SURANGA SAMPATH

Address: Dubai, UAE

Contact No.: +971508938928

Email Address: ssampath60@yahoo.com/

Suranga.sampath@radissonblu.com

OBJECTIVE

To seek a challenging position in reputed international standard hotel

and invest all my professional expertise, qualification and valuable

experience to the optimum level, to facilitate continued career growth and

by superiors to the best of possible work place and to the country.

PROFILE

With an over 18 years’ experience in the hospitality industry and over

10 years international exposure such as Dubai, USA, Maldives and Sri Lanka I

considered myself as a highly experienced, self-motivated and hardworking

pleasant individual. I have equipped with outstanding interpersonal skill and

solid Management experience.

NAME : Sampath Don

DATE OF BIRTH : 25th June 1972

STATUS : Married

NATIONALITY : Sri Lankan

EDUCATION : 1996 – Central College, Pamunugama, Sri Lanka

General Certificate of Education (Ordinary Level)

LANGUAGE : English – Written and Spoken Fluent

Sinhalese – Written and Spoken Fluent

EDUCATIONAL BACKGROUND

1999 – Sri Lanka Institute of Tourism and Hotel Management

Colombo, Sri Lanka.

Successfully completed Food Preparation Course with specialization in Pastry

and Bakery

PROFESSIONAL EXPERINCE

Company RADISSON BLU HOTEL

Address Dubai Media City, UAE

Position Pastry Chef

Duration April 2013 – up to present

5 F&B Outlets

Certo - Authentic Italian food (Seating – 120)

Chefs House-All day dining (Seating – 160)

Tamanya-Outdoor terrace (Seating – 95)

Icon bar-Sports bar (Seating – 85)

Icon lounge – Wine Bar (Seating – 50)

Room Service – 246 guest rooms

DUTIES & RESPONSIBLITIES:

Attending daily briefings regarding the events and the daily operation

and ensure that all communications are line with the entire team.

On-job/Off job training and oversee all food training activities in with the

director employee development.

Making daily market and store requisition with regards to the daily use.

Create new menus for outlet, functions and special occasions when

required

Maintain high standard of food quality and checking and monitoring day

to day operation.

Conduct the weekly check for the staff physical hygiene as per

municipality order.

Preparation and trainer for the new joiners and management trainees.

Ordering and follow up of all supplies retaining to kitchen requirements.

Maintain optimum level stock and replenish stock when necessary.

Maintain the food cost accordantly target food cost.

Making sure that kitchen staff always wears appropriate clothing and

head wear in accordance with the relevant guidelines.

Effectively develop individual, departmental, and organizational goals to

meet objectives of the Hotel.

Company ONE & ONLY ROYALE MIRAGE HOTEL

Address Dubai, UAE

Position Pastry Sous Chef

Duration April 2011 - |April 2013

Job description:

Responsible for whole pastry and bakery operation including five F&B

outlets, banquet operation and high tea.

Company CARNIVAL CRUISE LINES

Address Miami, Florida, USA

Position Sous Chef (Pastry)

Duration June 2009 – March 2011

Job description:

2600 guest capacity responsible for breakfast, lunch and dinner pastry

and bakery operation including high tea special functions

Company BURJ AL ARAB HOTEL

Address Dubai, UAE

Position Commis 1, dcdp, cdp, scdp

Duration June 2005 – March 2009

Job description:

Covered all areas such as chocolate room, ice cream productions, ala

carte, room service, banquets and high tea bakery production for

breakfast and other all requirements.

Company AL MUTAKA FINE DINING RESTAURANT

Address RIYADH, KINGDOM OF SAUDI ARABIA

Position Pastry cook

Duration July 2004 – June 2005

Job description:

Responsible for lunch and dinner desserts production and service

Company MACHCHAFUSHI ISLAND RESORT

Address Maldives south ari atoll male

Position Pastry Cook

Duration May 2002 – June 2004

Job description:

Responsible for breakfast, lunch and dinner pastry and bakery operation

Company ROYAL OCEANIC BEACH HOTEL

Address negombo, srilanka

Position Commis 3, Commis 2

Duration August 1997 – June 2002

Job description:

Responsible for preparing desserts for dinner buffet service and banquets

operation

PROFESSIONAL QUALIFICATIONS & ACHIEVEMENTS

2007 Emirates Salon Culinary, Dubai United Arab Emirates

Awarded Medal for Five Plated Dessert

2008 Emirates Salon Culinary, Dubai United Arab Emirates

Awarded Medal for Five Plated Dessert

2012 Hygiea Office Training Center, Dubai United Arab Emirates

Successfully completed the Person in Charge Level 3 Training

According to the approved Scheme of the food control department.

2014 Hygiea Office Training Center, Dubai United Arab Emirates

Successfully completed the HACCP Awareness Training.

This programmed includes Training and Assessment

Successfully completed the Training for Food Safety conducted by Diversey

Consulting

SYSTEMS:

SCM (Supplier Chain Management)

MS Word

MS Excel

MS Outlook

SPECIAL TASK FORCE:

Radisson Blu Hotel and Convention Center

Rwanda, Kigali

25th June – 19th July 2016

Pastry Chef – Pre opening of the hotel (In charge in the Pastry Kitchen)

Oversees the preparation of the whole pastry kitchen in terms of desserts

and the baking of breads. I also develop dessert recipes and maintain an

inventory of ingredients, while striving to achieve cost-efficiency for the

whole hotel.

REFERENCES:

Available upon request.

I hereby certify that the above information is true and correct.