Javad K M

• Supervised a team of 20+ production staff and managed daily kitchen operations to ensure high-quality food preparation and service.
• Optimized kitchen workflows, reducing production times by 20% and enhancing overall efficiency.
• Implemented rigorous quality assurance protocols, leading to consistent high scores in internal audits and customer satisfaction surveys.
• Coordinated inventory management and supply chain logistics, maintaining optimal stock levels and minimizing waste.
• Trained kitchen staff in food safety, hygiene standards, and effective kitchen practices, reducing noncompliance incidents by 10%.
• Supported upper management in developing strategic plans to improve kitchen operations and reduce •
• operational costs.Develop new ice cream concepts and recipes such as popsicles, Sticks, frozen yogurts and gelato cakes.
Prepare production reports and communicate with upper management regarding production goals and results.

Create and refine unique ice cream recipes, flavors, and textures.
• Develop seasonal and special-edition products to align with trends or holidays.
• Experiment with new ingredients, techniques, and combinations.
• Test recipes to ensure consistency in flavor, texture, and appearance.
• Adjust formulations to address issues like melting rates, overrun (air incorporation), or ingredient separation.
• Collaborate with quality control teams to meet safety and regulatory standards.
• Research current food trends, consumer preferences, and competitor offerings.
• Source high-quality, innovative ingredients, such as natural flavors, artisanal mix-ins, or dietary alternatives.
• Partner with suppliers to obtain unique or sustainable options.
• Collaborate with marketing teams to design appealing product concepts and branding strategies.
• Partner with production teams to ensure recipes are optimized for manufacturing efficiency.
• Develop tailored products for specific clients, such as restaurants, retail brands, or special events.
• Create allergen-free, vegan, protein or dietary-specific options to meet diverse consumer needs.
• Train staff on preparation techniques and new recipes.
• Conduct tastings and demonstrations for clients, team members, or media events.
• Maintain detailed records of recipes, testing outcomes, and modifications.
• Explore plant-based or alternative products to cater to environmentally conscious consumers.

•  In charge of all supply chain related works, Inventory and store management.
 Source and Purchase of local & International raw materials.
 Report Generating and keep up to date records of planning and status report of activities.
 Forecasting raw material consumption, reorder and follow-up.
 In charge of production of samples on laboratory scale, process pilot plant and commercial plant for evaluation.
 Follow up and maintain matters relating to the recipes, procedures, equipment and quality and responsible for change recipes if required.
 Responsible for work centre planning and scheduling to support production, maintenance repair & overhaul activities.
 Developed long/short range materials requirements plan to identify manufacturing / purchasing requirements.
 Responsible for work order release and work in process (WIP) status for materials on the production floor.
 Interface with purchasing, operations, quality and program management to assess process issues and implement productive measures to avoid work stoppages.
 Maintained daily, weekly and monthly production status’ and chair weekly operations status meetings.
 Requisition and maintain inventories of materials and supplies necessary to meet production demands.
 Worked with manufacturing operations, quality and logistics to identify shortages and provide real-time material availability and mechanical maintenance.
 Recruit new production, data entry and Administration level staffs. Schedule interviews and Interview Staffs.