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manu krishnan, Production Manager

manu krishnan

Production Manager·Independent food company

United Arab Emirates

Bachelor's degree, hotel management

Work experience

Total years of experience: 25 years, 7 months

Production Manager

June 2017 - Present

Independent food company

Riyadh, Saudi Arabia

June 2017 - Present

Leading a team of 93 staff for leading restaurant operator and ensuring
that production brand and site is carried out effectively.
Optimized inventory management, reducing waste by 40%.
Developed training programs, increasing team productivity by 25%.
Managed cross-functional teams, enhancing collaboration and output.
Implemented quality control measures, boosting product quality by
30%.
Streamlined processes, reducing production costs by 15%.
Led production teams to achieve 20% efficiency gains annually.
Company industry:
Catering, Food Service, & Restaurant

Head Chef

September 2016 - April 2017

Premier Inn Hotels

Dubai, United Arab Emirates

I found this job using Bayt.com

September 2016 - April 2017

Job responsibility: Pre opening only

 Managing the restaurant kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines;
 Monitoring regular standards of production to ensure highest level of quality;
 Management and development of kitchen staff;
 Managing the F&B budget across the kitchen operations in consultation with the General Manager;
 Monitoring all aspects of the budget pertaining to the control of the restaurant’s food costs;
 Management of new concepts / ideas and menus for all special events and functions while encouraging employees to put forward their ideas and utilizing them wherever practical;
 Ensuring HACCP standards are implemented and ensuring all relevant staff are trained in and follow the appropriate hygiene standards as per Municipality requirements at all times;
 Ensuring consistent on the job training sessions are devised and run regularly for culinary colleagues and promote health and safety;
 Participate in the recruitment process of all kitchen staff in consultation with the General Manager and HR Advisor.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Kitchen Manager/Head Chef

January 2016 - January 2016

Mh Alshaya

Dubai, United Arab Emirates

January 2016 - January 2016

Ensure that all kitchen /commissary are prepared consistently and
according to standard recipes.
Led a high-performing kitchen team, boosting efficiency by 30%.
Maintained top-notch food safety standards, ensuring zero health
violations.
Implemented training programs, enhancing staff skills and retention
rates.
Company industry:
Catering, Food Service, & Restaurant

Head chef ( catering)

May 2014 - January 2016

Sushi Central LLC

Abu Dhabi, United Arab Emirates

May 2014 - January 2016

Job responsibility
 To establish a catering operation near Yas marina Abudhabi, close to formula 1 track
 Responsible for staff recruitment, training.
 Menu development and engineering.
 Supplier identification and establishing for procurement
 Coshh and Haccp identification and implementation
 Continental and international cuisine in charge.
 Responsible for setting up a café for Etihad modern art gallery called art house cafe
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Chef

April 2010 - November 2013

Jim's Restaurant

Manama, Bahrain

April 2010 - November 2013

Job responsibility
 To control food cost which was very high?
 Responsible for staff recruitment and intake.
 Settings par level for prepping and ordering.
 Financial responsibilities include stock control and stock taking
 Report to the director of restaurant.
 Responsible for menu changing and development.
 Responsible for purchasing and ordering.
 Responsible for maintaining health and safety regulation are in place and properly followed.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Area Chef/Head Chef

December 2005 - January 2009

Las Iguanas

Cardiff, United Kingdom

December 2005 - January 2009

Responsible for performance of entire south region, leading 5 head chefs
(40 full time staff) and reporting directly to area director -culinary.
Streamlined kitchen operations, reducing food waste by 25%.
Led a high-performing kitchen team to achieve 5-star ratings.
Collaborated with local suppliers to source fresh, quality ingredients.
Achieved consistent positive reviews on major food platforms.
Company industry:
Food & Beverage Production

chef incharge

January 2005 - December 2005

hotel sudarshan

Kollam, India

January 2005 - December 2005

Responsible for setting up a coffee shop to provide a facelift for the property. Planning of menu and other daily routine for the facility.
Presenting a new menu for the restaurant and room service. Remodeling and resetting of the kitchen as per required norms. Re-organising the banquet menu
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Head Chef/UN Banquets Operations

January 2003 - January 2005

Renaissance Services SAOG

Baghdad, Iraq

January 2003 - January 2005

Responsible for feeding up to 30th thousand US Army soldiers and
Other Contractors Daily.
Led culinary operations for high-profile UN banquets, ensuring
excellence.
Crafted exquisite menus that delighted dignitaries and global leaders.
Managed a diverse team of chefs, fostering collaboration and
creativity.
Executed flawless events for over 1, 000 attendees, exceeding
expectations.
Received accolades for outstanding culinary contributions at UN
events.
Company industry:
Catering, Food Service, & Restaurant

Sous Chef

March 2000 - January 2003

Hotel whyte fort

Cochin, India

March 2000 - January 2003

Managing The Continental and Grade Manger.
Menu Planning for the Hotel, Food Festivals and Important Banquet Function. Placing Purchase orders for Direct Purchases.
Checking and forwarding indents According to Forecast sales. Year end Budgeting.
Relationship building with customers and colleagues. Cross-functional planning and Co-ordination.
Providing Training classes for staff
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Commis Chef

August 1998 - February 2000

hotel sudarsan

Kollam, India

August 1998 - February 2000

(1 year 7 months)
* Working in Tandem with the staff assigned in continental kitchen.
* Preparation of various styles of cuisines.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Mangalore University

January 1998

January 1998

Bachelor's degree, hotel management

India

GPA (percentage): 73%

GPA (percentage): 73%

in
View attachment

Institute of Professional Sciences and Management mangalore

January 1998

January 1998

Bachelor's degree, hotel management

India

HACCP

January 1998

January 1998

High school or equivalent, food production

India

Institute of Professional sciences and management

January 1995

January 1995

Bachelor's degree, hotel management

India

GPA (percentage): 84%

GPA (percentage): 84%

Food Production management
View attachment

Skills

Cooking
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Cooking
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Trainers
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Trainers
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Health and Safety
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Health and Safety
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Hotel Management
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Hotel Management
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Menu Development
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Menu Development
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BUDGETING
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BUDGETING
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GENERAL MANAGEMENT
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GENERAL MANAGEMENT
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INVENTORY MANAGEMENT
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INVENTORY MANAGEMENT
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PAGE
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PAGE
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ART
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ART
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PRODUCTION MANAGEMENT
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PRODUCTION MANAGEMENT
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FOOD PREPARATION
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FOOD PREPARATION
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TEAM LEADERSHIP
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TEAM LEADERSHIP
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HOTEL AND RESTAURANT MANAGEMENT
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HOTEL AND RESTAURANT MANAGEMENT
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FILE ORGANIZATION
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FILE ORGANIZATION
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PLANNING
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PLANNING
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PROBLEM SOLVING
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PROBLEM SOLVING
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LEADERSHIP
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LEADERSHIP
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COST REDUCTION
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COST REDUCTION
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RECRUITING
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RECRUITING
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SAFETY
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SAFETY
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SALES
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SALES
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Cooking
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Cooking
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Trainers
Expert
Trainers
Expert
Health and Safety
Expert
Health and Safety
Expert
Hotel Management
Expert
Hotel Management
Expert
Menu Development
Expert
Menu Development
Expert

Languages

English
Expert
Hindi
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