This document is a resume for Gihan Ernest Kodagoda W. A., a Sri Lankan sous chef with over 8 years of experience working in hotels, airlines, and cruise ships. He has expertise in European, American, Indian, Sri Lankan, and Eastern cuisines. He is currently working as a sous chef on Azamara Club Cruises and is authorized to work in the US. He holds several certificates in hospitality, food safety, and cruise ship operations management.

1. Gihan Ernest Kodagoda W. A
SOUS CHEF
DIP.MGT.Catering, Culinary & Hotel Operation,
9331 244th ST SW APT#T302,EDMONDS.WA.98020
gihanernestkodagoda@gmail.com - 17867160523
I'm Gihan Ernest. Sri Lankan Chef. I used to travel around the world and engaged with different
food cultures.
I'm expert for European ,American, Indian, Sri Lankan and Some of Eastern Cuisine. I got different
styles onmy hand. I love fusion cuisine. I used to work on Cruise Line as a Sous Chef in Fine Dining
restaurant. Willing to relocate to: Seattle, WA - Tacoma, WA - Bellingham, WA
Authorized to work in the US for any employer.
Award winning innovative chef with an exceed exceptional record of service , domestic and
international experience at such noted establishments as the Cinnamon Grand Hotel, Sri Lankan
Air Line Catering , Azamara Club Cruises . Almost 8 years of working experience in Cold and hot
galley cooking and management for ive star hotels and world class airline and cruise line. Member
of Sri Lanka Institute of Tourism and Hotel Management. Additional experience in:
# Performance Management # Food Costing # USPH cleaning & Inspections
# Staff Training # New Menu Items
# Quality Control # Duty scheduling
CAREER ACCOMPLISHMENTS
Management Trainee
Cinnamon Grand Colombo
November 2006 – May 2008 (1 year 7 months)
Reason for resignation: To Join Sri Lankan Air Line Catering
Working areas: Housekeeping, Food and Beverage, Kitchen, Front Of ice
I started my carrier from Cinnamon Grand Hotel (5star) as a management trainee. I used to work all
the sections as a trainee. From that I learnt Quality control, Food safety and hygiene, Food costing,
Labor planning and allocating, Full F & B and Banquet operation as a Waiter, Trainee Houseman
and Room Boy.
Gihan Ernest Kodagoda W. A
Professional Resume
page 01

2. Assistant Cook
Sri Lankan Airline Catering
June 2008 – April 2009 (11 months)
Reason for resignation: To Join elephant Corridor Luxury Hotel.
Working Areas: Air Port Restaurant. Responsible for 1st Class, Business Class restaurant Hot and
Cold Food. Taking Care all VIP, VVIP Arrivals and Departure Foods.
I used to handle airport kitchen as a chef. Mean time when lights got delay I had to take immediate
action according to the situation and balance with the food cost, controlling man power. Followed
Food Hygiene diploma and service excellence certi icate level course.
Gihan Ernest Kodagoda W. A
Professional Resume
page 02
Chef de Partie
Sous Chef
Elephant Corridor Luxury Hotel Sigiriya, Sri Lanka.
May 2009 – March 2010 (11 months)
Reason for resignation: To Join Azamara Club Cruises
Working areas: Banquet Functions (Wedding Functions, Conference, Social Get-togethers) and
Fine Dining Restaurant.
Former Chef De Partie Elephant Corridor Luxury Hotel Sigiriya, Sri Lanka. I used to handle airport
kitchen as a chef. Mean time when lights got delay I had to take immediate action according to the
situation and balance with the food cost, controlling man power.
Azamara Club Cruises ( Azamara Quest and Azamara Journey)
June 2010 – Present (5 years)
Working areas: Cold Kitchen, Butchery , Bakery ,Main Dining room (Restaurant)/ Main Galley, Lido
Galley for Buffet Restaurant, Specialty Restaurant (Italian Restaurant and Prime – C Steak House
Restaurant)
Handling discipline of our cooks and guide them to the targets without any complains. Reduced
food cost and labor cost while also decreasing man power by strict management of operations and
quality. Working under pressure during service time and done all the duties according to USPH and
Company standards. Planning menus and special menus, Chef Specials, controlling over time.
Organizing personal safety, food safety and hygiene, culinary training, equipment training,
ire ighting as well. Implement new plating system and create new menus using by Modern and
Fusion cuisine. Assist Executive chef for all VIP chef tables (dinners) and during special
demonstrations. Give full attention for UNITED STATES PUBLIC HEALTH cleaning and inspections.
Provide professional service for catering to private parties and functions.

3. EDUCATION BACKGROUND
General Certi icate of Education (G.C.E ) A/L ( SL ) in Commerce in
Commerce and Business Studies St Mary's College - Kegalle, Sri Lanka
2004 to 2006
Diploma and Graduate in Catering and Hotel Management in Hospitality
Management
Sri Lanka Institute Of Tourism and Hotel Management – Colombo 2006 to 2008
Certi icate in Service Excellence Program in Hospitality and Customer Care
Sri Lanka Aviation Academy Under Sri Lankan Air Line – Colombo 2009 to 2009
Diploma in Food Hygine in Food Science
Sri Lanka Aviation Academy under Sri Lankan Air Line – Colombo 2009 to 2009
Marine Management in Cruise Line Industry
Lanka Academy Of Technological Studies - Panadura, Sri Lanka 2009 to 2010
Certi icate of Crowd Management in Cruise ship Safety Operation
Royal Caribbean Academy USA - United States 2013 to 2013
Certi icate of Pest control management in Hotel and Cruise ship Operation
Fulton Marine International - United States 2014 to 2014
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Gihan Ernest Kodagoda W. A
Professional Resume
page 03
PERSONAL DETAILS
Date of Birth
Nationality
Marital Status
Sex
Public Pro ile
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th
24 February 1987
Sri Lankan
Married
Male
//www.linkedin.com/m/me/gihan- ernest-kodagoda.
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PERSONAL DETAILS
Mr. Janitha Chathuranga Madawala ,
AIH (UK), Grad. Dip. SLITHM (SL), LCHSGA (SL)
Food and Beverage Manager ,
Carnival Cruise Line
+971 564403623, +971 501897023
janithamadawala85@gmail.com
Mr. John Russell
Managing Director,
Holy Rosary Church,
Edmonds, WA, 98020,
425-778-3122
johnr@holyrosaryedmonds.org@
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