Rivindu Darshana

Rivindu Darshana

Complex Pastry chef de partie presso Hilton Dubai Al Habtoor City
Vive a Dubai, United Arab Emirates

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Chi sono

Working as complex Pastry chef de partie at Al Habtoor palace LXR Hotel and Resort by Hilton , Dubai

Esperienza

10 anni e 5 mesi

  • Complex Pastry chef de partie

    Hilton Dubai Al Habtoor City - Dubai, United Arab Emirates

    Pasticceria
    marzo 2021 - Presente · 1 anno e 9 mesi

    As a Chef de Partie my responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: •Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites •Coordinate daily tasks with the Sous Chef or Executive Chef •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control •Consult and check on daily requirements, functions and last minute events •Guide and train the subordinates daily to ensure high motivation and an economical working environment Skills

  • Pastry chef de partie

    Mövenpick Hotels & Resorts - Downtown Dubai, Dubai, United Arab Emirates

    Pasticceria
    gennaio 2019 - luglio 2020 · 1 anno e 7 mesi

    As a Chef de Partie my responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Coordinate daily tasks with the Sous Chef or Executive Chef •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control •Consult and check on daily requirements, functions and last minute events •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment Skills

  • pastry chef de partie

    Lily Hotels & Resorts - Maldives

    Pasticceria
    maggio 2017 - settembre 2018 · 1 anno e 5 mesi

    As a Chef de Partie my responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as: •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites •Coordinate daily tasks with the Sous Chef or Executive Chef •Follow the instructions and recommendations from the immediate superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques •Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control •Consult and check on daily requirements, functions and last minute events •Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment Skills

  • pastry demi chef de partie

    JA Resorts & Hotels - Dubai, United Arab Emirates

    Pasticceria
    dicembre 2016 - maggio 2017 · 6 mesi

    Review the daily production sheets with the Chef De Partie & Sous Chef. Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service Actively participates in training of culinary skills to junior staff and apprentices Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops Ensures that station opening and closing procedures are carried out to standard Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines Report

  • pastry demi chef

    Eastern Mangroves Hotel & Spa by Anantara - Abu Dhabi, United Arab Emirates

    Pasticceria
    giugno 2014 - dicembre 2016 · 2 anni e 7 mesi

     Ensuring that the production, preparation and presentation of food are of the highest quality at all times.  Ensuring and controlling levels of guest satisfaction, quality, and operations within set food costs on an ongoing basis.  To set and maintain standards of food preparation and service commensurate with the standing of the hotel by regularly inspecting perishable food items for quality and quantity and ensuring that personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.  To ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date, including health & safety, hygiene, equal opportunities, HACCP and any other legislation as appropriate. Also ensuring that all policies and procedures laid down by management are implemented.  Carry out any other duties as required by management

  • pastry commis chef

    Eastern Mangroves Hotel & Spa by Anantara - Abu Dhabi, United Arab Emirates

    Pasticceria
    giugno 2013 - novembre 2014 · 1 anno e 6 mesi

     Ensuring that the production, preparation and presentation of food are of the highest quality at all times.  Ensuring and controlling levels of guest satisfaction, quality, and operations within set food costs on an ongoing basis.  To set and maintain standards of food preparation and service commensurate with the standing of the hotel by regularly inspecting perishable food items for quality and quantity and ensuring that personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.  To ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date, including health & safety, hygiene, equal opportunities, HACCP and any other legislation as appropriate. Also ensuring that all policies and procedures laid down by management are implemented.  Carry out any other duties as required by management

  • pastry commis 111

    chaya tranz hotel - Hikkaduwa, Sri Lanka

    Pasticceria
    agosto 2011 - giugno 2013 · 1 anno e 11 mesi

     Ensuring that the production, preparation and presentation of food are of the highest quality at all times.  Ensuring and controlling levels of guest satisfaction, quality, and operations within set food costs on an ongoing basis.  To set and maintain standards of food preparation and service commensurate with the standing of the hotel by regularly inspecting perishable food items for quality and quantity and ensuring that personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.  To ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date, including health & safety, hygiene, equal opportunities, HACCP and any other legislation as appropriate. Also ensuring that all policies and procedures laid down by management are implemented.  Carry out any other duties as required by management

Formazione

  • A/L

    Matara central college - Matara, Sri Lanka

    gennaio 2007 - agosto 2010

  • O / L

    matara central college,matara,sri lanka - Matara, Sri Lanka

    gennaio 1996 - agosto 2006

Lingue

2 lingue

  • Sinhala

    Conoscenza professionale completa

  • Inglese

    Conoscenza professionale completa

Dati personali

Nazionalità

  • Cingalese

Permessi di lavoro

  • Emirati Arabi Uniti

Data di nascita

February 15th 1990

Gare e premi

1 gara

  • La sial emirates culinary guild

    Merit (four plater) - Abu Dhabi, United Arab Emirates

    2015

Competenze

23 competenze

  • assistant pastry chef
  • Buffet Decoration
  • Cake Decorating
  • Cake decorator
  • Cake design
  • Chef de partie
  • Chocolate Art
  • Chocolate work
  • Fast food
  • Fine dining
  • Hotel
  • Hotelier
  • Manual handling
  • Manu Planing
  • Ms excell
  • Ms word
  • Pastry
  • Pastry chef de partie .
  • Pastry incharge
  • Pastry production
  • Pastry skill
  • Supervisor
  • Trainner

Altre informazioni

1 informazione condivisa

  • Linkedin account

Contatti
ARVIND PANCHAL
Network Administrator presso Wafra Group of Compaines
CHARLES FERNANDO
Restaurant and Bar Supervisor presso Lavender hotel
Rivindu Darshana
pastry chef de partie presso Lily Hotels & Resorts
Vedi 27 contatti
Segue
Princess Cruises LPM Restaurant & Bar
LPM Restaurant & Bar
Dubai, United Arab Emirates
Carton House, A Fairmont Managed Hotel
Altri membri
Rebecca Ahabwe
United Arab Emirates
Khaled Kamal
Dubai, United Arab Emirates
Shiela mae Quito
The Palm Jumeirah, Dubai, United Arab Emirates
Rohit Mohan
Dubai, United Arab Emirates
Vedi 333143 membri
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