Ruchi Thammitage

Ruchi Thammitage

Chef de Cuisine at Madinat Jumeirah - Arabian Resort
Lives in Dubai, United Arab Emirates
over 6 months ago

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Currently the chef de cuisine at Mina a Salaam Main kitchen and manages a team of 60 chefs, 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 he has 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

  • Chef de Cuisine

    Madinat Jumeirah - Arabian Resort - Dubai, United Arab Emirates

    F&B kitchen
    November 2015 - Now · 3 years and 1 month

    Managing 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

  • Sous Chef - Main Kitchen

    Madinat Jumeirah Resort - Umm Suqeim, Dubai, United Arab Emirates

    F&B kitchen
    December 2014 - November 2015 · 12 months

    In 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

  • Junior Sous Chef - Main Kitchen

    Madinat Jumeirah Resort - Dubai, United Arab Emirates

    F&B kitchen
    May 2013 - December 2014 · 1 year and 8 months

    In 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

  • Chef de partie - Ossiano Fine Dining

    Atlantis The Palm - Dubai, United Arab Emirates

    F&B kitchen
    April 2012 - May 2013 · 1 year and 2 months

    In 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

  • Commis 1

    Atlantis The Palm - Dubai, United Arab Emirates

    F&B kitchen
    February 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

  • Commis 3

    Atlantis The Palm - Dubai, United Arab Emirates

    F&B kitchen
    August 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

  • Commis 3

    Ceylon Continental Hotel - Colombo, Sri Lanka

    F&B kitchen
    February 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

  • Cook Trainee

    Ceylon Continental Hotel - Colombo, Sri Lanka

    F&B kitchen
    February 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

  • 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 2013

    Person in charge level 3 training with Merit

  • Certificate 1 in Food Preparation & Cooking

    TAFE South Australia - Tourism, Hospitality and Creative Arts - Gilles Plains, Australia

    January 2007 - January 2008

  • Diploma in Food Preparation & Cooking

    City & Guild - Colombo, Sri Lanka

    September 2006 - March 2007

  • Certificate 3 in Food Preparation & Cooking

    Winston College - Hospitality and Tourism Management - New Westminster, Canada

    September 2006 - March 2007

  • GCE O/L & GCE A/L

    Mahanama Collage - Colombo, Sri Lanka

    January 2000 - April 2005

Languages

  • English
    Native or fluent
    100%
  • Sinhala
    Native or fluent
    100%
  • Hindi
    Limited working
    40%
  • Spanish
    Notions
    20%

Skills

  • All day dining
  • Banqueting
  • Budgeting
  • Buffet
  • Finance
  • Fine dining
  • Planning menu
  • P&L control
  • Pre opening
  • Strategic event planning
Connections
Reneiloe Ncube
Commis Chef 3 at Southern Sun,
Chef Raj Mamgain
Commis 1 at The Canvas hotel
Muhammad Muzammil
Security Supervisor at Lal's Group Arabian Center
View 4 connections
Following
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