1. M.A.R.K.MUNASINGHE
34/1/22/A SEPALIKAMAWATHA
MAHAYAYAWATTA, GORAKAPITIYA,
PILIYANDALA- SRI LANKA
PHONE. 009607659424 (OFFICE)
PHONE.0094717127837 /0094773959758 (HOME)
EMAIL.mark.kumara@yahoo.com
SKYPE. mark.kumara
APPLICATION FOR THE POST OF EXECUTIVE CHEF IN
YOUR COMPANY
Dear Sir
Being made to understand that vacancies exist in your esteemed
organization, I wish to submit my curriculum vitae for your kind
perusal. Having undergone culinary course. I am employed at six
senses hotels and resorts in Maldives, as chef. I would like to
further broaden my horizon of the hospitality industry by exposing
myself to other cultures. Am a team player and able to meet targets
on time and having been in the hospitality industry for the past 14
to 15 years, I have earned a good reputation of being a peoples
person,
Should I have the opportunity of gaining the employment in your
establishment, I shall Endeavour to perform the duties entrusted to
me to the best of my ability and extend my fullest cooperation to
you at all time. I will greatly appreciate a time convenient to
discuss about the existing post by phone or through e mail
Thank you for your time and I look forward to a favorable reply
from your end.
Yours sincerely
M.A.R.K MUNASINGHE

2. 341/1/22/A SEPALIKAMAWATHA ,
MAHAYAYAWATTA,
GORAKAPITIYA-PILIYANDALA-SRI LANKA,
009607659424 (OFFICE)
0094717127837,0094773959758(HOME)
MA R K .K UM AR A @ YA HO O.C OM
M U N D I G A L A A R C H C H I L L A G E R A D I T H K U M A R
M U N A S I N G H E
O B J E C T I V E
Seeking a career with a progressive organization, this will utilize my skills,
abilities, education and experience in the hospitality industry as a team leader
and where I continue the process of learning and be a part of the overall team
work player to the company, with the Michelin culinary experience.
SUMMARY OF QUALIFICATIONS
Ø Lanka International Hotel School - International cookery
(diploma in 2000)
Ø Diploma in National Appearance and Industrial Training
Authority (Sri Lanka) (cook grade II N.A.I.T.A)
Ø Has (H.A.C.C.P) certificate from Sri Lankan airlines catering
Ø Lotus 123 diploma including business application in 1994
-1995 July at I R E T polo technical institute at Rajagiriya Sri
Lanka
Ø ALSO I HAVE DONE A BASIC COURSE OF (H,A,C,C,P) FOOD
SAFTY ASIA (FSA) IN SIX SENSES LAAMU MALDIVES YEAR
2013
Ø FOLOWED A COURSE OF (W,S,E,T) LEAVAL 2 WINE AND
SPIRITS
EDUCATION TRUST INTERNATIONAL COURSE 2014 UK
WORK OF EXPERIENCE
PRECENTLY WORKING IN MALDIVES.2013/04/03 UP TO
DATE.WWW.SIXSENSESLAAMU.COM
SIX SENSENSES LAAMU ,FIVE STAR CLASS SMALL LUXERY RESORT AS EXECUTIVE SOUS

3. CHEF, CHEF DE CUSINE IN A FINE DININING SIGNATURE RESTAURANT (LEAF)
• Report to the Executive chef.
• Help Chef in framing the stylish all day
dining menu for the restaurant, and the
in villa dinning section.
• Quality control of the food, garnishing
and portion size.
• Controlling food cost, calculating the
cost price of a particular food item.
• Special menu.
• Planning to work with celebrate chefs
who is Michelin stars in the world ,and
bringing them to the hotel .also working
with them ,and get the experience as
much as I can,(I have work with chef
phill harword the chef who own the
square restaurant in London ,chef poual
marret uk,chef Anton manganaro uk,
the chef who own geranium in
Denmark chef rasmas, Lebanese chef
Joe braza etc
• Calculating the cost price of a particular
food item.
• Planning of daily special men.
• Daily inspection of the walk inn’s to the
dry store and to the freezers and fridges.
• Make sure the daily operation is smooth
and problems free, Making requisitions
for daily operations
• Following the food safety Asia rules
and methods (F.S.A) with the kitchen
stewarding team.
• Training staff on waste management,
and chef’s trainings for kitchen hygiene
(H.A.C.C.P) etc.
• Making requisitions for daily
operations.
WORKED AS AN EXECUTIVE CHEF IN JOHN KEELS HOTELS AND RESORT
CHAAYAA WILD YALA SRILANKA ONE OF THE BEAST LEADING SAFARI
HOTEL IN SRI LANKA .(CINNAMON WILD YALA) 2012/07 /15-2013 /
04/01.WWW.CINNAMONWILDYALA.COM
• I am the executive chef for chaaya wild yala
(cinnamon wild)
• Preparing operational menus for operation

