Lakshman Welideniya is a Sri Lankan national currently working as the Head Chef at Medhufushi Island Resort in the Maldives. He has over 20 years of culinary experience working in hotels and resorts in Sri Lanka and the Maldives. As Head Chef, his responsibilities include planning menus, overseeing food production and kitchen operations, training staff, and maintaining food costs. He has a diploma in international cookery and has received additional culinary training in areas such as buffet cuisine, seafood, and food safety. His objective is to work in a flexible environment where he can continue developing his skills through high performance.

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.