Lakmal Perera

Lakmal Perera Email and Phone Number

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Lakmal Perera's Location
Maldives, Maldives
Lakmal Perera's Contact Details

Lakmal Perera personal email

About Lakmal Perera

Lakmal Perera is a at at Maldives Island resort. They possess expertise in fine dining, menu development, recipes, pre opening, hospitality industry and 44 more skills.

Lakmal Perera's Current Company Details
Maldives Island resort

Maldives Island Resort

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Lakmal Perera Work Experience Details
  • Maldives Island Resort
    Executive Chef
    Maldives Island Resort Jul 2017 - Present
    Maldives
  • Veligandu Island Resort & Spa
    Ex. Sous Chef
    Veligandu Island Resort & Spa Apr 2013 - Jun 2017
    Maldives
    View
  • Central Hotel & Apartments
    Executive Chef
    Central Hotel & Apartments Nov 2012 - Apr 2013
    Male, Maldives
    The hotel took over by Crown & Champa resorts by November 2012Working on New A'la carte & Room service menus New Banquette Menus etc.Kitchen Sanitation systemKitchen SOP
  • City Investments Pvt Ltd
    Consulting Executive Chef
    City Investments Pvt Ltd Sep 2011 - Aug 2012
    Male, Maldives
    Consulted the pre opened new wing of the restaurant.Consulted the other four existing restaurants.Compile the HACCP manual based on local government legislations and according to FTO manual.Compiled the menus, and Standardized recipes and costing with minimum of wastages and highly profit.Transmute the suppliers according to HACCP standards and environment friendly goods supply to the comparison to the minimum prices.Compiled the kitchen SOPs coherence to the HACCP.Handled the staff recruitments, all aspects of trainings Collocation of new kitchen.
  • Jetwing Vil Uyana
    Executive Sous Chef
    Jetwing Vil Uyana Dec 2010 - Aug 2011
    Sigiriya, Sri Lanka
    Assist to the Ex. Chef enhance the food quality and standards to the befitting to Small Luxury Boutique hotels standards.Manged the kitchen while absence of the Ex. Chef
  • Constance Moofushi Resort
    Executive Sous Chef
    Constance Moofushi Resort Sep 2010 - Dec 2010
    Maldives
    Was a member of the Pre - Opening team, liaised with the Cooperate chef for Constance and the Executive chef, Moofushi resorts, for the New menus, Kitchen planning and etc. for the pre opening.
  • Kuramathi Island Resort
    Chef
    Kuramathi Island Resort Jul 2001 - Jul 2010
    Maldives
    Fully responsible for the kitchen operations A’ la cartes, theme buffets, set menus, breakfast buffet, lunch buffets, special sit down menus, As well as the responsible for kitchen maintenance, hygiene, quality checking and controlling, staff trainings and evaluations, food and labor both costs controlling, inventory and all the other administrations. Leadership for 20 staff, Report directly to the executive Chef, who’s in charge for 03 resorts and 08 outlets
    View
  • Sheraton Damam
    Junior Sous Chef
    Sheraton Damam Jan 2000 - Apr 2001
    Ksa
    Chef in charge in the coffee shop and the room service, Oversaw the fine dining and gourmet set menus, Indian outlet that belonged to the coffee shop, Prepared the theme buffets such as Mediterranean, Tex-Mex, French, Asian etc. Maintained daily requisitions, staff scheduling, Quality of food preparations and presentation, cleanliness of food, personal, and kitchen, staff training and evaluations Immediate superior was the Ex. Sous Chef, assist to the Ex. Chef in his operations while the Ex. Sous chef was Away.
  • City Centre Sofitel Hotel
    Senior Chef De Partie
    City Centre Sofitel Hotel Jan 1999 - Jan 2000
    Dubai, Uae
    Managed 30 pax capacity of the Gourmet restaurant which was under supervision of the Ex. Chef, with 08 staff cadre, meanwhile assist to the banquette Chef and Sous Chef. Responsibilities were daily requisitions and the other administrations in the department, worked as the saucière
  • Royal Oceanic & Blue Oceanic Hotels ( Jetwing Sea & Jetwing Blue)
    Sous Chef
    Royal Oceanic & Blue Oceanic Hotels ( Jetwing Sea & Jetwing Blue) Mar 1997 - Dec 1999
    Negombo, Sri Lanka
    Chef in charge of kitchen brigade of 03 junior Sous chefs, 04 Chef de Parties, 34 Commis Chefs, reported to the Ex. Chef of Royal and Blue Oceanic hotels quality checking & buying, purchasing, market surveys, compiling and checking quality & standard of daily set and buffet menus, special menus. Daily promotions such as fish market, butcher’s market etc. staff recruiting, training and scheduling
  • Sofitel Hotel
    Chef De Partie
    Sofitel Hotel Dec 1991 - Dec 1996
    Jeddah, Ksa
    Joined as a demi Chef de partie, promoted after completion of 06 months probation, reported to the Ex. Sous chef. Worked for fine dining, room service, coffee shop, buffets, banquettes, special menus such as chain de rotisseries, special set, plated menus which operated in one main kitchen, cross trained in Mediterranean, Italian, Lebanese and Pastry kitchens. Assist to the guest chefs those who came from France for the special food promotions. Assist to the Ex. Sous Chef to run a smooth operation without any Sous Chef or a chef in charge. Ran the show with 14 staff around the clock high volume multi operational show
  • Mount Lavinia Hotel
    Commis 1
    Mount Lavinia Hotel Sep 1990 - Dec 1991
    Colombo, Sri Lanka
    Worked as a Tournent in absence of commis 1s in the butchery, gardemanger and coffee shop, based in production hot kitchen where produced mis en place for the a’ la cartes, buffets, set menus and banquettes
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  • Habarana Village Hotel ( Chaaya Village)
    Commis Cook
    Habarana Village Hotel ( Chaaya Village) Apr 1990 - Sep 1990
    Habarana Sri Lanka
    This is where I followed the three years course through the National Apprenticeship Board of Sri Lanka and after completion of the course worked in the same hotel until received the result of examination

