Bakery and pastry cakes
Resume:
CURRICULUM VITAE
M.A.MADAWA NIRANGA NANAYAKKARA,
Building No16,
Al Nasser Street,
Doha,
MOBILE NO : 009**-********
E-MAIL : ac6fcf@r.postjobfree.com
PROFILE
I am flexible, and adjustable to different working environment. Can work under pressure and welcome teamwork, fast learner, Self-motivated and self-starter. A proactive, focused and committed professional with extensive expertise gained within the hospitality sector and acquire professional growth by attaining a high level of performance.
PERSONAL
Name in full : Maha Arachchige Madawa Niranga Nanayakkar
Date of Birth : 26th August 1984
Age : 34 years
Gender : Male
Passport No. : N 4488947
College : Isipathana College - Colombo 05
Civil Status : Married
Nationality : Sri Lankan
Languages speak : Sinhala and English
EMPLOYMENT HISTORY & PROFESSIONAL EXPERIENCE
Sous Chef - 23-02-2018 to date.
Truffles & Smoothies.
Al Sedriyah Hospitality - Qatar
Professional, friendly and proactive guest service while supporting fellow Colleagues.
Lead and supervise the quality quantity of the Pastry department, as well as coordinate the production as it relates to restaurant functions.
Assist in the development of new dessert, pastry and bread products.
Conduct daily shift briefings to the colleagues in absence of Executive Pastry Chef.
Follow payroll costs and productivity within budgeted guidelines.
Provide training for new Pastry Colleagues.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Follow kitchen policies, procedures and service standards.
Follow all safety and sanitation policies when handling food and beverage.
Pastry Chef - 2012 to 2013
Filithiyo Island Resort (5* Star Hotel)
AAA Hotels and Resorts - Republic of Maldives.
Prepare a wide variety of goods such as cakes, cookies, pies and bread following traditional and modern recipes.
Create new and exciting desserts to renew our menus and engage the interest of customers.
Decorate pastries using different icings, toppings to ensure the presentation will be beautiful and exciting.
Monitor stocks for baking ingredients such as flour, sugar and make appropriate orders within budget.
Check quality of material and condition of equipment and devices used for cooking.
Guide and motivate pastry assistants and bakers to work more efficiently.
Identify staffing needs and help recruit and train personnel.
Maintain a lean and orderly cooking station and adhere to health and safety standards.
Assistant Pastry Chef – 23-08-2014 to 12-10-2015
An gelato Artisan Gelato & Pastries
Kuwait.
Assist Head Chef in pastry preparation, production and presentation activities.
Report to Pastry Chef about kitchen and storage equipment repairs.
Record food spoilage and communicate to chefs.
Prepare market list according to daily food orders.
Order and stock food products in coolers and freezers according to food storage standards.
Ensure stock rotation to minimize wastages.
Update production schedules, recipe cards, and plating guides.
Adhere to sanitation, cleanliness, health and safety regulations.
Ensure kitchen equipment and supplies are maintained clean and sanitized.
Develop new menus and test new recipes.
Oversee buffets, special menus and catering for party.
Monitor and control food and labour costs within the allotted budgets.
Manage pastry station for optimum production and quality.
Interact with guests, get their feedback and record their complaints.
Create cooperative work environment, supervise and direct training sessions,
Senior Chef De Party – 01-12-2013 to 01-08-2014
Aliya Resort & Spa
Theme Resorts and Spas.
Sigiriya, Sri Lanka.
Assist in the development of new dessert, pastry and bread products
Preparing, cooking and presenting dishes.
Managing and training any demi-chef de parties or commis.
Helping the sous chef and head chef to develop new dishes and menus
Ensuring the team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Assistant Pastry Chef – 2010 to 2011
Two Four 54 Social Hub Restaurant
Elite Restaurant & Management service.
Abu Dhabi, UAE.
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Lead and supervise the quality quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
Conduct daily shift briefings to Colleagues in absence of Executive Pastry Chef
Assist in the development of new dessert, pastry and bread products
Follow payroll costs and productivity within budgeted guidelines
Provide training for new Pastry Colleagues
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
AAA Hotels and Resorts - Republic of Maldives.
Medhufushi Island Resort.
Filitheyo Island Resort.
Senior Chef De Party promoted to Pastry Chef from 2007 to 2010
Commis I promoted to Senior Chef De Party 2006
Commis II promoted to Commis I 2005
Commis III promoted to Commis II 2004
Commis III 2003
EDUCATION & TRAINING
Passed G.C.E. Ordinary Level (2000) with 1 Distinctions, 2 Credit & 6 Simple pass
Passed G.C.E. Advanced Level (2003) with 1 Pass in Art studies.
Training of Food hygiene
Training of Health and safety
Training of HACCP
Training of basic fire safety
Training of Ecolab.
SKILLS AND ACHIEVEMENTS
Strong leadership skills.
Excellent guest relations skills.
Swimmer and diver.
Knowledgeable in excel, word, materials control (mc) & computer hardware.
REFERENCE
Mr. Suranga Korale Gedara
Past Pastry chef 24 54 Social Hub Restaurant +947********
Abu Dhabi
Mr. Kusal Iroshan Medhufushi Island Resort +614********
Past Executive Chef Maldives
I hereby declare that all the particulars furnished by me are true and accurate to the best of my knowledge.
Date Signature
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