1. Professional Profile
Dewaraja Malawarage Cyril Human
Pricess Park, Hewagewatta, Malimbada
Palatuwa
Sri Lanka
Personal Information
Name in Full : Dewaraja Malawarage Cyril Human
Date of Birth : 28th
February 1968
Marital Status : Married
Nationality : Sri Lankan
Passport No. : L 0902040
Contact Number : 0718795766
Email Address : chef_human@yahoo.com
OBJECTIVE
To be in a position where my experiences and culinary specialties will be utilized with
applied creativity and passion in the art of culinary by enhancing & developing
opportunities in the company.

2. JOB PROFILE
Created by Reda Amalou and AW2 of Paris, the property combines contemporary tropical
architecture with the finest bespoke finishes and furnishings. The facility itself includes a
spa, oversized oceanfront pools, dedicated children’s pools with exciting waterslides, and
a plethora of spaces for dining and entertainment. An event pavilion and related facilities
allow the property to host a wide range of events including weddings and corporate
retreats.
Executive Chef
January 2015 to present
Ani Villas
Dikwella - Sri Lanka
DUTIES & RESPONSIBILITIES
• Reports to Resident Manager, General Manager & Director Operations
• Preparation of menus for a diversity of high end clients
• Ordering and stock control of food and related items
• Ensuring the correct receipt, storage and disposal of food (HACCP)
• Constructing budgets & allocations of the department
• Conducting development, training and appraisals of kitchen staff
• Food preparation and presentations in Thai, Western, Japanese, Eastern, Italian & Sri
Lankan cuisine
• Managing 2 main kitchens with high tech equipment
• Conducting cookery classes for resident guests
• Catering for all special events at the resort (Weddings, Anniversaries & Celebrations)
• Adhere to all policies of the company
• Organizing staff rosters of the department
• Implemented promotions for Fresh Seafood

3. Open to the sights and sounds of Sri Lanka’s spectacular south coast, Amanwella’s
contemporary suites feature floor-to-ceiling sliding glass doors on both sides. One side
opens to an entrance courtyard with a private plunge pool, the other to an expansive
terrace with twin sun loungers, a dining table and chairs, and views of the coconut grove,
beach and ocean
Junior Sous Chef
October 2014 to January 2015
Amanwella Resort
Tangalle - Sri Lanka
DUTIES & RESPONSIBILITIES
• Preparation of menus for a diversity of clients
• Ordering and stock control of food and related items
• Ensuring the correct receipt, storage and disposal of food (HACCP)
• Constructing budgets & allocations of the Department
• Conducting development, training and appraisals of kitchen staff
• Food preparation and presentations
• Maintaining a clean and tidy kitchen
• Ensure the maintenance of kitchen equipment and report any breakdown
• Ensure kitchen’s security at all times.
• Adhere to all policies of the company
- Health and Safety at Work
- Environmental Health Regulations
• Organizing staff rosters of the department

4. Senior Chef de Partie
December 2009 to January 2015
Amanwella Resort
Tangalle - Sri Lanka
DUTIES & RESPONSIBILITIES
• Preparation of menus for a diversity of clients
• Ordering and stock control of food and related items
• Ensuring the correct receipt, storage and disposal of food (HACCP)
• Constructing budgets & allocations of the Department
• Conducting development, training and appraisals of kitchen staff
• Responsible for overall operation of kitchen department
Chef de Partie
December 2006 to December 2009
Dubai World Trade Centre Club
Dubai
World trade club the most prestigious private club in Dubai serving international cuisine
with an elegant main dinning room bar lounge an executive boardroom equipped with
state of art audio visual equipment and video conference facilities and four private
function rooms all offering breathtaking panoramic views of the city the club is open to
members and their guests.
DUTIES & RESPONSIBILITIES
• Ensure the entire operation at Kitchen department
• Reports to Chef de Cuisine

5. • Managed a team of 25 members of different nationalities
• Catered for top VIP clients and events
• Arranged Chain Dinners
• Specialized in Fine Dining
• Implemented and maintained A’la Carte Menus for Breakfast, Lunch & Dinner
• Costing and Budgeting of the Department
• Menu Planning and Food Stock Management
• Specialized in Japanese Cuisine
• Attended HACCP training by Johnson & Johnson
Chef de Partie
November 2004 to December 2006
Amanwella Resort
Tangalle - Sri Lanka
Special achievements ***
Amanwella Employee of the Month for the first quarter of 2006
DUTIES & RESPONSIBILITIES
• Ensure the smooth operation of the Kitchen department
• Acted as the assistant Head of the Department
• Assisted Executive Chef in staff appraisals and new appointments
• Implementing menus for Special dining
• Making monthly rosters of the department
• Authorizing and signing purchasing requests, orders
• Promoted a Signature dish each month
• Conducted on job trainings for the team
• Assisted Executive Chef in developing new dining concepts

6. Chef de Partie
October 2003 to October 2004
Jetwing Light House
Galle - Sri Lanka
DUTIES & RESPONSIBILITIES
• Reports to Executive Sous Chef
• Act as the second in command managing 40 members of staff in the kitchen
• Implementing Menus, Dishes and Special dining
• Making monthly rosters of the department
• Authorizing and signing purchasing requests, orders
• Promoted a Signature dish each month
• Conducted on job trainings for the team
• Assisted Executive Sous Chef in developing new dining concepts
Chef de Partie
March 1996 to September 2003

7. Thundufushi Island Resort
Male - Maldives
DUTIES & RESPONSIBILITIES
• Reports to Sous Chef on duty
• Responsible for the operation of each sectors of Kitchen (Hot & Cold)
• Issuing requisitions for Stores and responsible for consistent availability of stocks
• Managing a team of 15 members from different nationalities
• Preparing and implementing new dishes
• Specialized in Italian Cuisine
• Conducted on job trainings for the team
• Attending daily department meetings
1st
Commis
March 1993 to March 1996
Unawatuna Beach Resort
Galle – Sri Lanka
Cook
January 1991 to January 1993
Promoted from Trainee cook to Cook
Lanka Hotel
Ahangama – Sri Lanka
EDUCATIONAL QUALIFICATIONS
Passed: G.C.E. (O/L) examination (1985)

8. Passed: G.C.E. (A/L) examination (1991)
OTHER SKILLS & TRAININGS
• HACCP awareness training course conducted By the Dubai World Trade Centre
• Food Hygiene Awareness Course conducted by Johnson Diversey
REFERENCES
K.D Dudly Nanayakkara Executive Chef
Colombo
Sri Lanka
Telephone: 0094 776916787
Chantal Fernandes Director Operations
Ani Villas International
Anguilla | Dominican Republic | Thailand | Sri Lanka
Email: chantal@anivillas.com
I do hereby certify that, the above mentioned particulars are true & correct to the best of
my knowledge. I will carry out duties entrusted to me the best of my ability
Yours faithfully,
…………………… …………………………
Cyril Human Date