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Aloysious Premlal Jayanth  De Alwis paranawitane , executive chef

Aloysious Premlal Jayanth De Alwis paranawitane

executive chef·Akshay Catering bharain

Bahrain

High school or equivalent, Commerce

Work experience

Total years of experience: 17 years, 8 months

executive chef

November 2019 - Present

Akshay Catering bharain

Manama, Bahrain

November 2019 - Present

Overall kitchen Management at Aksaray Catering.
Staff training
Menu planning and creation and development with cost effective.
Health safety practices
Cooking techniques
Cooking and cooling procedures
Temperature control and record for inspections
Sanitizing procedures
Cleanliness and hygiene practices
Stock control FIFO systems
Waste management
Overall on job training
Much more

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head chef Operations

August 2020 - July 2021

500 Degrees Restaurant

Ar Rifa, Bahrain

August 2020 - July 2021

I were employed in 500 Degrees Restaurant in west Riffa
As Head chef Operations.
Authantic Italian pizza.

Staff handling and training
Catering for high class customers
Organizing
Preparation
Sauces and cheeses
Day to day Operations of the Restaurant.

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

executive chef

April 2018 - April 2019

SANKEN OVERSEAS Resort's

Maldives

April 2018 - April 2019

Overall kitchen design and Management
By hiring staff and training
Menu planning and creation with costing
Food preparation and Production
Handling kitchen Stewards
Training food safety standards
Accurate FIFO systems and stock control
Food preparation techniques
Signature recipes
Specialize in all area's of Cuisines
On job training
Cooking, Cooling and reheating procedures
Temperature control
Freezer Chiller rooms and documents
Food safety training
Cold kitchen training and preparation
Butchery training and Production
Ordering and control of food items
Cost control
Waste Management
Overall Food and beverages staff training for offering services by
Greeting
welcoming guests
Offering
Service
Eye contact
Greeting
Satisfy customers to come back for our services.

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Chef

August 2016 - November 2017

S J ABED international company pvt Nigeria

Nigeria

August 2016 - November 2017

As Executive Chef I were in charge In developing all catering locations with my best experience to achieve the goals towards the company.

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Executive Chef I/C F&B

July 2009 - November 2015

TAMIMI GLOBAL CATERING Companies Jeddah Saudi Arabia

Jeddah, Saudi Arabia

July 2009 - November 2015

• To Provide an Excellent Quality Food Services in an Effective and Efficient Manner
• Best Customer Relation Background.
• Assuring fulfillments and Requirements
• Creative Organizing.
• Providing the Best Set Standard Services of the company
• Punctuality and Capability
• Excellent Communication Skills in Leadership and Management.
• Professional in overall Staff Training for Relevant fields In Kitchen and Food & Beverage, overall Operations.
• Specialized in International food, Local and beverage Operations
Menu Costing
Menu Planning
Cost controlling

Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

food and beverage manager

July 2004 - August 2006

Villa Ocean view

Kalutara, Sri Lanka

July 2004 - August 2006

Overall Food and beverage Operations
In Managing all outlets and Banquets, functions with best skills and performance in Operation.

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Assistant Banquet Manager

June 2004 - February 2006

Holiday Inn Hotel

Colombo 1, Sri Lanka

June 2004 - February 2006

Key Accountabilities > Manages the departments - Restaurant & Bars, Room Services,
Banquette Functions Provision and Controlling effectively, enforce company standards, maintain
food cost, improve and maintain sales and provability implement and maintain standards and
eliminate complains. In charge of all aspects of the food and beverage operations onboard,
including revenues, food costs, budgets, inventories, sanitation and discipline in my area. And
Co-ordinates with all departments.

