Colin Yearwood is a pastry sous chef from Trinidad and Tobago who currently resides in Anguilla. He has over 20 years of experience in the hospitality industry, having worked in Trinidad, New York, and his current position at Cuisinart Golf Resort and Spa in Anguilla. He continues his education in pastry arts and chocolate and has received training from Johnson & Wales University and Notter School of Pastry Arts. His goal is to become an executive pastry chef at a five-star resort while also pursuing entrepreneurial opportunities in the pastry business.
Colin Yearwood is a pastry sous chef from Trinidad and Tobago who currently resides in Anguilla. He has over 20 years of experience in the hospitality industry, having worked in Trinidad, New York, and his current position at Cuisinart Golf Resort & Spa in Anguilla. He continues his education through certificates in supervisory management and pastry training. His goals are to become an executive pastry chef at a five-star property and eventually own his own pastry business.
This document contains a resume and application for the position of sous chef from W.M.C. Sumith Kumara. It includes contact information, personal details, career objective, qualifications, training, awards, and professional experience working in hotels in Sri Lanka, Qatar, UAE, Kuwait, Bahrain, and Oman over the past 18 years.
Lefago Sireli is a male Fijian national born in 1988 seeking a position as a chef or in food and beverage. He has qualifications in culinary training, pastry chef, and event coordination. His hobbies include volleyball, socializing, dancing, and cooking. He has good communication skills and 7 years of cooking experience, most recently as a chef at Leleuvia Island Resort. His referees include directors from hospitality and culinary institutes as well as managers of resorts.
This document contains the curriculum vitae of Indah Candra Kirana. It details her personal information, education history, skills, work experience and certifications. She has worked as a cook and commis at several hotels and cruise lines, including her current role as a Commis at Swiss-BelHotel Lagoi Bay in Bintan, Indonesia. Her education includes a degree from Akademi Pariwisata NHI Bandung in food production and hotel management.
Groundbreaking ceremony for pointe91 - www.philandranch.com - PHI Land RanchMobi Marketing
Ground-breaking ceremony pictures on july 28th, 2011 for the Pointe91 luxury resort and elite residential community at Bien Rang Beach, Chu Lai, Quang Nam, Vietnam.. Project beginning of a luxury resort and elite residential community destined to be an extraordinary place to live, work and play.
Next celebrity chef, Dino Ferrari on the Asian Food ChannelMun Wai Wong
Dino Ferrari won the competition to become Asian Food Channel's Next Celebrity Chef. As the winner, he will take on roles creating new recipes and menus, participating in public relations activities, and hosting his own cooking show on AFC. Though others had stronger technical cooking skills, Dino stood out for his enthusiastic and animated on-camera persona, making him the ideal choice to represent the network as a celebrity chef.
Experience the incredible Vietnamese Cuisines offered at Trang. Local coffee shops specialize in Hokkien-style dim sum, steamed buns and out-of-this-world muu yang (roast pork).
Chris’s American Restaurant has undergone several menu changes and renovations over the years in order to keep the establishment modern and surprising for guests. Formerly Fiddler’s Restaurant, the Brookfield, Connecticut, establishment was purchased by Chris Bruno in 1990 and renamed Chris’s American Restaurant more than a decade ago.
Colin Yearwood is a pastry sous chef from Trinidad and Tobago who currently resides in Anguilla. He has over 20 years of experience in the hospitality industry, having worked in Trinidad, New York, and his current position at Cuisinart Golf Resort & Spa in Anguilla. He continues his education through certificates in supervisory management and pastry training. His goals are to become an executive pastry chef at a five-star property and eventually own his own pastry business.
This document contains a resume and application for the position of sous chef from W.M.C. Sumith Kumara. It includes contact information, personal details, career objective, qualifications, training, awards, and professional experience working in hotels in Sri Lanka, Qatar, UAE, Kuwait, Bahrain, and Oman over the past 18 years.
Lefago Sireli is a male Fijian national born in 1988 seeking a position as a chef or in food and beverage. He has qualifications in culinary training, pastry chef, and event coordination. His hobbies include volleyball, socializing, dancing, and cooking. He has good communication skills and 7 years of cooking experience, most recently as a chef at Leleuvia Island Resort. His referees include directors from hospitality and culinary institutes as well as managers of resorts.
This document contains the curriculum vitae of Indah Candra Kirana. It details her personal information, education history, skills, work experience and certifications. She has worked as a cook and commis at several hotels and cruise lines, including her current role as a Commis at Swiss-BelHotel Lagoi Bay in Bintan, Indonesia. Her education includes a degree from Akademi Pariwisata NHI Bandung in food production and hotel management.
