STEPHEN SENEWIRATNE
Přádova 24
Prague -08
Mobile – +420 724 212 648
E-mail –iam@styf-privatedining.cz

PROFESSIONAL EXPERIENCE

JANUARY 2018- MARCH 2021 Mandarin Oriental Hotel Prague, Czech Republic. Executive Chef (in charge of F&B operations July 2020 to March 2021).

SEPTEMBER 2015- DECEMBER 2017 Red Pif restaurant Prague, Czech Republic as Head Chef.

DECEMBER 2010- SEPTEMBER 2015 Mandarin Oriental Hotel Prague, Czech Republic. Sous -Chef.

AUGUST 2004- NOVEMBER 2010 Radisson Blu Hotel Prague, Czech Republic. Demi Chef de Partie, promoted to

Chef de Partie, promoted to Junior Sous-Chef.

AUGUST 2003-FEBRUARY 2004 Carnival Cruise lines, MS- Inspiration. Tampa bay & Miami Florida U.S.A. Demi

Chef de Partie (****).

AUGUST 2002- JUNE 2003 Carnival Cruise lines, MS- Sensation. Tampa bay & Miami Florida U.S.A. Demi

Chef de Partie, (****) Then transferred to MS-Diaz AZ Carnival Pride (*****).

DECEMBER 2001-AUGUST 2002 Novotel Centre Hotel Abu Dhabi U.A.E. Demi Chef de Partie at Le Rabelais French fine

dining restaurant

FEBRUARY 2001- NOVEMBER 2001 Novotel Centre Hotel Abu Dhabi U.A.E. Commis 1 at Le Rabelais French fine dining

restaurant (**** Hotel).

SEPTEMBER 2000-FEBRUARY 2001 Bentota Beach by Cinnamon Sri Lanka. Executive Chef de Partie (****+ Hotel).

APRIL 1999-SEPTEMBER 2000 Hikka Tranz by Cinnamon Sri Lanka. Executive Chef de Partie (****+ Hotel).

FEBRUARY 1998- APRIL 1999 Hikka Tranz by Cinnamon Sri Lanka. Management trainee specializing in kitchen

operation (****+Hotel).

OCTOBER 1997-FEBRUARY 1998 Cinnamon Lodge Haberrena Sri Lanka. Management trainee specializing in kitchen

operation (*****Hotel).

MARCH 1997-OCTOBER 1997 Cinnamon Bey Beruwella Sri Lanka. Management trainee specializing in kitchen operations

(***** Hotel).

EDUCATION & QUALIFICATIONS

1994 Graduated G.C.E-O.L at Wesley college Colombo Sri Lanka.
1997 completed a two-year diploma in professional cookery & hotel management at Clairmont Hotel School (Sri Lanka).
1997 2 years Management Trainee, John Keells Holdings group of hotels (kitchen management and production).
1999 Culinary Arts Competition held by the Chef’s Guild Association of Sri Lanka (gold medal for 4 courses menu and bronze medal for plated appetizers).
2000 Training program for new concepts in French & Italian fine dining (Ceylon Hotel School graduate’s association and the Kapioneli Community College of Hawaii, U.S.A).
2000 Tourism Training Center of Sri Lanka (trainer development program), kitchen operations specialization.
2002 Colombo International Nautical & Engineering College in Standards training certification & watch keeping for seafarers (STCW).
2002 Two-month training Carnival Cruise Culinary College
2002 Awarded best overall performance Carnival Culinary College
2009 Teaching post at the Prague Culinary Institute as a lecturer in basic Asian & Avant Garde Cuisine.
2012 Successfully completed HACCP & FLHSS&E training & qualification for Mandarin Oriental Hotels at Mandarin Oriental Munich, Germany