This document is a resume for Anoj Champaka Weda Arachchige Jayatunge. It summarizes his career objective to obtain a challenging position utilizing his strong organizational skills. It then outlines over 23 years of professional experience as a chef and meat cutter in several luxury hotels in Sri Lanka and the Maldives, including roles as Sous Chef and Junior Sous Chef.

1. ANOJ CHAMPAKA WEDA ARACHCHIGE JAYATUNGE
No:80/A,
Puwakwatta Road,
Uluwitike Galle,
Sri-Lanka.
Tel: 0094-776363120
Email: champakaj355@gmail.com
CAREER OBJECTIVE
My goal is to obtain a position in a professional atmosphere that will present me with new and challenging ideas and
concepts. My strong initiative and exceptional organizational skills, combined with my ability to work well under
pressure, will enable me to make a substantial contribution to your company.
SUMMARY OF QUALIFICATIONS
 More than twenty three years of professional experience in cooking and meat cutting.
 Energetic and enthusiastic individual who works independently as well as in a team environment
 Effectively handle multiple tasks in a fast-paced, high pressure environment
 Specialize in preparing Asian and International food
 Communicate courteously and effectively with co-workers, supervisors and customers
 Strong work ethic and high learning capacity
 Excellent time management and organizational skills
PROFESSIONAL HISTORY
EX: SOUS CHEF
Amanwella Thangalla, Sri Lanka 07 AUGUEST 2015 UP TO NOW
 ABOUT HOTEL
Amanwella is super luxury Beach Resorts of Groups of Aman World Wide with 30 Villas.
 ABOUT WORK

1. Leading The Kitchen As EX: Sous Chef in absences of Ex: Chef, Responsible for Smooth
Operation Both Dinning Restaurants.
2. Responsible for market List & Quality of receiving product.
3. Implement New Menus & Dishes & Assist to the Ex:Chef Planning & Organizing New Menus
& Dishes.

2. 4.Keeping a Tight Control Over Food Cost & Strong knowledge of Planning & Scheduling
techniques
5. Preparation of Private Beach Dinners, Degustation Menus & Special Function Menus
6 Conducting Training Sessions for Staff & also Planning Annual Calendar for Staff Training
SOUS CHEF 22
th
FEBRUARY 2015 To 15 July
Zitahli Resorts & Spa Kudafunafaru Maldives
 ABOUT HOTEL
Zitahli Resorts & Spa Is the Leading Five Stars Deluxe Resorts with 50 Villas In
Maldives. It’s Owned By AAA & Company Ltd: Maldives.
 ABOUT WORK


1. Overseeing a Modern European kitchen with Asian fusion, Fine Dining Restaurant MOSAIC 30
covers.
2. Also handling daily changing theme buffet restaurant “BREEZE” of 100 covers.
3. Leading 35 kitchen and 15 stewarding staff, with 50 elegant Deluxe Villas.
4. Handling Menu Planning, Manpower, Guest Relations & any related queries.
5. Proper Application of HACCP, and Food & Beverage Safety.
6. Keeping a tight Control over food cost & strong knowledge of Planning & Scheduling Techniques.
7. Preparation of private Beach Dinners, Degustation Menus & Special Function Menus.
8. Supervision of in Room villa Dining &TDH Menus Implementation & Execution.
9. Conducting Training Sessions for Staff & also Planning Annual Calendar for Staff Training.
10 Ordering & Receiving Equipment’s and Food Products, and Forecasting.
11. Handling of kitchen operations & Related Paperwork & Suppliers Leading Whole the kitchen
Include Staff Kitchen as a in charge for Kitchen

3. EX: SOUS CHEF
Amanwella Thangalla, Sri Lanka
04 AUGUST 2014 20 FEBRUARY 2015
 ABOUT HOTEL
Amanwella is super luxury Beach Resorts of Groups of Aman World Wide with 30 Villas.
 ABOUT WORK

6. Leading The Kitchen As EX: Sous Chef in absences of Ex: Chef, Responsible for Smooth
Operation Both Dinning Restaurants.
7. Responsible for market List & Quality of receiving product.
8. Implement New Menus & Dishes & Assist to the Ex:Chef Planning & Organizing New Menus
& Dishes.
9.Keeping a Tight Control Over Food Cost & Strong knowledge of Planning & Scheduling
techniques
10. Preparation of Private Beach Dinners, Degustation Menus & Special Function Menus
7 Conducting Training Sessions for Staff & also Planning Annual Calendar for Staff Training
JUNIOR SOUS CHEF 29
th
NOVEMBER 2009 To 2014 July
Zitahli Resorts & Spa Kudafunafaru Maldives

 ABOUT HOTEL
Zitahli Resorts & Spa Is the Leading Five Stars Deluxe Resorts with 50 Villas In
Maldives. It’s Owned By AAA & Company Ltd: Maldives.

4.  ABOUT WORK
1 Responsible For Smooth Operation in all the Section of Kitchen & Service
2 .Leading The Kitchen As Junior Sous Chef in the absence of Senior Sous Chef
Responsible for Market List & Receiving.
3 Fallowed HACCP, FSA, & Have Knowledge HACCP, & FSA.
4 Assist Senior Sous Chef in Planning Menus, Reduce Wastage & Food Cost.
5. .Resolving any Problems that arise within the Food Production Department
6. Handling of kitchen operations & Related Paperwork & Suppliers.
7. Ensuring that Staff is Following Food Hygiene, Health & Safety at Work at all times
8. Handling Staff Hiring, Assist Senior Sous Chef in Maintaining All Records & Training
Junior Staff.
.
9. Have knowledge in MC (material Controller System) & using For Ordering.
5
th
DECEMBER 1996 to 2005 April
CHIEF BUTCHER {CHIEF DE PARTIE} 6
th
May 2006 to 2007 July
Full Moon Maldives, Republic of Maldives.
 ABOUT HOTEL
1. Full Moon Maldives is the Leading Five star Hotel in Maldives. This is
owned by Universal Enterprises Limited Maldives. Total of
156 Rooms, including 55 Beach front cottages, 44 Beach front Deluxe, 52
Water Bungalows, 04 Water Villas and 01 Water suit. Full moon Maldives is
having 05 Restaurant, 07 Main Bars and conference hall.
 ABOUT WORK

