Experience in Food Production. Kitchen organization, food & labor control, knowledge in Menu creation and implementation in large scale.

8/2008 - 9/2008

Quick n Ezee - Sukhi’s Indian Foods

Contractor / Freelance

• Established and trained personnel to effectible clean and sanitized the facility with all equipment for daily USDA inspection, organized and balanced production schedules and equipment utilization to better meet the orders, experiment with different methods to speed chilling process of hot products.

3/2004 - 7/2008

JR Produce Inc.

Manager

• Selected, trained, managed and developed 60 employees to process cut & roast vegetables, also prepare salsas, wraps and other ready-to-eat meals. Promoted a balance approach to safety, quality, service, cost and work environment. Provided input to the development of product strategy and research and development of new and emerging products. Identified improvement opportunities and lead chance. Managed 6 supervisors to produce quality product and meet productivity goals within cost standards. Prepared standard operating procedures and work instructions to achieve compliance with all manufacturing, health standards USDA and OSHA. Formulated key performance measures to track safety/quality/efficiency, cost, GMP’s and sanitation.

3/1989 - 6/2003

United Airlines

Manager

• Extensive personal opportunity for menu creation, as well as direction in productivity for three cafeterias at Maintenance Operation Center with a population of 12,000 employees. New menus incorporated; fresher and less processed meals to improve customer satisfaction and reduce costs by 12% consolidating most of the food production into a central kitchen. Set benchmarks and lead the team through steps to achieve them. Coordinated tasks to insure all Federal, State and company regulations were in compliance. Provided input and participation in grievances or other work related issues, with Union Representatives. Company trainer in Chile for preparation of our in-flight meals to North America Assisted to set-up and organize the Miami Flight Kitchen, breaking down menus for production and purchasing, training staff and setting up timetables for on time cater; preparing approximately 4,000 meals daily. Managed personnel, meal production and ordering special (dietary) meals by menu cycles. Trained and implemented HACCP, enhancing and maintaining productivity standards. After a major fire in our facility, helped to continue producing meals without interruption or downgrading the meal service, ensuring safe efficient and quality operation. Promoted to purchasing for implementing cost effective systems over operating expenditures and labor. Trained in Peachtree 2000 to replace Famis (UAL purchase system). Evaluated supplier performance and partner relationships. Upgraded purchasing systems and functions on an ongoing basis. Support kitchen by directing uninterrupted flow of ingredients, materials, supplies and services.