Summary
Overview
Work History
Education
Skills
Websites
Languages
References
Timeline
Generic
Kosala Janith

Kosala Janith

Belihuloya,Sri Lanka

Summary

Dynamic culinary professional with experience at Amari Hotel, excelling in food preparation and presentation. Proven ability in maintaining high hygiene standards and effective communication within teams. Skilled in cost management and quality control, ensuring exceptional dining experiences while minimizing waste. Committed to delivering excellence in every dish prepared.

Overview

6
6
years of professional experience

Work History

Commis II

Amari Hotel
Colombo
11.2024 - 05.2025
  • Assisted senior chefs in cooking and presentation of various dishes.
  • Maintained cleanliness and organization of workstations throughout shifts.
  • Followed food safety and hygiene standards to ensure quality preparation.
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Checked quality of raw materials before use to ensure freshness.
  • Controlled usage of all products to reduce wastefulness.

Commis III and Trainee Chef

Shangri-La
Hambantota
12.2022 - 11.2024
  • Assisted in food preparation following Shangri-La's culinary standards.
  • Maintained cleanliness and organization of kitchen workstations and storage areas.
  • Followed recipes, portion controls, and presentation specifications as set by the chef.
  • Practiced proper food safety procedures while preparing meals.
  • Ensured that prepared foods met quality standards set by restaurant management.

Industrial Trainee - Food & Beverage

Cinnamon Grand Hotel
Colombo
11.2021 - 05.2022

Trainee Housekeeping Attendant

Jet wing Lake Hotel
Dambulla
01.2019 - 06.2019

Education

Professional Level of Cookery Course -

Sri Lanka Institute of Tourism and Hotel Management
Rathnapura, Sri Lanka
12.2022

Professional Level of Food and Beverage -

Sri Lanka Institute of Tourism and Hotel Management
Rathnapura, Sri Lanka
06.2021

Professional Level of Front Office Course -

Sri Lanka Institute of Tourism and Hotel Management
Rathnapura, Sri Lanka
10.2020

Professional Level of Housekeeping -

Sri Lanka Institute of Tourism and Hotel Management
Rathnapura, Sri Lanka
11.2018

G.C.E. Advanced Level -

Udagama College
Balangoda, Sri Lanka
01.2016

G.C.E. Ordinary Level -

St. Thomas College
Bandarawela, Sri Lanka
01.2013

Skills

  • food preparation
  • menu planning
  • kitchen sanitation
  • food presentation
  • food safety compliance
  • quality control
  • cost management
  • team collaboration
  • time management
  • effective communication
  • High hygienic standards
  • Vegetable cutting
  • Ingredient knowledge
  • Cooking techniques
  • Pasta cooking
  • Portion control
  • Mise en place
  • Hygiene practices
  • Ingredient set up
  • Safe food handling

Languages

Sinhala
First Language
English
Upper Intermediate (B2)
B2
German
Beginner (A1)
A1

References

  • Amila kasun Edirisuriya ,Executive Sous chef ,The plams resort ,Beruwala ,Sri Lanka. amila.edirisuriya@cflb.biz Phone Number:-+(94)76 622 2129
  • E.M.L.E.B. Ekanayake, Junior Sous Chef, Amari Hotel, Colombo, Sri Lanka, +(94)766243561, Lahiru.ekanayake@amari.com

Timeline

Commis II

Amari Hotel
11.2024 - 05.2025

Commis III and Trainee Chef

Shangri-La
12.2022 - 11.2024

Industrial Trainee - Food & Beverage

Cinnamon Grand Hotel
11.2021 - 05.2022

Trainee Housekeeping Attendant

Jet wing Lake Hotel
01.2019 - 06.2019

Professional Level of Cookery Course -

Sri Lanka Institute of Tourism and Hotel Management

Professional Level of Food and Beverage -

Sri Lanka Institute of Tourism and Hotel Management

Professional Level of Front Office Course -

Sri Lanka Institute of Tourism and Hotel Management

Professional Level of Housekeeping -

Sri Lanka Institute of Tourism and Hotel Management

G.C.E. Advanced Level -

Udagama College

G.C.E. Ordinary Level -

St. Thomas College

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Kosala Janith