W.P.A. Fernando is an experienced executive chef with over 36 years of experience in international cuisine. He has worked in luxury hotels and resorts in Sri Lanka, Maldives, UAE, Iraq, Cyprus, and Saudi Arabia. Fernando is skilled in culinary activities like menu development, food safety management, and training kitchen staff. He aims to ensure quality dishes are served on schedule while maintaining health standards and food costs. Fernando is passionate about cooking and creating new dishes for customers.

1. W.P.A. Fernando
Tel: Mobile: +9471866 9831
chef@indischsrilanaka.com
CHEF – Executive
PROFESIONAL PROFILE
 An experienced good tempered chef with proven culinary and management skills.
 With an absolute passion for cooking which I have done all my life. I am very creative
and love to make new and exciting dishes to serve to my customers.
 36 years of hands-on expertise in international cuisine and understanding industrial
kitchen culinary practices.
 Demonstrable skills in food safety management, audit, strategic planning, training, and
in building alignment throughout the supply chain by implementation of win-win
strategies.
 Proven ability to train and mould kitchen staff to work in an orchestrated and cohesive
manner in enhancing creativity and productivity.
 Understanding of the business practices and cultural norms of the areas I have worked
in.
Duties & responsibilities
 Ensure quality culinary dishes are served on schedule.
 Plan and develop new menu development and theme days & nights.
 Supervise and coordinate activities of cooks and workers engaged in food preparation.
 Rectify problems in the kitchen.
 Inspect supplies, equipment and work areas to ensure conformance to health
standards.
 Kitchen department day to day administrative duties.
 Ordering and purchasing supplies.
 Supervises food production.
 Maintains food cost standards and cost.
 Promotes safety and proper sanitation.
 Assists in taking inventory and supplies.
 Introduces new products.
 Acts as replacement worker when short staffed.
 Handles customers' concerns and suggestions.
 Handles employees' concerns and issues.
 Controls food waste by using in proper areas to be distributed daily.
 Guide hr. (e.g., new hires, promotions, demotions, transfers, discipline,
terminations).
 Schedules/assigns work and VVIP flight catering.
 Sets production goals or job expectations.
 Trains, coaches or counsels, directs/coordinates.
 Asses’ employee performance and complete performance evaluation process.
 Maintaining records of the chillers & freezers temperatures.
 Training the kitchen staff for HACCP systems, food safety management & principles.
 Arranging buffets & banquets, Theme nights.

2. WORK EXPIRENCE (chronological)
ESTABLISHMENTS POSITION HELD &
DURATION
VILLA INDISCH AHANGAMA SRILANKA EXECUTIVE CHEF 2015 -TODATE
A luxury resort in the south coast colonial style owned by Australians in my position training
staff in culinary activities novelty cooking, Fusion cooking, food hygiene & HACCP principles,
menu development, individual dish costing, kitchen inventory control etc, Training presentation
for saloon culinary competition,Pre-opening a restaurant ,150 covers in Galle fort Pedlar’s street
under same management.
KABUL AFGHANISTAN ***** - EXECUTIVE CHEF 2012- 2015
In my position as head chef at Safi Land Mark Hotel, Kabul Afghanistan which is well-known
within the elite local community and internationally community who has a presence in the city it
has given me the ability to come up with innovation and challenge my expertise in maintaining
industry standards with limited resources. I have trained kitchen staff from the local population
to satisfactory levels. I have put my personal stamp on the menu. My main duties were to brief
the other chefs at the beginning and end of service, keep the kitchen in good order, and of
course, cook and check meals. I created my own line of signature dishes and sauces, which
are firm favorites on the menu. I have also deployed a new style of kebab cooking. I am also
privileged in preparing the country’s president HE Karzai meals for his special flights on Safi
Airways.
 CAROLINA BEACH RESORT HOTEL & SPA****
CHILAW SRI LANKA - EXECUTIVE CHEF 2011-2012
 KURAMATHI HOLIDAY RESORT *****
REPUBLIC OF MALDIVES -CONSULTANT CHEF- TO THE STAFF MESSES 2010-
2011
 AUSTRALIAN & BRITISH,US ARMY, KELLOG BROWN & ROOT COMPANY
REPUBLIC OF IRAQ & USA - HEAD CHEF 2004 – 2009
In my position as head chef at Basra, Iraq, British Army camp, I worked under combat
conditions during the Iraq War in 2004.
 J.W. MARRIOT HOTEL*****
UNITED ARAB EMIRATES – CHEF DE PARTIE 2002 – 2004
 LINARDO RESTAURANT CYPRUS – CHEF 1998 - 2002

