1. MAHESH KASUN RANGA KUMARA
kumara.ranga@yahoo.com
+97150 66203371
Position applied for SOUS CHEF
Objectives, Values and Skills
To utilize my abilities, skills and knowledge acquired through my hands on
experience in the hotel industry.
Self motivated, fast learner, team work player, confident and takes on
responsibility. Customer focused and very approachable. Handles stress and
pressure well.
With the ability to support, motivate, coach and lead colleagues.
Continuously upgrades knowledge by personal research and checking what is the
current trend in other properties.
Knowledge in FBM purchasing system and Microsoft Office.
Good communication,negotiation and complaint handling skills.
Professional Experience
Sous Chef/Main Kitchen In-Charge
One to One Hotel,The Village, Abu Dhabi, UAE
October 2014 to Present
- Lead the main kitchen morning briefing and discuss the functions,
reservation and kitchen operation for banquet and outlets for that day. Also
highlight, important details for upcoming events and any kitchen related
issues that needs to be attended to.

2. - Make routine check of the quality and quantity of food before setting the
buffet to ensure that food is prepared according to the required standard on
daily basis.
- Check all production in the outlets and find ways to minimize wastage and
spoilage. Devise system and procedures on proper ordering and receiving of
goods.
- To ensure and comply with HACCP Rules and Regulation.
- Check the operation log book and log in all information regarding the daily
operation.
- Check the refrigerators, walk-in freezers/chillers and equipment to ensure
that they are cleaned and maintained according to the required standards.
- Report defective equipment to the Engineering Department and coordinate
with then as to the proper maintenance and equipment.
- Review system and procedure regularly in coordination with the rest of the Kitchen staff
and look for ways by which they can be improved on.
- Coordinate with the Restaurant Manager and inform him of any changes in
set-up, menu presentation and out-of-stock items. Assist the outlet in
organizing fast and efficient service.
- Ensure that expired food items are properly disposed.
- Approve order food items through Market list for daily operation
requirements.
- Conduct briefings on safety and hygiene standards and ensure that the
kitchen associates adhere to these standards. Conduct safety and hygiene
spot checks.
- Supervise the main / outlet kitchen in the preparation and presentation of all
food items in accordance with the hotel's SOPs and standardized menu
guidelines.
- Participate in the drafting of concept ideas and menus for all special events
and functions while encouraging associates to put forward their ideas and
utilizing them wherever practical.
- Monitor all aspects pertaining to the control of the hotel's food cost.
- Ensure HACCP standards are implemented and follow the appropriate
hygiene standards as per Municipality requirements at all times.
Chef deTournant
One to One Hotel,The Village, Abu Dhabi, UAE
1November 2011 toOctober 2014
- Attend morning briefings along with the Executive Chef and discuss the
functions, reservation and kitchen operation for banquet and outlets for that
day. Also highlight, important details for upcoming events and any kitchen
related issues that needs to be attended to.
- HACCP implementation and monitoring on a daily basis, such as temperature
controlling, production/expiry dates, color coding, labeling, FIFO items and
general organization of food stocks.
- Access and make orders using the FBM system for the daily market list and
store requisition.

3. - Menu engineering and costing to ensure a balance and high quality menu
with target food cost of 32% on a monthly basis.
- Bi-yearly re-assessing and restructuring of the all day dining buffet menu.
- Organize the cold section of the Friday brunch where 3 restaurants are
involved.
- Assist in conceptualizing the menus for theme nights (Spanish, Italian,
Seafood, Indian, English, Filipino, Asian, Mexican) and special occasion
(Easter, Christmas, World Cup, Ramadan, Brunchetc).
- Assist and overlook the kitchen operation and buffet presentation (BBQ,
Oriental, Alleppo nights) at the Village Club Tent catering to maximum 500
persons.
- Assist and overlook the kitchen operation and buffet preservation for the
outside catering events.
- Interact with guests to get their first hand feedback and recommendation to
immediately take action on.
- Regular checking and coaching of kitchen staff hygiene and fill up the kitchen
staff hygiene checklist.
Highlights:
- Task force for the pre-opening of One to One Hotel, Ain Al Faida (sister
property, Al Ain Abu Dhabi). Assisting from the conceptualization up to the
actual implementation of menus and presentation for all outlets, room
service and banqueting.
- Internal promotion from Chef de Partie to Chef de Tournant.
Chef de Partie(Cold Kitchen)
One to One Hotel,TheVillage, Abu Dhabi, UAE
20October2008 –31October2011
- Assist the Executive Chef in finalizing the pending requirements of the
preopening period.
- Conduct shift briefings and handovers to ensure smooth operation flow.
- Storeroom order/ market list acquisition and inventory.
- Maintain the sanitary standards in all kitchen sections, following the ‘clean as
you go’ mentality.
- Follow HACCP requirements.
- Ensure minimal food wastage.
- Assist the Executive Chef whenever required.
Highlights:
- Task force for the pre-opening of One to One Hotel, DhourChouier (sister
property, Lebanon). Assisting from the conceptualization up to the actual
implementation of menus and presentation for all outlets, room service and
banqueting.
- Attended, participated and passed the Essential Food Safety Training course
conducted by Abu Dhabi Food ControlAuthority/Syscoms College.

