manjula indika

A m manjula indika
No 123/a thamarakuliya
Dankaotuwa
Srilanka.
E mail, abeykoan@yahoo.com
chefmanjula@live.com
mobile,+94778839272

Objective:

I Love being chef and I want to work with my best. I can adapt to any society and
want to work extremely under pressure to full fill my goals. as well as my employer.
that I can work for and a good team member

Post applied: for Indian + srilankan chef

Personal details:

Full Name: A.M Manjula Indika

DOB: 11th March 1975
Passport No: M1326692
Langue: Sinhala, English, Dhivehi
Marital status married

Educational Qualifications: Studied up to G.C.E. ordinary Level

Professional Qualifications:

Completed Specializing Course in ‘Les Arts Culinary Les Deserts’

(French Culinary School – Indonesia. Jan 2004)

Completed Specializing Course in ‘Professional Culinary Certificate’ – ‘L Art De’ La

Patisary’
(Taylors Collage (School of Hospitality and Tourism – Malaysia. Jun 2003)

Completed Specializing Course in ‘Technology of Pastry Making’

(Masterline Bakery School)colombo1995,1,11

Completed Specializing Course in ‘Technology of Bread, cake & Pastry making’

(Masterline Bakery School)colombo1994,10,06

Hotel School – Sri Lanka (Affiliated) the Ceylon Hotel School: Obtained credit pass in
the final examination – Apr1993
Computer skills: word ,excel, fedellio system ,internet, e- mail, power point ,and
completed computer diploma dcs at ibts computer training institute negombo on may
2007

High command In

- Individual Plated deserts

- Handling all kind bakery and breads
- Making menu classical and modern
- All types Indian and srilankan cooking

Awards: bronze medal for participation from innovative bread making 23rd2008 of
june
Hotel asia culinary challenge competition,
bronze medal for participation from plated deserts23rd of june2008 in
hotel asia
culinary challenge competition in Maldives,

Experience:

senior chef de partie. W retreat and spa,

June2007-to 18th march 2009
* 5 luxury hotel,78 retreats, all day dining restaurant, with ala carte signature
Restaurant.
Serves weekly menu and ala carte, specialty restaurant (serves barbeque
menu)
With our whatever/whenever ,service commitment
Awards
o best new resort, 2008,travel weekly asia
o world best 15 hotel to watch, condenast traveler 2007,
o 2007 truly stylish awards, world hotel award
o 2007 best designed award, travel,+lesure magazine
Responsibilities;

o rostering pastry staff according to management procedure

o interacting with guest to get the feed back and working for the improvement
o Monitoring about production focusing on cost control enhancing
Efficiently ,optimizing, resources, utilization and reducing wastage
o governing inventory of row material on regular basic for ensuring ordering
adequate
o stocks
satisfying qualitative standard performance as per business demand and
customer need
o conducting quantitative standard of performance as a business demand
conducting training program to motivate and enhance product knowledge
and efficiencies of staff

demmi chef de partie -conrad Maldives(former Hilton resort, 28th dec,2005to-

june of 2007
 *5 luxury hotel, awarded by Winner, the best hotel in the world ,Sunday time,
travel best innovative concept,(itha under sea restaurant) world wide hospitality
awards
Indian ocean runner leading resort(world travel awards)most popular
resort,2004,holidays for couple magazine, runner up best resort in the
world2004 traveler magazine, runner up hotel of the year2003 tattler magazine

• April 2003-Dec 2003: Club med ,kani resort Maldives

o Position: pastry Chef
o Worked till 26th of dec and the hotel were damaged due to Tsunami waves.
o Capacity,350 room, all day dining restaurant and ala carte restaurant

• Apr 2002 – Jan 2003: Dolphin Hotel- Negombo, Sri Lanka

o : Chef De’ Partie

• Apr 2001- Apr 2002: Master Chef Food Co. Larnaka, Cyprus
o bakery production Supervisor

• Oct 99- Feb 01: Dolphin Hotel – Waikkala, Sri Lanka

o Chef De’ Partie

• Oct 98- Oct 99: Goldi Sands Hotel- Negombo, Sri Lanka
o : Sous Chef – Pastry Division

• Dec 96- Oct 98: Royal Oceanic Hotel- Negombo, Sri Lanka
o Chef De’ Partie

• Sep 95- Nov 96: Olhuweli View hotel - Maldives

o Promoted as a chef de partie

• - Sep95: Olhuweli View hotel - Maldives

o : Second Commis – Pastry

• Feb,1994 to 01 of feb1995 as a pastry training cook and promoted as a

second commi in blue oceanic hotel ,negombo srilanka

• May 93- Dec 93:colombo Hilton- Sri Lanka

: trainee Cook

Referees

Mr,oscar perez
Executive chef
St”Regis hotel
Bali, indonesia
Mobile,006281558100441
E mail,oscar.perez@stregis.com

Mr.coetzer deysel
Hotel manager
W retreat and spa
Fesdu island
North ari atoll ,rep of Maldives
Tel,009606662222, 00960779412
E mail,coetzer.deysel@whotels.com