Athula U. P. J. Dahanayaka

Dedicated and results-driven culinary professional with 25+ years of international experience in Canada, the UAE, Saudi Arabia, and Sri Lanka. Skilled in Western, Oriental, Chinese, and Indian cuisine, with a proven record of maintaining food quality, leading kitchen teams, and supporting cost-effective operations. Recognized for creativity, hygiene compliance, and menu innovation in diverse culinary environments. Service-focused and adaptable, committed to clean, organised kitchens and consistently delivering excellent dining experiences.

• Safe Check Advanced Food Safety Certification
• NVQ Level 5 – Professional Cookery
• NVQ Level 4 – Cook
• NVQ Level 3 – Cook
• Diploma in Hotel Management – Chris Hotel Management & Training Institute

• Service Excellence – Commonwealth Heads of Government Meeting (CHOGM) 2013
• Team Recognition – World Luxury Hotel Awards 2013 (Kingsbury Hotel: Best Luxury Hotel in Indian Ocean Region)
• 3× Bronze Medals – Kingsbury Culinary Challenge (Individual Static Category), 2014
• 2× Silver Medals – Kingsbury Culinary Challenge (Individual Static Category), 2014
• Bronze Medal – "Seafood Terrine", Culinary Art Exhibition of Sri Lanka
• Certificate for SAARC Delegation Service – Taj Samudra Hotel (1998)
• Service Excellence Training – Jeddah Hilton (2004)
• Outstanding Performance Certificate – Jeddah Hilton
• Basic Food Hygiene (TÜV Middle East, Dubai – May 2006)
• Food Safety & Sanitation Training (Jeddah Hilton – April 2005)

• Uminda, Kariyawasam, Director of Operations, uminda@zzagroup.com, +1 (587)336-0782, ZZA Hospitality Group
• Nilmini, Kobayashi, Managing Director, 0771808866, 1068/4 1/1 Kumaragewatta Road, Pelawatta, Battaramulla, Sri Lanka