Executive Chef A Team
Resume:
PROFILE INFO
Highly skilled and experienced culinary professional with over 20
years of progressive experience in diverse and high-pressure
kitchen environments. Seeking a challenging position as a Head
Chef or Executive Chef where I can leverage my expertise in
international cuisines, team leadership, and innovative menu
development to deliver exceptional dining experiences.
Committed to maintaining the highest standards of quality,
hygiene, and efficiency, while fostering a collaborative and
dynamic kitchen team.
WORK EXPERIENCE
Coffee Lab Chef
Hotel Grandeeza Sri Lanka From 2024 – Present
UDAYA KUMARA Senior Sous Chef
Horatii Tiramisu Lounge, Doha, Qatar 2019 - 2024
Managed kitchen operations in a dynamic lounge setting, specializing in
Italian cuisine with a focus on Tiramisu and desserts.
Led a team of chefs in food preparation, ensuring high standards of
CONTACT quality, hygiene, and presentation.
Developed new recipes and seasonal menus, incorporating local and
international culinary trends.
Implemented cost-control measures, optimizing food cost percentages
while maintaining menu diversity and quality.
+ 94 779 63 031 9
Chef De Partie
+947****-**** [ W hatsApp]
Hotel Grandeeza, Sri Lanka
2018 - 2019
Hew auda ya 14 @g mail .co m
Executed daily food preparation activities within designated kitchen
sections, ensuring adherence to recipes and quality standards.
No: 49 / 2, Baseline Road, Seeduwa. Managed a team of commis chefs and kitchen assistants, coordinating
Sri Lanka workflow and maintaining high productivity levels.
Contributed to menu planning and development, incorporating seasonal
ingredients and culinary trends.
Upheld strict hygiene and safety standards in food handling and storage,
P ERSONAL INFO achieving excellent health inspection results.
Head Chef
Pearl Hotel & Residence, Sierra Leone
Birthday 14th of February 1977 2018
Gender Male Led kitchen operations at a prominent hotel, overseeing all aspects of
culinary activities and food production.
Civil Status Married Developed and executed menus that catered to diverse guest
preferences, ensuring high-quality dining experiences.
N7341158 Managed a team of chefs and kitchen staff, providing leadership, training,
Passport No
and supervision to maintain high standards.
Implemented cost-effective measures in food procurement and
Nationality Sri Lankan
utilization without compromising quality.
Chef De Partie
Holiday Inn, Kingdom of Saudi Arabia
LANGUAGE 2015 - 2017
Managed culinary operations within designated kitchen sections,
ensuring timely and efficient food preparation.
Englis Assisted in menu planning and development, incorporating guest
preferences and seasonal ingredients.
Arabic Supervised and trained kitchen staff on cooking techniques, recipes, and
food presentation standards.
Hindi
Maintained high standards of cleanliness, hygiene, and safety in food
Sinhala handling and storage areas.
Supported the executive chef in achieving cost-control targets through
effective inventory management and portion control.
Chef De Partie
SKILLS Taj Airport Garden Hotel, Sri Lanka
2014 - 2015
C ul i nar y E xp erti s e: Pr ofi ci ent in a wide
rang e of i nt er nati o nal c ui si nes with a Demi Chef De Partie
strong abi l i ty to i nnov at e and create Lagoon View Hotel, Sri Lanka
di v er s e menus that cat er to va ri o us
tastes and di et a r y r eq ui r em ents . 2012 - 2013
Ki tc hen Ma na g ement : E xp er i enc ed in Demi Chef De Partie
ov er s eei ng all asp ec ts of ki tchen
op er ati o ns, i ncl udi ng staff management, Ramada Hotel, Sri Lanka
i nv ent or y c o nt r ol, and cost 2011 - 2012
ma nag eme nt.
Team Lead er s hi p: Prov en a bi l i ty to lead, Demi Chef De Partie
ment o r, and tr ai n ki t c hen st aff,
fo st eri ng a col l a bo ra ti v e and producti ve Filitheyo Resort, Maldives
work envi r o nment . 2010 - 2011
Menu D ev el o p ment : S ki l l ed in
d ev el opi ng and r efi ni ng menus that Commis I
emp ha si z e s ea s o nal i ng r edi ents, local
pr od uc e, and i nnov ati v e c ul i nar y Hotel Jall Fujairah Resort, U.A.E.
t ec hni q ues . 2008 - 2010
Food S af ety and H ygi ene:
C o mpr ehensi v e knowl ed g e of health Commis II
and saf et y r eg ul ati o ns, ens uri ng Hotel Jall Fujairah Resort, U.A.E.
ri go r o us s ta nd ar ds of cl ea nl i ness and
food saf et y in the ki tc hen. 2007 - 2008
I nv ent o r y Ma na g ement : E xp erti s e in
ma nagi ng i nv ent o r y, o rd eri ng s uppl i es, Trainee Cook
and mi ni mi zi ng wast e t hr o ug h effici ent Buds Food Service, Sri Lanka
stock c o nt r ol p ra cti c es.
1998
C ust o mer S ati s fa cti o n: D edi cat ed to
d el i v eri ng exc epti o nal di ni ng Gained foundational experience in food preparation and cooking
exp eri enc es t hr o ug h at t enti o n to detail,
techniques under supervision.
hi gh- q ual i ty i ng r edi ent s, and exc el l ent
pr es ent ati o n. Assisted senior cooks in preparing and assembling dishes according to
Cost Co nt rol : I mpl ementi ng effective established recipes and standards.
cost co nt rol mea s ur es to o p ti mi z e Learned basic kitchen operations, including food handling, hygiene
i ng r edi ent us ag e and ma na ge food costs practices, and kitchen organization.
wi t ho ut c o mp ro mi si ng on q ual i ty.
Developed skills in ingredient preparation, cooking methods, and food
C o m m uni c a ti o n: Stro ng communi cati on
presentation.
ski l l s, c ap abl e of c o or di nati ng with
s up pl i ers, staff, and ma na g ement to Contributed to maintaining cleanliness and hygiene standards in the
ens ur e smo ot h ki t c hen op er ati o ns. kitchen area.
Pr obl em - S ol vi ng: Eff ec ti v e pr o bl em -
sol vi ng s ki l l s, with the abi l i t y to handle Cook - Commi 1
hi gh- pr es s ur e si t uati o ns and r es ol v e
ki tc hen i ssues pr o mptl y.
Skill Testing Centre (Pvt) Ltd
Successfully completed the trade test for Cook - Commi 1.
Demonstrated proficiency in essential culinary skills including food
preparation, cooking techniques, and kitchen management.
REFEREES
E xec uti v e Chef S a kg a na nd a
PROFESSIONAL QUALIFICATIONS
Sajanananda@ 14 Gmail. Com
+947-***-**-*** Diploma in International Cookery
National Vocational Training Authority (NAITA)
E xec uti v e Chef N al i nd a Abeyratne.
2005
N al i nd a . a b eyr a t ne @g ma i l . c o m Completed a comprehensive training program covering various
C o nt ac t numb er 077*******
international cooking techniques and cuisines.
Gained practical and theoretical knowledge in food preparation, kitchen
management, and culinary arts.
Developed skills in menu planning, food safety, and presentation.
EDUCATION QUALIFICATIONS
General Certificate of Education (G.C.E O/L)
Nayakanda Boy's College -1995
"I hereby declare that the above-given details are true and
accurate to the best of my knowledge."
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