C. Kumaresan

Passionate about work ethics, over 20 years' experience in different food service sectors like hospital catering, industrial catering, restaurant industries, diet food Catering & Bakery and Pastry As a production operation. Focused on performing multiple tasks while maintaining production goals.

Production & Operation Manager - Diet Step - Kuwait

(2024-02)

• Assist in day-to-day operation of the kitchen; develops, implements and enforces all kitchen standard operating procedures
• Places all orders and manages inventory
• Control food cost by utilizing proper methods of food preparation, handling, and storage.
• Maintain open channels of communication with Life Skills and Workforce Development Manager to identify trainee needs and abilities.
• In conjunction with director, maintain goals for kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities.
• Maintain effective communication and working relationship with the kitchen and program staff, be responsive to staff suggestions and concerns.
• Ensure all kitchen employees, consistently adhere to uniform, grooming, and appearance standards
• Determines equipment repair needs and initiates maintenance work orders to minimize production downtime.
• Provides employees with the training, equipment, and tools to be able to safely perform their jobs.

Production Manager - J's Bakery - Kuwait

(2023-01 - 2024-02)

• Developed, documented, executed, and maintained strict processes and systems for best baking practices as well as food quality/safety.
• Continually challenged the status quo and the way the team is performing tasks and identify ways to become more efficient and effective.
• Developed accurate planning models and forecasting tools to ensure the appropriate amount of ingredients, products, and orders. are available at all times (specifically understanding the dynamic changes in needs/demands based on weekdays, weekends, and holidays, events).
• Developed systems and processes for communication, monitoring/inspecting, and feedback from staff as well as guests.
• Continually reviewed and executed corrective action plans to address any negative variances in the bakery financials (e.g., COGs, Labor).
• Developed metrics for improved efficiencies in Sales, COG, Labor, and operating costs. for the bakery.
• Coordinated disciplinary action with Human resources
• Constantly inspected operation production and safety standards.
• Oversaw and ensured product quality.
• Monitoring the orders sheet from our outlets and B2B, verifying the orders and dispatching on time.
• Conducting the staff Training.

Operation Supervisor - Diet station - Kuwait

(2020-01 - 2023-01)

• plans and schedules daily staffing needs to maximize labor efficiency and ensure production needs are met. to ensure production standards and quality parameters are met.
• Leads and coaches team employees in Whey Department by implementing programs in technical training, safety, quality, communications, performance recognition and internal employee development to ensure peak employee engagement and productivity.
• Builds and fosters strong working relationships, collaboration within their team and a positive work environment.
• Determines equipment repair needs and initiates maintenance workorders to minimize production downtime
• Provides employees with the training, equipment, and tools to be able to safely perform their jobs.
• Leads and demonstrates safe practices.
• Participates in safety investigations and corrective actions.
• Manages & controls resources and materials to ensure quality, adequacy of supply and cost control with budgetary guidelines.
• Inventory management.

Cost Controller - Danish bakery - Kuwait

(2017-04 - 2020-01)

• Preparing wastage report on weekly & Month base with Percentage of wastage
• Prepare and analyze food and beverage costs monthly and recommend alternatives to improve costs.
• Assist in the monthly food and beverage inventories count and extension.
• Establish and maintain a database for food and beverage inventory stock including up-to-date pricing.
• Ensure proper storage and issuance of all food and beverage items.
• Cost all food and beverage items and where practical, input these costsinto the point ofsalessystem and generate monthly potential food andbeverage cost of sales.
• Monthly food and beverage actual costs by outlet
• Monthly storeroom variances for food and beverage
• Assist management in menu costing to establish menu item sale prices.
• Establish and monitor the following operational controllers in the banquets and food and beverage outlets:
• Menu Items (ensure that they are properly rung up the system)
• Operation inventories and reconciliations
• Point of Sale system user capabilities and controls
• Portion controls
• Prepare F&B reports as requested by management.
• Assisting Purchasing Department to find low cost with good quality product (Raw Materials)

Kitchen Manager - diamond food catering - Kuwait

(2014-02 - 2017-03)

• Updating production sheet on daily base
• Oversee the production process, drawing up a production schedule
• Ensure that the production is cost effective
• Decide what resources are required
• Draft a timescale for the job
• Estimate costs and set the quality standards
• Monitor the production processes and adjust schedules as needed.
• Be responsible for the selection and maintenance of equipment
• Monitor product standards and implement qualitycontrolprograms
• Work with managers to implement the company's policies andgoals
• Ensure that health and safety guidelines are followed
• Supervise and motivate a team of workers
• Identify training needs

Production Supervisor - Diet Care - Kuwait

(2010-02 - 2014-01)

• Direct and co-ordinate the activities of workers, preparing,portioning, and serving food
• Supervise and direct the assembly of special diet and regular trays,and the delivery of food carts
• Set up work schedules and train food service workers.
• Conducting Shift Briefing
• Provides employees with the training.

Key Shift Manager - Restaurant

(2007-02 - 2010-01)

• Adhere to opening & closing Procedure
• Adhere to bill paying procedure
• Preparing reports at the end of the shift/weak, including staff control, food control and sale
• Responding customer complains
• Organizing and supervising the shifts of kitchen
• Maintaining high standards of quality control, hygiene, and health and safety
• Checking stock levels and ordering supplies
• Encourage & Motivate staff to provide optimum service during all shift
• Control costs and minimize waste
• Conducting Staff Training.

B.COM - Bachelor of Commerce - IIIET College

HDCA - Honours Diploma Computer Application

Higher Secondary - Higher Secondary School