Experience

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  Siyam World

  • Maldives

  • Junior Sous Chef

    • Dec 2021 - Present
    • Maldives

    Maldives biggest All day dining Restaurants 3rd inchargePresently worked at JUNIOR SOUS CHEF (cold & western) all day dining Restaurants 'Tempo ‘in hotel Siyam World Maldives, since 20th December 2021,Siyam World is one of the largest islands in the Maldives to boast a resort and show-stopping residences - The Beach House Collection. Siyam World Maldives - 24-Hour Premium All-inclusive offers 475 air-conditioned accommodations, The resort boasts an enticing variety of 21 accommodation categories of one-to six-bedroom villas, pavilions and The Beach House Collection residences, that span from 89 to 3,000 square meters.All day dining tempo Restaurants, and different countries cuisine 7 restaurants, 6 bars/lounges.https://bit.ly/3yjpO1W              Key Responsibilities:Coordinates daily tasks with the outlets in charge.Responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are always of the highest quality.Consults daily with sous chef and chef de-cuisine on the daily requirements, function and about any last-minute events. Personally responsible for hygiene safety and correct use of equipment and utensils.Ordering things from materials control system and butchery, pastry bakery.Cold kitchen and hot kitchen buffet Menu-Designing/Developments, maintaining stranded, Cost controlling.Managing internal Staff roaster and fusion ,monthly salary attendance sheet, hygiene documents and chiller, freezer temperature,and staff vacations and Daly tasks Extra Achievementscompleted Food Hygiene & HACCP training programmed UAE.Received reward for Employer of the Month.2014 (Brioche Doree’Franchise Restaurant UAE).I have HACCP (certified) UAE.I have award of silver medal culinary art 2015.I have reward for employed of month 2017(jangle beach resort Trincomalee Sri Lanka.) I have two awards of browns medal culinary art 2017.

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  Hilton Colombo

  • Sri Lanka

  • Chef De Partie

    • Mar 2021 - Sep 2022
    • Sri Lanka

    Cold kitchen chef de-parti

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  Italian Pizza Express

  • Kegalle District, Sabaragamuwa Province, Sri Lanka

  • Cooperative soue chef

    • Aug 2020 - Mar 2021
    • Kegalle District, Sabaragamuwa Province, Sri Lanka

    worked as cooperative sous chef as a ‘Italian Pizza Express’ free opening traditional Italian Pizza brick oven concept, kegalle ,sri lanka since 1st august 2020 to 03rd March 2021Face book-: Italian Pizza ExpressKey ResponsibilitiesMenu-Designing/Developments, maintaining standard, Cost controllingOrdering things from stores and marketResource procurements /Inventory,Safety/ HACCP, Budgeting/Cost Reduction,Customer service.

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  shiekh al burger

  • Doha, Qatar

  • jr soue chef

    • Sep 2018 - Mar 2021
    • Doha, Qatar

    worked as Joiner soue chef in sheikh al burger restaurant, black horse group, al duhail, doha Qatar since 18th September 2018 to 21st march 2020 Instagram: Sheikh Al Burger Key Responsibilities• Coordinates daily tasks with the group chef.• Ensure that the production, preparation and presentation of food are of the highest quality at all time• Coordinate and participate with restaurant of requirements, cleanliness, wastage and cost control• Checks periodically expiry dates and proper storage of food items in the section.

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  Hilton Colombo

  • Sri Lanka

  • Chef De Partie

    • Sep 2017 - Sep 2018
    • Sri Lanka

    Chef de partie cold kitchen

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  Uga Escapes

  • Hospitality
  • 1 - 100 Employee

  • Senior Chef de- Partie

    • Apr 2015 - May 2017

    worked at cold kitchen and beach Restaurant senior chef de-parti in jangle beach resort trincomali, since 27th April 2015, to 2017 September. Rooms:50 standard luxury villas

  • Chef De Partie

    • Nov 2011 - Jan 2017

    Worked at demi chef de-parti in Chena huts uga escapes Yala, (Pre-opening supper luxury resort). since2015/11 to31 January 2016…. Rooms:14 standard suppers, luxury villas.* Web site – www.ugaescapes.com Job Profile:• Checked stores and market request items• Team Leader and Team Player in cold kitchen• Maintaining Food Hygiene, HACCP, Company S.O.P,• Checks periodically expiry dates and proper storage of food items in the section• Clean the all chiller and cold rooms

  • commie chef 3

    • Oct 2012 - May 2013

    Worked at UGA BAY HOTEL in sri lanka. As a commie Chef in fine dine kitchen(pre-opening) from 2012/10. To 2013/05.* Web site –www.ugaescapes.com50 Rooms(50Land villas)5* luxury Resort3 out letsKey Responsibilities :• Clean the all chiller and cold rooms• Followed stranded recipes• Checks periodically expiry dates and proper storage of food items in the section• Clean the all chiller and cold rooms• Followed Food Hygiene, HACCP

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  Hotel AMAYA LAKE dambull

  • Sri Lanka

  • commie 1

    • Nov 2014 - Apr 2015
    • Sri Lanka

    worked at commie Chef cold kitchen in Hotel AMAYA LAKE Dambulla, since 2014/11 to 20th april 2015,* Web site – www.amayaresorts.com 5* luxury ResortJob Profile: • Ordering things from stores cold kitchen item• Team Leader and Team Player in cold kitchen• ala carte & set menu• Functions• Outside catering

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  Brioche Dorée

  • Abu Dhabi, United Arab Emirates

  • commie chef 2

    • May 2013 - Aug 2014
    • Abu Dhabi, United Arab Emirates

    Worked at commie Chef in ‘Brioche Doree’ Franchise Restaurant Chain in U.A E. Since 2013/05 To 2014/09(pre-opening) Key Responsibilities : • Maintaining Food Hygiene, HACCP, Company S.O.P,• In charge of the night shift kitchen,• Checks periodically expiry dates and proper storage of food items in the section• Assess quality control and adhere to hotels service standards• Clean chiller and cold roomsWeb Site http://www.briochedoree.com

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  Aitken Spence Hotels,hotel hill top kandy

  • Sri Lanka

  • training commie chef

    • Aug 2011 - Oct 2012
    • Sri Lanka

    Worked as a Trainee Cook to ‘commie |||’ with ‘Hotel hilltop Kandy,’ Sri Lanka,From 2011.08to 2012.10, all-rounder (4 stars)Web site,[email protected] Profile: • clean ill chiller and freezer• Buffet mis- un plus• Checks periodically expiry dates and proper storage of food items• Outside catering