Sajith wimarshana

Chef at Whitford House Hotel
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
Sri Lanka, LK
Languages
  • English -
  • Hindi -
Skills

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • culinary art
    Swiss Lanka Hotel School

Experience

  • Whitford House Hotel
    • Ireland
    • Hospitality
    • 1 - 100 Employee
    • Chef
      • Dec 2022 - Present

  • Blue Mount
    • Hong Kong
    • Retail
    • 1 - 100 Employee
    • Executive Chef
      • Jan 2022 - Jan 2023

  • Mövenpick Hotels & Resorts
    • France
    • Hospitality
    • 700 & Above Employee
    • Chef De Partie
      • Jan 2017 - Dec 2020

  • Meeru Maldives
    • Maldives
    • Hospitality
    • 1 - 100 Employee
    • Chef de Partie
      • Oct 2015 - Dec 2016

      to assist the sous chef in the preparation and appearance of the ala cart ,lunch and dinner in the restaurant to assist the sous chef in the setup of the breakfast,lunch, dinner and service in a timely manner and to log any problem, follow consistently the sanitation requirments in accordance with HACCP guidelines and addresses any issues immediately to assist the sous chef in the preparation and appearance of the ala cart ,lunch and dinner in the restaurant to assist the sous chef in the setup of the breakfast,lunch, dinner and service in a timely manner and to log any problem, follow consistently the sanitation requirments in accordance with HACCP guidelines and addresses any issues immediately

  • Savoy Hotel Moscow
    • Russian Federation
    • Hospitality
    • 1 - 100 Employee
    • Demmi chef departie
      • Aug 2014 - Sep 2015

      to assist the sous chef,chef de partie in the preparation and appearance of the ala cart ,lunch and dinner in the restaurant follows accurately proper cooking procedures,and recipes .any ingredient items that are not available need to be logged and discussed and immediately with the chef follow consistently the sanitation requirments in accordance with HACCP guidelines and addresses any issues immediately to assist the sous chef,chef de partie in the preparation and appearance of the ala cart ,lunch and dinner in the restaurant follows accurately proper cooking procedures,and recipes .any ingredient items that are not available need to be logged and discussed and immediately with the chef follow consistently the sanitation requirments in accordance with HACCP guidelines and addresses any issues immediately

  • Marriott Hotels
    • United States
    • Hospitality
    • 700 & Above Employee
    • commi 1
      • Dec 2012 - Aug 2014

      follows accurately proper cooking procedures,and recipes .any ingredient items that are not available need to be logged and discussed and immediately with the chef follow consistently the sanitation requirments in accordance with HACCP guidelines and addresses any issues immediately follows accurately proper cooking procedures,and recipes .any ingredient items that are not available need to be logged and discussed and immediately with the chef follow consistently the sanitation requirments in accordance with HACCP guidelines and addresses any issues immediately

  • serene grand hotel
    • kandy srilanka
    • commi 1
      • Aug 2011 - Sep 2012

  • belagio colombo
    • colombo srilanka
    • commi(2)
      • Jun 2010 - Aug 2011

  • thilanka hotel
    • kandy srilanka
    • commi(03)
      • Mar 2009 - May 2010

Community

You need to have a working account to view this content. Click here to join now