ABHIRAMI SAJEEVAN
Innisfil,Canada
Summary
Dedicated Food and Nutrition Management graduate with expertise in nutritional science, food service operations, and dietary planning. With the three years of leadership experience in healthcare food services, where I have successfully supervised staff, organized and scheduled work functions, and motivated teams to achieve optimal results. Skilled in menu development, food safety, and personalized nutrition counseling. Committed to improving health outcomes through effective nutrition management and collaboration with healthcare teams. Willing to work as a key player individually or in teams in every challenging and creative environment.
Motivated employee learns quickly in fast-paced, high-volume environments. Consistently adheres to safety standards. Maintains open availability and flexibility to work various shifts.
Overview
5
5
years of professional experience
Work History
PRODUCTION ASSOCIATE
KUMI Canada Corp
01.2024 - Current
- Verify products for quality assurance purposes
- Keep track of and report damaged or lost items
- Repair defective or damaged materials
- Ensure product meets all regulations
- Operate machinery and tools to effectively create the finished product
- Report to Production Manager with production estimates and updates
- Signal mechanical errors to Production Manager
CUSTOMER SERVICE REPRESENTATIVE
Swiss Chalet
01.2022 - 01.2024
- Worked as customer service representative and interacted with customers to handle complaints, process orders, and answer questions
- Kept records of customer interactions, process customer accounts and file documents
- Follow communication procedures, guidelines and policies to provide accurate, valid and complete information by using the right methods/tools
SHIFT LEADER
The Last Class
01.2021 - 01.2024
- Company Overview: Georgian College
- Managed employees shifts and day to day working process
- Supervised the customers and employees, improving the customer-employee relations
- Kept on track with the sales and performance of the whole restaurant
- Georgian College
Food service Worker
MANDARIN RESTAURANT
01.2021 - 01.2022
- Following the established recipes to prepare menu items
- Maintaining the guidelines to ensure correct serving temperatures and adequate portion control
- Providing the customers with information regarding food ingredients, availability and pricing
- Escalating customer concerns and complaints to management and finding the appropriate solutions for the concerns
Quality Control Analyst
Pest Line
09.2020 - 04.2021
- Inspected raw materials and finished products to verify quality and disposed items that did not meet safety requirements.
- Inspected incoming products for adherence to labeling laws and company quality standards.
- Conducted data review and followed standard practices to find solutions.
- Inspected items and compared against standards to meet regulatory requirements.
Education
PROJECT MANAGEMENT -
Georgian College
Barrie, ONFOOD AND NUTRITION MANAGEMENT - undefined
Georgian College
Barrie, ONBACHELOR OF SCIENCE - CHEMISTRY
Mahatma Gandhi University
01.2023
Skills
- Team Leadership
- Management
- Communication
- Budget Management
- Fiscal Management
- Technical Proficiency
- Organizational Skills
- Hygiene
- Product inspection
- Service
- Quality assurance
- Strategic Thinking
- Equipment monitoring
- Quality control
- Equipment operation
- Manufacturing processes
- Quality and compliance
Languages
English
Full Professional
Timeline
PRODUCTION ASSOCIATE
KUMI Canada Corp
01.2024 - Current
CUSTOMER SERVICE REPRESENTATIVE
Swiss Chalet
01.2022 - 01.2024
SHIFT LEADER
The Last Class
01.2021 - 01.2024
Food service Worker
MANDARIN RESTAURANT
01.2021 - 01.2022
Quality Control Analyst
Pest Line
09.2020 - 04.2021
FOOD AND NUTRITION MANAGEMENT - undefined
Georgian College
BACHELOR OF SCIENCE - CHEMISTRY
Mahatma Gandhi University
PROJECT MANAGEMENT -
Georgian College
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