Sugath

I am an organised person, dedicated to high quality catering. Punctuality and efficiency are very important to me, and I get pleasure in delivering food people enjoy. I have a calm industrious working style, and am easy to get along with.

CHEF DE PARTIE specializing in Banqueting at Royal Automobile Club Pall Mall (2025-02 – Present)

CHEF DE PARTIE specializing in Banqueting at Marriot Hotels (2022-10 – 2025-01)

CHEF DE PARTIE at Riverside Studios in Hammersmith agency

CHEF DE PARTIE at Union Jack Club Waterloo (2021-06 – 2022-06)

CHEF DE PARTIE at Sanctuary Care SE London (2020-06 – 2021-06)

during Covid

CHEF DE PARTIE at Tree House Hotel London (2020-03 – 2020-03)

job suspended due to COVID19 and then cut with staff redundancies

CHEF DE PARTIE at The Hippodrome London (2017-09 – 2020-02)

CHEF at Windmill public house (2014-01 – 2017-08)

PRIVATE HOUSEKEEPER AND CATERER at North London residence for lawyer (2012-01 – 2014-12)

CHEF at Derwent Lodge Hotel (2011-01 – 2012-12)

CHEF at The Brook Hotel (2010-01 – 2011-12)

CHEF at Kellogg Brown & Root (KBRUK) (2008-01 – 2010-12)

CHEF & HEAD CHEF at Kellogg Brown & Root (KBR) USA (2005-01 – 2008-12)

COOK at Fine Dining Restaurant Spanish and Italian Concept (2003-01 – 2005-12)

COOK at Tasty Caterers (1996-01 – 2003-12)

GCEs – Dharmapala College (1993-01)