1. Sanjeewa Perera
P.O.Box – 213192, Dubai, United Arab Emirates
Tel: 00971 502410156
Email: kdsperera@yahoo.com
Objective
To gain a position in a challenging culinary working environment suited to my skills and experience,
particularly which will enable me to develop my career and allow me to grow within the hospitality
industry.
Summaryof Qualifications
 18 Years’ Experience in hospitality.
 Thorough knowledge and ability to perform complex, difficult tasks.
 Strong visual and mental ability to plan and perform complex work.
 Ability to maintain and control cost.
 Ability to maintain attention and care to prevent loss.
 Great knowledge of work safety measures.
 Ability to assign tasks and supervise subordinates, including helpers and students or temporary
employees.
Professional Experience
Burj Al Arab - (World’s Most Luxurious Hotel)
Chef de Cuisine – (Garde Manger) – June 2014 /To date
 Work with the Executive Chef on managing all functions of the food production and quality
improvement
 Assist the Executive Chef in designing, implementing and overseeing special events and special
promotions
 Monitor regular standards of production to ensure highest level of quality in all kitchens
 Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets
and current trends
 Monitor local competitors and compare their operation with the hotels food production operation
 Coordinate daily tasks with Executive Sous Chef
 Ordering Items for the day today operation.(Adaco system)

2.  Maintaining the time attendance system.
 Ensure that the staff is trained properly in accordance to the hotel policies and procedure.
 To perform all the daily tasks to the consistent high standard in line with both departmental and
brand standards
 HACCP procedure requirements & carry out regular hygiene checks required.
 Preparation and presentation of all food items in accordance with the hotel’s SOPs and
standardized menu guideline
Burj Al Arab - (World’s Most Luxurious Hotel)
Sous Chef - January 2012 / May 2014
Junior Sous Chef - February 2010 / December 2011
Marriott Dubai Harbour hotel & Suites - Dubai Marina
Dubai Marina, Dubai - February 2009 / January 2010
( Garde Manger )
Emirates Harbour Hotel - Dubai Marina
Senior Chef de Partie - April 2007 / January 2009
Burj Al Arab - (World’s Most Luxurious Hotel)
Chef de Partie - February 2006 / April 2007
Demi Chef de Partie - January 2005 / January 2006
Commis I - September 2003 / December 2004
Commis II - February 2003 / August 2003
Commis III - July 2002 / January 2003
Air Port Garden Hotel - Sri Lanka -
( Taj Group Hotels )
Commis III - Worked in the Garde Manger - 1998 / 2001

3. Education Qualification–
 International cookery course at Asia Lanka International Hotel School in 1997
 Professional Cookery & Culinary Art - National Apprentice and Industrial Authority – Sri Lanka
( 3 Years Cookery Course )
 Passed General Certificate of Education in Advanced Level Examination – Sri Lanka
 General Certificate of Education in Ordinary Level Examination – Sri Lanka
Achievements– CulinaryCompetitions
 Silver Medal – Canape Presentation , The Emirates Salon Culinary – 2015
 Bronze Medal – Canape Presentation, The Emirates Salon Culinary – 2007
 Silver Medal – Canape Presentation , The Emirates Salon Culinary - 2006
 Bronze Medal – Canape Presentation , The Emirates Salon Culinary – 2005
 Gold Medal – Four Plated Appetizers, Junior Chef of the Year – 2004,2005
 Gold Medal – Five Course Gourmet Menu , The Emirates Salon Culinary -2003
Development
 PIC Level 3 - Supervising Food Safety in Catering (Burj Al Arab)
 PIC Level 2 - Food Hygiene Training – Burj Al Arab
 Health & Safety and Fire – Burj Al Arab
 Training on ADACO system – Burj Al Arab
 Training on Individual Development Plan – Burj Al Arab
Skills
 Computer proficient
 English Speaker, Native Sinhalese
 Interpersonal skills & ability
 Effective communicator &Customer oriented
 Well organized

4. Personal Information
 Date of Birth : 4th June 1979
 Sex : Male
 Civil Status : Married
 Nationality : : Sri Lankan
Reference
Chef Renald Epie
Executive Sous Chef – Burj Al Arab
Dubai – U.A.E
renald.epie@jumeirah.com
Contact: 00971505008346