Wasala Rajakaruna herath Muduyanselage Isuru Dilan Rajakaruna

Rathmalwettha,
No.25 Rathmalgama Road
Pangolla
Ibbagamuwa
Kurunegala.
Sri Lanka.
26th August 2018

Dear Sir/ Madam,

Application for the post of Sous Chef

I am sending herewith my personnel information and academic qualifications to apply

the post of above position and I know the responsibility and the duties in this position
precisely. If I selected to your team, hope to dedicate for uplifting of company goals.
Please be good enough to send reply for further.

Thank you,

Yours Truly,

………………..
Isuru Dilan

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 Isuru Dilan Rajakaruna

E mail = idrajakaruna78@gmail.com
Sri Lanka.
Tel: +94 714 759 905

Subject: Application for the post Sous Chef

Objective:

To delight the guest by rendering wonderful services in dynamic business environment to

achieve the company vision and my ambitious with sharing the knowledge and skills as an
active team player.

Personal Details:
Date of Birth : 19th September 1978
Pass Port No : N 0548483
Civil Stats : Married
Height : 158cm
Weight : 60kg

Qualifications & Skill Set:

 G.C.E Ordinal level with 5 Credits.

 G.C.E Advance level with 3 Credits.
 A good team player in all field activities.
 Flexibility and ability to adopt in changing situations.
 Ability to manage multiple tasks and meet tight deadlines and targets.
 Willing to work beyond normal working hours when necessary.
 Good communication and interpersonal skill, in English language.

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 Professional Qualification:
 Successfully Completed a cookery course in NAITA at Malkaduwawa,Kurunegala,Sri
lanka.
 Completed a training program for Food Safety and Food Hygiene.
 Employee of the month back of the house- second runner up August 2006.
 Employee of the month back of the house-first runner up February 2007.

Professional Experience:

 03 Years Experience As A Training Cook At Club Piam Bay Hotel,Thalwila wella

Thoduwawa,Marawila(2003-2006).
 20 Month Experience As A Commis III Cook At Club Plam Bay,Thalwila
Wella.Toduwawa,Marawila(2006-2007).
 01 Year Experience As A Commis II Cook At Club Plam Bay,Thalwila
Wella.Toduwawa,Marawila(2007-2008).
 I Work As A Commis I Cook At Club Plam Bay,Thalwila
Wella.Toduwawa,Marawila(2008-2010).
 I Contributed My Service To Winning The Top Ten Award For Club Palm Bay In The
Year 2005.
 I Contributed My Service To Winning The Top Ten Award (Good Food) For Club Palm
Bay In The Year 2005 And 2007.
 I Have Completed The Two Year Apprentice Certificate At Club Plam Bay Marawila
Resort,Sri Lanka.
 I Worked As Demy Chef De Party At Ranweli Holiday Vilage ,Vaikkala
Wennappuwa(2010-2012).
 I Worked As Demy Chef De Party At Golden Star Beach Hotel.Negambo(2012-2013).
 I’m Worked As Chef De Party At Ranweli Holiday Vilage,Vaikkala Wennappuw(2013-
2014).
 I’m Worked As An Incharge At Lemongrass Fifth Restaurant At Maldives(2015-2016).
 I’m worked as junior sous chef in Golden Star Beach Hotel at negambo(2016).
. I’m working as sous chef in Golden star Beach hotel at Negambo(2016-up to date)

Professional Achievements
 I was as office senses of publication and housing.
 I have certificate leader training office in youth service.
 I was active sport member in school.
 I was a perfect in school time.
Referees

Sous chef Executive chef

Kusum Fernando Sumith Priytantha

Colombo Hilton, Sigiriya village
Colombo 3 Tel-+94772777296
Sri Lanka Tel - +94 662286803
Tel- +94779751305 Email:executivechef@villagesigiriya.com
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