Executive Chef, Head Chef, Catering Manager

Being Happy by having my Employer satisfied with my performance.

Experience : I started my career in 1978 & hence have experience in the kitchen
& food & Beverage sector for well over 25 years. Listed below are a few starting from the present.

Present - Executive Chef - Colombo Swimming Club

2004 – 2007 - Executive Chef - E.A.P Group – R&B

2002 – 2004 - Executive Chef - Avari Best Western Hotel
Dubai 180 rooms.

2001 – 2002 - Sous Chef - Dana Beach Resort
(Ajman U.A.E)

1998 – 2001 - Executive Chef - Dikwella Holiday Resort,
105 rooms

1996 – 1998 - Executive Chef F&B - Ari Beach Resort, Maldives
112 rooms

1993 – 1996 - Executive Chef/ Manager - Ocean Park Restaurant,
Negombo, Sri Lanka.

1988 – 1993 - Executive Chef F&B - Baros Holiday Resort,
Maldives, 150 rooms

1987 – 1988 - Executive Chef - Kosgoda Beach Resort,
Sri Lanka, 72 rooms.

1985 – 1987 - Executive Sous Chef - Mt. Lavinia Hotel, Sri Lanka
270 rooms

1984 – 1985 - Executive Chef F&B - Club Little Hura, Maldives
100 rooms

1983 – 1984 - Charge hand Chef - Sultanate of Oman -
Navy - M.O.D

Mount St. Mary’s - New Delhi
Isipathana College - Sri Lanka

Academic Qualification : Streamline Services (Sri Lanka) - “Training the Trainer
W.T.O. (U.N.D.P) (Maldives) - Specially for chefs
Basic Hygiene course by Boeker - Dubai

Achievements : I have the honor of making Baros holiday Resort to be best
in F/B services out of 6000 resorts that T.U.I operates. Joined this resort when the T.U.I & Kuoni (Tour Groups) were to pull out of this place. Similarly I joined Ari Beach when the same was to happen, & transformed the whole kitchen & F/B Department to be very successful. I do have the talent in kitchen art & have won the first place in Cod platter presentation, Cake display & butter carving; I have been instrumental in seeing to the successful opening of new hotels, training staff & handling cookery demonstrations as well. Some of the staff trained by me are holding high positions in the kitchens, the world over