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    Perera+Cv Pastry Chef 2024

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    donthusithaperera

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    © All Rights Reserved
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    Perera+Cv Pastry Chef 2024

    Uploaded by

    donthusithaperera
    4 views3 pages

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    © © All Rights Reserved

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    4 views3 pages

    Perera+Cv Pastry Chef 2024

    Uploaded by

    donthusithaperera

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Professional Pastry Chef with over 18 years of extensive experience overseeing the overall kitchen

    department. including various cuisines, and specializing in pastry & bakery techniques, for five-star
    Hotels, Resorts, Restaurants, and Catering. My proven ability in managing all aspects of large-scale, high-
    volume kitchen operations, along with my comprehensive knowledge in culinary skills and the experience
    of working with Top Chefs in the Middle East and Canada will contribute immensely to the success of
    your organization.

    PROFESSIONAL QUALIFICATION
    • Successfully followed a Diploma Course at Asian Lanka International Hotel School, Colombo, Sri Lanka.

    • Completed three years International Cookery Course conducted by National Apprentice


    and Industrial Training Authority at Taj Samudra Hotel, Colombo, Sri Lanka from 23th
    August
    2005 to 20th September 2008.

    AREA OF EXPERTISE & SKILLS

     Menu Development /Cost Controlling/ Inventory Management


     Cake Decorating /Chocolate work & Fondant Technic
     Plated Desserts, Buffet Theme, VIP Events
     Fine Dining, Buffet & Live Cooking Skills
     Market List Preparation/Creativity & Extremely Organized
     Storage, Organizing, Maintaining the Processes & Analysis
     Experience in A la Cart all Day Dining, Casual & Fine Dining
     Ability to Work in Dynamic Kitchen Environments
     Great Attention to Details
     Independent & Make Decision Confidently

    Certifications
     Completed Canadian Centre for Occupational Health & Safety (WHMIS 2015 for Workers)
     Completed Canadian institute of Food safety course.
     Won Gold Excellent for Artistic pastry show piece in Sri Lanka.
     Won Gold medal for Live vegetable carving at Dubai Emirates culinary guild UAE 2017
     Won best kitchen artist at east cost salon culinary 2017 (one Gold Two Silver medals)
     Won Gold medal for vegetable carving show piece at Dubai Emirates culinary guild UAE 2018.
    WORKING EXPERIENCE

     Pastry Chef / May 2024 – Present


    HalalMeals Ready Foods Ltd:ON,Canada
    https://www.halalmeals.ca

     Pastry Chef -31st Oct,2022 to 3rd Feb,2024


    W Hotel Toronto: ON, Canada , Marriott Rewards
    Yorkville Hotel in Toronto | W Toronto (marriott.com)

     Pastry Chef - 14th Dec, 2019 to 14th Oct, 2022.

    White Point Beach Resort: Nova Scotia Beach Resort, Canada

    https://www.whitepoint.com/the-resort/contact/

     Junior sous chef - 16th Aug, 2016 to 08th Dec, 2019.


    Le Meridien Al Aqah Beach Resort – UAE https://www.marriott.com › Le Méridien ›
    Fujairah

     Pastry Chef de Partie - 14thDec, 2014 to 14th Mar, 2016.


    FAUCHON Paris- Qatar

     Pastry Chef De Partie -14th of Nov, 2013 to 30th Oct, 2014.


    The Kingsbury ,Colombo, Sri Lanka
    https://www.thekingsburyhotel.com

     Pastry Demi Chef De Partie -11st of Feb, 2013 to 30th Nov, 2013.
    Ramada Colombo , Sri Lanka www.ramadacolombo.com

     Pastry Commis I - 1st of Nov, 2011 to 30th Jun, 2012.


    Cinnamon Lakeside Colombo, Sri Lanka cinnamon-
    lakeside.hotel-rn.com/

     Pastry Commis I -01st Oct, 2008 to 26th Oct,2011.


    Waters Edge, Battaramulla, Sri Lanka https://www.watersedge.lk/

    U.D.T.A. Perera Curriculum Vitae Page 2


    Job Summery

     Oversee the overall kitchen operation and collaborate with the Executive Chef in supervising,
    coordinating, and training kitchen staff.
     Take over the responsibilities in the absence of the Executive Chef.
     Developing innovative menus, promoting and producing high-quality products.
     Supervise day-to-day kitchen operations, including food preparation, and presentation.
     Purchasing and stocking quality ingredients by controlling the budget.
     Managing inventory, food costs, labor costs, and maintenance costs.
     Working with co-workers to ensure seamless communication and coordination.
     Introduce new techniques and systems that contribute to running the operation efficiently.
     Ensure health & safety guidelines as well as food handling standards are followed.

    I hereby certify that the above particulars furnished by me are true & accurate to the best of my knowledge. Yours
    sincerely,
    Thusitha perera

    ***Reference-Upon requested***

    U.D.T.A. Perera Curriculum Vitae Page 3

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