CURRICULUM VITAE

PERSONAL DETAILS

NAME IN FULL :- S. M. D. DEVINDA PRADEEP KUMARA

AGE :- Forty Nine Years Old

DATE OF BIRTH :- 12 March 1973

NATIONALITY :- Sri Lankan

RELIGION :- Buddhist

GENDER :- Male

PASSPORT NO :- N7829607

N.I.C. NUMBER :- 730722338V

CONTACT NO :- 038******* /077*******

Whatsup no. :-009**********

MAIL ADDRESS. :- devindanu@ gmail. Com

ADDRESS :- No 212/6, Mandawala road, Malamulla, Panadura

REFERENCE :- Executive chef elie ( courtyard marriotkuwait)

EX Chief charminda jayamanna

(ad1dpg@r.postjobfree.com)

EDUCATIONAL QUALIFICATIONS

1. School Attended : Wickramabahu Central College, Gampola.

Examination : Passed the G.C.E (O/L)

07 Subject with 3 Credit and Attend

G.C.E (A/L) Classes

Year of Examination : 1991

2. School Attended : Institute of Management & Science Kandy

Examination : Diploma in English

Year of Examination : 1991-1992

PROFESSIONAL QUALIFICATIONS

01.

Name of Institute :- Asia Lanka International Hotel school

No.10 Sri DhammaMawatha, Colombo 10

Name of course :- International Cookery

Year of course :- 1992-1993

Contact Person :- The Registrar

02 other abilities :- Can Speak. English/ Hindi/ Arabic

WORK EXPERIENCE

01

Presently working

place of Employment : Hotel janaki colombo

position : pastry chef

period : since September 2020

02

Place of Employment :- Kuwait Aviation Services Co. Kuwait

position :- Senior chef de parties pastry

Period :- since 23/09/2000 till 09/02/2019

03

Additional experience . :- I did have work as a production pastry chef in Marriott courtyard in Kuwait work since 2012 to 2019 ( as a part time job )

Name of courses successfully followed

01On job Training in service standard of catering from Kuwait aviation service .co in may 2001 to July 2001

02Attend basic hygiene practices training in Food & beverage at Kuwait aviation service com.(Highfield.co.uk. standard)

pastry kitchen Duties

Supervised the pastry kitchen

Organize and ordering for kitchen requisition.

Making the staff duty roaster and daily deployments for sections

Coordinating the kitchen for food pick up

Ensure fast Accurate Service

Following the Staff appearing and self hygienic condition

Following the Staff Training for New Staff

taking care of food condition

Keeping kitchen clean and hospitality

kitchen preparation every closing shift

Handling the guest complains and surjection

Assign to Manager and In charge

Make all kind of cake, cookies, pudding. etc.

I do hereby declare that the above mentioned particulars are true and correct.

Name:- S.M.D. Devinda Pradeep Kumara.

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