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Prasanna Chaminda Nanayakkara Wasam Egodage 001 (3)

Prasanna Chaminda Nanayakkara Wasam Egodage 001 (3)

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CURRICULUM VITAE
Prasanga Chaminda Nanayakkara Wasam Egodage
Mobile: 0071552326683 /0097150 5150912
Email Address: prasanga_17@yahoo.com
P e rs o na l P ro file
Married,born in Galle,Sri Lanka on 17th of March 1977.Fluent in both written
and spoken English and Singhalese.Computer literate,Highly adaptable,
Knowledgeable and skilled with both cold and hot Kitchen
operations.Hardworking,patient, flexible and has strong leadership potentials.
Enjoys playing cricket, soccer.
E duc a tio na l Q ua lific a tio ns
Passed G.C.E Ordinary level.
W o rk E xpe rie nc e s
Senior Sous Chef
HOLIDAY INN,Bur Dubai
Embassy District
P.O BOX 111454
DUBAI,UAE
2012 to Present.
Chef de Partie
NOVOTEL IBIS WORLD TRADE CENTER
2010-2012.
Demi Chef de Partie
HOTEL JAL FUJAIRAH RESORT & SPA
P.O Box 12590,Dibba, Fujairah, U.A.E.
May 15, 2007 – 2010.
Commis i
HOTEL JAL FUJAIRAH RESORT & SPA
2007 to 2008.
Commis ii
HILTON JUMEIRAH DUBAI
P.O Box 2431, Dubai, U.A.E.
December 4, 2000 – December 20, 2006.
Commis iii
HOTEL CORAL ROCK
P.O Box 340 Galle Road, Hikkaduwa, Sri Lanka
December 24, 1997- November 17, 1999.
Demi Chef di partie main purpose of job
To prepare and make simple food and to demonstrate and help maintain high
levels of service that consistently exceeds the expectations of our members.
DUTIES
▪ To monitor stock movement and be responsible for ordering on your section
▪ To ensure minimum kitchen wastage.
▪ To ensure knowledge of the product is maintained and communicated to all
relevant personnel.
▪ To be responsible for completing your mis en place
▪ To learn and record skills and recipes from other members of the department
▪ To report any maintenance issues to the Head Chef immediately.
▪ To comply with all Goodwood policies and procedures to ensure that all
statutory regulationsare observed.
▪ To liaise with the Head Chef/Sous Chef and implement new
menu/dishes/systems whereapplicable
▪ To ensure all statutory regulations are adhered to, such as food hygiene
policies
▪ To be flexible and willing to help the restaurant kitchen at busy times if
required
Chef di partie main purpose of job
The chef de partie is responsible for the creation of high quality dishes in his
role as part of the kitchen team. He is able to work independently and be self
sufficient.
DUTIES
▪To prepare food consistently to the level required by the Chef
▪To compile the list of and complete daily mise en place tasks for the section
to the required standard within the given time
▪To complete all storage, stock rotation and cleaning tasks for the section to the
required standard within the given time
▪To maintain the correct level of stock as set down by the Head Chef and
minimise wastage of any sort
▪To check and put away deliveries as required
▪To appropriately delegate and assist in all tasks delegated within the section
▪To accurately carry out instructions received by line manager during service
▪To accurately and calmly give instructions to junior staff during service and
assist if necessary in the completion of the instructions
▪ To maintain and work carefully with any personal or hotel equipment and
minimise breakages
▪ To clean down the section at the close of each shift and assist with any other
cleaning tasks as required
▪ To maintain good time keeping, reporting for duty clean, tidy and in correct
uniform
▪ To attend daily departmental meetings and training as required
▪ To report hazards and maintenance requirements in the workplace to the
departmental Manager.
Sous Chef main purpose of job
The role of our Sous Chef is to prepare culinary delights for our guests and
owners and execute the menu, ensuring a high level of performance, guest
satisfaction and profitability.Guest satisfaction in our restaurant revolves
around the food appearance, high quality of the food and overall dining
experience. The Sous Chef is responsible for the daily preparation of food items
in the pantry, fry stations or other areas of the kitchen.
DUTIES
• Comply with Standards of Service and assists in assuring the same from all
kitchen employees.
• Assists in manage a day-to-day operation of the kitchen, coordinate food
production schedules and ensure highest level of food quality, taste and
presentation.
• Participate in actual food preparation, produce food consistently high quality,
taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods
of food preparation and handling, by training kitchen, restaurant and steward
employees on how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming
and appearance standards.
• In conjunction with the Executive Chef & Executive Sous Chef, establish
goals for the kitchen, anticipate and resolve problems concerning all facets of
the kitchen, anticipate trends, enact approved profit-oriented and cost saving
ideas/activities.
• Establish and require strict adherence to health department and hotel
sanitation and food handling guidelines
• In conjunction with the Executive Chef and Executive Sous Chef, develop
menus & create and ensure adherence to recipes and product specifications.
Train kitchen staff on all new menus.
• The Sous Chef must maintain effective communication within the kitchen, be
responsive to staff suggestions and concerns and work to resolve problems
• Maintain effective working relationship with food and beverage management,
staff and hotel departments.
• Complete daily food orders based upon scheduled banquet events and
projected levels of business.
• Conduct regular inspections of the entire kitchen/dish washing areas and
coolers and promptly act to correct deficiencies found during inspection.
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Prasanna Chaminda Nanayakkara Wasam Egodage 001 (3)