4. in the hotel
• Reporting to the Gm and for attending for
HOD meetings
• Training Chef’s on special occasions
• Food cost controlling
• Purchasing Utensils, vegetables and other
goods
• Reporting to the director of the john keels
group of hotels
• Recruiting new staff
• Organizing hotel meetings with the
management and chef’s
• Duties allocations to the kitchen staff
• Arranging special functions
• Promoting hardworking staff according to
their commitments.
• Maintaining food hygiene inside and outside
the kitchen and kitchen safety
• Talking to the customers, and comments of
the quality of food and the serves, taking
care of the customer satisfaction to the top
level.
• Organizing the beast experience to the
clients what the hotel can proved value for
their money ,such as sundowners, safari
packets ,high tea ,privet B.B.Q ,bush dinners,
Romanic dinners ,honeymooners dinners
,special promotions ,sun set cruise ,fishing
trips, game drives etc with good quality food
serves .
• Attending to the general comity meeting, and
trying to come up with new ideas, creations,
solutions, and business improvements for the
seasons and off seasons.
• Maintaining the hygiene standard
(H.A.C.C.P) with assistants and passing to
younger’s, and to the kitchen stewarding
team’.
• Attending to the Sri Lankan chef’s guild
association meeting, participating for the
culinary events with younger chefs, and
trying to get the beast out of beast places in
all events.
JANUARY 2010 JUNE 19TH-2012– JUNE 19TH
Mada hotels Kenya as a group executive chef (www.madahotels.com)
• I am the executive chef for all units in
Mada hotels

5. • Preparing operational menus in all the
eight hotels of MADA
• Training Chef’s on special occasions
• Food cost controlling
• Purchasing Utensil, vegetable and other
goods
• Reporting to the director of the MADA
group of hotels
• Recruiting new staff
• Organizing hotel meetings with the
management and chef’s
• Duties allocations to the kitchen staff in
the all units
• Arranging special functions
• Promoting hardworking staff according
to their commitments.
• Maintaining food hygiene inside and
outside the kitchen and kitchen safety.
Aug 2008 - to 2010 April - Fregate Island Private, Seychelles- Ex.
Sous
Chef (www.fregateislandpvt.com)
• Report to the Executive chef.
• Help Chef in framing the stylish all day
dining menu for the restaurant.
• Quality control of the food, garnishing
and portion size.
• Controlling food cost.
• Special menu.
• Calculating the cost price of a particular
food item.
• Planning of daily special men.
• Daily inspection of the walk inn’s and
dry store.
• Make sure the daily operation is smooth
and problem free.
• Training staff on waste management
• Making requisitions for daily operations
WORKED AS A JUNIOR SOUS CHEF ONE YEAR AND TWO MONTH PRE OPERNING OF
DIVA MALDIVES RESORT AND SPA NAIADE REORTS AND SPA COMPENY OF MAURITIUS
(2007 3RD
April TO2008june 2ND
.LUX MALDIVES.WWW.LUXMALDIVES.COM)
• Feb 2006-feb 2007- white sand resort , Maldives - Jr

6. Sous Chef
• Apr 2005-feb2006- THE CLUB (BRITHISH CLUB) Abu Dhabi
Chef de Parte
• 2003 -2005 Culture club ressort Sri Lanka - Demi
chef de parte
• I have Works as Head chef at. Ambalama lasure louange (sri Lanka)
2003 6 Monts
• 2002 -2003 Sri Lankan Airline Catering - Commie
II
• 2001 2002 Deli France Sri Lanka - kitchen crew
member
• May2002-aug 2002 Hotel Sanara Mandir Sri Lanka -
Commi I
• july2000 -apr2001 Asiana Holiday Resort Sri Lanka -
Commi chef
• 1998-1999 - Hotel Jilani Sri Lanka - Commi chef
• 1996 -1998 - Frote grand Abu Dhabi (Le Meridian)
- Commi I
• 1995- 1996- Eden hotel Beruwala Sri Lanka - Commi II
EDUCATION
GCE O level examination 1994
EXTRACURRICULAR ACTIVITIES
Ø Has participated in culinary art challenge hotel Asia 2006 at Maldives (hot cooking) and
got third place bronze award .
Ø Cricket, basketball and Athletics at school and club level.
Ø Member of Sri Lanka chef guild association, Member of east African chefs association
awarded a certificate for world tourism day in Uganda tourism board (UTB)
PERSONAL INFORMATION. Date of birth - 4 Apr 1978 CIVIL STATUS..
Married
LANGUAGES
Have excellence command in English
REFERENCES
§ KIRAN MAHAJAN
§ (DIRECTOR OF MADA HOTELS)
§ Phone. 00254 733644253,
§ Email,kiran@madahotels.com
§ MADA HOLDINS LTD) PO BOX 40683-00100 NAIROBI –
KENYA
§ RANIL PORAGE
§ (F@B DIRECTOR MALIFUSHI COMO HOTES AND RESORTS )
§ MALDIVES

7. § MOBILE...009607958029
§ Email. ranil.porge@comohotes.com
§ MARTINE DAVIS
§ Executive chef six senses Laamu resort and spa.
§ REPUBLIC OF MALDIVES.
§ Email, exch-laamu@sixsenses.com
§ 009607932961
§ MARC AEBERHARD.
§ President and managing director,
§ Luxury Hotels & Spa Management Ltd.
Talstrasse 82
CH - 8001 Zurich
Tel: +41 44 221 92 92
Fax: +41 44 221 92 93
email: info.lhm@bluewin.ch
aeberhard.marcbluewin.ch