Lakmal Perera Skills

Fine Dining Menu Development Recipes Pre Opening Hospitality Industry Resorts Banquets Culinary Skills Restaurants Rooms Division Food And Beverage Hotels Hospitality Hospitality Management Hygiene Food Quality Sanitation Gourmet Parties Cuisine Catering Haccp Chef Micros Food Mediterranean Pastry Cooking Revenue Analysis Yield Management Food Safety Menu Engineering Menu Costing Banquet Operations Microsoft Word Microsoft Office Pre Opening Experience Opening Hotels Butchery Food Service Italian Cuisine Culinary Management Sauces Food Preparation Seafood Labor Control New Restaurant Openings Gastronomy Dinners

Lakmal Perera Education Details

  • National Apprenticeship Board Of Sri Lanka
    National Apprenticeship Board Of Sri Lanka
    Theory And Practical
  • Christ King College, Tudella, Jaela, Sri Lanka
    Christ King College, Tudella, Jaela, Sri Lanka
    Gce A/L

Frequently Asked Questions about Lakmal Perera

What company does Lakmal Perera work for?

Lakmal Perera works for Maldives Island Resort

What is Lakmal Perera's role at the current company?

Lakmal Perera's current role is at.

What is Lakmal Perera's email address?

Lakmal Perera's email address is la****@****ail.com

What schools did Lakmal Perera attend?

Lakmal Perera attended National Apprenticeship Board Of Sri Lanka, Christ King College, Tudella, Jaela, Sri Lanka.

What skills is Lakmal Perera known for?

Lakmal Perera has skills like Fine Dining, Menu Development, Recipes, Pre Opening, Hospitality Industry, Resorts, Banquets, Culinary Skills, Restaurants, Rooms Division, Food And Beverage, Hotels.

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