Ganesh Kadireshan

Experience

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  Gillos

  Jan 1989 - Mar 1991

  Grill Cook

  * I started my career in the Restaurant Feild that was the first popular Italian concept* I started as a Dishwasher and continued with the promotion of Cook to Grill section head.

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  Golden Star Beach Hotel

  Feb 1992 - Feb 1994

  Commis - II

  • The Hotel was one of the leading hotels on the east coast of Sri Lanka that had 105 rooms rated as a 3 Star Hotel world.• My role was working as a chef in charge of the main kitchen. • I started as a cook and subsequently promoted to the positions of III, II

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  Holiday In oman

  Mar 1994 - Sept 1996

  Commis - I

  • I had the opportunity to work for one of the best 5-star hotels in Oman • I joined as a Commis – II and with my commitment and loyalty to the Job I was promoted to the position of Commis – I • Further I learned and developed myself in Arabic dishes from all Arabic regions

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  Golden Star Beach Hotel

  Mar 1997 - Oct 2002

  Sous Chef

  • The Hotel was one of the leading hotels in the east coast of Sri Lanka that had 75 rooms rated as a 3 Star Hotel world.• My role was working as a chef in charge of the main kitchen. • I started as a cook and subsequently promoted to the positions of III, II I commis and Demi Chef De Partie to chafe de parties and sous chef.

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  Soneva Gili

  Jan 2003 - Feb 2004

  Head Cook

  • I had the privilege to work in one of the best luxury resorts which were named the Six senses the concept was luxury water villas and it was selected to be the best resort in the world.• My main role was working in charge of the In villa dining which caters for all in-house guests, which was supervised by a French Chef.

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  Nadigamuwa Village and Hotel

  Apr 2004 - May 2007

  Executive Chef

  • The Inn was a Standardize Hotel and resorts for locals and foreigners and caters for large wedding functions. • I was in Charge of a visit all these Hotels and involving for the banquets functions.• I have trained more than 50 cooks to cater for deferment varies of food by implementing new menus.

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  Paul Bakery Cafe

  Feb 2007 - May 2008

  Demi Chef De Partie

  • I worked for Paul café which was located in the UAE Airport Terminal – 3 this caters for more that 300 covers Restaurant and the concept was French cuisine.• We were trained for period of 3 months on the French menu

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  Ramada Hotel & Suites

  Jun 2008 - Jan 2009

  Chef de Partie

  • The hotels are reputed and benchmarked as a 4 star Hotel in Sri Lanka • My main role was to take care of the main kitchen – which accommodates for 125 pax coffee shop.

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  Full Moon Hotel

  Jan 2009 - Feb 2011

  Executive Sous Chef

  • I was working for one of the best 3 star Hotel in Sri Lanka, which has 4 outlets that accommodates, Indian, Continental and Banquets • My roles was as Executive Sous Chef which I managed 25 team members • I involve myself for negotiating Banquet functions, and the administration of the kitchen department. • Delivering training in a manner that is easily understandable to trainees and in a way that motivates them.

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  ALFA Company

  Apr 2011 - now

  Area Kitchen Manager

  I joined Piatto, Restaurants as a Section head in the kitchen and continued to grow in the line of Kitchen Head, Kitchen Manager, and Trainer. My role is to conduct new employees Mandatory training and Identify develop kitchen Managers for the future Piatto Restaurants.

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  Rani Beach and Resorts Negombo

  Dec 2018 - now

  Executive Chef

  In December 2018 I joined with Rani Beach and Resorts as an Executive Chef.