Curriculum Vitae of Dudly Nanayakkara
PERSONAL PARTICULARS
Name in full: Kurukula Arachchige Don Dudly Nanayakkara
Permanent address:No. 104, Lanka lands, Peellawatta, Andiambalama
Date of birth :5th July 1961
Religion :Roman Catholic
Civil status : Married
N.I.C. No. : 611871040v
Passport no : N2632242
School attended : De Mazenod College, Kandana
Contact no : 0094112255803\0094776916787
Email-
EDUCATIONAL QUALIFICATIONS
N.C.E. examination in 1976
G.C.E. (O/L) Examination in 1978
G.C.E.(A/L) Examination in 1981
PROFESSIONAL QUALIFICATIONS
Followed a computer programming course in basic language at D.P. Aides Colombo in 1982
Successfully completed a basic cookery course at stream line services at nugegoda in 1983
Followed a German language part 1&2 course at the German cultural Institute in 1985
Followed the professional cookery course in Intermediate level at Ceylon Hotel School in 1986
In 1982 won a bronze Medal for pate and terrine from salon culinary competition held by the chef guild of Sri Lanka
Obtained a certificate for special training program me on the job training in
“Kitchen Dept” held by the tourist Hotel Association in 1993
Participate the salon culinary competition held in Singapore in 1994 for the food Asia
Worked as a area Chef in Colombo for the Chef guild of Sri Lanka from 1993 to 1995
PRESENT EMPLOYMENMT
o Present employment working as an Executive chef In Maldives at pearls sands @ Hura Maldives from 22/11/2016 upto date,
o Worked as an Executive chef and resident manager at Amagi lagoon hotel in Kurana Negombo from 01/09/2015 to 05/07/2016,
o Worked as a General Manager /Executive chef at Kandiyan Reach hotel in Kurunegala from 01/04/2015 to 30/08/2015
o Worked as an Executive chef at Saudi Arabia in Riyadh Adel Abuiljadayel In flight catering as an Executive chef from 07th Dec 2013 to 18th March 2015.
o Worked as an Executive chef in Ballys Casino in Colombo Srilanka,, from 01st September 2012 to 30th Decemeber 2013
o Worked as an Executive chef in a preopening hotel in Tangalle Ranna21`2 resort in Srilanka. From 05th July 2011 to 26th August 2012.
o Planning and preparing the kitchen drawings. Order the major kitchen equipment according to the kitchen layout.
o Prepared the list of kitchen utensils and the purchase orders. Prepared the price comparisons and done the ordering.
o Lay Out The Kitchen Equipment And Run Through The Machines.
o Prepared the menus, Alcarte, room service, Lunch buffet menus. Breakfast buffet menus. Dinner theme night menus. Also written the function menus. Wedding menus and set menus.
o Done the menu costing and dish costing. Prepared all the sample dishes and got photo graphs to set with the Alacarte menus.
o Prepared the market list and given the list of ingriends for the food stores with the minimum and maximum stock levels.
o Train the staff to all the pre opening menus.
o Worked as an Executive chef at Kani lanka hotel in Kalutara, Sri Lanka from 26/04/2010 to -1/07/2011
o Worked as an Executive Chef at Bandos Island Resort in Maldives from 01/02/2009 to 10/12/2009.
For my better prospect I came back to Srilanka to be with the family.
Worked as an Executive Chef at Pegasus Reef Hotel from 01/11/2005 – 30/01/2009
Menu planning (Ala carte / Banquet Functions / day to day theme nights /set menus / buffet menus and menus for our door caterings.
Staff Training ( practical and theory ) and recruiting
Staff Briefing executives and non executives in the kitchen department
Preparation for duty rosters / Job allocation for kitchen executives
Butchery yield test / portion control / ensuring standard production
Maintain the food and kitchen hygienic./ food cost
Purchasing and quality check of the goods
Attending management and financial meeting once a month
Routine maintenance of the kitchen equipments and utensils.
Resigned from here for the better prospect to earn some money at Bandos Island resort.
Worked as an Executive Chef at Harmony club Resort in Bermuda from 15/12/2003 to 15/12/2004
Overall in charge of kitchen operation and Direct purchasing / Banquet operation
Resigned and came back to Srilanka due to the personal matter in home.
Worked as a Sous Chef at Sri Lankan Catering (PVT) Ltd, in Katunayake from 18/02/2003 to 10/12/2003
Top priority to maintain Food and kitchen Hygienic
Portion control of each and every dish / menu presentations.
