Dewaraja Malawarage Human - Updated CV (1)

1. Professional Profile Dewaraja Malawarage Cyril Human Pricess Park, Hewagewatta, Malimbada Palatuwa Sri Lanka Personal Information Name in Full : Dewaraja Malawarage Cyril Human Date of Birth : 28th February 1968 Marital Status : Married Nationality : Sri Lankan Passport No. : L 0902040 Contact Number : 0718795766 Email Address : chef_human@yahoo.com OBJECTIVE To be in a position where my experiences and culinary specialties will be utilized with applied creativity and passion in the art of culinary by enhancing & developing opportunities in the company.

2. JOB PROFILE Created by Reda Amalou and AW2 of Paris, the property combines contemporary tropical architecture with the finest bespoke finishes and furnishings. The facility itself includes a spa, oversized oceanfront pools, dedicated children’s pools with exciting waterslides, and a plethora of spaces for dining and entertainment. An event pavilion and related facilities allow the property to host a wide range of events including weddings and corporate retreats. Executive Chef January 2015 to present Ani Villas Dikwella - Sri Lanka DUTIES & RESPONSIBILITIES • Reports to Resident Manager, General Manager & Director Operations • Preparation of menus for a diversity of high end clients • Ordering and stock control of food and related items • Ensuring the correct receipt, storage and disposal of food (HACCP) • Constructing budgets & allocations of the department • Conducting development, training and appraisals of kitchen staff • Food preparation and presentations in Thai, Western, Japanese, Eastern, Italian & Sri Lankan cuisine • Managing 2 main kitchens with high tech equipment • Conducting cookery classes for resident guests • Catering for all special events at the resort (Weddings, Anniversaries & Celebrations) • Adhere to all policies of the company • Organizing staff rosters of the department • Implemented promotions for Fresh Seafood

3. Open to the sights and sounds of Sri Lanka’s spectacular south coast, Amanwella’s contemporary suites feature floor-to-ceiling sliding glass doors on both sides. One side opens to an entrance courtyard with a private plunge pool, the other to an expansive terrace with twin sun loungers, a dining table and chairs, and views of the coconut grove, beach and ocean Junior Sous Chef October 2014 to January 2015 Amanwella Resort Tangalle - Sri Lanka DUTIES & RESPONSIBILITIES • Preparation of menus for a diversity of clients • Ordering and stock control of food and related items • Ensuring the correct receipt, storage and disposal of food (HACCP) • Constructing budgets & allocations of the Department • Conducting development, training and appraisals of kitchen staff • Food preparation and presentations • Maintaining a clean and tidy kitchen • Ensure the maintenance of kitchen equipment and report any breakdown • Ensure kitchen’s security at all times. • Adhere to all policies of the company - Health and Safety at Work - Environmental Health Regulations • Organizing staff rosters of the department

4. Senior Chef de Partie December 2009 to January 2015 Amanwella Resort Tangalle - Sri Lanka DUTIES & RESPONSIBILITIES • Preparation of menus for a diversity of clients • Ordering and stock control of food and related items • Ensuring the correct receipt, storage and disposal of food (HACCP) • Constructing budgets & allocations of the Department • Conducting development, training and appraisals of kitchen staff • Responsible for overall operation of kitchen department Chef de Partie December 2006 to December 2009 Dubai World Trade Centre Club Dubai World trade club the most prestigious private club in Dubai serving international cuisine with an elegant main dinning room bar lounge an executive boardroom equipped with state of art audio visual equipment and video conference facilities and four private function rooms all offering breathtaking panoramic views of the city the club is open to members and their guests. DUTIES & RESPONSIBILITIES • Ensure the entire operation at Kitchen department • Reports to Chef de Cuisine

5. • Managed a team of 25 members of different nationalities • Catered for top VIP clients and events • Arranged Chain Dinners • Specialized in Fine Dining • Implemented and maintained A’la Carte Menus for Breakfast, Lunch & Dinner • Costing and Budgeting of the Department • Menu Planning and Food Stock Management • Specialized in Japanese Cuisine • Attended HACCP training by Johnson & Johnson Chef de Partie November 2004 to December 2006 Amanwella Resort Tangalle - Sri Lanka Special achievements *** Amanwella Employee of the Month for the first quarter of 2006 DUTIES & RESPONSIBILITIES • Ensure the smooth operation of the Kitchen department • Acted as the assistant Head of the Department • Assisted Executive Chef in staff appraisals and new appointments • Implementing menus for Special dining • Making monthly rosters of the department • Authorizing and signing purchasing requests, orders • Promoted a Signature dish each month • Conducted on job trainings for the team • Assisted Executive Chef in developing new dining concepts

6. Chef de Partie October 2003 to October 2004 Jetwing Light House Galle - Sri Lanka DUTIES & RESPONSIBILITIES • Reports to Executive Sous Chef • Act as the second in command managing 40 members of staff in the kitchen • Implementing Menus, Dishes and Special dining • Making monthly rosters of the department • Authorizing and signing purchasing requests, orders • Promoted a Signature dish each month • Conducted on job trainings for the team • Assisted Executive Sous Chef in developing new dining concepts Chef de Partie March 1996 to September 2003

7. Thundufushi Island Resort Male - Maldives DUTIES & RESPONSIBILITIES • Reports to Sous Chef on duty • Responsible for the operation of each sectors of Kitchen (Hot & Cold) • Issuing requisitions for Stores and responsible for consistent availability of stocks • Managing a team of 15 members from different nationalities • Preparing and implementing new dishes • Specialized in Italian Cuisine • Conducted on job trainings for the team • Attending daily department meetings 1st Commis March 1993 to March 1996 Unawatuna Beach Resort Galle – Sri Lanka Cook January 1991 to January 1993 Promoted from Trainee cook to Cook Lanka Hotel Ahangama – Sri Lanka EDUCATIONAL QUALIFICATIONS Passed: G.C.E. (O/L) examination (1985)

8. Passed: G.C.E. (A/L) examination (1991) OTHER SKILLS & TRAININGS • HACCP awareness training course conducted By the Dubai World Trade Centre • Food Hygiene Awareness Course conducted by Johnson Diversey REFERENCES K.D Dudly Nanayakkara Executive Chef Colombo Sri Lanka Telephone: 0094 776916787 Chantal Fernandes Director Operations Ani Villas International Anguilla | Dominican Republic | Thailand | Sri Lanka Email: chantal@anivillas.com I do hereby certify that, the above mentioned particulars are true & correct to the best of my knowledge. I will carry out duties entrusted to me the best of my ability Yours faithfully, …………………… ………………………… Cyril Human Date

Dewaraja Malawarage Human - Updated CV (1)

Dewaraja Malawarage Human - Updated CV (1)

Dewaraja Malawarage Human - Updated CV (1)

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