1. Preparing All kind of Meats Salads, Pates, Sauces & Dressings for the 5 Restaurant.{ Ala cart, set
menu, Buffet, Special} with 4 Commis and 2 helper & Responsible for Cold Kitchen Operation &
Market List.
2. Monitoring Temperature of Freezers & Keep Record.
3. Preparing Smoked fish and Meat, Gravalax, Marinated Meats for buffet And special.
4. Miss World 2000, Food Asia, Srilankan Air Line, Emirates Air Line Qatar Air line, Dell computer
Big outside functions done during this period.
5. Have participated 1997 and 1999 Culinary Exhibitions held in Maldives.
6. Have Knowledge H.A.C.C.P.
7. Have Knowledge Many Kind Of Wild Game Meat. (Spring Buck, Kudu Ostrich Kangaroo) Eg:

5. 8. Order, Reserve, Maintain Inventory and Issue Butchery & Cold kitchen Items Using a E-Clip
. Computer Program.
9. Have Knowledge of using a Vacuum Machine, Mincer, and Tenderizer Machine, & Band Saw
And All king Of Kitchen Equipments.
10. Have Knowledge of Cutting Meats, Fish and Stakes Making Pates & Cold Kitchen Work.
11. During This Period assist & joined With Main kitchen preparation For Fine Dinning Menus’ ( TDH
12. Supervise Cleaning and Sanitizing Work Areas And Equipments.
COMMIS II 01
st
April 1995 to December 1996
Eden Hotel, Kaluwamodara, Aluthgama, Sri-lanka
 ABOUT HOTEL
1. Eden Hotel is a Leading 5 Star Hotel in Down South, Sri Lanka
This is owned by Confifi Groups of Hotels. Total of 165 Rooms, 60
Deluxe Room, 05 Hi Luxury Pent House, 40 Standard Rooms and 60
Super Deluxe Rooms and 03 Restaurants.
 ABOUT WORK
1. Preparing All kind of Meats for 03 Restaurant {Buffet, Ala carte,
Set menus and special}.
2. Held on Grand Opening.
3. Participated an awarded me a silver Medal in 1995 Culinary Art
Competitions, for Course Set Menu Category Held in B.M.I.C.H
Sri Lanka.
4.Preparing Smoked meat and Seafood, for the buffet and set
Menus.
5. During this period have woke in Cold Kitchen

6. COMMIS III 01st
March 1993 to November 1994
Riverina Hotel, Beruwela, Sri Lanka
 ABOUT HOTEL
1. Riverina Hotel is the leading Four Star Hotel in Down South, Sri
Lanka. This is owned by Conffi Groups of Hotels. Total of 200 Rooms
with 03 Restaurants
 ABOUT WORK.
1. Worked Butchery & Main Kitchen prepared, Meats for Buffet, Ala Carte,
Special. And Set Menus & all the Sauces, Mise en Plus for buffet & set Menus.
2. Preparing Smoked fish And Marinated meats for Buffet and set menus.
3. During this period have work in Cold Kitchen and Hot Kitchen.
Trainees cook
Riverina Hotel, Beruwela, Sri Lanka
 ABOUT HOTEL
Riverina Hotel is a leading Four Star Hotel with 200 Rooms with 3 Restaurants.
Situated Down South Sri Lanka. This is owned by Confifi Groups of Hotels.
 ABOUT WORK

1. Fallowed The N.A.B. Cookery Course in 3 years.
2. It Covered Basic Theory Lessons, Practical And Industrial Training In Butchery,
Hot Kitchen, Cold Kitchen, Coffee Shop, Pastry and Conditorei. (Beach Rest)
3. Participated an awarded me a Browns Medal in 1993 Culinary Art
Competitions, for Course Set Menu Category Held in B.M.I.C.H Sri Lanka.
EDUCATION QUALIFICATIONS
 Had My Education at Vidyaloka Collage In Galle, And Passed The G. C. E. O/L
Examinations In 1986 with 01 Diction 04 Credit and 03 Ordinary Passes.
.
PROFESSIONAL AND OTHER QUALIFICATION
 Have Knowledge Work in, Ms Word, Power Point, Print arties and Coral draw.
 Have Knowledge in Hot , Cold kitchen & Butchery All Kind of Kitchen Operations.

7. PERSONAL INFORMANTION
 Name in Full :- Anoj Champaka Weda Arachchige Jayatunge
 Date of Birth :- 23rd
October 1970
 Nationality :- Sri Lankan
 Religion :- Buddhist
 Marital Status : - Married
 Gender :- Male
 Passport No :- N 2262518
 E-Mail :- champakaj355@gmail.com
 1. Referees- Mr: Gordon Mckenzie
Owner
www.bbcatering.co.nz
Dunedin
New Zealand
Tel: 00612102771862
2. Referees- Johannes Petrus Schouten
Chef – Kok
World Hotel Wings
Tel : 0031634068932
Chef@wingshotel.nl
3. Referees -Mr. W.P.Perera
Ex- Pastry chef
Baros- Maldives
Tel: 00960-7478039
w_pperera@hotmail.com
A.C.W. A jayatunge
…………………………
A.C.W.A. Jayatunge