Pastry & Bakery Diploma ( - 1997) Asian Lanka Hotel School in Sri Lanka

International Cookery Diploma ( - 2004) Asian Lanka Hotel School in Sri Lanka

Academic Level ( - 2006) Sri Pada College Colombo Sri Lanka

Warwick Doha Hotel, Doha (2020 - Present ) Jr. Sous Chef - Pastry & Bakery

 In charge for Pastry & Bakery department  Assist Executive Chef in planning of food budgets and forecasts pertaining to the pastry & bakery kitchen  Schedule and coordinate the work of chefs to ensure that food preparation is on time and within budget.  Interview, train, and supervise the employees in the department in conjunction with HR and Executive Chef.  Manage all day-to-day operations of pastry and bakery section.  Prepare a wide variety of products such as cakes, cookies, pies, bread etc. by following traditional and modern recipes.  Create new and exciting desserts to renew our menus and engage the interest of customers (Banquet events, all day dining menus, Outside Catering etc.).  Monitor and participate in stock inventories. Order the food ingredients in line with product specification.  Liaise with Executive Chef on customer satisfaction to enable continuous improvement and responsible for handling customer complaints.  Manage and maintain standard work practices and standard operating procedures for all equipment.  Ensure all kitchen equipment is correctly used, cleaned and maintained.  Ensure compliance with food hygiene and health and safety standards along with local municipality food safety regulation.

Marsa Malaz Kempinski, Pearl, Doha (2019 - 2019 ) Chef De Partie - Pastry

 Work closely with Executive Pastry Chef in determining quality and quantity of food materials used with a view of eliminating waste and spoilage.  Ensure all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and Executive Pastry Chef.  Constantly on the alert for new products which may improve quality of food or lower food cost or both.  Make suggestions to Executive Chef and Executive Pastry Chef concerning improvements which would tend to make more satisfied customers and increase volume of business or profit for the Hotel and the restaurant.  Ensure high level of food safety management system including HACCP, ISO 22000 food safety management system is complied.  Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.  Work towards exceeding customer’s expectation by encouraging and promoting high level of service.  Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly.  Give appropriate support or guidance to members of kitchen when need arises.  Resolve possible disputes within the kitchen and report any unresolved.  Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.  Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules and to plan weekly roster.  Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;  Create tasting menus for clients interested in contracting the food for different events (wedding, banquet, corporate dinners, birthday parties, etc.) from the kitchen.

Kempinski Hotel Mall of the Emirates (2013 - 2019 ) Demi Chef De Partie - Pastry-Chef De Partie - Pastry

Amwaj Rotana Hotel Jumeirah Beach Resort 5* (2010 - 2013 ) Commis 1

Zetter Fine Dining Restaurant Sri Lanka Grad A (2007 - 2008 ) Commie 3

Arjaan Rotana Media City Hotel 4 (2008 - 2010 ) Commie 3