Vyshakh Mohandas
Toronto,Canada
Summary
Versatile Production Supervisor knowledgeable about equipment operation, quality standards and safety hazards. Versed in documentation, compliance and scheduling. Streamlines workflow to maintain productivity and proactively addresses challenges to minimize downtime.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Production Supervisor
CT Bakery
04.2023 - Current
- Managed team of 80 production associates, overseeing productive production processes and meeting all deadlines.
- Coordinated with other departments to maintain smooth and efficient product flow.
- Evaluated team member performance regularly to identify and resolve productivity concerns.
- Established clear priorities and production quality standards.
- Trained staff of direct labor employees to perform assembly and manufacture of specified products.
- Set and enforced performance-oriented production approach, significantly increasing worker output and reducing safety incidents.
- Accomplished targets and met demand by assessing equipment performance, reviewing materials supplies, and organizing manpower.
- Implemented policies and standard operating procedures for continuous improvement.
- Collaborated with internal teams to streamline operations across materials handling, production, and shipping.
- Oversaw inventory and product stock to develop and maintain inventory controls resulting in cost savings and reduced overages.
- Established operational objectives and work plans and delegated assignments to subordinate managers.
Production Supervisor
General Assembly Pizza
07.2021 - 04.2023
- Resolved issues quickly to maintain productivity goals.
- Managed team of 30 production associates, overseeing productive production processes and meeting all deadlines.
- Coordinated with other departments to maintain smooth and efficient product flow.
- Evaluated team member performance regularly to identify and resolve productivity concerns.
- Managed staff hiring, training and supervision.
- Troubleshot equipment to reduce service calls and downtime.
Chef De Cuisine
Common Eatery
06.2019 - 01.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Pastry Chef
HILTON GARDEN INN AND HOMEWOOD SUITES
10.2018 - 05.2019
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Line Cook
RED LOBSTER
06.2018 - 10.2018
Hotel Intern
JW MARRIOTT
03.2014 - 05.2014
- Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
- Developed and maintained positive relationships with guests for satisfaction.
- Answered questions and addressed, resolved, or escalated issues to management personnel to satisfy customers.
- Answered multi-line phone system to respond to inquiries and transfer calls to correct departments and personnel.
Education
DIPLOME DE PATISSERIE -
LE CORDON BLEU CULINARY ARTS INSTITUTE
OTTAWA, ON01.2018
BACHELORS IN HOTEL MANAGEMENT -
CHRIST UNIVERSITY
BANGALORE, INDIA01.2016
ADVANCED DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (EXCHANGE PROGRAMME) -
COLEMAN COLLEGE
SINGAPORE, SINGAPORE01.2015
Skills
- Team Work
- Leadership
- Knowledge in MS Office Fundamentals
- Knowledge of Safe Food Handling Procedures
- Quality Control
- Workflow Optimization
- Inventory Coordination
- Inventory Oversight
- Inventory Control
Other Experience
- Assisted The Oberoi group of hotels Bangalore, in Food and Beverage operations for an outdoor event.
- Outdoor Catering through University in Bangalore, India for hotels and restaurant such as Ritz Carlton, TAJ West End, Vivanta by TAJ, JW Marriott and Olive Beach.
- Orientation programme at DROPS: Liquor Boutique, Bangalore India, in promoting local and international wines for Aspri Spirits India.
Professional Competencies
- Food handlers Certificate
- HACCP Certificate
- Fundamental knife skills for fruit preparations and various vegetables and meat cuts
- Professional skills for pastry and bread dough and biscuit de base
- Fundamental skills for Sauce and coulis de base
- Professional skills for tarts and entremets, chocolate and sugar showpiece
- Professional skills for macarons, chocolate bonbons and wedding cake
- Health Safety and Sanitation, Food Quality knowledge
Workshops Certifications And Training
- Participated in the Hospitality Immersion Programme at Ecole Hoteliere at Lavasa, Pune, India
- ECOLAB ServSafe International Food Handler Certification
- ECOLAB Certification Training Programme in the fields of Housekeeping (Laundry and Room Cleaning) and Food & Beverage Production (Kitchen Cleaning)
- Participated in the Chefs Symposium on "Chefs in the Hotel Industry: Absorption & Retention Strategies" conducted by TAJ Group of Hotels
- Wine Appreciation Session: Certified by Moncaro Wines in association with Riona Wines Pvt Ltd and Sula Vineyards, Bangalore, India
- Beer Workshops and Beer tasting session at Arbor Brewing Company, Bangalore, India and Beer knowledge certifications from various alcohol establishments.
Languages
English
Hindi
Tamil
Malayalam
Kannada
Certification
- Food Safety Certification
- Red Cross Certification
- KAIZEN and Six Sigma
- OSHA
Timeline
Production Supervisor
CT Bakery
04.2023 - Current
Production Supervisor
General Assembly Pizza
07.2021 - 04.2023
Chef De Cuisine
Common Eatery
06.2019 - 01.2020
Pastry Chef
HILTON GARDEN INN AND HOMEWOOD SUITES
10.2018 - 05.2019
Line Cook
RED LOBSTER
06.2018 - 10.2018
Hotel Intern
JW MARRIOTT
03.2014 - 05.2014
DIPLOME DE PATISSERIE -
LE CORDON BLEU CULINARY ARTS INSTITUTE
BACHELORS IN HOTEL MANAGEMENT -
CHRIST UNIVERSITY
ADVANCED DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT (EXCHANGE PROGRAMME) -
COLEMAN COLLEGE
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