W.P.
Anton Fernando
Tel: Mobile: +94766639403
[email protected]
CHEF – Executive /Hygiene Officer
PROFESSIONAL PROFILE
An experienced good tempered chef with proven culinary and management skills.
With an absolute passion for cooking which I have done all my life. I am very creative
and love to make new and exciting dishes to serve to my customers.
39 years of hands-on expertise in international cuisine and understanding industrial
kitchen culinary practices.
Demonstrable skills in food safety management, audit, strategic planning, training, and
in building alignment throughout the supply chain by implementation of win-win
strategies.
Proven ability to train and mould kitchen staff to work in an orchestrated and cohesive
manner in enhancing creativity and productivity.
Understanding of the business practices and cultural norms of the areas I have
worked in.
Duties & responsibilities
Ensure quality culinary dishes are served on schedule.
Plan and develop new menu development and theme days & nights.
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Rectify problems in the kitchen.
Inspect supplies, equipment and work areas to ensure conformance to health
standards.
Kitchen department day to day administrative duties.
Ordering and purchasing supplies.
Supervises food production.
Maintains food cost standards and cost.
Promotes safety and proper sanitation.
Assists in taking inventory and supplies.
Introduces new products.
Acts as replacement worker when short staffed.
Handles customers' concerns and suggestions.
Handles employees' concerns and issues.
Controls food waste by using in proper areas to be distributed daily.
Guide hr. (e.g., new hires, promotions, demotions, transfers, discipline,
terminations).
Schedules/assigns work and VVIP flight catering.
Sets production goals or job expectations.
Trains, coaches or counsels, directs/coordinates.
Asses’ employee performance and complete performance evaluation process.
Maintaining records of the chillers & freezers temperatures.
Training the kitchen staff for HACCP systems, food safety management & principles.
Arranging buffets & banquets, Theme nights.
WORK EXPERIENCE (chronological)
ESTABLISHMENTS POSITION HELD & DURATION
American Construction Logistics Services CATERING MANAGER/HYGEINE OFFICER 2018 –
2021
Canadian Embassy Yukon lodge Kabul Afghanistan
American University (AUAF) Kabul Afghanistan.
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CITY AND GUILDS LONDON UK MASTER TRAINER CULINARY ART 2017- 2018
Training students for the Diploma level 2 culinary arts City & Guilds Exam in goverment
TEVETA sector Township Lahore Pakistan.
6 months course Food hygiene,methods of cookery,safety at work,grains pulses,classification
of soups,cuts of meat and poultry,Diet and nuitrion values,Pastry and bakery,desserts,menu
Planing and costing etc,
________________________________________________________________________________________________________________
VILLA INDISCH AHANGAMA SRILANKA* * * * (Luxury) CONSULTANT CHEF 2015 – 2017
A luxury resort in the south coast colonial style owned by Australians in my position training
staff in culinary activities Supervising and training 6 Commas chefs and 2 Chef De Parties
methods of cookery, classification of soups, cuts of meat ,stocks & sauces, Cuts of Fish and
shell fish, Pastas and rice, and vegetables Ethnic cusine,Fusion cooking, food hygiene &
HACCP principles, menu development, individual dish costing, kitchen inventory control etc,
Training presentation for saloon culinary competition, Pre-opening a restaurant, 150 covers in
Galle Fort Pedlar’s street under same management.
KABUL AFGHANISTAN * * * * EXECUTIVE CHEF 2012- 2015
In my position as head chef at Safi Land Mark Hotel, Kabul Afghanistan which is well-known
within the elite local community and internationally community who has a presence in the city
it has given me the ability to come up with innovation and challenge my expertise in
maintaining industry standards with limited resources. I have trained kitchen staff from the
local population to satisfactory levels. I have put my personal stamp on the menu. My main
duties were to brief the other chefs at the beginning and end of service, keep the kitchen in
good order, and of course, cook and check meals. I created my own line of signature dishes
and sauces, which are firm favorites on the menu. I have also deployed a new style of kebab
cooking. I am also privileged in preparing the country’s president HE Karzai meals for his
special flights on Safi Airways. Conduct classes in basic Principles in cookery and Food
hygiene, Principles of bakery and Pastry, 60 staff in main kitchen and pastry and 2 outlets
and coffee shop.
CAROLINA BEACH RESORT HOTEL & SPA* * * *
CHILAW SRI LANKA - EXECUTIVE CHEF 2011-2012
KURAMATHI HOLIDAY RESORT *****
REPUBLIC OF MALDIVES -CONSULTANT CHEF- TO THE STAFF MESSES
October 2010- January 2011(3 months)
AUSTRALIAN & BRITISH,US ARMY, KELLOG BROWN & ROOT COMPANY
REPUBLIC OF IRAQ & USA - HEAD CHEF 2004 – 2009
In my position as head chef at Basra, Iraq, British Army camp, I worked under combat
conditions during the Iraq War in 2004.