Groundbreaking ceremony for pointe91 - www.philandranch.com - PHI Land RanchMobi Marketing
Ground-breaking ceremony pictures on july 28th, 2011 for the Pointe91 luxury resort and elite residential community at Bien Rang Beach, Chu Lai, Quang Nam, Vietnam.. Project beginning of a luxury resort and elite residential community destined to be an extraordinary place to live, work and play.
Next celebrity chef, Dino Ferrari on the Asian Food ChannelMun Wai Wong
Dino Ferrari won the competition to become Asian Food Channel's Next Celebrity Chef. As the winner, he will take on roles creating new recipes and menus, participating in public relations activities, and hosting his own cooking show on AFC. Though others had stronger technical cooking skills, Dino stood out for his enthusiastic and animated on-camera persona, making him the ideal choice to represent the network as a celebrity chef.
Experience the incredible Vietnamese Cuisines offered at Trang. Local coffee shops specialize in Hokkien-style dim sum, steamed buns and out-of-this-world muu yang (roast pork).
Chris’s American Restaurant has undergone several menu changes and renovations over the years in order to keep the establishment modern and surprising for guests. Formerly Fiddler’s Restaurant, the Brookfield, Connecticut, establishment was purchased by Chris Bruno in 1990 and renamed Chris’s American Restaurant more than a decade ago.
This letter from Karin Morrison, CEO of the American Hospitality Academy, confirms that Catherine Nicole Williams successfully completed the U.S. Hospitality Professional Training and Cultural Exchange Program from June 2, 2014 to August 15, 2014. During her approximately 469 hour internship in resort activities at a Hilton in Myrtle Beach, South Carolina, Williams was exposed to daily resort operations and developed professional and cultural skills. Morrison commended Williams for her professionalism, embrace of cultural differences, strong work ethic, and positive attitude throughout the internship.
Zaheer Ahmed is applying for the position of Pastry Chef. He has over 20 years of experience working in pastry roles in 5-star hotels in India and abroad. He lists his educational and professional qualifications, including various positions he has held such as Head Baker and Assistant Pastry Chef. He provides details of his responsibilities in these roles and training he has received. Zaheer Ahmed also lists his achievements, including medals won at culinary competitions, and extracurricular and personal details.
Zaheer Ahmed is applying for the position of Pastry Chef. He has over 20 years of experience working in pastry roles in 5-star hotels in India and abroad. He lists his educational qualifications and provides details of his professional experience, responsibilities, and achievements working as a Pastry Chef, Assistant Pastry Chef, Head Baker, and Demi Chef de Partie at several hotels in Dubai, Seychelles, Ras Al Khaimah, Riyadh, Mumbai, and Silvassa between 1988-2014. He also lists his training qualifications and extracurricular activities.
- Ajith Hiripitiyage is a Sri Lankan national currently residing in Dubai, UAE seeking a challenging position in hospitality. He has over 20 years of experience in restaurant and hotel management in roles such as Restaurant Manager, Senior Food Coordinator, and Restaurant Supervisor. His experience includes responsibilities like food quality control, staff management, customer service, and ensuring food safety standards. He has a background in hospitality and business education and various certifications in food hygiene, pest management, and wine appreciation.
The document is a cover letter and resume submitted by M.A.R.K. MUNASINGHE for the position of Executive Chef. He has over 15 years of experience in the hospitality industry, including his current role as Executive Sous Chef at Six Senses Laamu in the Maldives. He is seeking new opportunities to broaden his experience with other cultures. His resume details his culinary education and qualifications, as well as work history in roles such as Executive Chef, Sous Chef, and Chef de Partie across hotels and resorts in Sri Lanka, the Maldives, Seychelles, Kenya, and the UAE.
Narayan Thapaliya is a Head Chef at Wyndham Reef Resort seeking new opportunities. He has over 20 years of culinary experience including positions as Sous Chef at The Westin Grand Cayman Resort and Spa and Sous Chef at Coconut Joe's Restaurant Grill and Bar. Narayan has expertise in international cuisines including Continental, Sushi, Chinese, Caribbean, Thai, and Indian styles. He holds qualifications from the Master Chef University College of the Cayman Islands and the American Hotel and Lodging Educational Institute.
This letter from Karin Morrison, CEO of the American Hospitality Academy, confirms that Catherine Nicole Williams successfully completed the U.S. Hospitality Professional Training and Cultural Exchange Program from June 2, 2014 to August 15, 2014. During her approximately 469 hour internship in resort activities at a Hilton in Myrtle Beach, South Carolina, Williams was exposed to daily resort operations and developed professional and cultural skills. Morrison commended Williams for her professionalism, embrace of cultural differences, strong work ethic, and positive attitude throughout the internship.
