James Rozario

A result-oriented professional with nearly 25 years of proven experience in Production Planning & Management, Process Enhancement, Quality Assurance and Cost Reduction. Proven skills in enhancing production process operations, optimizing resource & capacity utilization and augmenting productivity & operational efficiencies while curtailing costs & expenses.

Experience in Quality Production, Product Inspection, Productivity, Wastage Control and Quality Assurance, HACCP / Internal Audits Documentation and Plant Operations. Hands-on experience in strategizing techniques for maximum utilization of manpower; competent in managing day-to-day operations to achieve operational excellence across entire production operations in the organization. Hands-on experience in handling the plant with higher volume of 12 million units a year.

Acquired exposure to monitor project activities at shop floor with skills to conceptualize process initiatives to enhance productivity. Keen understanding of implementation of quality systems as well as compliance with the norms of regulatory authorities. Possess excellent strategic thinking, analytical, interpersonal, relationship and team building skills with proven capabilities in establishing quality systems and procedures.

Expertise in spearheading production operations and taking cost saving initiatives to optimize efficiency of machines and enhance productivity, targeting assignments in Production Planning & Control / Plant Operations / Quality Assurance & Control with an organization of high repute.

Kitchen Production Manager - KITOPI

(2024-01 - 2025-10)

Key Responsibilities

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Adhering to HACCP requirements.
• Monitoring analysis and inspection of the raw material, semi-finished and finished product.
• Ensuring smooth functioning of shift as per production plan and planning day-to-day activity to ensure monthly plan is achieved.
• Planning & effectuating predictive & preventive maintenance schedules for various equipment to increase machine uptime & equipment reliability.
• Identifying areas of bottlenecks / breakdowns and taking steps to rectify the equipment through application of troubleshooting tools like Root Cause Analysis.
• Leading, mentoring & monitoring the performance of the team members to ensure efficiency in process operations and meeting of targets.

Kitchen Production Manager - AWJ INVESTMENT LLC

(2017-02 - 2024-01)

Key Responsibilities

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Adhering to HACCP requirements.
• Monitoring analysis and inspection of the raw material, semi-finished and finished product.
• Ensuring smooth functioning of shift as per production plan and planning day-to-day activity to ensure monthly plan is achieved.
• Planning & effectuating predictive & preventive maintenance schedules for various equipment to increase machine uptime & equipment reliability.
• Identifying areas of bottlenecks / breakdowns and taking steps to rectify the equipment through application of troubleshooting tools like Root Cause Analysis.
• Leading, mentoring & monitoring the performance of the team members to ensure efficiency in process operations and meeting of targets.

Senior Sous Chef - MH ALSHAYA LLC

(2013-04 - 2017-02)

Sous Chef - LANDMARK GROUP

(2010-11 - 2013-01)

Sous Chef - BIN HENDI HOSPITALITY JAPENGO CAFE Restaurant - Muscat, Oman

(2008-05 - 2009-06)

Chef De Partie - BIN HENDI HOSPITALITY JAPENGO CAFE

(2002-07 - 2008-05)

Cook in Charge - BIN HENDI HOSPITALITY CAFE HAVANA - City Center, Dubai

(1997-01 - 2002-06)

Chef de cuisine - BIN HENDI

(2002-07 - 2008-05)

Chef de cuisine - BIN HENDI

(1997-01 - 2002-06)

Hospitality – Cooking Course - INSTITUTE OF CATERING TECHNOLOGY AND APPLIED NUTRITION

10+2 - NATIONAL OPEN SCHOOL NEW DELHI, INDIA