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Demi Chef de Partie Resume - Sri Lanka

W.M Dasun Nil Aksha L Akmal Wijesundara is a Demi Chef de Partie from Sri Lanka with extensive experience in hot kitchen environments, currently working at Saii Lagoon Curio Collection by Hilton in the Maldives. He has a strong background in food preparation, menu planning, and maintaining hygiene standards, along with notable achievements in culinary competitions. Fluent in multiple languages, he holds qualifications from Swiss Lanka Hotel School and has worked in various prestigious hotels in the Maldives and Sri Lanka.

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88 views1 page

Demi Chef de Partie Resume - Sri Lanka

W.M Dasun Nil Aksha L Akmal Wijesundara is a Demi Chef de Partie from Sri Lanka with extensive experience in hot kitchen environments, currently working at Saii Lagoon Curio Collection by Hilton in the Maldives. He has a strong background in food preparation, menu planning, and maintaining hygiene standards, along with notable achievements in culinary competitions. Fluent in multiple languages, he holds qualifications from Swiss Lanka Hotel School and has worked in various prestigious hotels in the Maldives and Sri Lanka.

Uploaded by

lakmaldasunnilaksha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

W.

M DASUN NIL AKSHA L AKMAL


WIJESUNDARA
Demi chef de partie (Hot kitchen)

Polgahawela, Srilanka lakmaldasunnilaksha@[Link]


+9609215663 Oct 3, 2000
Srilankan [Link]
laksha-81823a22a

EXPERIENCE

Team-oriented Demi Chef de


Partie with a knack for enhancing Commi chef ( Hot kitchen) Jul 2024 — Present
flavors and presentation, eager to Saii lagoon curio collection by Hilton | South male ,Maldives
contribute to a high-performing
kitchen team while continuously · Assisted in food preparation and cooking in a fast-paced kitchen
learning and growing. environment
· Maintained high standards of hygiene and kitchen cleanliness
· Collaborated with the kitchen team to ensure efficient service during
SKILLS peak hours
· Collaborated with senior chefs to develop new recipes and menu items
· Knowledge of food safety · Assisted in inventory management and food safety compliance
and sanitation
· Creativity in menu Commi chef ( Hot kitchen/Cold Nov 2022 — Jul 2024
kitchen)
planning
Coco Bodu Hithi ( sunland hotel's) | North male Atoll,Maldives
· Team collaboration
· Communication skills · Assisted in menu planning and recipe development for seasonal
· Attention to detail offerings
· Adapted recipes and menus to accommodate dietary restrictions and
· Ability to work under
preferences
pressure
· Knife skills
Commi 2 ( Hot kitchen) May 2022 — Nov 2022
· Inventory management
Rivera ( freridho island) | Maldives
· Culinary skills
· Time management Demi chef (pass food Hot kitchen) Feb 2021 — Apr 2022
Soft logic Glomark | Malabe,Srilanka
LANGUAGES
Commi chef (Hot kitchen/pestry) Jan 2020 — Feb 2021
Jetwing Kaduruketha | Wellavaya,Srilanka
· English — Advanced
· Hindi — Intermediate
Trainee cook/ Commi chef Feb 2017 — Jan 2019
· Sinhala — Elementary
Thilanka Hotels | Kandy, Srilanka
· Divehi — Native

E D U C AT I O N

International cookery Feb 2019


Swiss Lanka Hotel school | Colombo 10,Srilanka

City & Guilds Feb 2019


Swiss Lanka Hotel school | Colombo 10,Srilanka

G.C.E O/l examination Aug 2016


U.G.M College Galgamuva Srilanka | North Western provinces Srilanka

ACHIEVEMENTS

Hotel Asia Maldives (2024)


*Second place at young chef category (Top silver medal)
*live fish cooking (Bronze medal)

Food And Hospitality Asia Maldives (FHAM 2023)


*Appertizer- Hot or Cold category (silver medal)

REFERENCES

Mr Nuwan Gayashan
Chef de partie at Conrod Rangali, Maldives.
Mail- [Link]
+960 966-7352

Mr. Don Isura


Sous chef at Saii lagoon curio colleby Hilton Maldives
[Link]
+9609407851

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