Zaheer Ahmed is applying for the position of Pastry Chef. He has over 20 years of experience working in pastry roles in 5-star hotels in India and abroad. He lists his educational and professional qualifications, including various positions he has held such as Head Baker and Assistant Pastry Chef. He provides details of his responsibilities in these roles and training he has received. Zaheer Ahmed also lists his achievements, including medals won at culinary competitions, and extracurricular and personal details.
Zaheer Ahmed is applying for the position of Pastry Chef. He has over 20 years of experience working in pastry roles in 5-star hotels in India and abroad. He lists his educational qualifications and provides details of his professional experience, responsibilities, and achievements working as a Pastry Chef, Assistant Pastry Chef, Head Baker, and Demi Chef de Partie at several hotels in Dubai, Seychelles, Ras Al Khaimah, Riyadh, Mumbai, and Silvassa between 1988-2014. He also lists his training qualifications and extracurricular activities.
- Ajith Hiripitiyage is a Sri Lankan national currently residing in Dubai, UAE seeking a challenging position in hospitality. He has over 20 years of experience in restaurant and hotel management in roles such as Restaurant Manager, Senior Food Coordinator, and Restaurant Supervisor. His experience includes responsibilities like food quality control, staff management, customer service, and ensuring food safety standards. He has a background in hospitality and business education and various certifications in food hygiene, pest management, and wine appreciation.
The document is a cover letter and resume submitted by M.A.R.K. MUNASINGHE for the position of Executive Chef. He has over 15 years of experience in the hospitality industry, including his current role as Executive Sous Chef at Six Senses Laamu in the Maldives. He is seeking new opportunities to broaden his experience with other cultures. His resume details his culinary education and qualifications, as well as work history in roles such as Executive Chef, Sous Chef, and Chef de Partie across hotels and resorts in Sri Lanka, the Maldives, Seychelles, Kenya, and the UAE.
Narayan Thapaliya is a Head Chef at Wyndham Reef Resort seeking new opportunities. He has over 20 years of culinary experience including positions as Sous Chef at The Westin Grand Cayman Resort and Spa and Sous Chef at Coconut Joe's Restaurant Grill and Bar. Narayan has expertise in international cuisines including Continental, Sushi, Chinese, Caribbean, Thai, and Indian styles. He holds qualifications from the Master Chef University College of the Cayman Islands and the American Hotel and Lodging Educational Institute.
1. Colin Yearwood
Biography
I am Colin Yearwood, a national of the island of Trinidad & Tobago in the West Indies. I am married
with two children. I presently reside in the Quarter, on the island of Anguilla. I currently hold the position
of Pastry Sou Chef at CUISINART GOLF RESORT AND SPA. I am a highly motivated and passionate
team player, who accepts challenges as opportunities and projects excellence as my mantra. I do have an
insatiable quest for knowledge, hence I am always willing to learn new skills and follow through on new
ideas.
After obtaining my secondary education in Trinidad at Chaguanas Senior Comprehensive School in 1988,
I became gainfully employed within the hospitality industry of Trinidad and Tobago. The institutions I
add to my credit include Royal Palm Suite Hotel and Trinidad Hilton and Conference Centre.
Due to my culinary aptitude, I was invited to seek employment in Anguilla, an island accented by its
renowned epicurean delight. In the year 2003, I was invited to make application to CuisinArt Resort &
Spa, renamed CuisinArt Golf Resort & Spa in 2011, and was accepted as part of the culinary brigade in
the Patisserie. In 2008 I attended the learning institution, Johnson & Wale University where I pursued
training in the chocolate and plated dessert culinary program; in 2009 I continued my studies at Notter of
Pastry Arts pursuing training in making chocolate essentials. Prior to the above training initiatives, I
studied Supervisory Management certified by Barbados Community College and conducted by the
Anguilla Community College in 2007.
My experience in the culinary art extends beyond the borders of the Caribbean region. In September,
2007, I interned at Alto Restaurant Owned by Scott Conant’s, a 2 star rated institution by the New York
Times located at 11 east 53 rd St., New York, NY 10022; my mentor at this institution was Executive
Pastry Chef, Tim Butler. Thereafter, I continued on to Financier Patisserie Pastry Shop at 214 40st.,
Brooklyn NY; I was mentored at this facility by Executive Pastry Chef Eric Bediucha.
MY goal includes to continue strengthening my academic skills in culinary arts and seeking to achieve the
position of Executive Pastry Chef in a five star property; culminating my career by exercising my
entrepreneurial spirit in the pastry business.
My accomplishments over the years include the following:
• Taste of the Caribbean Competitions June 2007
held at Hyatt hotel in Miami FL, USA,
Anguilla Culinary Team won the silver medal.
• Taste of the Caribbean Competitions, June 2009,
held at the Caribe Hilton in Puerto Rico;
Anguilla culinary team achieved the gold medal and
I won silver medal for the Pastry Chef of the year category.