Summary
Overview
Work History
Education
Skills
References
Timeline
Generic
Mahesh Jackson  Meranda

Mahesh Jackson Meranda

Negombo,11

Summary

Experienced and dedicated Chef with over 25 years in the hospitality and food & beverage industry. Skilled in managing busy kitchens, and maintaining high standards of food quality and hygiene. Committed to delivering excellent service and consistent performance in fast-paced environments.

Overview

31
31
years of professional experience

Work History

Chef De Partie

The Villas
Wadduwa
01.2025 - Current
  • Experienced Chef de Partie with a strong background in preparing high-quality dishes, managing kitchen sections, and maintaining hygiene standards.

Chef De Partie

Ferrycarrig hotel
Ireland
10.2023 - 12.2024
  • Expertise in both hot and cold kitchen operations

Junior Sous Chef

Six Senses
Maldives
01.2022 - 01.2023
  • Expertise in both hotel and cold kitchen operations. Held a leadership role in an Asian restaurant outlet, overseeing Thai.

Senior Chef De Partie

Intercontinental Maamunagau Resort
Maldives
07.2019 - 08.2020
  • Managed kitchen operations, ensuring high standards of quality and efficiency in food preparation.

Chef De Partie

BANDOS
Maldives
03.2018 - 08.2020
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.

Chef De Partie

Dhigufaru Island Resort
Maldives
11.2016 - 06.2017
  • Specialized in both hot kitchen and cold kitchen duties.

Chef De Partie

Club Hotel Dolphin
Sri Lanka
08.2014 - 06.2016
  • Proficiently managing operations in the hot kitchen , cold kitchen and main areas in kitchen.

Chef De Partie

Anantara
Maldives
01.2012 - 10.2013
  • Skillfully contributing to the culinary excellence in both the cold kitchen and hot kitchen sections.

Commis Chef

Lenotre Paris
Qatar
02.2010 - 05.2011
  • Contributed to the culinary team, showcasing expertise in creating exceptional dishes and delivering an authentic dining experience.

Chef De Partie

Taj-Airport Garden hotel
Sri Lanka
06.2008 - 08.2009
  • Excelled both in hot and cold kitchen operations as well as banquet coordination.

Commis Chef

Crowne Plaza
Kuwait
01.2007 - 03.2008
  • Worked at seafood restaurant , as well as successfully managing operations in the hot , cold kitchen and banquet sections.

Commis Chef

Crowne Plaza
Dubai
12.2003 - 05.2005
  • Expertise in delivering exceptional dining experiences and creating delectable dishes.

Commis Chef

Filitheyo Island resort
Maldives
04.2001 - 03.2003
  • Adeptly managed responsibilities in both hot and cold kitchen areas, showcasing culinary expertise and dedication to delivering exceptional dining experiences.

Commis Chef

Saudi Airlines Catering
Saudi
06.1996 - 05.2000
  • Worked handling various roles within the cold kitchen, including VIP and domestic operations, as well as packaging responsibilities.

Trainee Cook

Taj-Airport Garden hotel
Sri Lanka
06.1994 - 02.1996

Education

NVQ LEVEL 3 - Professional Cookery

NAITA
07-2023

Certificate of Training And Development - Hotel Orientation

Crowne Plaza
Dubai
01-2004

Hotel School Diploma - Catering & Hotel Managment

Claremont
05-1994

Skills

  • High performance during the pre-opening of Intercontinental Maldives Maamunagau resort
  • Outstanding performance and lasting contribution on Holy month of Ramadan 2021

References

  • Jude Fernando ( Executive Chef four seasons hotel)

Mumbai 

T- +91 226982 8000

  • Maurice Liyanage (Founder, chairman, and director of the hotel)

House keeping services 

T : +94 777832 332

Timeline

Chef De Partie

The Villas
01.2025 - Current

Chef De Partie

Ferrycarrig hotel
10.2023 - 12.2024

Junior Sous Chef

Six Senses
01.2022 - 01.2023

Senior Chef De Partie

Intercontinental Maamunagau Resort
07.2019 - 08.2020

Chef De Partie

BANDOS
03.2018 - 08.2020

Chef De Partie

Dhigufaru Island Resort
11.2016 - 06.2017

Chef De Partie

Club Hotel Dolphin
08.2014 - 06.2016

Chef De Partie

Anantara
01.2012 - 10.2013

Commis Chef

Lenotre Paris
02.2010 - 05.2011

Chef De Partie

Taj-Airport Garden hotel
06.2008 - 08.2009

Commis Chef

Crowne Plaza
01.2007 - 03.2008

Commis Chef

Crowne Plaza
12.2003 - 05.2005

Commis Chef

Filitheyo Island resort
04.2001 - 03.2003

Commis Chef

Saudi Airlines Catering
06.1996 - 05.2000

Trainee Cook

Taj-Airport Garden hotel
06.1994 - 02.1996

NVQ LEVEL 3 - Professional Cookery

NAITA

Certificate of Training And Development - Hotel Orientation

Crowne Plaza

Hotel School Diploma - Catering & Hotel Managment

Claremont
Mahesh Jackson Meranda