1. Lakshman Welideniya
Sadeepa, Thalewela,
Hettimulla,Kegalla
Sri Lanka
PERSONAL
Nationality: Sri Lankan
Date of Birth: July 20th
1968
Marital Status: Married
Language Skills:
Passport Number:
English, Sinhala, Dhivehi
N3890405
Current Location: Meemu Atoll, Male, Maldives
Mobile in Maldives:
Mobile in Sri Lanka:
00960 743 8446
0094 773711832
Email:
Viber Account:
Skype Address:
lakshman.welideniya@yahoo.com
9164245
Lakshman4252
Employment History
Medhufushi Island Resort, Republic of Maldives (5* Star Hotel)
Head Chef
(February 2007 – up to present)
Duties & Responsibilities:
• Plans, directs, controls and coordinates the activities of all Chefs. Cooks and other
kitchen personnel engaged in preparing and cooking food to ensure an efficient and
profitable food service.
• Plans and approves menus for the various kitchen subsections; checks and
approves requisitions of kitchen subsections based on planned menus.
• Estimate food consumption and requisitions; foodstuffs and kitchen supply;
inspects delivery of perishable food items.
• Review menus, analyzes recipes, determine food, employees and overhead costs
and drafts prices of menu items; confers with Food & Beverage Manager and
Accountant on pricing of menu items.
• Prepares market lists, indicating type of food items, quality and quantity.
• Plans overall food production, considers: occupancy forecast / supply conditions &
availability of products / clientele (nationality breakdown).
• Plans and approves utilization of food surpluses.
• Assists in carrying out full stock taking at the end of each month, in collaboration
with the Accounts Department.
• Cooperates with Purchasing Manager in locating sources of raw food items;

2. substitute locally available for imported raw food items.
• Maintain a defined food cost as outlined by resort management.
• Initiate a comprehensive ongoing documented training program for kitchen staff
with respect daily kitchen operations & food production / Standard Operating
Procedures.
• Hires, trains, guides and evaluates performance of kitchen staff; shifts staff
according to skill to the various kitchen subsections.
• Comprehensive understanding of the resorts policies and procedures
Relating to – fire / emergency evacuation / health & safety / staff disciplinary
procedures / first aid / security.
• Performs other duties as may be assigned by the management.
Filitheyo Island Resort, Republic of Maldives (4* Star Hotel)
 Sous Chef
(August 2006 – February 2007)
 Chef de Partie
(February 2006 to August 2006)
Ceylon Tea Trails Luxury Living Bungalow, Sri Lanka
 Sous Chef
(January 2005 to December 2005)
Club Med Kanifinolhu, Republic of Maldives
 Chef de Partie/Cold Buffet Chef
(November 2000 to December 2004)
Kanifinolhu Resort, Republic of Maldives
 Commis I
(November 1999 to October 2000)
Sea Shells Beach Hotel – Jet Wings Hotels Ltd., Sri Lanka
 Commis II
(January 1997 – October 1999)
 Kitchen Helper
(July 1996 – January 1997)
 Trainee Cook
(July 1995 – July 1996)
EDUCATION
 K. Bandaranayaka Maha Vidiyalaya
Sri Lanka
G.C.E. Ordinary Level and G.C.E. Advanced Level
1985

3.  Negombo International Hotel School
Sri Lanka
International Cookery
1995
TRAINING EXPERIENCE
 Food Safety Asia, Maldives
Medhufushi Island Resort, Maldives
Food Hygiene & HACCP Trainings
2008
 Ecolab Chemicals, Maldives
Medhufushi Island Resort, Maldives
Chemical Usage & Training
April/May 2008
 The French Culinary School in Asia
Thailand
Professional Culinary Certificate
(“Culinary Art – Buffet Entrée”)
March 8th
– 14th
2004
 Taylor’s College
Malaysia
Professional Culinary Certificate (Starters)
April 22nd
– April 23rd
2003
 Taylor’s College
Malaysia
Professional Culinary Certificate (Seafood Products)
April 24th
– April 25th
2003
 Alarms Pvt Limited
Club Med Kanifinolhu, Maldives
Basic Fire Safety Course
2002
 Chef Guild of Sri Lanka
Sri Lanka
Chinese Cookery Demonstration
1998
SKILLS AND ACHIEVEMENTS
 Employee of the Month (August 2002) – Club Med Kanifinolhu, Maldives
 Strong leadership skills
 Keen and organize to details
 Excellent guest relations skills
 Knowledgeable in Microsoft Excel, Word, Materials Control (MC)
OBJECTIVES
I am flexible and adjustable to different working environment. Can work well under pressure
and welcome teamwork. I’m a fast learner, self-motivated and self-starter. A proactive,
focused and committed professional with extensive expertise gained within the hospitality

4. sector and acquire professional growth by attaining a high level of performance.