Summary
Overview
Work History
Education
Skills
Personal Information
Nonrelated Referees
Declaration
Timeline
Generic
LIYANAGE MAHESH JEEWANTHA FERNANDO

LIYANAGE MAHESH JEEWANTHA FERNANDO

Sri Lanka

Summary

Proficient Chef De Partie highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 12-year background in high-end Hotel industry.

Overview

14
14
years of professional experience

Work History

Senior Chef De Partie

Amagi Aria Hotel
03.2019 - Current
  • Market List Ordering and Organize Staff Duties Schedule Menu Specification, Control Food Stock and Food Cost, Daily Staff Meeting, Give All the Information About Day Operations, as well Support to the team for the kitchen Operations.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Demi Chef De Partie

Four Seasons Resort
06.2017 - 01.2019
  • Food finishing and garnishing of menu items, including buffet preparation
  • Creating wedding cake
  • Preparing desserts for all outlets
  • Responsible for all plated dessert for different F&B outlets
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Maintaining health & safety standards
  • Making special amenity for the guest
  • Check daily temperature reports
  • Ordering food and supplies for desserts menu item
  • Preparing daily work summer and Mise-en-place to make staff work easier
  • Completing documentation according to HACCP system

Commis I

Crown Plaza Hotel
05.2015 - 05.2017
  • Responsible for all plated dessert for different F&B outlet
  • Making Japanese dessert for the Sakura outlet, making Brazilian dessert for the Brazilian outlet
  • Following cleaning procedures & completing documentation according to HACCP system
  • Prepped daily menu items to quickly deliver upon request.
  • Making (shaped cake, design cake, gateau cake, Tart, Sponge cake, Mousse, sauce item…) Finishing cakes and pastries for the cake shop
  • Ordering food and organized for dessert menu item
  • Providing the wastage report to the Executive pastry chef of the lunch buffet.

Commis I

Jetwing Blue Hotel
02.2012 - 11.2014
  • Responsible for all plated dessert for different F&B outlets, Buffet productions, Buffet decorating and setups on respective time
  • Responsible for live show station
  • As well Receiving deliveries and verifying that all ordered items have been delivered and are of good quality
  • Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies
  • Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
  • Assisting to supervisors make sure smooth operations.

Commis III

Sherry Land Restaurant
01.2010 - 01.2012
    • Cleaning and ensuring that all the workstations are organized and properly sanitized
    • Preparing all the meal items to be presentable as instructed by the chef de partie
    • Accurately measuring meal ingredients for the Chef de Partie
    • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits
    • Preparing basic salads and sauces as directed by the Chef de Partie.

Education

Pearson Test of English (PTE) Academic
Kandy, Sri Lanka
10.2023

Don Bosco Hotel -

Practical & Theory, Cooking Diploma
Kandy, Sri Lanka
01.2009

General Education of Certification -

Ordinary Level
2007

Skills

  • Food Preparation
  • Garnishing and Plating
  • Creating Wedding Cake Structure
  • Making All Type Of Cake & Dessert
  • Decorating Cake
  • Clean & Fast Working
  • Ordering and Requisitions
  • Customer Service
  • Cost Control
  • Workflow Optimization
  • Menu Memorization
  • Staff Motivation

Personal Information

  • Job Title: Senior Chef De Partie
  • Nationality: Sri Lankan
  • Marital Status: Married

Nonrelated Referees

Jude Fernando

Executive Chef

Four seasons resort

Landaa giravaru, Bar atoll,

Republic of Maldives.

+9609901727

jude.fernando@fourseasons.com


Ranjan Karunanayake

Executive pastry Chef

Jetwing Blue Hotel

Eththukala, Negombo,

Sri Lanka.

+94718375911

ranjank@jetwinghotel.com

Declaration

I do certify that the details contain herein are true and correct to the best of my knowledge & assures that if selected, I will extend my duty to the best of my ability to achieve the organization goals satisfactorily.

Timeline

Senior Chef De Partie

Amagi Aria Hotel
03.2019 - Current

Demi Chef De Partie

Four Seasons Resort
06.2017 - 01.2019

Commis I

Crown Plaza Hotel
05.2015 - 05.2017

Commis I

Jetwing Blue Hotel
02.2012 - 11.2014

Commis III

Sherry Land Restaurant
01.2010 - 01.2012

Pearson Test of English (PTE) Academic

Don Bosco Hotel -

Practical & Theory, Cooking Diploma

General Education of Certification -

Ordinary Level

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LIYANAGE MAHESH JEEWANTHA FERNANDO