Terison FernandoHeluge Terison Frenando
Dubai
Summary
To contribute more then 38 years experiences in hotel industry & followed course & training Work two part of kitchen department & especially in hot kitchen department. In hotel & serving national & international customers to undertake a challenging Position witch draws on the skills & ability I have development over the years & Attest opportunity of career advancement.
Overview
38
38
years of professional experience
Work history
Junior sous chef
Waldorf Astoria dubai palm jumeirah
Palm , Dubai
2020.12 - 2026.06
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
- Conducted regular inventory checks; ordered supplies as necessary.
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
Jr.Sous Chef
Al Hamra Residence & Village Hilton
Ras al-Khaimah, Imarat Ra's al Khaymah
2012.01 - 2020.12
- Trained junior staff members to improve their culinary skills and knowledge.
- Improved efficiency by streamlining food preparation processes.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
Demi chef de partie
Hilton Fujairah resort
Jumayra, Dubai
2005.03 - 2011.12
- Contributed to cost control measures by reducing food waste levels.
- Streamlined food preparation processes for faster service times.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Developed new recipes, resulting in diverse menu options.
Commi 1 Hot & Cold appetizer chef
Golden Star Beach Hotel
Colombo, Sri Lanka
2003.09 - 2005.04
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Orchestrated seamless kitchen service during peak hours.
- Streamlined kitchen operations for enhanced efficiency.
- Implemented cost-effective strategies in purchasing and inventory management.
Senior chef
Plays Pup’s & Restaurant
Negombo, Sri Lanka
2002.01 - 2003.08
- Coordinated with restaurant management for event planning and catering services.
- Maintained high hygiene standards with regular cleaning routines.
- Ensured adherence to health and safety regulations within the kitchen environment.
- Improved clientele's culinary journey by introducing a variety of international cuisines.
Senior chef
Vilamendoo Island Resort Maldives
Malé, Maldives
1998.03 - 2002.01
- Maintained high hygiene standards with regular cleaning routines.
- Established standard operating procedures for the kitchen staff, ensuring seamless operation during busy periods.
Senior chef
Catamaran Beach Hotel
Negombo, Sri Lanka
1990.01 - 1998.03
- Enhanced dining experience by creating innovative and appealing menu items.
- Developed unique recipes for improved customer satisfaction.
- Supervised plating procedures for aesthetic presentation of dishes on the menu.
- Provided training to junior chefs for skill development.
Chef
Sunflower Beach Hotel
Negombo, Sri lanka
1988.03 - 1990.01
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Reduced food waste to improve profitability.
- Transformed under-utilised ingredients into special menu items.
- Participated in local food festivals, elevated restaurant's reputation within the community.
Education
G.C. O/L Examination -
Sri LankaTimeline
Junior sous chef
Waldorf Astoria dubai palm jumeirah
2020.12 - 2026.06
Jr.Sous Chef
Al Hamra Residence & Village Hilton
2012.01 - 2020.12
Demi chef de partie
Hilton Fujairah resort
2005.03 - 2011.12
Commi 1 Hot & Cold appetizer chef
Golden Star Beach Hotel
2003.09 - 2005.04
Senior chef
Plays Pup’s & Restaurant
2002.01 - 2003.08
Senior chef
Vilamendoo Island Resort Maldives
1998.03 - 2002.01
Senior chef
Catamaran Beach Hotel
1990.01 - 1998.03
Chef
Sunflower Beach Hotel
1988.03 - 1990.01