3.  THE NUTRITION& DIET CENTER – DIET CHEF DE CUISNE 1994 -1998
KINGDOM OF SAUDI ARABIA
 QATAR GENERAL PETROLEUM CORPORATION
DOHA, QATAR – SENIOR COOK (ARABIC & CONTINENTAL HOT RANGE) 1992 -
1994
 DOLPHIN HOTEL SRILANKA – DEMI CHEF DE PARTIE – 1991 -1992
 MORRISON’S
KINGDOM OF SAUDI ARABIA – COOK – 1985 – 1990
____________________________________________________________________
 VILLA OCEAN VIEW HOTEL
SRI LANKA - ASSISTANT COOK – 1983– 1984
 BLUE LAGOON HOTEL
SRI LANKA - TRAINEE COOK – 1980– 1983
 CATAMARAN BEACH HOTEL
SRI LANKA - KITCHEN HELPER – 1979– 1980
PROFESSIONAL QUALIFICATIONS
 “Diploma” in Hotel Operations(1 Year)
 Certificate in Basic Cookery.
 “Diploma” in computer literacy & Hardware Technology
 Certificate in First Aid & Fire Fighting
 Certificate in HACCP Level 1 (USA ) CIEH Food safety management level 3 (UK)
EDUCATION QUALIFICATIONS
 NCGE (National Certificate of General Educational Examination) - 1975.
 Culinary Institute of America, Seminars and courses
KEY SKILLS
 Butchery and Charcouterie
 Certification in sustainable seafood
 Experienced in culinary IT, ordering programs, staffing spread sheets, costing software
 Good knowledge of diet foods & nutrition
 Good knowledge of bakery &Pastry, Desserts, cakes, Gateaux etc.
 Good knowledge of ethnic cuisine.(Spanish,Greek,Middle Eastern,Thai,chineese)
 Creativity and a flair for experimentation
 Exceptionally organized and capable of dealing with a number of tasks at one time
 Good numerical skills

4. PERSONAL ATTRIBUTES
 Friendly and Helpful.  Highly Organized
 Clean and Tidy  Good knowledge of Pairing.
 Flexible  Hard Working
 Honest and Reliable
 Sensible and Practical
 Calm under Pressure
.
MEDIA& RECOGNITION
 Numerous appreciations from satisfied guests
AFFLIATIONS
MISCELLANEOUS
 Participate in School cooking competitions and have helped in charity food programs.
 Encourage youth to opportunities in the culinary field.
PERSONAL INFORMATION
 Nationality : Sri Lankan
 Date of Birth : 17th
October 1960
 Gender : Male
 Address : “Merilyn” Tudella Ja-ela Srilanka.
E-mail Address : Chefanton110@gmail.com
 Contact No : Mob- +94771729565 , +94718669831 ,0112236631
Member of Sri Lankan Chef Guild
Senior Member
Senior Member of Emirates Culinary Guild
Gold Member Egyptian Chef Association
Senior Member Saudi Arabian Chef Table circle

5.  Skype ; priyafernando2
 Civil Status : Married
 Dependents: : 2
I declare that the above particulars given by me is true & correct according to the best of my
knowledge.
W.P.A.Fernando
References Are Available On Request