1. K M DENZIL PRASANNA Executive Sous Chef
Expert in Cooking International Cuisines
Menu Presentations
Srilankan Passport Holder
Srilanka

2. OBJECTIVE
Looking for a challenging position in the hospitality industry, where acquired skills and experience will be utilized towards the growth of the organization

3. SUMMARY Sous Chef with 23 years of experience: Menu creations
Food cost analysis
Inventory control and purchasing
Employee Supervision
Competent in handling overall kitchen operations
Proficient in ensuring the maintenance of hygiene and quality standards as per HACCP rules and regulations

4. EDUCATION Academic Certifications
Diploma in Hotel Management from Claremont Hotel School, India, 1987
Bakery School Certificate from Master line Bakery, Srilanka
Certificate of Food and Beverage from Swiss Asian School of Hotel Management, Srilanka

5. EXPERIENCE 23 years of experience: Food service management
Culinary design
Food production
Quality control
Recipe development
Having excellent knowledge:
Micros POS System
Opera
Material Control

6. LANGUAGE & EXPOSURE Languages Global Exposure Fluent in English
Can write and speak German and Sinhalese
Interacted with clients from Maldives, Srilanka, Seychelles, Germany and USA
Experience of working in Maldives, Seychelles, Germany and USA

7. EXPERTISE Functional Managerial Menu Design & Development
Catering & Banquets
Kitchen Operations
Team Administration
Staff Training & Development

8. ACHIVEMENTS Bagged an award in
14 Medal Culinary Competition in Maldives – 2011
18 medal Culinary Competition in Sri Lanka – 2005
Received Silver Medal for four course set menu, Srilanka – 1992

9. AVAILABILITY Currently located in USA
Ready to relocate anywhere in Australia
No bond with current employer
Willing to join as soon as possible

10. CONTACT ME
Mobile:
Skype: denzil.prasanna1
LinkedIn URL:
Best time to contact: Beginning of April anytime Any Time