This document is a resume for Ajith Vithanage, a 36-year-old Sri Lankan chef. It summarizes his career experience working in kitchens and restaurants in Sri Lanka, Qatar, and Saudi Arabia over the past 20 years, rising from a kitchen helper to positions like Head Chef and Kitchen Supervisor. It also lists his culinary skills and qualifications, including degrees in cookery and computer skills. References are provided from previous employers praising his leadership abilities and professionalism in the kitchen.
1. Chef
Ajith
Vithanage,
36,A
,!/!
,Uddyana
Mawatha,
UyanwaJha,
Matara
SRI
LANKA.
T: +94719846130 -‐ E: a.vithanage@icloud.com
PERSONAL STATEMENT
A hardworking, mo2vated and enthusias2c Chef who has a real passion for food, and who is sure to exceed your customer’s
expecta2ons.
and
leadership style is to always lead by example in observing standards, rules and regula2ons. has a unique
method of cooking, and is well placed to improve the standards of cuisine in the
kitchen, and to operate it at a healthy profit margin.
By possessing extensive knowledge of all the rules and regula2ons concerning personal hygiene and appearance, she is able to ensure
strict compliance with the highest standards. is not only a strong leader but is also a good team player the experience
required to create a s2mula2ng, posi2ve and energe2c working atmosphere. Right now she is eager to further develop my career with a
leading company, and is looking for a suitable posi2on with an employer who is looking to recruit the best and brightest people.
Managing
Schedule op2miza2on
Supervising
Leadership skills
Business management
Achieving food margins
People management
Kitchen administra2on
Induc2on training
Culinary
Advanced food hygiene
La carte menus
Dish specifica2on
Food sampling
Asian recipes
Italian
,
French
Con2nental
Fine-‐Dining,
western
cuisine,
Special diets
Dynamic
Excep2onal host
Leading by example
Inspiring people
Team player
Commercial judgement
Posi2ve aRtude
avant-‐garde
specialist
Catering
any
Occasion
Smart
Food ideas
New recipes
Problem solving
Effec2ve planning skills
Innova2ve
Resourceful
Kitchen management
CAREER HISTORY
CHEF
DE
PARTIE
2009
-‐
2014
Responsible
for
leading
by
demonstra2ng
high
standards
of
cooking
and
customer
service
at
all
2mes.
Also
in
charge
of
minimizing,
wastage
at
all
stages
of
food
produc2on
and
for
ins2lling
in
staff
a
culture
of
essen2al
hygiene
prac2ces
connected
with
food
cooking,
storage
and
meal
prepara2on.
ensuring
that
food
specifica2ons
and
labor
objec2ves
meet
all
goals
set
by
the
Chef
as
well
as
customer
requirements.
Also
in
charge
of
scheduling
du2es
for
general
kitchen
staff,
and
organizing
the
daily
responsibili2es
of
cooks
and
also
assis2ng
them
when
necessary.
DUTIES
•
•
•
•
•
•
•
•
Conduc2ng regular staff performance reviews and taking appropriate ac2on to rec2fy any deficiencies.
Making sure that all food which is presented to clientele is done so in a 2mely manner and in the correct sequence.
Giving both posi2ve and nega2ve feedback to kitchen staff on a daily basis.
Providing appropriate training for all members of staff.
Ensuring that all cleaning rotas du2es are carried out properly and that relevant administra2ve records are updated.
Checking quan2ty and quality of food received from suppliers, and then wri2ng food cost reports for senior managers.
Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on 2me.
Developing and maintain good working rela2onships throughout the catering team.
Chef
de
par[e.
2013-‐2014
•
Doha
Downtown
Hotel
apartment,
Al
a
cart
Restaurant,
24hr
room
service,
24hr
coffee
shop.
270
apartment
and
4
restaurant
,
290staff,
Al
kinana
Street,
Al
Saad,
Doha,
Qatar.
h[p://www.dohadowntown.com/
Head
Of
Catering
/
Kitchen
Supervisor
2009-‐2013
• UpTown966
Finding
Restaurant,
Mediterranean
fusion
600pax,
with
shisha
tow
coffee
bar,
single
and
family
sec2on
And
popular
for
the
Catering
any
occasion
in
Jeddah,
Al
Anadluse
Street,
Al
Hamra,
Jeddah,
Kingdom
of
Saudi
Arabia.
h[p://uptown966.com/
Kitchen
supervisor/team
leader/
team
member
2003-‐2008
• The
concept
Casper
&
Gambini’s
is
an
interna2onally
franchised
Restaurant-‐café
chain.
Specialize
in
serving
gourmet
meal,
600pax,
with
record
biasness
in
a
day.
Tow
coffee
bar,
single
and
family
sec2on
And
popular
for
deliver
service
busy
all
day.
Al
Anadluse
Street,
Al
Hamra,
Jeddah,
Kingdom
of
Saudi
Arabia.
h[p://www.casperandgambinis.com
Cook
2002-‐2003
• Apollo
Hospitals
Colombo
is
a
350
bed
mul2-‐specialty
ter2ary
care
hospital
24hr
room
service
with
1700
staff
cafeteria,
2main
café
85
staff
kitchen
VIP
la
cart
restaurant.
