EXECUTIVE
Crown & Champa Resorts
Total des années d'expérience :31 years, 9 Mois
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•286 rooms include 2 Honeymoon Suites, 77 Jacuzzi Water Villas, 27 Water Villas, 83
Jacuzzi Beach Villas, 77 Beach Villas and 20 Garden Rooms.
•Two main “sister” restaurants, featuring the same “all you can eat” buffet style meals for
breakfast, lunch and dinner.
•A la carte restaurants including the over-the-water Asian Wok Restaurant, specializing
in Asian cuisine and Teppanyaki; the Hot Rock Restaurant near the Pavilion Bar Pool,
featuring seafood, steak or chicken cooked at your table on “hot rocks”, and 4 “optional” á
la carte choices: a Snack Menu at the Bars and Pools; the Meeru Café at the Dhoni Bar
Pool featuring ice cream, pastries, specialty coffees, teas and Panini sandwiches; Room
Service; and romantic Dinners served on the Beach!
•Implemented an efficient control system which assured quality and portion consistency
•Compiled menus for a la carte restaurant including fine dining menu, and romantic
candle light beach dinner menus and have done the presentation and trained the staffs,
accordingly.
•Controlled the food cost in line with the budget by introducing and implementing
allocated daily budgets by sections wise and trained the kitchen staff on the proper
methods of food preparation and handling to minimize the wastage.
•Ensured that all kitchen employees consistently adhered to uniform, grooming and
appearance standards
•Spearheaded the resort’s HACCP team in the process of obtaining accreditation.
•Maintained effective working relationship with food and beverage management, staff and
with other departments
at Crown & Champa Resorts
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•A leading four star Boutique Island resorts
www.veliganduisland.com
•A leading four star Boutique Island resorts Food and Beverage operation in the Republic
of Maldives with 82 rooms and including Jacuzzi water villas with one fine dining
restaurant. Training and developing of Staff, buying of Equipment, menu planning going
under the western and eastern menu items and fine dining serving under the pan-Asia
Menus, cost controlling and etc….
•Duties and responsibilities are varied with emphasis on high quality menu options for the
Buffet restaurant where 99% of the in house guests dine. Other areas covered are as
follows, ordering & purchasing, quality control, hygiene following HACCAP regulations,
maintenance of stock levels in the freezers and dry stores, liaising with purchasing
manager on a daily basis .
•Training of kitchen brigade totalling 30 cooks with stewarding department falls under my
control, maintaining the kitchen in a hygienic state as set by Management. Stock rotation,
menu engineering, Monthly P&L statements, Maintaining the set monthly food cost,
budget preparation with the assistance of Sous Chef
•Customer relations, meeting and greeting, promoting our resort through guest
interaction, discussing dietary requirements, requests and creating an all round culinary
www.veliganduisland.com
•Short Period position until vacant
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at Crown & Champa Resorts
www.vakaru.com
•A leading four star hotel in the Republic of Maldives with 50 rooms. (as soon as former
Training
•Pay attention to details, order and neatness
•In the absence of the Executive chef directs and organizes the activities of the Food
Production Department which includes a variety of responsibilities such as establishing
and maintaining the required culinary standards
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•To assist the Chefs de Partie and Sous Chefs with their daily tasks, daily menus from
executive chef, whilst being trained on whatever section that they are allocated to
breakfast, buffet service and preparations of daily Mise-en-place
•To prepare food in line with Company standard
•To ensure all Commis Chefs are trained in line with company standards
•To help maintain Kitchen within agreed budgets and to ensure compliance with food
safety and health and safety standards.
cut, trim and shape standard cuts of meat, fish & seafood to size
•pack and store products with name tags and date for quality storage in the freezer
•use correct detergents and sanitizers to prevent food poisoning and contamination of
premises and equipment
To requisition according to requirements, within agreed stock level parameters, all meat
and meat products required by the establishment and ensure their correct and cost
effective use
The cold kitchen or the “Garde Manger” is the area where we centralize and concentrate
on the production of foods presented cold. Many of the items need to be cooked before
they are worked on here, but in the end, all presentations from the Garde Manger are cold
in cooking and preparing food items for Preparation Staff kitchen and to perform the duties
assigned by chef in order to provide the highest quality of food to employee cafeteria
courses: Lanka Sri Lanka - Colombo 13