Rajit CV

Curriculum Vitae of
S.Rajith Kumara Silva

106/3/c,Siril Mawatha,Guliyawatta,Maha Waskaduwa,srilanka
TP.NO. 0094775462489, 0094715912487
E-MAIL. [email protected]
Skyp. S.rajith.kumara
Chef De Party
CAREER OBJECTIVE
My goal is to obtain a position in a professional atmosphere that will present me with new
and challenging ideas and concepts. My strong initiative and exceptional organizational
skills, combined with my ability to work well under pressure, will enable me to make a
substantial contribution to your company.
SUMMARY OF QUALIFICATIONS
• More than seventeen years of professional experience in all round cooking.

• Energetic and enthusiastic individual who works independently as well as in a team
environment
• Effectively handle multiple tasks in a fast-paced, high pressure environment
• Specialize in preparing Fine Dining, Asian & International food.
• Communicate courteously and effectively with co-workers, supervisors and
customers
• Strong work ethic and high capacity
• Excellent time management and organizational skills
PERSONAL DETAILS :
Name in full : Senapath iRajith Kumara Silva

Gender : Male
Civil Status : Married
Nationality : Sri Lankan
Race : Sinhalese
Date of birth : 17-01-1978
Passport No :
School : Waskaduwa Central College, Waskaduwa
Languages : English, Sinhalese
PROFESSIONAL QUALIFICATIONS:
• Fallowed a hotel operations course in 6 month tangerine beach hotel, waskaduwa.

• Success fully completed the Hygiene, Health and Safety Course in Baros Maldives.
• Certificate II Workplace First Aid First Aid Training Services Maldives.
• Success fully completed the Course Basic Awareness Fire Fighting conducted by
Ant fire Company PVT LTD in Maldives.
• Success fully completed Customer Orientation Course in Baros Maldives.
• Fallowed Advanced Hospitality and Catering close in baros Maldives.
• Fallowed team building program in journey training & consultancy.
• Fallowed SENIOR MANEGMENTTEAM RETREAT program in journey training & consultancy
PRESENT EMPLOYMENT
• BAROS MALDIVES RESORT & SPA
www.baros.com.mv
AS ACHEF DE PARTY FINE DINING RESTAURANT2011TO UP TO NOW. THIS IS A HACCP CERTIFIED SMALL LUURY
HOTEL WHICH IS OWNED AND MANAGED UNIVEARSAL GROUP AND A PROUD MEMBER OF SMALL LUXURY HOTELS OF
THE WORLD.
PREVIOUS EMPLOYMENT
• HIBISCUS BEACH HOTEL
www.hibiscusbeachhotel.com
AS A CHEF DE PARTY IN HOTRANGE 2010 TO 2011. THIS IS BLUE SKIES. BLUE VISTAS. BLUE WATERS ALL
AROUND. THAT IS THE ARRESTING BEAUTY AND CHARM OF THE HIBISCUS BEACH HOTEL SITUATED JUST A
SHORT DRIVE FROM THE CAPITAL COLOMBO, IN THE COASTAL TOWN OF WADDUWA.
THE TRANQUILITY AND CHARM OF THE HIBISCUS BEACH HOTEL GIVES THE VISITOR PEACE OF MIND AND
ALLOWS THEM TO ENJOY THE SERENE OCEAN VIEW AS IF ON THEIR OWN DESERTED BEACH.
AWARDS AND ACHIVEMENTS:

• WON A RUNNER UP GOOLD MEDALFOR WORK IN HOT COOKING BEEF HOTEL ASIA IN MALDIVES.2010
• WON ABROWNES MEDALFOR WORK IN HOT COOKING BEEF HOTEL ASIA IN MALDIVES2012.
• WON ABROWNES MEDALFOR WORK IN HOT COOKING BEEF HOTEL ASIA IN MALDIVES 2014
EXPERIENCE IN KITCHEN OPERATIONS - SRI LANKA

