1. W.P.A. Fernando
Tel: Mobile: +9471866 9831
CHEF – Executive
An experienced good tempered chef with proven culinary and management skills.
With an absolute passion for cooking which I have done all my life. I am very creative
and love to make new and exciting dishes to serve to my customers.
36 years of hands-on expertise in international cuisine and understanding industrial
kitchen culinary practices.
Demonstrable skills in food safety management, audit, strategic planning, training, and
in building alignment throughout the supply chain by implementation of win-win
Proven ability to train and mould kitchen staff to work in an orchestrated and cohesive
manner in enhancing creativity and productivity.
Understanding of the business practices and cultural norms of the areas I have worked
Duties & responsibilities
Ensure quality culinary dishes are served on schedule.
Plan and develop new menu development and theme days & nights.
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Rectify problems in the kitchen.
Inspect supplies, equipment and work areas to ensure conformance to health
Kitchen department day to day administrative duties.
Ordering and purchasing supplies.
Supervises food production.
Maintains food cost standards and cost.
Promotes safety and proper sanitation.
Assists in taking inventory and supplies.
Introduces new products.
Acts as replacement worker when short staffed.
Handles customers' concerns and suggestions.
Handles employees' concerns and issues.
Controls food waste by using in proper areas to be distributed daily.
Guide hr. (e.g., new hires, promotions, demotions, transfers, discipline,
Schedules/assigns work and VVIP flight catering.
Sets production goals or job expectations.
Trains, coaches or counsels, directs/coordinates.
Asses’ employee performance and complete performance evaluation process.
Maintaining records of the chillers & freezers temperatures.
Training the kitchen staff for HACCP systems, food safety management & principles.
Arranging buffets & banquets, Theme nights.
2. WORK EXPIRENCE (chronological)
ESTABLISHMENTS POSITION HELD &
VILLA INDISCH AHANGAMA SRILANKA EXECUTIVE CHEF 2015 -TODATE
A luxury resort in the south coast colonial style owned by Australians in my position training
staff in culinary activities novelty cooking, Fusion cooking, food hygiene & HACCP principles,
menu development, individual dish costing, kitchen inventory control etc, Training presentation
for saloon culinary competition,Pre-opening a restaurant ,150 covers in Galle fort Pedlar’s street
under same management.
KABUL AFGHANISTAN ***** - EXECUTIVE CHEF 2012- 2015
In my position as head chef at Safi Land Mark Hotel, Kabul Afghanistan which is well-known
within the elite local community and internationally community who has a presence in the city it
has given me the ability to come up with innovation and challenge my expertise in maintaining
industry standards with limited resources. I have trained kitchen staff from the local population
to satisfactory levels. I have put my personal stamp on the menu. My main duties were to brief
the other chefs at the beginning and end of service, keep the kitchen in good order, and of
course, cook and check meals. I created my own line of signature dishes and sauces, which
are firm favorites on the menu. I have also deployed a new style of kebab cooking. I am also
privileged in preparing the country’s president HE Karzai meals for his special flights on Safi
CAROLINA BEACH RESORT HOTEL & SPA****
CHILAW SRI LANKA - EXECUTIVE CHEF 2011-2012
KURAMATHI HOLIDAY RESORT *****
REPUBLIC OF MALDIVES -CONSULTANT CHEF- TO THE STAFF MESSES 2010-
AUSTRALIAN & BRITISH,US ARMY, KELLOG BROWN & ROOT COMPANY
REPUBLIC OF IRAQ & USA - HEAD CHEF 2004 – 2009
In my position as head chef at Basra, Iraq, British Army camp, I worked under combat
conditions during the Iraq War in 2004.
J.W. MARRIOT HOTEL*****
UNITED ARAB EMIRATES – CHEF DE PARTIE 2002 – 2004
LINARDO RESTAURANT CYPRUS – CHEF 1998 - 2002
3. THE NUTRITION& DIET CENTER – DIET CHEF DE CUISNE 1994 -1998
KINGDOM OF SAUDI ARABIA
QATAR GENERAL PETROLEUM CORPORATION
DOHA, QATAR – SENIOR COOK (ARABIC & CONTINENTAL HOT RANGE) 1992 -
DOLPHIN HOTEL SRILANKA – DEMI CHEF DE PARTIE – 1991 -1992
KINGDOM OF SAUDI ARABIA – COOK – 1985 – 1990
VILLA OCEAN VIEW HOTEL
SRI LANKA - ASSISTANT COOK – 1983– 1984
BLUE LAGOON HOTEL
SRI LANKA - TRAINEE COOK – 1980– 1983
CATAMARAN BEACH HOTEL
SRI LANKA - KITCHEN HELPER – 1979– 1980
“Diploma” in Hotel Operations(1 Year)
Certificate in Basic Cookery.
“Diploma” in computer literacy & Hardware Technology
Certificate in First Aid & Fire Fighting
Certificate in HACCP Level 1 (USA ) CIEH Food safety management level 3 (UK)
NCGE (National Certificate of General Educational Examination) - 1975.
Culinary Institute of America, Seminars and courses
Butchery and Charcouterie
Certification in sustainable seafood
Experienced in culinary IT, ordering programs, staffing spread sheets, costing software
Good knowledge of diet foods & nutrition
Good knowledge of bakery &Pastry, Desserts, cakes, Gateaux etc.
Good knowledge of ethnic cuisine.(Spanish,Greek,Middle Eastern,Thai,chineese)
Creativity and a flair for experimentation
Exceptionally organized and capable of dealing with a number of tasks at one time
Good numerical skills
4. PERSONAL ATTRIBUTES
Friendly and Helpful. Highly Organized
Clean and Tidy Good knowledge of Pairing.
Flexible Hard Working
Honest and Reliable
Sensible and Practical
Calm under Pressure
Numerous appreciations from satisfied guests
Participate in School cooking competitions and have helped in charity food programs.
Encourage youth to opportunities in the culinary field.
Nationality : Sri Lankan
Date of Birth : 17th
Gender : Male
Address : “Merilyn” Tudella Ja-ela Srilanka.
E-mail Address : Chefanton110@gmail.com
Contact No : Mob- +94771729565 , +94718669831 ,0112236631
Member of Sri Lankan Chef Guild
Senior Member of Emirates Culinary Guild
Gold Member Egyptian Chef Association
Senior Member Saudi Arabian Chef Table circle
5. Skype ; priyafernando2
Civil Status : Married
Dependents: : 2
I declare that the above particulars given by me is true & correct according to the best of my
References Are Available On Request