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Manjula Deepal Sampath Wijerathne, Senoir-Chef De Partie

Manjula Deepal Sampath Wijerathne

Senoir-Chef De Partie·Braira Hoteles & Resorts

Saudi Arabia

High school or equivalent, ordinary level

Work experience

Total years of experience: 23 years, 6 months

Senoir-Chef De Partie

May 2025 - Present

Braira Hoteles & Resorts

Abha, Saudi Arabia

May 2025 - Present

Assisted with meal preparation, supporting efficient kitchen
operations.
Managed kitchen expenses, contributing to cost-effective operations.
Monitor brand consistency across marketing channels and materials.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Chef

January 2023 - January 2025

Restaurants & Cafés

Paris, France

January 2023 - January 2025

Assisted with meal preparation, supporting efficient kitchen
operations.
Managed kitchen expenses, contributing to cost-effective operations.
Monitor brand consistency across marketing channels and materials.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Chef De Partie

January 2015 - January 2023

Al Wahat Club Royal Court Affairs

Muscat, Oman •Remote

January 2015 - January 2023

Organized and monitored food quality, ensuring high culinary
standards.
Assisted with meal preparation, supporting efficient kitchen
operations.
Managed kitchen expenses, contributing to cost-effective operations.
Managed kitchen expenses, contributing to cost-effective operations.
Company industry:
Food & Beverage Production
Job role:
Other

Chef De Partie

January 2014 - January 2015

Royal Catering Company

Abu Dhabi, United Arab Emirates

January 2014 - January 2015

Prepared food according to precise menu specifications.
Managed store requisitions and market lists.
Ensured strict hygiene and food safety compliance.
Controlled food stock and costs within section.
Provided hands-on training to junior staff.
Organized and presented outside catering, including VIP events and
staff meals for up to 5000 covers daily.
Operated mobile kitchen fast food services for major events like
Formula 1 Grand Prix.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Chef De Partie

January 2013 - January 2014

Majestic Hotel Tower

Dubai, United Arab Emirates •Hybrid

January 2013 - January 2014

Managed a designated kitchen section (e.g., hot kitchen, grill, or sauce
station)
Prepared and presented high-quality dishes in line with hotel standards
Supervised and guided junior chefs and kitchen assistants.
Ensured consistency in taste, portioning, and presentation
Maintained strict food hygiene and safety standards (HACCP
compliance)
Coordinated with other kitchen sections to ensure smooth service
Monitored stock levels and assisted in inventory control
Assisted in menu preparation and daily specials
Company industry:
Hospitality & Accomodation
Job role:
Other

Demi Chef

January 2011 - January 2013

Royal Catering Company

Abu Dhabi, United Arab Emirates

January 2011 - January 2013

Supported Chef De Parties and Sous Chefs in daily operations.
Assumed full responsibility for assigned sections in supervisor absence.
Prepared food according to precise menu specifications.
Ensured strict hygiene and food safety compliance.
Controlled food stock and costs within section.
Provided hands-on training tojunior staff.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Commis-1

January 2008 - January 2010

Capitol Hotel

Dubai, United Arab Emirates

January 2008 - January 2010

Ensured tidiness and cleanliness of working surfaces, equipment, and
H.M.M.D.SAMPATH
floors..
Assisted Chef De Parties in preparing buffet setups and functions.
Maintained mise en place readiness for ala carte menu service.
Trained apprentices.
EXPERIENCED CHEF DE PARTIE
Participated in buffet preparation and food presentation.
aintained mise en place readiness for ala carte menu service.
Company industry:
Hospitality & Accomodation
Job role:
Other

Commis-2

January 2004 - January 2006

ELIFRANCE COFFEE SHOP

Doha, Qatar

January 2004 - January 2006

Cleared kitchen stations of unnecessary utensils and food.
Cleaned cooking vessels and utensils.
Performed chopping and peeling of vegetables for mise en place.
Conducted daily verification of dairy product expiration dates.
Provided general assistance in food presentation for selected events.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

Chinese Cook

January 2000 - January 2003

MOGHUL FAMILY RESTUARANT

Colombo 6, Sri Lanka •Remote

January 2000 - January 2003

Chinese cook
Company industry:
Food & Beverage Production
Job role:
Hospitality and Tourism

Cook Apprentice

January 1997 - January 1998

DON STANLEY’S

Colombo 7, Sri Lanka •Remote

January 1997 - January 1998

Western Cuisine restuarant, where i gained the art of cooking by
working in all section in kitchenn.
Both ala carte and buffet menus were applicable.
Company industry:
Food & Beverage Production
Job role:
Hospitality and Tourism

Education

international hotel school

December 1991

December 1991

High school or equivalent, ordinary level

Sri Lanka

Skills

CULINARY ARTS
Intermediate
CULINARY ARTS
Intermediate
ETHICAL STANDARDS AND CONDUCT
Intermediate
ETHICAL STANDARDS AND CONDUCT
Intermediate
EVENT CATERING
Intermediate
EVENT CATERING
Intermediate
FOOD PREPARATION
Intermediate
FOOD PREPARATION
Intermediate
FOOD SAFETY AND SANITATION
Intermediate
FOOD SAFETY AND SANITATION
Intermediate
HYGIENE
Intermediate
HYGIENE
Intermediate
KITCHEN MANAGEMENT
Intermediate
KITCHEN MANAGEMENT
Intermediate
LEADERSHIP
Intermediate
LEADERSHIP
Intermediate
MEAL PLANNING AND PREPARATION
Intermediate
MEAL PLANNING AND PREPARATION
Intermediate
PROFESSIONALISM
Intermediate
PROFESSIONALISM
Intermediate

Languages

English

Beginner

Training and Certifications

Certifications
Certificate in International Cookery