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Executive or Head Japanese Chef

I am currently available for work
Serial No: 56287
(16/04/1972, male)
List top 5 skills: executive japanese chef, Japanese Head Chef
Qualifications and Skills:

 I have successfully completed a Diploma course at Food & Beverage, General Catering, Restaurant & Bar, and Specially Completed Sushi & Japanese Cuisine

 Completed the Foundation level of Food Hygiene Basic Course in Food Safety Asia

 Award Certificate for Hazard Analyzing Critical Control Point. (HACCP)

Previous Employment Details:

Since March 2013 to Date
I Working as a HEAD JAPANESE CHEF DE CUISINE at the Ginza I Chome Japanese Restaurant Five Star Hotel Rosewood Jeddah, Kingdom Of Saudi Arabia.
• Here is a 08 kitchen staff full under my supervision. Sushi Counter, Teppanyaki Counter, Japanese Kitchen, staff trained, new menu, Ala Carte, Kaiseki style set menus, buffet, Friday branch, Bento box, Saturday Asian chopstick Buffet, Sushi promotion, buffet, takes
ways, banquet party, outside catering & other

 Since June 2008 to January 2013
I Worked as a JAPANESE CHEF DE CUISINE at the Satu Restaurant
Five Star Hotel Dubrovnik Palace Masarykov Dubrovnik, Croatia.
• There is a 07 Kitchen staff under my supervision Sushi Counter & Japanese Kitchen, Teppanyaki kitchen, staff trained new menu, take ways, outside catering, Ala Carte, Kaiseki style family set menus, Rising sun selection, Asian buffet, banquet party, many seminars & other….


Since December 2005 to April 2008
I Worked as a JAPANESE CHEF at the Gaafushi Restaurant Five Star Resort Island Hideaway Spa Resort and Marina Dhonakulhi, Maldives.
• There is a 04 kitchen staff under my supervision. Pre-opening team member, Sushi Counter & Japanese kitchen, Kaiseki style set menus, Japanese night buffet, sushi & sashimi chef selection of the day, Japanese Hot food cold food, Ala Carte menu & other…….

Since March 2005 to December 2005
I Worked as a SUSHI CHEF & COACH Trained the Kitchen Crew at Cool House Bibliotekata Sofia, Bulgaria
• I am going there to nine month for Trained the Crew of the kitchen. There is a 07 kitchen staff under my supervision Sushi Counter, Teppanyaki counter & Japanese Kitchen. pre-opening team member, staff trained, Ala Carte, Sushi menu, Teppanyaki & Hot menu, Sushi night, outside catering & other………

Since November 2003 to January 2005
I worked as a JAPANESE CHEF at the Sakura Japanese Restaurant in five Star Hotel Ramada Plaza. Doha, Qatar.
• There is a 07 kitchen staff full under my supervision. Sushi Counter, Teppanyaki Counter & Japanese Kitchen. Ala Carte, Family style set menus, banquet buffet, outside catering, weekend special lunch & dinner, Some time we make Japanese breakfast………


Since June 1995 to October 2003
I Started as a SENIOR JAPANESE HEAD CHEF at the Nihonbashi Japanese Restaurant Five Star Hotel Hilton Jaic Tower Colombo, Sri Lanka.

I was promoted to the EXECUTIVE JAPANESE CHEF for January 1996 at Nihonbashi Japanese Restaurant Five Star Hotel Hilton Jaic Tower Colombo, Sri Lanka.

While I was serving in this position I was sent to Japan by the Management for a Special Food
& Industrial Training Programmer in Tokyo, Japan from 1999 to 2001.

• There is a three out lets such Hotel Hilton Jaic Tower Nihonbashi Japanese Restaurant, Odel five stars Foreign Complex & Main Restaurant in Colombo. 03 Sushi Bar, 03 Japanese Kitchen, 02 teppanyaki counter, 02 Robatayaki counter. 38 kitchen staff full under my supervision. Pre-opening team member, lot of staff trained, new menu, Japanese breakfast, Kaiseki style family course & set menus, Ala Carte, outside catering, banquet parties, buffet, Chef selection of the day, Bento promotion & lot of other…….



Since November 1993 to April 1995
I worked as a JAPANESE SOUS CHEF at the Sakura Japanese Restaurant Five Star Hotel Holiday Inn Crown Plaza Farwaniya, Kuwait.
• There is a 06 kitchen staff with one Japanese national master chef he & me supervision. Sushi Counter, Teppenyaki counter, Japanese Kitchen. pre-opening team member, new menu, Ala Carte, special dinner menu, Live lobster set menu, banquet buffet, outside catering & other……..
• During my period I was sent to five star hotel Holiday Inn Crown Plaza Manama, Bahrain to make the sushi & Japanese cuisine. Pre-opening new conference center which has capacity of 1000 covers.


Since May 1990 to October 1993
I started as a JAPANESE CHEF DE PARTIE at the Ginza Hohsen Japanese Restaurant Five star Hotel Hilton International Colombo, Sri Lanka, and I served in this position for a period 02 years.

I was promoted as a JAPANESE SOUS CHEF at Ginza Hohsen Japanese Restaurant Five star Hotel Hilton International Colombo, Sri Lanka.
• There is a covers 207 and 23 kitchen staff with one Japanese national master chef he & me supervision. Sushi Counter, Teppanyaki counter, Robatayaki counter, Japanese Kitchen, lot of staff trained Japanese breakfast, Kaiseki style course, new menu, Bento box and Nabe promotion, Ala Carte, buffet, banquet party, outside catering & other…….


Since March 1988 to April 1990
I worked as a JAPANESE COOK at the Japan Doll Japanese Restaurant Colombo Sri Lanka.
• There is worked two Japanese national master chefs, they teach and I am study nicely for the japanese cuisine. There is a sushi counter, Japanese kitchen. Pre-opening team member, Japanese breakfast, Bento box, Kaiseki style set menus, Ala Carte, Sunday buffet, outside catering & other…….

Current location: 

Saudi Arabia - View on map

Nationality: 

Sri lankan

Preferred Sector of Employment: 

Hotel and Catering, Hotel and Catering, Hotel and Catering

Spoken languages: 

english

Locations I am interested in working:

austria, Belgium, bulgaria, Czech Republic, Europe, France, Georgia, Germany, Hungary, Iceland

List of countries I have a visa to work in:

azerbaijan, Dubai, Macao, (China), saudi arabia