Kiran Sail

12 years running food operations across hotels, restaurants, and grocery retail in India and Canada.

At Whole Foods

Market, I progressed from Cook to Buyer to Culinary Manager, ultimately leading 48+ people across Prepared Foods and Bakery. As Buyer, I managed CAD $55,000 in weekly procurement, 15 to 20 vendor relationships, and kept shrink below 9% using IRMA, Whole Foods' proprietary procurement and inventory system. As Manager, I owned the full department P&L, team development, and operational performance across two departments simultaneously.

I am now targeting Customer Success, Account Management, and Implementation roles at food tech companies. I know how restaurants, grocery, and foodservice businesses actually operate because I have run them. That operational depth is what I bring to a tech company's client-facing team.

Bakery Assistant Manager at Longos (2026-05 – Present)

• Managing daily bakery operations in a high volume grocery retail environment including production planning, inventory management, and team supervision.
• Responsible for product availability, shrink reduction, quality control, and consistent customer experience.

Sous Chef at Sodexo Canada (2025-11 – 2026-05)

• Managed kitchen operations in a high volume institutional foodservice environment.
• Used GFS (Gordon Food Service) platform for procurement and inventory management.
• Responsible for food production quality, team supervision, food safety compliance, and cost control.

Manager, Culinary — Prepared Foods & Bakery at Whole Foods Market (2022-08 – 2025-08)

• Led 48+ team members across two departments simultaneously; accountable for daily operations, sales, labor, and customer experience.
• Managed vendor relationships and procurement oversight using IRMA; maintained shrink below 9% across both departments.
• Owned full department P&L including hiring, onboarding, coaching, and performance management.
• Achieved consistent sales, labor, and purchasing targets across a five-year tenure with three internal promotions.

Manager, Bakery at Whole Foods Market (2021-08 – 2022-08)

• Directed bakery operations and drove measurable improvements in team performance and consistency.
• Implemented inventory controls to improve forecasting accuracy and reduce waste.

Buyer — Prepared Foods & Bakery at Whole Foods Market (2019-01 – 2021-07)

• Managed CAD $55,000 in weekly procurement across Prepared Foods and Bakery departments — $35K and $20K respectively.
• Oversaw 15 to 20 vendor relationships including purchase order management, pricing negotiations, and supplier performance reviews.
• Used IRMA, Whole Foods' proprietary inventory and procurement system, to manage ordering, track inventory levels, and align buying with sales forecasts.
• Consistently kept shrink below 9% through disciplined buying, inventory management, and waste reduction practices.
• Promoted internally to Manager following strong performance in this role.

Chef de Partie at Earls Restaurant (2015-06 – 2018-12)

• Delivered high quality food production and maintained consistency across service in a high volume restaurant environment.
• Managed food safety compliance, kitchen efficiency, and waste control across a nearly four year tenure.

Server at Sheraton on the Falls (2013 – 2014)

Team Lead at Ibis Hotels (2012 – 2013)

Employee of the Month

Senior Associate at Four Points by Sheraton (2010 – 2012)

Diploma in Tourism Management & Business Development – Niagara College (2014)

BSc in Hotel Administration & Catering – Alagappa University (2010)