Lakshman Welideniya Sadeepa, Thalewela,Hettimulla,KegallaSri Lanka

PERSONAL

Nationality: Sri LankanDate of Birth: July 20th 1968Marital Status: MarriedLanguage Skills:Passport Number:

English, Sinhala, DhivehiN3890405

Current Location: Meemu Atoll, Male, MaldivesMobile in Maldives:Mobile in Sri Lanka:

00960 743 84460094 773711832

Email:Viber Account:Skype Address:

lakshman.welideniya@yahoo.com9164245Lakshman4252

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; 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 VidiyalayaSri Lanka G.C.E. Ordinary Level and G.C.E. Advanced Level1985

Negombo International Hotel School Sri LankaInternational Cookery 1995

TRAINING EXPERIENCE Food Safety Asia, Maldives

Medhufushi Island Resort, MaldivesFood Hygiene & HACCP Trainings2008

Ecolab Chemicals, Maldives Medhufushi Island Resort, MaldivesChemical Usage & Training April/May 2008

The French Culinary School in AsiaThailandProfessional Culinary Certificate (“Culinary Art – Buffet Entrée”) March 8th – 14th 2004

Taylor’s College MalaysiaProfessional Culinary Certificate (Starters) April 22nd – April 23rd 2003

Taylor’s CollegeMalaysiaProfessional Culinary Certificate (Seafood Products) April 24th – April 25th 2003

Alarms Pvt LimitedClub Med Kanifinolhu, Maldives Basic Fire Safety Course 2002

Chef Guild of Sri Lanka Sri LankaChinese Cookery Demonstration1998

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)

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