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About me
Currently the Executive Sous Chef (MICE) at RWS, my specialties show in elaborated & creative buffet setups with artistically designed well developed dishes to complement the layout. Having spent over 10 years in Dubai, I’m now among the more recognized names in the young chefs’ circuit. During this time I was featured in numerous magazines and other social medial. Starting from 2007 I have participated in national and international competitions and won medals and awards. My first article “The Ugly Truth” was published in Gulf gourmet magazine on September 2014.
Experience
17 years and 2 months
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Executive Sous Chef - MICE
Resorts World Sentosa - Singapore
F&B kitchenApril 2019 - Now · 5 years -
Chef de Cuisine
Madinat Jumeirah Resort - Jumeirah Group - Dubai, United Arab Emirates
F&B kitchenNovember 2015 - March 2019 · 3 years and 5 monthsManaging 9 outlets including banquets with a team of 60 chefs. Manage food preparation in cold & hot sections. Check, maintain and order food supplies. Manage all staff rotas and labour costs HACCP(Food Safety & Hygiene Management System) supervision & documentation. Staff training and documentation. Menu, manning, budgeting and capex planning for all outlets. Monitor quality of dishes at all stages of preparation and presentation. Interviewing & hiring staff. Handling VIP guests and functions. Achievements – Certificate of appreciation in recognition of outstanding work and dedication to Jumeirah Certificate of appreciation for Marshal at ECG – Dubai 2016
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Sous Chef - Main Kitchen
Madinat Jumeirah Resort - Jumeirah Group - Umm Suqeim, Dubai, United Arab Emirates
F&B kitchenDecember 2014 - November 2015 · 1 yearIn charge of the main cold kitchen with a team of 17 chefs. Manage food preparation in cold food productions to relevant outlets. Check, maintain and order food supplies. Managed staff rotas and labour costs HACCP(Food Safety & Hygiene Management System) supervision & documentation. Staff training and documentation. Interviewing & hiring staff. Menu, manning and budgeting planning for all outlets. Monitor quality of dishes at all stages of preparation and presentation Handling VIP guests and functions. Achievements – Nestle professional golden chef hat winner on 12th January 2015 Outstanding Leader Award nominee July, August & September. Certificate of appreciation for Marshal at East Coast Culinary Comp – Fujairah 2014
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Junior Sous Chef - Main Kitchen
Madinat Jumeirah Resort - Jumeirah Group - Dubai, United Arab Emirates
F&B kitchenMay 2013 - December 2014 · 1 year and 8 monthsIn charge of the main cold kitchen. Manage food preparation in cold food productions to relevant outlets. Check, maintain and order food supplies. Managed staff rotas and labour costs. HACCP(Food Safety & Hygiene Management System) supervision & documentation. Staff training and documentation. Interviewed staff. Menu & manning planning for cold kitchen. Monitor quality of dishes at all stages of preparation and presentation Handling VIP guests and functions. Achievements – Outstanding Colleague Award (C2 - Asst. manager) nominee April & May 2014 Outstanding Colleague Award (C2 - Asst. manager) nominee August & September 2014 Bronze medal for Dilmah real high tea challenge Sep 2014 Selected as a high potential leader in Madinat Jumeirah. (HIPO program) Certificate of Culinary Excellence Taste of Ireland green box competition winners
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Chef de partie - Ossiano Fine Dining
Atlantis Dubai - Dubai, United Arab Emirates
F&B kitchenApril 2012 - May 2013 · 1 year and 2 monthsIn charge of larder (cold kitchen) in award winning Ossiano seafood restaurant. Ensure that the quality levels of kitchen production and presentation is maintained at its highest level, working areas are thoroughly clean at all times, mise en place correctly prepared, special functions and events, all food products are labeled according to requirement and checked for expiry. Achievements – Legend of the quarter nominee supervisor – first quarter 2012 Completed Basic Food Hygiene training by TUV Middle East – 28th Aug 12 The emirates salon culinaire 2013 – Silver medal in beef practical cookery
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Commis 1
Atlantis Dubai - Dubai, United Arab Emirates
