Chef Borhan

As an Executive chef I still remember my past, the terrible days that I spent in the kitchen. I started out at the very bottom of my culinary journey in 1977 from Ceylon cold stores Colombo as a trainee butcher. My first job was to clean small herring fish, take the shells off the shrimp and remove the eyes and ink sacks from the fresh calamari non-stop for hours each day with my hands in cold water; cleaning and washing the blood from hanging meat carcasses to get everything ready for the freezer, I stand on my own feet for long hours every day no chance for even a bathroom break sometimes. The senior butchers did not allow me to touch the knife those days. The most important lesson that I learned is the value of hardship that’s made me a greatly aid to meet my goals easy; 
After completed 4 years my training period In 1981Marriott Hotel Dhahran help me to get my foot in the hospitality industry I travelled my first abroad journey where I truly discovered the point I fell in love with food and dreamed of being an Executive chef. The word ‘culinary’ very highly specialized art that I understood was the importance of fundamentals of cookery and the science of cooking. From there onwards I used all the resources of culinary tools and involved practically through every single opportunity to expand my prolific cooking talents and deep passion. Cooking is an amazing language to explain many disciplines also alongside understanding the principles of food science. An executive chef is highly skilled profession and a huge responsibility. Working as a chef is great pride,
I had an opportunity to explore with world renowned culinary figures. Who helped me to sharpen my culinary skills and bring in perfection in my delicacies. Worked as a Chef at luxurious spacious yacht Maldives. I also worked with top class several worldwide international deluxe chain hotels like (Ramada Renaissance Colombo,) (Hilton Colombo), (Sheraton Yemen & Dubai),(Le Meridien Bahrain), (Holiday Inn Khor Fakkan UAE Al Jubail KSA), (Marriott Daharan,KSA) (Taj Samudra Colombo) (Ocean Paradise Resort Zanzibar )and I travelled abroad spending more than 18 years away from home, where I studied in depth the history and the unique art of higher level of food preparation topics in those countries. After spending 28 years in my culinary journey I climbed the ladder to reach the top rank in my life when I joined Club Palm Garden, Beruwela, Sri Lanka taking up the challenging role of Executive Chef in 2005. That achievement is a great success in my carrier. This takes some time and perseverance, but it’s a great way to learn the ins and outs of all different aspects of the culinary field and I really know what every single person does in the technical side of the kitchen. Learning how to cook requires the acquisition of numerous physical skills. Those who do not have the patience or the character to undergo the forging process will never be great in their fields. 
Human relations are one of the most important parts of a chef’s job. As chef I have to be organized. Every aspect of the job has to be planned out be it the proper utilization of my staff, If I don’t know how to influence my kitchen brigade that is my end of culinary life. I have to be able to give the right direction to my team and maintain an amicable atmosphere in their kitchen. I need to guide, coach and monitor my brigade so that the operations run smoothly. 
As a professional chef I have to run a profitable organization combine business and cooking. Participated in business progress meetings with management to meet financial objectives. The kitchen has to produce cost effective good standard innovative quality menus and standardizing recipes and establishing portion control also good understanding of the importance of the concept of food cost control the standardizations accounting principles. In order to control food costs effectively , I must have a confident command of accounting, I implemented effective discipline to unwanted Expense to Control and legal issues as able to use initiative and direct observation how to keep food cost under control .what are some of the problems, what are some possible solutions to these problems chef is a Key player in decision making and problem solving . As a professional chef I must know how to handle guest complaint consistent manner.
As a Culinary Lecturer In my teaching experience, Amazing abilities to train the chefs and I undertake the technical training I deliver as well as new techniques and thoughts about secrets of chefs’. And explanation skills my intention is to develop the skills of our young chefs. I provide a creative training platform for the culinary industry, farm to plate butchery training concept With my strong butchery background I have professional skills in this subject. I have Practical meat handling entire process knowledge with the science of meat curing and smoking, I am involved in all aspects of processing, procedure of brine & smoking techniques and there principles.
I provided that was the perfect mix of hands-on professional skills and practical knowledge. The way I successfully transferred my professional knowledge with a great balance between classroom theory and practical’s of my own training styles. There is nothing like the joy of cooking’. I clearly explained a lot of pertaining to the origin of the cuisine and examples from the real life of the culinary world by my presentation. Use personal practical experience to help students understand the importance of food
Training comes from real life and exhibits an understanding of classical cooking techniques to encourage educational opportunities as well as to continue their culinary development to the next generation of chefs to the best of my ability and get them ready for success with the talent of tomorrow in our industry. Culinary arts is moving at high speed and one the fastest growing industries in the competitive and challenging customer service world today, 
I enjoy the experience of teaching and sharing my knowledge of what has been the love of my life. 