J.W. MARRIOT HOTEL*****
UNITED ARAB EMIRATES – CHEF DE PARTIE 2002 – 2004
LINARDO RESTAURANT CYPRUS – CHEF 1998 - 2002
THE NUTRITION & DIET CENTER – DIET CHEF DE CUISNE 1994 -1998
KINGDOM OF SAUDI ARABIA RIYADH
QATAR GENERAL PETROLEUM CORPORATION
DOHA, QATAR – SENIOR COOK (ARABIC & CONTINENTAL HOT RANGE) 1992 -
1994
DOLPHIN HOTEL SRI LANKA – DEMI CHEF DE PARTIE – 1991 -1992
MORRISON’S
KINGDOM OF SAUDI ARABIA – COOK – 1985 – 1990
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VILLA OCEAN VIEW HOTEL
SRI LANKA - ASSISTANT COOK – 1983– 1984
BLUE LAGOON HOTEL
SRI LANKA - TRAINEE COOK – 1980– 1983
CATAMARAN BEACH HOTEL
SRI LANKA - KITCHEN HELPER – 1979– 1980
PROFESSIONAL QUALIFICATIONS
“Diploma” in Hotel Operations(1 Year Streamline Hotel Management Training
Section)
Hotel operations-D, Hotel Administration-C, Project on Hotel Management-C, Overall
Assessment -C
Certificate in Basic Cookery.(Streamline Hotel Management Training Section)
“Diploma” in computer literacy & Hardware Technology
Certificate in First Aid & Fire Fighting
Certificate in HACCP Level 1 (USA ) CIEH Food safety management level 3 (UK)
Certificate in Level 3 Supervising in manufacturing in Food safety (UK&EU)
Certificate level 2 awards in HACCP Principles(UK& EU)
Certificate in Food Safety level 4 (Hieghfield)
Certificate in Food labelling Regulations (UK&EU)
Certificate in Food & Nutrient and Special Diets (UK)
Certificate in Leadership & Team Development (IBM Berlin West Germany)
Certificate in ISO 9001 :2001 Principles Of Occupational Health And Safety
Management Systems
Certificate In Pre Commi Chef (World Chef Academy )
Nestle Training Nutrional & Dietary (Nestle Certificate online Training)
COVID 19 protect Respiratory Infections (EN) ( World health Organization Training)
COVID-19: Operational Planning Guidelines and COVID-19 Partners Platform to
support country preparedness and response
COVID 19 Emerging respiratory viruses, methods of Detection, Prevention Response &
SARI- Severe Acute Respiratory Infection Covid 19 facilities
Covid 19 Nursing Professional Awareness (With Certificates Approved By WHO)
Covid 19 standard Precautions environmental cleaning & disinfection
EDUCATION QUALIFICATIONS
NCGE (National Certificate of General Educational Examination) – 1975 December
St. Benedicts College Colombo 13. Srilanka.
Culinary Institute of America, Seminars and courses
KEY SKILLS
Butchery and Charcouterie
Certification in sustainable seafood
Experienced in culinary IT, ordering programs, staffing spread sheets, costing
software
Good knowledge of diet foods & nutrition
Good knowledge of bakery &Pastry, Desserts, cakes, Gateaux etc.
Good knowledge of ethnic cuisine.(Spanish,French,Greek,Middle
Eastern,Thai,Chineese,North Indian)
Creativity and a flair for experimentation
Exceptionally organized and capable of dealing with a number of tasks at one time
Good numerical skills
PERSONAL ATTRIBUTES
Friendly and Helpful. Highly Organized
Clean and Tidy Good knowledge of Pairing.
Flexible Hard Working
Honest and Reliable Sensible and Practical
Calm under Pressure
MEDIA & RECOGNITION
Numerous appreciations from satisfied guests
AFFLIATION
Member of Sri Lankan Chef Guild
Senior Member
Senior Member of Emirates Culinary Guild
Gold Member Egyptian Chef Association
Senior Member Saudi Arabian Chef Table circle
Board Member Qatar Culinary Professionals
MISCELLANEOUS
Participate in School cooking competitions and have helped in charity food programs.
Encourage youth to opportunities in the culinary field.
PERSONAL INFORMATION
Nationality - Sri Lankan
Date of Birth - 17th October 1960
Gender - Male
Address - “Merilyn” Tudella Ja-ela Srilanka.
Schools Attended - St. Benedict’s College Col.13
Contact No -0112236631
Imo WhatsApp -+94766639403
Skype ID - Priyafernando 2
Civil Status - Married
Dependents: -2
I declare that the above particulars given by me is true & correct according to the best of my
knowledge.
W.P.A. Fernando
References Are Available On Request
