Experience

Cora Cora Resorts
• Maldives
• Hospitality
• 1 - 100 Employee
• Sous Chef

  • Mar 2023 - Present

Raffles The Palm Dubai
• United Arab Emirates
• Hospitality
• 300 - 400 Employee
• Junior Sous Chef

  • Dec 2021 - Mar 2023


Tamba Villas Thalpe

• Sri Lanka
• Real Estate
• 1 - 100 Employee

• Junior Sous Chef

  • Apr 2021 - Nov 2021

  Directing the food preparation process and delegating tasks Cooking and preparing high quality dishes Assisting the Head Chef to create menu items, recipes and develop dishes Supervising all kitchen stations Supervising, motivating and working closely with other Chefs of all levels Being responsible for health and safety Being responsible for food hygiene practices Ensuring food quality and excellent standards are maintained for all dishes created Assisting with determining food inventory needs, stocking and ordering Ensuring the kitchen meets all regulations including sanitary and food safety guidelines Show less



Le Domaine de l'Orangeraie Resort & Spa

• Seychelles
• Hospitality
• 1 - 100 Employee

• Junior Sous Chef / Kitchen Artist

  • Oct 2019 - 2021

  • Ensure that all stations are set appropriately • Process and store food items. • Manage rotation of food items in chillers • Ensure kitchen and worst area’s cleanliness • Maintain and ensure the quality of prepared and raw items. •Help souse chef and EX. chef to daily operation. •Openly cooked and presented food items •Prepared and presented hot and cold foods. •All food products prepared in compliance under standardized codes recipes and portion volume •Offered new recipes to management for menu consideration. •Follow the HACCP and maintaining food hygiene. Guild the staff for creative ideas and right Show less



LUX* Resorts & Hotels

• Mauritius
• Hospitality
• 1 - 100 Employee

• Senior Chef De Partie / kitchen artist

  • 2017 - 2019

  • Ensure that all stations are set appropriately • Process and store food items. • Manage rotation of food items in chillers • Ensure kitchen and worst area’s cleanliness • Maintain and ensure the quality of prepared and raw items. •Help souse chef and EX. chef to daily operation. •Openly cooked and presented food items •Prepared and presented hot and cold foods. •All food products prepared in compliance under standardized codes recipes and portion volume •Offered new recipes to management for menu consideration. •Follow the HACCP and maintaining food hygiene. •Guild the staff for creative ideas and right operation. Show less



Swiss-Belhotel International

• Hong Kong
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • 2015 - 2017

  • Ensure that all stations are set appropriately • Process and store food items • Manage rotation of food items in chillers • Ensure kitchen and worst area’s cleanliness • Maintain and ensure the quality of prepared and raw items. • Help souse chef and EX. chef to daily operation. • Openly cooked and presented food items • Prepared and presented hot and cold foods. • All food products prepared in compliance under standardized codes recipes and portion volume • Offered new recipes to management for menu consideration Show less



Millennum hotel Abu dhabi

• Hospitality
• 1 - 100 Employee

• Demi Chef De Partie

  • 2013 - 2015

  Helping the EX. chef, sous chef and chef as well as other kitchen employees in food production Maintaining food hygiene. I have experience cold kitchen. Have expertise in variety of techniques in cooking to prepare healthy tasty cold dishes. I have experience Japanese cold side also. (Sushi, nigari, salads). To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. Helping the EX. chef, sous chef and chef as well as other kitchen employees in food production Maintaining food hygiene. I have experience cold kitchen. Have expertise in variety of techniques in cooking to prepare healthy tasty cold dishes. I have experience Japanese cold side also. (Sushi, nigari, salads). To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage.



Hilton Colombo

• Sri Lanka
• Hospitality
• 1 - 100 Employee

• Commis Chef

  • 2012 - 2013

  Support the Chef de Party or Sous Chef in the daily operation and work. Work according to the menu specifications by the Chef de Party. Keep work area at all times in hygienic conditions according to the rules set by the hotel. 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 Show less



Queen's Hotel

• Hospitality
• 1 - 100 Employee

• Commis Chef

  • 2011 - 2012

  Support the chef de partie or sous chef in the daily operation and work. Keep work area at all times in hygienic conditions. Support the chef de partie or sous chef in the daily operation and work. Keep work area at all times in hygienic conditions.



Mahaweli Reach Hotel

• Sri Lanka
• Hospitality
• 1 - 100 Employee

• Commis Chef

  • 2010 - 2011

  Support the chef de partie or sous chef in the daily operation and work. Keep work area at all times in hygienic conditions. Support the chef de partie or sous chef in the daily operation and work. Keep work area at all times in hygienic conditions.