  • 1. CURRICULUM VITAE Prasanga Chaminda Nanayakkara Wasam Egodage Mobile: 0071552326683 /0097150 5150912 Email Address: prasanga_17@yahoo.com P e rs o na l P ro file Married,born in Galle,Sri Lanka on 17th of March 1977.Fluent in both written and spoken English and Singhalese.Computer literate,Highly adaptable, Knowledgeable and skilled with both cold and hot Kitchen operations.Hardworking,patient, flexible and has strong leadership potentials. Enjoys playing cricket, soccer. E duc a tio na l Q ua lific a tio ns Passed G.C.E Ordinary level.
  • 2. W o rk E xpe rie nc e s Senior Sous Chef HOLIDAY INN,Bur Dubai Embassy District P.O BOX 111454 DUBAI,UAE 2012 to Present. Chef de Partie NOVOTEL IBIS WORLD TRADE CENTER 2010-2012. Demi Chef de Partie HOTEL JAL FUJAIRAH RESORT & SPA P.O Box 12590,Dibba, Fujairah, U.A.E. May 15, 2007 – 2010. Commis i HOTEL JAL FUJAIRAH RESORT & SPA 2007 to 2008. Commis ii HILTON JUMEIRAH DUBAI P.O Box 2431, Dubai, U.A.E. December 4, 2000 – December 20, 2006. Commis iii HOTEL CORAL ROCK P.O Box 340 Galle Road, Hikkaduwa, Sri Lanka December 24, 1997- November 17, 1999.
  • 3. Demi Chef di partie main purpose of job To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. DUTIES ▪ To monitor stock movement and be responsible for ordering on your section ▪ To ensure minimum kitchen wastage. ▪ To ensure knowledge of the product is maintained and communicated to all relevant personnel. ▪ To be responsible for completing your mis en place ▪ To learn and record skills and recipes from other members of the department ▪ To report any maintenance issues to the Head Chef immediately. ▪ To comply with all Goodwood policies and procedures to ensure that all statutory regulationsare observed. ▪ To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems whereapplicable ▪ To ensure all statutory regulations are adhered to, such as food hygiene policies ▪ To be flexible and willing to help the restaurant kitchen at busy times if required
  • 4. Chef di partie main purpose of job The chef de partie is responsible for the creation of high quality dishes in his role as part of the kitchen team. He is able to work independently and be self sufficient. DUTIES ▪To prepare food consistently to the level required by the Chef ▪To compile the list of and complete daily mise en place tasks for the section to the required standard within the given time ▪To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time ▪To maintain the correct level of stock as set down by the Head Chef and minimise wastage of any sort ▪To check and put away deliveries as required ▪To appropriately delegate and assist in all tasks delegated within the section ▪To accurately carry out instructions received by line manager during service ▪To accurately and calmly give instructions to junior staff during service and assist if necessary in the completion of the instructions ▪ To maintain and work carefully with any personal or hotel equipment and minimise breakages ▪ To clean down the section at the close of each shift and assist with any other cleaning tasks as required ▪ To maintain good time keeping, reporting for duty clean, tidy and in correct uniform ▪ To attend daily departmental meetings and training as required ▪ To report hazards and maintenance requirements in the workplace to the departmental Manager.
  • 5. Sous Chef main purpose of job The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability.Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. DUTIES • Comply with Standards of Service and assists in assuring the same from all kitchen employees. • Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. • In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. • Establish and require strict adherence to health department and hotel sanitation and food handling guidelines • In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
  • 6. • The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems • Maintain effective working relationship with food and beverage management, staff and hotel departments. • Complete daily food orders based upon scheduled banquet events and projected levels of business. • Conduct regular inspections of the entire kitchen/dish washing areas and coolers and promptly act to correct deficiencies found during inspection.
  • 7. C e rtific a tio ns Certificate of completion Cost control for kitchen 2010 DECEMBER Ibis world trade center (Accor) Certificate of Appreciation April 09,2013 Successfully completed person in charge level 2 Training GEMS Quality Consultants.Dubai,UAE. Basic Food Hygiene Certificate Successfully completed basic food hygiene course Enthusiasm & Commitment Certificate April 12, 2005 In appreciation of 5 years service to the company Hilton Jumeirah, Dubai,UAE. Certificate of Appreciation May 15, 2003 For getting the highest score among other Hilton Hotels in the Guest Satisfaction Survey’’ Hilton Jumeirah, Dubai,UAE. Certificate of Appreciation September 1, 2007 For significant contributions during the pre-opening period Hotel JAL Fujairah Resort & Spa Dibba, Fujairah,UAE. Certificate of Appreciation September 16,2012 IHG Foundation Food Safety(Level 2) EMEA InterContinental Hotels Group,Dubai,UAE.
  • 8. Aw a rds & R e c o g nitio ns R e c e ive d Awarded - Colleague of the Month February 2005 Hilton Jumeirah, Dubai Participated in 1st inter Kitchen competition February 16,2008 Hotel JAL Fujairah Resort & Spa Participated in Commis Exhibition April 14-16, 2008 Hotel JAL Fujairah Resort & Spa Awarded-Supervisor of the year(2013) January 9,2014 Holiday Inn Bur Dubai S e mina rs a nd T ra ining s Atte nde d/ C o mple te d Health & Safety March 15, 2005 Hilton Jumeirah, Dubai Fist Aid Training Hilton Jumeirah, Dubai January 20, 2004
  • 9. C ha ra c te r R e fe re nc e 1) SPECIALIST CHEF SUNIL WASANTHA HILTON JUMEIRAH, DUBAI ,U.A.E. Telephone No:0097143991111 Mobile No:00971508541491 2)Executive Chef Rajadhus Solihin Novotel & IBIS Hotels Deira City Centre, Dubai. Telephone No:0097142925200 Mobile No:0097142925080