Portion and packing strictly in the room temperature
Full maintenance of ISO standard
Overall in charge of all sections ( pastry/bakery/hot kitchen/cold kitchen/butchery/vegetables)
Resigned from here and left to Bermuda to for my better propect
worked as an Executive Chef at Bandos Island Resort in Maldives from 29/05/2002 to 15/01/2003
Quality check and direct purchase of seafood
Organizing B.B.Q for island hopping
Personalized B.B.Q service for guests
Rest same as Pegasus Reef Hotel
Resigned from here to came back for my better prospect.
Worked as a Sous Chef at Sri Lankan Catering (Pvt) Ltd, from 04/05/200 to 26/06/2002
Top priority to maintain Food and kitchen Hygienic
Portion control of each and every dish / menu presentations.
Portion and packing strictly in the room temperature
Full maintenance of ISO standard
Overall in charge of all sections ( pastry/bakery/hot kitchen/cold kitchen/butchery/vegetables)
Resigned from here to be an Executive chef at Bandos Island resort in Maldives.
catering.
Worked as an Executive Sous Chef at Soneva fushi Resort in Maldives from 15/01/1999 to 15/12/1999
Assisting the executive chef on all kitchen operations
Preparation of the marketing list
Preparation of staff monthly payroll
In charge of executives dinning room
Close observation on A la carte orders
Resigned from here to came back to Srilanka for myDaughter.
Worked as an Executive Chef at Kanifinolhu Resort, Republic of Maldives from December 1995 to February 1998
Took part in the 5th salon culinary Competition held to commemorate the Maldivian tourism 25th Anniversary, under my supervision and obtained 03 Gold medals 01 Silva medal and was selected as 2nd runner up and best pastry Chef award, best outstanding chef award and best Maldivian chef award was achieved by the staff in my kitchen Department.
Newly Planned Coffee shop and Griller Kitchens
Rest same as Pegasus Reef Hotel
Came back to Srilanka for my better prospect.
Worked as a Sous Chef Hotel Taj Samudra from September 1994 to December 1995
Overall in charge of Coffee shop /Room Service / Indian / Fine dinning kitchens
Menu planning / Staff roster /Training / maintain the food cost / trained the entire staff for the chef guild.
Resigned from here to join as an Executive chef to Kanilanka resort in Maldives.
Was employed as an Executive Chef at Golden Beach Hotel, Negambo from December 1993 to August 1994
Took part salon culinary 1994 food Asia and organized chef guild training in the whole Negambo area
Rest same as at Pegasus Reef Hotel
Resigned from here to joined as a sous chef to five star hotel in Colombo.
Was employed as an Executive Sous Chef at Galle Face Hotel from May 1992 to December 1993
Acting executive chef
First introduction of hotel staff to chef guild competition and obtained 14 medals.
Resigned from here and went for preopening hotel in Negombo.
Was employed as commis 1December 1990 to March 1992
Specialized as a trainee in the Garde Manger at Dubai International Hotel, while working as a Commis 1 at cold kitchen.
In charge of A la carte kitchen
Resigned from here and came back to my wedding,
Employed as a Sous Chef at Air Port Garden Hotel from July 1989 to May 1990
Overall in charge of all outlet kitchen under executive chef.
Employed as a commis 1 at Colombo Hilton International at Gables French kitchen from July to September 1989
\Worked as a commis 1 in fine dinning kitchen
For my better prospect resigned from here and joined back the Air port garden hotel as a sous chef
Employed as Chef de partie at Air Port Garden Hotel from October 1988 to June 1989
Fully in charge of hot / cold kitchen under the sous chefs.
Resigned from here and joined to the Hilton hotel to learn more.
Employed as a Cook at Kuwait Sas Hotel from October 1986 to July 1988
Resigned from here and came back to Srilanka to to get my chef Post.
Worked as a cook in the pool side kitchen plus Banquet kitchen / cold kitchen
Joined as a Trainee cook and promoted to commis at Colombo Intercontinental Hotel from April 1983 to April 1986.
Resigned here to do the professional cookery course at Ceylon hotel school to follow the Intermediate cookery.
Worked as a Trainee cook at Palm Garden Hotel, Beruwala from August 1982 to January 1983.Resigned from here to go to the Hotel school to do the Basic cookery course,
Thanking You
Yours Faithfully
K.D.Dudly Nanayakkara
1/Mr.Niranjan Naganathan
General manager,
Tamararind tree hotel,
Katunayake.
2/Mr Paddy Withana,
Chairman Ceylon Tourist Board
Colombo -03
Srilanka.