 

My intention is to develop the knowledge & skills of our young chefs to provide a creative training platform for the culinary industry. The best of my ability and get them ready for success within our industry. Where I conducted my lecturing and training programs and to whom also the subjects for your information

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I offer carefully organized and designed training programmed for private companies, institute, and hotels for last 10 years. I undertake the technical training I deliver as well as new techniques and thoughts about cooking secrets of culinary. Cooking is an amazing language to explain many disciplines and terminology of culinary arts involved the word cooking is fully depending on your combination in the background taste rooted in your long culinary journey. The perception of flavors is linked to our sense of smell, while texture and tastes come from the sensory glands of the taste buds. Those kinds of experiences take years of expertise in the culinary industry to discover your own knowledge. And if your heart and soul and love of the culinary arts. With my teaching & coaching background it reflects our own style, knowledge, experience and explanation skills. My intention is to develop the skills of our young chefs and providing the right creative knowledge and training platform for the culinary industry. It is my goal to help hoteliers and culinary students grow, develop, learn and succeed. When I look back on this valuable experience with both pleasure and gratitude having given a high level of professional commitment.

 

1. Successfully I provided lectures to Ceylon inns Hotel School at sovereign corporate Hotel Jayawardenapura Rajagiriya Sri Lanka.The subject Professional cookery and theory of catering. The way I successfully transferred my professional knowledge with a great balance between classroom theory and practical’s of my own training styles. There is nothing like the joy of cooking’. I clearly explained a lot of pertaining to the origin of the cuisine and examples from the real life of the culinary world by my presentation. Use personal practical experience to help students to make understanding the importance of culinary art.

 

 

2. Successfully provided lectures to Ceylon inns Hotel School at sovereign corporate Hotel Jayawardenapura Rajagiriya Sri Lanka. The subject food dieting and the fundamental principles of food use and nutrition. My vision is to improve health through better knowledge and understanding of how food, diet and lifestyle play crucial roles in everyone’s well-being. Adopting new habits that help and guide you in achieving long-term wellness through good nutrition, without having to give up the pleasures of food that we all enjoy! With combination of science-based knowledge, practical skills and a supportive environment, you’ll have what it takes to transform your life. Discover food and most powerful Medicinal properties of food. Medicinal foods are part of everyday diet.

 

 

3. Successfully I contributed to Butchery Presentation & practical training conducted at Sri Lanka Institute of Tourism & Hotel Management (S.L.I.T.H.M). I have remarkably contributed voluntarily for the last 4 years to the advanced level cookery students. They discovered the most essential wealth, knowledge and information about the butchery department .It is really informative and helpful to them in their future. I am sure that all of students yield the best results from my training programs. I have given a new dimension of teaching with my unique and innovative ways, it is very interesting and they really enjoyed my lectures .I got a lot of positive feedback from all students.

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Successfully I provided lectures to advance level students Leeds institute Nugegoda Sri Lanka. Culinary art the subject of international salad. There are many ways that salad bars can be incorporated into the reimbursable meal. Salad bars can feature a special fruit and vegetable theme, or a side salad. Salad bars can be set-up in a variety of ways, including pre-portioned and prepackaged foods.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. Successfully I contributed to the Chef Guild Sri Lanka and conducted farm to plate butchery concept a valuable training programs for three different regions; Kandy, down south Beruwela and Negombo. .It gives me an opportunity to develop and expand their culinary professional skills and understanding about concept cost awareness and principles of working in a healthy & safe environment with confidence. With my strong butchery background I have professional skills in this subject. I have Practical meat handling entire process knowledge with the science of meat curing and smoking, I am involved in all aspects of processing, procedure of brine & smoking techniques and there principles.

 

 

6. Successfully I conduct Diploma level for Cargills food city Sri Lanka all managers butchery training program . Understanding what excellent customer service at butcher counter. Map the customer experience and identify what we do well and where we can exceed customers expectation. That every consumer needs to be protected from the risk of food being contaminate.

 

 

7. Successfully I conduct for Keells super Sri Lanka for all butchery staff training program .The creative and innovation knowledge to display the meat counter. Maximum improve in the production and Planning and organizing to achieve their target meat sales successfully in there outlet.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8. Successfully I conduct for Arpico super center Sri Lanka all food handler staff. The intended to improve the standards of food hygiene the procedures to manage General Food safety & Hazard Awareness. The safety of food is essential to any consumer and so should be a priority for any food business. Consumers want to be assured that the food they buy and eat is safe.. Understanding the Food Safety Law and the Seven Principles of HACCP.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

9. Successfully I conduct cafeteria staff training for (CBL limited) ranala Sri Lanka.The training intended of kitchen Environment bulk cooking Through Nutrition Standards development also Improving the Food safety & Hazard Awareness. Catering premises undertake a wide range of food production activities which involve handling and preparation of both raw and ready-to-eat food. Therefore the potential for cross contamination is high and needs to be carefully controlled at every stage of food delivery, storage, handling, preparation and service. I provide practical guidance to improvement of menu knowledge as well.