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W.P.A. Fernando Tel: Mobile: +9471866 9831chef@indischsrilanaka.com

CHEF Executive

PROFESIONAL PROFILE An experienced good tempered chef with proven culinary and management skills. With an absolute passion for cooking which I have done all my life. I am very creative and love to make new and exciting dishes to serve to my customers. 36 years of hands-on expertise in international cuisine and understanding industrial kitchen culinary practices. Demonstrable skills in food safety management, audit, strategic planning, training, and in building alignment throughout the supply chain by implementation of win-win strategies. Proven ability to train and mould kitchen staff to work in an orchestrated and cohesive manner in enhancing creativity and productivity. Understanding of the business practices and cultural norms of the areas I have worked in.

Duties & responsibilities Ensure quality culinary dishes are served on schedule. Plan and develop new menu development and theme days & nights. Supervise and coordinate activities of cooks and workers engaged in food preparation. Rectify problems in the kitchen. Inspect supplies, equipment and work areas to ensure conformance to health standards. Kitchen department day to day administrative duties. Ordering and purchasing supplies. Supervises food production. Maintains food cost standards and cost. Promotes safety and proper sanitation. Assists in taking inventory and supplies. Introduces new products. Acts as replacement worker when short staffed. Handles customers' concerns and suggestions. Handles employees' concerns and issues. Controls food waste by using in proper areas to be distributed daily. Guide hr. (e.g., new hires, promotions, demotions, transfers, discipline, terminations). Schedules/assigns work and VVIP flight catering. Sets production goals or job expectations. Trains, coaches or counsels, directs/coordinates. Asses employee performance and complete performance evaluation process. Maintaining records of the chillers & freezers temperatures. Training the kitchen staff for HACCP systems, food safety management & principles. Arranging buffets & banquets, Theme nights.

WORK EXPIRENCE (chronological)ESTABLISHMENTS POSITION HELD & DURATIONVILLA INDISCH AHANGAMA SRILANKAEXECUTIVE CHEF 2015 -TODATE

A luxury resort in the south coast colonial style owned by Australians in my position training staff in culinary activities novelty cooking, Fusion cooking, food hygiene & HACCP principles, menu development, individual dish costing, kitchen inventory control etc, Training presentation for saloon culinary competition,Pre-opening a restaurant ,150 covers in Galle fort Pedlars street under same management.

KABUL AFGHANISTAN ***** - EXECUTIVE CHEF 2012- 2015In my position as head chef at Safi Land Mark Hotel, Kabul Afghanistan which is well-known within the elite local community and internationally community who has a presence in the city it has given me the ability to come up with innovation and challenge my expertise in maintaining industry standards with limited resources. I have trained kitchen staff from the local population to satisfactory levels. I have put my personal stamp on the menu. My main duties were to brief the other chefs at the beginning and end of service, keep the kitchen in good order, and of course, cook and check meals. I created my own line of signature dishes and sauces, which are firm favorites on the menu. I have also deployed a new style of kebab cooking. I am also privileged in preparing the countrys president HE Karzai meals for his special flights on Safi Airways.

CAROLINA BEACH RESORT HOTEL & SPA****

CHILAW SRI LANKA - EXECUTIVE CHEF 2011-2012

KURAMATHI HOLIDAY RESORT ***** REPUBLIC OF MALDIVES -CONSULTANT CHEF- TO THE STAFF MESSES 2010-2011

AUSTRALIAN & BRITISH,US ARMY, KELLOG BROWN & ROOT COMPANYREPUBLIC OF IRAQ & USA - HEAD CHEF 2004 2009In my position as head chef at Basra, Iraq, British Army camp, I worked under combat conditions during the Iraq War in 2004.

J.W. MARRIOT HOTEL*****UNITED ARAB EMIRATES CHEF DE PARTIE 2002 2004

LINARDO RESTAURANT CYPRUS CHEF 1998 - 2002

THE NUTRITION & DIET CENTER DIET CHEF DE CUISNE 1994 -1998KINGDOM OF SAUDI ARABIA

QATAR GENERAL PETROLEUM CORPORATIONDOHA, QATAR SENIOR COOK (ARABIC & CONTINENTAL HOT RANGE) 1992 - 1994

DOLPHIN HOTEL SRI LANKA DEMI CHEF DE PARTIE 1991 -1992

MORRISONSKINGDOM OF SAUDI ARABIA COOK 1985 1990____________________________________________________________________ VILLA OCEAN VIEW HOTELSRI LANKA - ASSISTANT COOK 1983 1984

BLUE LAGOON HOTELSRI LANKA - TRAINEE COOK 1980 1983

CATAMARAN BEACH HOTELSRI LANKA - KITCHEN HELPER 1979 1980

PROFESSIONAL QUALIFICATIONS Diploma in Hotel Operations(1 Year) Certificate in Basic Cookery. Diploma in computer literacy & Hardware Technology Certificate in First Aid & Fire Fighting Certificate in HACCP Level 1 (USA ) CIEH Food safety management level 3 (UK)

EDUCATION QUALIFICATIONS NCGE (National Certificate of General Educational Examination) - 1975. Culinary Institute of America, Seminars and courses

KEY SKILLS Butchery and Charcouterie Certification in sustainable seafood Experienced in culinary IT, ordering programs, staffing spread sheets, costing software Good knowledge of diet foods & nutrition Good knowledge of bakery &Pastry, Desserts, cakes, Gateaux etc. Good knowledge of ethnic cuisine.(Spanish,Greek,Middle Eastern,Thai,chineese) Creativity and a flair for experimentation Exceptionally organized and capable of dealing with a number of tasks at one time Good numerical skills

PERSONAL ATTRIBUTES Friendly and Helpful. Highly Organized

Clean and Tidy Good knowledge of Pairing.

Flexible Hard Working

Honest and Reliable Sensible and Practical

Calm under Pressure

.MEDIA & RECOGNITION Numerous appreciations from satisfied guests

AFFLIATIONSMember of Sri Lankan Chef Guild

Senior Member

Senior Member of Emirates Culinary Guild

Gold Member Egyptian Chef Association

Senior Member Saudi Arabian Chef Table circle

MISCELLANEOUS Participate in School cooking competitions and have helped in charity food programs. Encourage youth to opportunities in the culinary field.

PERSONAL INFORMATION

Nationality : Sri Lankan Date of Birth : 17th October 1960 Gender : Male Address : Merilyn Tudella Ja-ela Srilanka. E-mail Address : Chefanton110@gmail.com Contact No : Mob- +94771729565 , +94718669831 ,0112236631

Skype ; priyafernando2

Civil Status : Married Dependents: : 2

I declare that the above particulars given by me is true & correct according to the best of my knowledge.

W.P.A. Fernando

References Are Available On Request