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Chef

-

Hotel Green Araliya – Nuwara Eliya – Sri Lank

-

Job role:
Management

Executive Chef

-

Hotel Sudu Araliya Polonaruw

-

Responsible for overseeing all food preparation in areas such as Banquet’s, Room service
restaurants, bar/lounge and the employee cafeteria. Charge of meeting a diverse range of dietary
requirements for modern, quality Healthy cuisines.
 Organizing and monitoring controls of food quality, presentation and service.
 Assisting with the preparation of and the serving of all meals to customers.
 Ensuring that the kitchen and service areas are always clean and tidy.
 Managing the kitchens controllable expenses including food cost, supplies, uniforms and
equipment.
 Implementing, monitoring and reviewing food safety systems.
 Preparing menu plans.
 Placing food orders with approved suppliers and wholesalers.
 Cooking for special occasions i.e. birthdays, weddings etc.
 Preparing and overseeing the cleaning rota.
 Ensuring that all kitchen equipment is fully maintained at all times.
 Participating in staff and client meetings as required.
 Maintaining accurate records of food supplies, and freezer / fridge temperatures.
 Making sure food stock is rotated properly. (FIFO)
 Supervising and instructing kitchen staff members in the use of all equipment and
hygiene procedures, giving help and guidance where appropriate. (SOP)GMP- Good
Management Practices.
 Making sure that all crockery and equipment is cleaned and stored correctly.
 Reporting immediately to General Manager for any illness of an infectious nature or
accidents incurred by a client or colleague.
 Waste Management- Segregating all waste -
 Demonstrating new cooking techniques and equipment to staff.
 Interacting with guests to obtain feedback on product quality and service levels.
 Reviewing comment cards, guest satisfaction results and other data to identify areas of
improvement.
 Overseeing customer relations.
 Choosing a restaurant theme.
 Delegating tasks to staff.
 Disciplining underperforming staff members.(Personal Hygiene)
Past Experience\} Hotels - Resorts - Catering - Hospital\} In Middle East - Maldives - Sri
Lanaka
Executive Chef Attieh Catering up town Restaurants & Catering - Jeddah Saudi
Arabia
Executive Chef I/C F&B KAUST Jeddah Saudi Arabia
Executive Chef Hotel green Araliya
Executive Chef Hotel Sudu Araliya

Job role:
Management

Chef cum Manager

-

Hotel White Heven

-

Job role:
Management

Restaurant and Bar manager

-

Mountlavenia Hotel

-

Job role:
Management

Restaurant & Bar Manager

-

Fihalohi Maldives

-

Job role:
Other

Sales & Marketing manager

-

Hotel Good wood Plaz

-

Job role:
Sales

Education

ST THOMAS COLLAGE - SRI LANKA

November 1976

November 1976

High school or equivalent, Commerce

Sri Lanka

Skills

Staff Training
Expert
Staff Training
Expert
EMAIL
Expert
EMAIL
Expert
GENERAL MANAGEMENT
Expert
GENERAL MANAGEMENT
Expert
GMP/ FIFO,Food Safety 22000 -205 levels 1,2,3,4
Expert
GMP/ FIFO,Food Safety 22000 -205 levels 1,2,3,4
Expert
GRAPHICS SOFTWARE
Expert
GRAPHICS SOFTWARE
Expert
BUDGETING
Expert
BUDGETING
Expert
CUSTOMER RELATIONS
Expert
CUSTOMER RELATIONS
Expert
DESIGN
Expert
DESIGN
Expert
On job training
Expert
On job training
Expert
Providing the best and healthy cuisine/ day to day tasks of revenue
Expert
Providing the best and healthy cuisine/ day to day tasks of revenue
Expert
Preparation, cooking techniques,presentation,
Expert
Preparation, cooking techniques,presentation,
Expert

Languages

Arabic
Expert
English
Expert
French
Expert
Hindi
Expert

Training and Certifications

Training
FOOD SAFETY
KING ABDULLAH UNIVERSITY OF SCIENCE OF TECHNOLOGY Show credentials

Hobbies

  • cooking to new styles own creations of signature recipes