Under
the
Abans
Environmental
services.
abansiss@eureka.lk
Assistant
cook/cook,
1998-‐2001
• Airport
Garden
Hotel
4*
hotel.
Tajhotels
group,
pool
bar
24hr
room
service,
la
cart
menu,
restaurant
service
up
to
600
meal
a
day.
Indian,
western,
Italian,
is
a
busy
hotel.
Negambo
road,
seeduva,
sri
lanka.
h[p://www.taj-‐hotel.com/airport-‐garden-‐hotel-‐colombo.html
Kitchen
helper/
Training
Cook.
1997-‐1998
• Club
Hotel
Dolphin
is
a
4*
much
buzzy
hotel.
2restaurant,
la
carts
menu
24hr
room
service.
Pool
bar
with
mid
night
restaurant.
450
meals
a
day
cover.
• h[p://www.club-‐hotel-‐dolphin-‐negombo-‐sri-‐lanka.en.ww.lk/index.html
2. ACADEMI QUALIFICATIONS
• NALANDA
COLLAGE
Advance
A/L
1993
• ASIA
LANKA
HOTEL
SCHOOL
Interna2onal
Cookery
1997
• INTERNATIONAL
AREAS
OF
EXPERTISE
KEY COMPETENCIES
Able
to
manage
a
diverse
team
as
well
as
priori2se
and
organise
a
large
workload.
emergency
situa2ons
i.e.
having
to
produce
large
amounts
of
extra
meals
at
the
last
minute.
Experience
of
food
manufacturing,
food
produc2on,
as
well
as
restaurant
and
catering
work
environments.
Ability
to
foresee
and
recognise
poten2al
problems
before
they
occur
and
to
plan
for
them
accordingly.
CULINARY
SKILLS
.
PERSONAL
INFOMATION
Full
Name
:
Ajith
Ya[ovita
Vithanage
Date
OF
Birth
:
05
May
!973
Sex
:
Male
Na2onality:
:
Sri
Lankan
Religion
:
Buddhist
Na2onal
ID
:
731262586V
Passport
No
:
N3494160
Email:
:
a.vithanage@icloud.com
LinkedIn:
:
@chef_haba
(ajith
vithanage)
Twi[er
:
Ajith
Vithanage
Contact
no
Mobile
:
+9471
984
6130
REFERENCES
HOTEL
SCHOOL
Diploma
2001
• NAC
COMPUTER
CENTER
higher
Diploma
2001
Kitchen administra2on
Advanced food hygiene
La carte menus
Ordering food
Seasonal dishes
Fresh food
High value catering
Food cost control
Food tas2ng
Fine dining
Supervising
Equipment maintenance
:
ajith.vithanage@hotmail.com
Home
:
+9441
223
5736
Chef:
Fansua
Khuger
Tell:
966
533
286
198
Deputy
Ex:
Chef
(Up
Town966)
AL
Mawade
Co.
P.o.box:
51108,
fax:
966
266
46186
Jeddah
21543
Kingdom
of
Saudi
Arabia.
Email:
fansua.khuger@almawaed.com
Walid
elia
Tell:
+9662
665
2552
Human
Resource
Manager(Up
Town966)
AL
Mawade
Co.
P.o.box:
51108,
fax:
966
266
46186
Jeddah
21543
Kingdom
of
Saudi
Arabia.
Email:
cheikhwilly@facebook.com
• Iden2fying
ways
to
improve
the
profitability
of
meals.
• Ability
to
quickly
adapt
to
a
customer’s
specific
requirements.
• Environmentally
aware
and
having
comprehensive
knowledge
of
Food
Hygiene
Regula2ons.
• Can
quickly
adapt
to
different
working
environments
and
condi2ons..
• Possessing
the
pa2ence
and
personality
to
deal
with
awkward
staff
and
customers.
• Willing
to
take
ownership
for
all
du2es,
tasks
and
responsibili2es.
• Execu2ve
Kitchen
&
Restaurant
Management,
• Menu
Development
&
Cos2ng,
Staff
Training
&
• Product
Development.
• Cuisine
Competencies
including
major
European
and
• Mediterranean
Cuisines,
South
American
and
La2no
• Cuisines
as
well
as
Pan
Asian
and
mul2-‐cultural
Fusion
• Cer2fied
BEP
cuisine
• Cer2fied
BTH
cuisine
• Manages all func2ons of the Food Produc2on and
Stewarding opera2ons to achieve the op2mum
departmental profit
• Oversees special events and special food promo2ons
• Prepares recipes and maintains up-‐dated and accurate
cos2ng of all dishes prepared and sold within the
hotel’s
opera2on
• Takes steps to ensure that outstanding culinary skills
are maintained
• Maintains comprehensive product knowledge
including
ingredients, equipment, suppliers, market
current trends
&
make appropriate adjustments
to kitchen opera2ons accordingly
• Controls and analyzes, on an on-‐going basis, the level
of the following: Sales; Costs; issuing of food; quality
and presenta2on of food products; condi2on and
cleanliness of facili2es and equipment
guest
sa2sfac2on & marke2ng
• Manage staff within the hotel’s organiza2on structure
and human resource and hotel policies
Establish systems which monitor the achievement of
departmental goals
……………………………………………
Applicant
Signature
Ajith
Vithanage.
