MANUKA LAKSHITHA

PERSONAL PROFILE

I have the enthusiasm to work in your organization. Where I am

exposed to a dynamic environment in which I can deliver my
best service with a passion for management skills, I am
dedicated to working towards achieving long term goals of both
mine and my Organization.

WORK EXPERIENCES

Chef De Partie (2023 October - Present)

Spago by Wolfgang Puck Restaurant, Saudi
CONTACT
Lead a specific kitchen section, ensuring the preparation and
presentation of dishes align with Wolfgang Puck's high standards.
00966505679271
Collaborate with Sous Chef and Executive Chef to create new menu
0097333237887 items and execute timely menu changes to enhance culinary
offerings.
manukalakshitha@gmail.com
Train and supervise kitchen staff, providing guidance on culinary
No:324/C, Aruppitiya,Thalangama techniques, enforcing food safety measures, and overseeing
South, Battaramulla, Sri Lanka adherence to restaurant procedures.
Maintain inventory levels, order supplies efficiently, and ensure
proper ingredient storage to minimize waste.
PERSONAL SKILLS
Chef De Partie (2022 October - 2023 February)
(Reason for due to emergency personal matter)
Culinary Skills
Intercontinental Hotel Abu Dhabi
Food Safety
Participated in staff recruitment.
Communication Provided valuable input for performance review discussions.

Quick learner Conducted on-the-job training in accordance with departmental standards.

Problem Solving
Demi Chef De Partie (2019 April - 2022 March)
Team Work Four Seasons Hotel Bahrain Bay
Hard Worker Prepared daily mis-en-place and managed food production in various
sections of the main kitchen.
Time Management
Coordinated daily tasks with the sous chef and pastry chef.
Leadership Skills Demonstrated fine dining plate skills.
Ensured the practice of safe food handling procedures at all times.
Menu creations and Planning
Specialized in creating and presenting items for afternoon tea, including
Petit Fours.
PERSONAL DETAILS Commis I (2017 April - 2019 April)
Waters Edge, Colombo, Sri Lanka
Name : Rathnaweera Arachchige
Manuka Lakshitha Perera Collaborated with kitchen staff in daily operations, actively
Birthday : 27 - 08 - 1995 participating in various tasks.
Maintained a high standard of cleanliness and organization in the
Gender : Male
work area, ensuring a hygienic and efficient kitchen environment.
NIC : 199524000690 Engaged in the learning process of cake glazing, chocolate work, and

Nationality : Sri Lankan confectionary, with a focus on Gateaux & Torte.

Assisted in the preparation and execution of pastry items, contributing
Civil Status : Single
to the overall success of the kitchen team.

Commis II (2015 May - 2017 February)

LANGUAGES Wyndham Grand Regency, Doha
Collaborated closely with kitchen staff on a day-to-day basis, actively
ENGLISH contributing to various kitchen tasks and operations.
Ensured the cleanliness and organization of the work area, adhering
SINHALA to high standards of hygiene and safety.
Engaged in the learning process of cake glazing, chocolate work, and
confectionery techniques, with a particular focus on Gateaux & Torte.
Assisted in the preparation and execution of pastry items, playing a
REFERENCES crucial role in the successful delivery of high-quality desserts and
baked goods.

Nalin Hewage
Executive PROFESSIONAL QUALIFICATIONS
Pastry Chef Water’s Edge
0112863863 / (+94) 77 342 7275 Completed Diploma in Baking conducted by the Prima Baking
and Training Center. (2013-2014)
Haritha Liyanage
Pastry Chef
Intercontinental Hotel Abu Dhabi EDUCATIONAL QUALIFICATIONS
liyanage.haritha@ihg.com
+971 2 666 6888 Completed G.C.E Ordinary Level Examination in 2011
Presidents College, Kotte, Sri Lanka

I hereby declare that the given information are true & correct to the best of
my knowledge.