• JOINED AS A KITCHEN HELPER &TRAINING COOK ROYAL PALM BEACH HOTEL, WASKDUWA, & SRILANKA. FALLOWED A
5 YEARS PROFESSIONAL COOKERY TRANING& HELPING FOR THE KITCHEN OPERATIONCONDUCTED ROYAL PALM
CULINARY TEAM WORK AS A MAIN KITCHEN. COLD KITCHEN, ALA CRTE KITCHEN, BUTCHERY, BAKERY AND PASTRY
AFTER PROMOTED 3ND COMMIS IN MAIN KITCHEN ROYAL PALM HOTEL IS A FIVE STAR BEACH RESORT IN DOWN SOUTH
OF SRI LANKA. YEAR 1996-2004
www.royalpalmbeach.com
• JOINED AS A COMMI 1 CHEF MAIN KITCHEN. ROYA L PALM BEACH HOTEL, WASKDUWA, & SRILANKA. A TOTAL OF 01F
YEARS SERVED.ROYAL PALM HOTEL IS A FIVE STAR BEACH RESORT IN DOWN SOUTH OF SRI LANKA. YEAR 2009-2010
www.royalpalmbeach.com
• JOINED AS A CHEF DE PARTY MAIN KITCHEN. THE HIBISCUS BEACH HOTELIS A FIVE STAR BEACH RESORT IN DOWN
SOUTH OF SRI LANKA. YEAR 2010- 2011
www.hibiscusbeachhotel.com
EXPERIENCE IN KITCHEN OPERATIONS - OVERSEAS
• SERVED FORE YEARS AS SENIOR CHEF DE PARTY IN FINE DINNING RESTURANT, HOTEL BAROS MALDIVES REPABLIC
OF MALDIVES 2011 TO UPTO NOW.
www.baros.com
• SERVED SIX YEAR AS COMMIS 1 IN FINE DINNING RESTURANT, HOTEL BAROS MALDIVES REPABLIC OF MALDIVES 2004-
2009.
PROFESSIONAL AND OTHER QUALIFICATION

• BASIC KNOWLEDGE OF USING MS-WORD, MS-EXCEL.CORAL DROW.POWER POINT,PHOTO SHOP
• Have a Fair Knowledge in FRUIT; Vegetable, Carving and Plate Garnish Wedding & Functions food.
• Have Knowledge in cold kitchen, hot KITCHEN; fine dining, pastry & bakery.
ACADAMIC QUALIFICATIONS
• PASSED G. C. E. ORDINARY LEVEL EXAMINATION WITH DISTINCTION PASSES IN BUDDHISM, ORDINARY PASS IN
HISTORY&SHCIAL STUDIES, COMMERCE , ACCOUNTS, SINHALA LANGUAGE & LITERATURE, ART AND SCIENCE, ENGLISH
LANGUAGE, MATHEMATICS.
ADDITIONAL QUALIFICATIONS
• FOLLOWED A COURSE IN ELECTRICAL ANDELECTRONIC.
REFEREES:
MR. upulwejethilake,
EXECUTIVE SOUS CHEF
BAROS MALDIVES,
REPABLIC OF MALDIVES’
MOBILE +9607753901
MR. YAPA AMARASEKARA

EXECUTIVE SOUS CHEF
ROYAL PLAM BEAACH RESORT,
KALUTHARA,
SRI LANKA
MOBILE + 94 771618873
Mr.Tyrell Wasalathanthrie
Water’s Edge Limited
316, ETHUL KotteRoad,Battaramulla
Sri Lanka,
E-Mail- [email protected]
I confirm that information stated by me are true from the best of my knowledge and
pleased to forward all the certificates if needed.
……………………… ……………………………
Date Silva S.R.K

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Curriculum Vitae of

S.Rajith Kumara Silva

• More than seventeen years of professional experience in all round cooking.

Name in full : Senapath iRajith Kumara Silva

• Fallowed a hotel operations course in 6 month tangerine beach hotel, waskaduwa.

• HIBISCUS BEACH HOTEL

AWARDS AND ACHIVEMENTS:

EXPERIENCE IN KITCHEN OPERATIONS - SRI LANKA

EXPERIENCE IN KITCHEN OPERATIONS - OVERSEAS

PROFESSIONAL AND OTHER QUALIFICATION

MR. YAPA AMARASEKARA

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