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- 1. M.A.R.K.MUNASINGHE 34/1/22/A SEPALIKAMAWATHA MAHAYAYAWATTA, GORAKAPITIYA, PILIYANDALA- SRI LANKA PHONE. 009607659424 (OFFICE) PHONE.0094717127837 /0094773959758 (HOME) EMAIL.mark.kumara@yahoo.com SKYPE. mark.kumara APPLICATION FOR THE POST OF EXECUTIVE CHEF IN YOUR COMPANY Dear Sir Being made to understand that vacancies exist in your esteemed organization, I wish to submit my curriculum vitae for your kind perusal. Having undergone culinary course. I am employed at six senses hotels and resorts in Maldives, as chef. I would like to further broaden my horizon of the hospitality industry by exposing myself to other cultures. Am a team player and able to meet targets on time and having been in the hospitality industry for the past 14 to 15 years, I have earned a good reputation of being a peoples person, Should I have the opportunity of gaining the employment in your establishment, I shall Endeavour to perform the duties entrusted to me to the best of my ability and extend my fullest cooperation to you at all time. I will greatly appreciate a time convenient to discuss about the existing post by phone or through e mail Thank you for your time and I look forward to a favorable reply from your end. Yours sincerely M.A.R.K MUNASINGHE
- 2. 341/1/22/A SEPALIKAMAWATHA , MAHAYAYAWATTA, GORAKAPITIYA-PILIYANDALA-SRI LANKA, 009607659424 (OFFICE) 0094717127837,0094773959758(HOME) MA R K .K UM AR A @ YA HO O.C OM M U N D I G A L A A R C H C H I L L A G E R A D I T H K U M A R M U N A S I N G H E O B J E C T I V E Seeking a career with a progressive organization, this will utilize my skills, abilities, education and experience in the hospitality industry as a team leader and where I continue the process of learning and be a part of the overall team work player to the company, with the Michelin culinary experience. SUMMARY OF QUALIFICATIONS Lanka International Hotel School - International cookery (diploma in 2000) Diploma in National Appearance and Industrial Training Authority (Sri Lanka) (cook grade II N.A.I.T.A) Has (H.A.C.C.P) certificate from Sri Lankan airlines catering Lotus 123 diploma including business application in 1994 -1995 July at I R E T polo technical institute at Rajagiriya Sri Lanka ALSO I HAVE DONE A BASIC COURSE OF (H,A,C,C,P) FOOD SAFTY ASIA (FSA) IN SIX SENSES LAAMU MALDIVES YEAR 2013 FOLOWED A COURSE OF (W,S,E,T) LEAVAL 2 WINE AND SPIRITS EDUCATION TRUST INTERNATIONAL COURSE 2014 UK WORK OF EXPERIENCE PRECENTLY WORKING IN MALDIVES.2013/04/03 UP TO DATE.WWW.SIXSENSESLAAMU.COM SIX SENSENSES LAAMU ,FIVE STAR CLASS SMALL LUXERY RESORT AS EXECUTIVE SOUS
- 3. CHEF, CHEF DE CUSINE IN A FINE DININING SIGNATURE RESTAURANT (LEAF) Report to the Executive chef. Help Chef in framing the stylish all day dining menu for the restaurant, and the in villa dinning section. Quality control of the food, garnishing and portion size. Controlling food cost, calculating the cost price of a particular food item. Special menu. Planning to work with celebrate chefs who is Michelin stars in the world ,and bringing them to the hotel .also working with them ,and get the experience as much as I can,(I have work with chef phill harword the chef who own the square restaurant in London ,chef poual marret uk,chef Anton manganaro uk, the chef who own geranium in Denmark chef rasmas, Lebanese chef Joe braza etc Calculating the cost price of a particular food item. Planning of daily special men. Daily inspection of the walk inns to the dry store and to the freezers and fridges. Make sure the daily operation is smooth and problems free, Making requisitions for daily operations Following the food safety Asia rules and methods (F.S.A) with the kitchen stewarding team. Training staff on waste management, and chefs trainings for kitchen hygiene (H.A.C.C.P) etc. Making requisitions for daily operations. WORKED AS AN EXECUTIVE CHEF IN JOHN KEELS HOTELS AND RESORT CHAAYAA WILD YALA SRILANKA ONE OF THE BEAST LEADING SAFARI HOTEL IN SRI LANKA .(CINNAMON WILD YALA) 2012/07 /15-2013 / 04/01.WWW.CINNAMONWILDYALA.COM I am the executive chef for chaaya wild yala (cinnamon wild) Preparing operational menus for operation
