HEAD PASTRY & BAKERY CHEF
CHAMILA PEIRIS
Head Pastry and Bakery Chef with over 22 years of experience across UAE, Bahrain,
Qatar and Sri Lanka. Proven leadership in menu development, team training, quality control, food safety and pastry innovation.
THE CHEF
Leadership, menu development and pastry excellence.
With over 22 years of experience in pastry and bakery across UAE, Bahrain, Qatar and Sri Lanka, my career has focused on leading teams, developing seasonal menus, maintaining quality and food safety standards, and mentoring junior staff.
VISUAL ARCHIVE
Culinary Gallery
CAREER PATH
Professional Experience
05/2023 — Present
Head Pastry and Bakery Chef
Urth Caffe Restaurant, City Walk, Dubai, UAE
Oversees pastry operations and quality/safety; leads and trains team; seasonal innovative pastry menus; collaborates with culinary team; quality checks; inventory and cost control; food safety protocols; mentors junior staff; researches pastry trends; menu costing and pricing; front-of-house coordination; positive teamwork.
12/2021 — 04/2023
Head Pastry and Bakery Chef
Urth Caffe Restaurant, City Walk, Dubai, UAE
Led pastry operations, menu development and team leadership.
09/2019 — 11/2021
Pastry Sous Chef
Royal Catering Service, Abu Dhabi, UAE
Supported senior leadership in pastry operations, team supervision and service delivery.
08/2017 — 08/2019
Pastry Sous Chef
Sasha Transit Hotel — 3 Star, Seeduwa, Sri Lanka
Supported pastry operations, menu preparation and team coordination.
04/2015 — 06/2017
Pastry Sous Chef
Ramada Hotel — 4 Star, Manama, Bahrain
Assisted head pastry chef; supervised and delegated; prepared/plated desserts to standards; production workflow; staff training; ingredient labeling, storage and rotation; cleanliness; special events collaboration.
01/2012 — 03/2015
Chef de Partie — Pastry/Bakery
Emporio Armani Italian Restaurant, Doha, Qatar
Daily production assignments, recipe consistency, dessert plating, clean workstation, food safety, inventory monitoring, station coordination and learning from senior chefs.
11/2010 — 12/2011
Demi Chef de Partie — Pastry/Bakery
The Galadari Hotel — 5 Star, Colombo, Sri Lanka
Contributed to pastry production and service standards.
03/2008 — 09/2009
Demi Chef de Partie — Pastry/Bakery
Cake Avenue, Manama, Bahrain
Focused on bakery and pastry production.
01/2006 — 02/2008
Demi Chef de Partie — Pastry/Bakery
Al Mushrif Palace — Royal Court /King’s Palace, Manama, Bahrain
Assisted senior chefs, dough/bread production, cookies and muffins, plating/garnishing, cleanliness, restocking and training.
02/2005 — 12/2005
Commis Chef 1 — Pastry/Bakery
Taj Samudra Hotel — 5 Star, Colombo, Sri Lanka
Assisted senior chefs, dough/bread production, cookies and muffins, plating/garnishing, cleanliness, restocking and training.
01/2004 — 01/2005
Commis Chef 2 — Pastry/Bakery
The Fab Restaurant, Colombo, Sri Lanka
Contributed to pastry preparation and service support.
06/2003 — 12/2003
Commis Chef 3 — Pastry/Bakery
Chariot Restaurant, Colombo, Sri Lanka
Assisted with pastry preparation and daily service tasks.
12/2002 — 05/2003
Commis Chef 3 — Pastry/Bakery
Royal Bakery, Colombo, Sri Lanka
Supported bakery and pastry production.
EDUCATION & QUALIFICATIONS
Education
Education
Diploma in International Cookery
2002
Education
G.C.E. Ordinary Level
Isipathana College, Colombo, Sri Lanka
12/2001
EXPERTISE
Pastry, bakery & leadership
Sourdough Bread · French Baguette · Quiche Lorraine · Tiramisu Cake · Panna Cotta · French Croissant · Almond/Chocolate Croissant
Leadership · Menu Development · Creativity · Time Management · Attention to Detail · Quality Control · Training and Mentoring · Problem-solving · Food Safety and Hygiene