F&B-KitchenFebruary 2010 - April 2012 · 2 years and 3 months• Was in charge of the grill station. • Maintaining high standards of hygiene. • Preparing the ingredients for the senior chef. • Measuring dish ingredients and portion sizes accurately. • Dealing with deliveries and stock rotation. Achievements – Senior Member of Emirate Culinary Guild on 18th December 2011 Certificate of achievement to successfully completing group training techniques 2nd May 11 Certificate of appreciation for outstanding contribution to the success of Cool Summer Nights 2010 in Aquaventure, Atlantis the palm Completed Basic Food Hygiene training by TUV Middle East – 18th Feb 09 Certificate of appreciation for the support and dedication in all Sandance events in Atlantis. The emirates salon culinaire 2013 – Bronze medal in fish & seafood practical cookery The emirates salon culinaire 2013 – Silver medal in beef practical cookery The emirates salon culinaire 2012 – Bronze medal in Lamb practical cookery
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Commis 3
Atlantis Dubai - Dubai, United Arab Emirates
F&B serviceAugust 2008 - February 2010 · 1 year and 7 months• Was in charge of the grill station. • Maintaining high standards of hygiene. • Preparing the ingredients for the senior chef. • Measuring dish ingredients and portion sizes accurately. • Dealing with deliveries and stock rotation. Achievements – Certificate of recognition of being part of the grand opening team of Atlantis – 20th Nov Certificate of appreciation for outstanding contribution to the success of Cool Summer Nights 2009 in Aquaventure, Atlantis the palm. Completed Basic Food Hygiene training by TUV Middle East – 18th Feb 09
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Commis 3
Ceylon Continental Hotel - Colombo, Sri Lanka
F&B serviceFebruary 2008 - August 2008 · 7 months• Buffet Runner. • Maintaining high standards of hygiene. • Preparing the ingredients for the senior chef. • Measuring dish ingredients and portion sizes accurately. • Dealing with deliveries and stock rotation. Achievements – Culinary Arts 2007 – Bronze medal for Sri Lankan live cooking
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Cook Trainee
Ceylon Continental Hotel - Colombo, Sri Lanka
F&B kitchenFebruary 2007 - February 2008 · 1 year and 1 month• Buffet Runner. • Maintaining high standards of hygiene. • Preparing the ingredients for the senior chef. • Measuring dish ingredients and portion sizes accurately. • Dealing with deliveries and stock rotation. • Pot wash. Achievements – Successfully completed the one year training.
Education
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Kitchen & Restaurant Management in the 21st Century
The Emirates Academy of Hospitality Management - Dubai, United Arab Emirates
February 2018 - February 2018 -
Food & Beverage Revenue Management
The Emirates Academy of Hospitality Management - Dubai, United Arab Emirates
October 2017 - October 2017 -
Level 4 award in managing food safety in catering with Distinction.
Apex Food Consultants (Awarded by Highfield UK) - Dubai, United Arab Emirates
May 2016 - May 2016 -
Level 3 award in supervising food safety in catering with Merit
Apex Food Consultants (Awarded by Highfield UK) - Dubai, United Arab Emirates
November 2013 - November 2013 -
Person in charge level 3 training with Merit
Apex Food Consultants (Awarded by Highfield UK) - Dubai, United Arab Emirates
November 2013 - November 2013Person in charge level 3 training with Merit
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Certificate 1 in Food Preparation & Cooking
TAFE South Australia - Tourism, Hospitality and Creative Arts - Gilles Plains, Australia
January 2007 - January 2008 -
Certificate 3 in Food Preparation & Cooking
Winston College - Hospitality and Tourism Management - New Westminster, Canada
September 2006 - March 2007 -
Diploma in Food Preparation & Cooking
City & Guild - Colombo, Sri Lanka
September 2006 - March 2007 -
GCE O/L & GCE A/L
Mahanama Collage - Colombo, Sri Lanka
January 2000 - April 2005
Languages
4 languages
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Sinhala
Native or fluent
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English
Native or fluent
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Hindi
Limited working
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Spanish
Notions
Personal information
Nationalities
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Sri Lankan
Work Permits
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Mexico
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Singapore
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Sri Lanka
Date of birth
January 07th 1987
Driving License
Yes
Skills
10 skills
- All day dining
- Banqueting
- Budgeting
- Buffet
- Finance
- Fine dining
- Planning menu
- P&L control
- Pre opening
- Strategic event planning
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