- 4. in the hotel Reporting to the Gm and for attending for HOD meetings Training Chefs on special occasions Food cost controlling Purchasing Utensils, vegetables and other goods Reporting to the director of the john keels group of hotels Recruiting new staff Organizing hotel meetings with the management and chefs Duties allocations to the kitchen staff Arranging special functions Promoting hardworking staff according to their commitments. Maintaining food hygiene inside and outside the kitchen and kitchen safety Talking to the customers, and comments of the quality of food and the serves, taking care of the customer satisfaction to the top level. Organizing the beast experience to the clients what the hotel can proved value for their money ,such as sundowners, safari packets ,high tea ,privet B.B.Q ,bush dinners, Romanic dinners ,honeymooners dinners ,special promotions ,sun set cruise ,fishing trips, game drives etc with good quality food serves . Attending to the general comity meeting, and trying to come up with new ideas, creations, solutions, and business improvements for the seasons and off seasons. Maintaining the hygiene standard (H.A.C.C.P) with assistants and passing to youngers, and to the kitchen stewarding team. Attending to the Sri Lankan chefs guild association meeting, participating for the culinary events with younger chefs, and trying to get the beast out of beast places in all events. JANUARY 2010 JUNE 19TH-2012 JUNE 19TH Mada hotels Kenya as a group executive chef (www.madahotels.com) I am the executive chef for all units in Mada hotels
- 5. Preparing operational menus in all the eight hotels of MADA Training Chefs on special occasions Food cost controlling Purchasing Utensil, vegetable and other goods Reporting to the director of the MADA group of hotels Recruiting new staff Organizing hotel meetings with the management and chefs Duties allocations to the kitchen staff in the all units Arranging special functions Promoting hardworking staff according to their commitments. Maintaining food hygiene inside and outside the kitchen and kitchen safety. Aug 2008 - to 2010 April - Fregate Island Private, Seychelles- Ex. Sous Chef (www.fregateislandpvt.com) Report to the Executive chef. Help Chef in framing the stylish all day dining menu for the restaurant. Quality control of the food, garnishing and portion size. Controlling food cost. Special menu. Calculating the cost price of a particular food item. Planning of daily special men. Daily inspection of the walk inns and dry store. Make sure the daily operation is smooth and problem free. Training staff on waste management Making requisitions for daily operations WORKED AS A JUNIOR SOUS CHEF ONE YEAR AND TWO MONTH PRE OPERNING OF DIVA MALDIVES RESORT AND SPA NAIADE REORTS AND SPA COMPENY OF MAURITIUS (2007 3RD April TO2008june 2ND .LUX MALDIVES.WWW.LUXMALDIVES.COM) Feb 2006-feb 2007- white sand resort , Maldives - Jr
- 6. Sous Chef Apr 2005-feb2006- THE CLUB (BRITHISH CLUB) Abu Dhabi Chef de Parte 2003 -2005 Culture club ressort Sri Lanka - Demi chef de parte I have Works as Head chef at. Ambalama lasure louange (sri Lanka) 2003 6 Monts 2002 -2003 Sri Lankan Airline Catering - Commie II 2001 2002 Deli France Sri Lanka - kitchen crew member May2002-aug 2002 Hotel Sanara Mandir Sri Lanka - Commi I july2000 -apr2001 Asiana Holiday Resort Sri Lanka - Commi chef 1998-1999 - Hotel Jilani Sri Lanka - Commi chef 1996 -1998 - Frote grand Abu Dhabi (Le Meridian) - Commi I 1995- 1996- Eden hotel Beruwala Sri Lanka - Commi II EDUCATION GCE O level examination 1994 EXTRACURRICULAR ACTIVITIES Has participated in culinary art challenge hotel Asia 2006 at Maldives (hot cooking) and got third place bronze award . Cricket, basketball and Athletics at school and club level. Member of Sri Lanka chef guild association, Member of east African chefs association awarded a certificate for world tourism day in Uganda tourism board (UTB) PERSONAL INFORMATION. Date of birth - 4 Apr 1978 CIVIL STATUS.. Married LANGUAGES Have excellence command in English REFERENCES 則 KIRAN MAHAJAN 則 (DIRECTOR OF MADA HOTELS) 則 Phone. 00254 733644253, 則 Email,kiran@madahotels.com 則 MADA HOLDINS LTD) PO BOX 40683-00100 NAIROBI KENYA 則 RANIL PORAGE 則 (F@B DIRECTOR MALIFUSHI COMO HOTES AND RESORTS ) 則 MALDIVES
- 7. 則 MOBILE...009607958029 則 Email. ranil.porge@comohotes.com 則 MARTINE DAVIS 則 Executive chef six senses Laamu resort and spa. 則 REPUBLIC OF MALDIVES. 則 Email, exch-laamu@sixsenses.com 則 009607932961 則 MARC AEBERHARD. 則 President and managing director, 則 Luxury Hotels & Spa Management Ltd. Talstrasse 82 CH - 8001 Zurich Tel: +41 44 221 92 92 Fax: +41 44 221 92 93 email: info.lhm@bluewin.ch aeberhard.marcbluewin.ch