Professional Profile

Dewaraja Malawarage Cyril HumanPricess Park, Hewagewatta, MalimbadaPalatuwaSri 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.

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 ChefJanuary 2015 to present

Ani VillasDikwella - 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

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 ChefOctober 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

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 PartieDecember 2006 to December 2009

Dubai World Trade Centre ClubDubai

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

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 PartieNovember 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

Chef de PartieOctober 2003 to October 2004

Jetwing Light HouseGalle - 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 PartieMarch 1996 to September 2003

Thundufushi Island ResortMale - 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 CommisMarch 1993 to March 1996

Unawatuna Beach ResortGalle – Sri Lanka

CookJanuary 1991 to January 1993Promoted from Trainee cook to Cook

Lanka HotelAhangama – Sri Lanka

EDUCATIONAL QUALIFICATIONS

Passed: G.C.E. (O/L) examination (1985)

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