a la crate menu, in coercion with the executive Chef Responsibility for staff training & Developing plan Handling out door catering 3000-5000 pax Staff Training Demonstrate understanding and awareness of all company policies and procedures relating to HACCP, Health & Safety, FLS & Hygiene Conducts daily briefings and other meetings as needed to obtain optimal results Coaching and Counseling / Quarterly and Yearly Staff appraisal Managing all functions of the Banqueting operation and cake shop to achieve the optimum quality level of Standard
Crowne plaza muscat - Muscat, OmanBakery/PastryJanuary 2009 - May 2013 · 4 years and 5 months
• Assists the Executive Chef & Executive Sous Chef in settings Kitchen goals and developing strategies, procedures and policies • Organizing, planning and execution of Banquet function • Implement new desserts & new Ideas to main coffee shop buffet • Planning and execution of a la carte menu, in coercion with the executive Chef • Staff Training Demonstrate understanding and awareness of all company policies and procedures relating to HACCP, Health & Safety, FLS & Hygiene • Managing all functions of the Banqueting operation to achieve the optimum quality level of Standard • Leadership Skills • HACCP Team Member • Kitchen Training Coordinator-Pastry
Al Nhada resort & spa - Barka, OmanBakery/PastryOctober 2006 - January 2009 · 2 years and 4 months
Pre-opening team Assists the Executive Chef & Executive Sous Chef in settings Kitchen create new menus and costing
Mercur hotel(Accor Group) - Sur, OmanBakery/PastryApril 2006 - September 2006 · 6 months
Assists the Executive Chef & Executive
Management Diploma course by National training and Industrial Authority
National apprentice and industrial training institute in Sri Lanka - Colombo, Sri LankaOctober 1995 - October 1998
Award winning for successfully completed 3 years Management Diploma course by National training and Industrial Authority (1995-1998) Certificate of proficiency as Skilled Craftsman in the trade of ''Cook'' • Hot range • Pastry • Butchery
- Professional skills