This curriculum vitae is for Kosala Bandara, a Sri Lankan male chef currently working as a Chef de Partie at an Intercontinental hotel in Qatar. He has over 10 years of culinary experience, having worked at several hotels in Kuwait, Sri Lanka, and Qatar in various roles such as Commis I, II, III, Demi Chef, and now Chef de Partie. He received culinary training in Sri Lanka and has passed several food safety and hygiene courses. His objective is to work hard and help the company succeed.

1. CURRICULUM VITAE
KOSALA BANDARA
CONTACTS : +97470132802, +97466895519
EMAIL ADDRESS: kosala1285@gmail.com
PERSONAL INFORMATION
NAME : Kosala Bandara
NATIONALITY : Srilanka
GENDER : Male
D.O.B :1985
RELIGION : Buddhist
MARITAL STATUS : Married
JOB TITLE : Chef De partie
Career objective
Working together with the entire colleagues with hard work and determination towards the
goals of the company not only for myself but also for the entire company hence bringing fruitful
results.
WORKING EXPERIENCE
Sep2012 –present : intercontinental hotels and resorts (Qatar, Doha)
Position : chef de partie
Outlet : fish market restaurant (fine dining seafood restaurant)
Responsibilities
preparing, cooking and presenting dishes in my specialty
managing and training demi-chef,commis in the kitchen
Directing chefs in their section in preparing, cooking and presenting culinary dishes
Enforcing strict health and hygiene standards in the kitchen
Trouble shooting and problem that occurs in the kitchen
Taking incharge of the kitchen in absence of the sous chef
Helping the sous chef and head chef in developing new dishes and menus
Monitoring portion and waste control to maintain profit margins

2. 2011-2012: Filitiyo Island resorts
Position : demi chef
Responsibilities
Helping the executive chef in making new menus
Assisting in preparing and cooking food
Ensuring all statutory regulations are adhered such as food hygiene policies
Making mis en place
Ensuring minimum kitchen waste
Learning and recording skills and recipes from other members of the department
Ensuring knowledge of the products is maintained and communicated to all relevant
personnel
Reporting any maintenance issues to the executive chef
2009-2011: Kuwait hotel company (Kuwait)
Position: commi 1
Responsibilities
Maintaining high standards of hygiene
Preparing the ingredients for a more senior chef
Measuring dish ingredients and portion sizes accurately
Dealing with deliveries and stock rotation
2008-2009: Cinnamon Lodge
Position: commi 111
Responsibilities
Following instructions from my trainer
Making daily misonplus
Fallowing HAPPC stand
Preparing the ingredient for a more senior chef
2005-2008 :Cinnamon Lodge 3 year courses (Sri lanka)
EDUCATIONAL BACKGROUND
 General Certificate of Examination (Ordinary Level) – Conducted by Ministry of Education in
SL – 2001

3. PROFESSIONAL PROFILE
 Dip In Cookery and culinary in Swiss Lanka Hotel School in Colombo - Sri Lanka (Six
month course with on job training) {2004}
 Course in NATIONAL TRINING ATHORITY APPRENTICSE for 3 years. ( Hot
Kitchen, Cold Kitchen, Pastry & Bakery, Thai Kitchen) [2005-2008]
EXTRA CURRICULUM ACTIVITIES
 Cinnamon Service Magic (2007)
 Food Handlers Test (2007)
 Saga Good Food Award {2008}
 Food Safety and food Hygiene courses {2008}
 Food safety course examination passed(2012)-Filitiyo island resorts
 Intercontinental employee of the month(Nov 2012)
 Intercontinental employee of the month (Dec 2012)
 Food safety intercontinental hotel and resorts(2013)
 Catering diploma
PERSONAL INTEREST
 Socializing
 Learning new things
 Travelling
REFERENCES
1. Mr.senaka Jayasinghe
Regional executive chef
Benthota beach hotel
Sri-lanka
Contacts: +94718440166