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.
