H.M.P.M.S. HERATH
Southampton,Bermuda
Summary
I am a highly energetic, resourceful, flexible, innovative, calm, pleasant, hardworking, motivated and enthusiastic individual with more than 14 year experience in Luxury Hotel environment who have a real passion for preparing popular, healthy and nutritious meals, and enjoys cooking mouthwatering dishes. I am a kind of person who gets real buzz out of working in a busy kitchen, and have great pleasure out of seeing happy faces enjoying good meal that I cooked. As a natural leader I am not only able to give orders and delegate tasks, but also able to reliably carry out orders as well. As a well experienced Chef I have a proven track record of making great food that will entice diners and leave them wanting more. A kind of person whose absence is easily notices because no one can cook the way I do. The fact is that I truly love the freedom of expression that cooking gives me and I am willing to work hard to build a career in the culinary world. Now looking for a new and challenging kitchen position, one which I will make best use of my existing skills and experience and also further advance an already successful career
Overview
29
29
years of professional experience
Work History
Chef De Partie
Rosedon Hotel
Bermuda
01.2026 - Current
- Supervised daily kitchen operations, ensuring high standards of food preparation and presentation.
- Developed new menu items, incorporating seasonal ingredients to elevate dining experiences.
Senior Chef De Partie
Cambridge Beaches Resort & Spa
Bermuda
07.2021 - 01.2026
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef in the banquet.
Senior Chef De Partie (Garde Manger) In Charge
Fairmont Southampton Hotel
Bermuda
09.2017 - 10.2020
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef in the banquet
- Responsible to supervise junior chefs or commis in the cold kitchen.
Garde Manger in Charge
IMG World of Adventure, Dubai
Dubai
01.2017 - 08.2017
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards banquet cold kitchen
- Follows good preservation standards for the proper handling of all food products at the right temperature.
Sous Chef (pre Opening)
Rosewood hotel Abu Dhabi
Abu Dhabi
11.2012 - 01.2016
- Brief the banquet kitchen staff daily about the upcoming and current functions.
- Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
- Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain
Sous Chef (Pre Opening)
Intercontinental Dubai Festival City Complex
Dubai
09.2007 - 10.2012
- Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
- Responsible for managing all day-to-day operations of banquet kitchen.
- Responsible to conduct frequent breakthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
First Commis
Hotel Le Royal Meridian Beach Resort & Spa Dubai
Dubai
06.2005 - 08.2007
First Commis
The Ritz Carlton Bahrain Hotel Spa & villas
Manama, Bahrain
09.2003 - 05.2005
Commis 3
Sigiriya Village Hotel
Sri Lanka
08.1997 - 10.2001
Education
Certificate - Culinary Arts
Asia Lanka International Hotel School
Colombo, Sri LankaSkills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
Accomplishments
- Silver Medal - Five course gourmet dinner menu The Emirates Salon Culinary – Dubai 2014
- Bronze medal - Assorted Spanish Tapas & Finger Foods SIAL –Abu Dhabi 2014
- Gold medal (Best tapas in 2012) - Assorted Spanish Tapas & Finger Foods The Emirates Salon Culinary – Dubai 2012
- Bronze medal - Assorted Spanish Tapas & Finger Foods The Emirates Salon Culinary – Dubai 2011
- Bronze medal - Open showpiece The Emirates Salon Culinary 2011
- Bronze medal - Open showpiece The Emirates Salon Culinary 2010
- Silver Medal (Best tapas in 2010) - Assorted Spanish Tapas & Finger Foods The Emirates Salon Culinary – Dubai 2010
- Silver Medal - Assorted Tapas & Finger Foods The Emirates Salon Culinary – Dubai 2007
- Bronze medal - Fresh Sandwich Creation The Emirates Salon Culinary 2007
- Bronze Medal - Four Plated Appetizers The Middle-east Junior Chef of the Year 2006
- Bronze Medal - Practical Fruit & Vegetable Carving The Emirates Salon Culinary – Dubai 2006
- Silver Medal - Assorted Tapas & Finger Foods The Emirates Salon Culinary – Dubai 2006
- Two Bronze Medals - Butter Carving & Vegetable Carving Guild Sri Lanka Chef’S – Colombo 2001
- Two Bronze Medals - Vegetable & Ice Carving Guild Sri Lanka Chef’S – Colombo 2000
Timeline
Chef De Partie
Rosedon Hotel
01.2026 - Current
Senior Chef De Partie
Cambridge Beaches Resort & Spa
07.2021 - 01.2026
Senior Chef De Partie (Garde Manger) In Charge
Fairmont Southampton Hotel
09.2017 - 10.2020
Garde Manger in Charge
IMG World of Adventure, Dubai
01.2017 - 08.2017
Sous Chef (pre Opening)
Rosewood hotel Abu Dhabi
11.2012 - 01.2016
Sous Chef (Pre Opening)
Intercontinental Dubai Festival City Complex
09.2007 - 10.2012
First Commis
Hotel Le Royal Meridian Beach Resort & Spa Dubai
06.2005 - 08.2007
First Commis
The Ritz Carlton Bahrain Hotel Spa & villas
09.2003 - 05.2005
Commis 3
Sigiriya Village Hotel
08.1997 - 10.2001
Certificate - Culinary Arts
Asia Lanka International Hotel School
References
Hariss Sakalis, Executive Chef,
Fairmount Vancouver Airport, Canada.
Sak_harris@yahoo.com,
+(404)5740178
Richarde E Quinn ,Residence Manager
Cambridge Beaches Resort & Spa Bermuda.
richard.quinn@cambridgebeaches.com.
+1 8442882121