4. Chef de Partie (Cold Kitchen)
International Airport Hotel, Dubai, UAE
23 October 2006 – 23 August 2007
- Assist the Executive Chef in finalizing the pending requirements of the
preopening period.
- Conduct shift briefings and handovers to ensure smooth operation flow.
- Storeroom order/ market list acquisition and inventory.
- Maintain the sanitary standards in all kitchen sections, following the ‘clean as
you go’ mentality.
- Follow HACCP requirements.
- Ensure minimal food wastage.
- Assist the Executive Chef whenever required.
Highlights:
- In charge of the first class and business class lounges.
- Overlooking the transit restaurant and coffee shop.
- Supervising the all day round operation as well as quality and standard
checks for the above sections.
Demi Chef de Partie (Cold Kitchen - Banquet)
Beach RotanaHotel, Abu Dhabi, UAE
1 May 2006 – 22 October 2006
- Overlooks the kitchen banquet operation for all events and ensures quality in
the items as well as presentation.
- Conceptualize VIP menus for corporate events, weddings, gala dinners,
coffee break, cocktail reception and other events.
- Checks the buffet presentation, cleanliness and order for all events.
- Suggests new ideas to upgrade coffee break items and menu presentation.
- Recommends dishes for seated lunch/dinner menus with modern, elegant,
clean and appetizing presentation.
- Develop and supervise the HACCPrequirements and record keeping.
- Storeroom order/ market list acquisition and inventory.
Highlights:
- Handled wedding functions of up to 1,500 persons.
- Handled set menu functions of up to 1,200 persons.
- Task force at Al BustanRotana, Dubai for a banquet event of 2,000 persons.
- Task force at Towers Rotana, Dubai for the all day dining restaurant pre-
opening.
Commis I (Cold Kitchen - Banquet)
Beach RotanaHotel, Abu Dhabi, UAE
1 January 2005 –30 April 2006

5. Highlights:
- Employee of the month, Kitchen department, August 2004.
- Recognition letter for the event of Latino Festival, Beach Rotana.
CommisII (Cold Kitchen – Banquet)
Beach RotanaHotel, Abu Dhabi, UAE
31 December 2002 – 31 December 2004
Highlights:
- Recognition letter for the event of American Business Group, Gala Charity
Dinner.
- Recognition letter for the event of ADIPEC, Seated Dinner.
- Recognition letter for the event of SheikhaSheikhaBintSrour Engagement
Party.
Commis I (Hot Kitchen)
RiverinaHotel, Bearuwala, Srilanka
1 October 2001 – 30 April 2002
Highlights:
- Actively participated in the refurbishment project.
- In charge for ISO implementation of the kitchen department achieved it with
non conformities andobservations.
Commis II and III (Trainee – Hot and Cold Kitchen)
RiverinaHotel, Bearuwala, Srilanka
1 October 1999 – 1 October 2001
Highlights:
- Selected as the petit sommelier and executive for the signature kitchen.
Educational Qualification
Completed the G.C.E [ordinary level] Eight Credit

6. Completed the G.C.E [advance level] Biology C Agriculture Chemistry
Personal Details
Date of Birth March22nd
1976
Religion Buddhist
Nationality Sri Lankan
Marital status Married
Sex Male
Language English, Sinhala (written and spoken)
Permanent address No/409 Gall Road,Donandowa, Sri Lanka
Passport no N1090214
Date of issue 24 / 10 / 2007
Date valid 24 / 10 / 2017
References
Mr Thorsten Sbrzesny
Corporate Executive Chef
One to One Hotels and Resorts
ssbnthorsten@gmail.com
Ms May Tano
Groups and Events Sales Manager
One to One Hotels, The Village
may.tano@onetoonehotels.com