Vadivel S

Developing, implementing and managing procedures to deliver the food service.

· Identified underperforming areas and implemented effective

process improvements.

· Created successful work schedules for each team member to

maintain deadlines and fully staff shifts.

· Applied strong leadership talents and problem-solving

skills to maintain team efficiency and organize workflows.

· Utilized standard operating procedures, effective crew

resource management, communication, and procedures specified in the company operation

manual. Maintained clean and well-organized production areas

to avoid violations or unnecessary work delays due to hazards or inefficient

layouts

· Planning, organizing, and monitoring the day-to-day

operations of the canteen, including the rostering of voluntary workers, daily record-keeping,

opening and closing the canteen, preparation, and cooking for service, and

ensuring all workers sign in and out.

· Developing, implementing, and managing procedures to

deliver the food service.

· Use food preparation and food-handling skills to minimize

waste.

· Implement procedures and processes regarding food safety

to ensure that correct food handling and hygiene practices are performed to

prevent food spoilage, contamination, and subsequent food poisoning.

· Ensuring all canteen workers including volunteers are

familiar with correct food handling and hygiene practices in line with relevant

legislation.

· Developed and managed the annual catering

budget for both CAPEX and REVEX. Preparing weekly menus and staff schedules

· Managing an industrial canteen, which caters to 3500 pax

per day in multiple locations.

· Managing food production, set-up, service, and

presentation to ensure quality standards were met and events were on track.

· Maintaining monthly budgets and performance tracking and

assisted in developing the department’s annual budgets.

· Participated in all aspects of the function as needed

(preparation, set-up, service, clean-up).

· Implementing IMS (IS 18001:2007) EHS (IS/ISO 14001:2015)

guidelines, and monitor compliance, provide information/support.

· Managing staff, responsible for hiring, training, and

development.

· Planning, organizing, and managing the catering events for

staff and guests of the company, to ensure quality, timelines, and the highest

level of presentation

· Participated in continuous improvement by generating

suggestions, and engaging in problem-solving activities to support teamwork.

· Proved successful working within tight deadlines and a fast-paced

atmosphere.

Managing an industrial canteen, which caters to 3000pax per day in multiple dining halls

Working in a centralized kitchen which caters to 5500 per day

This award is given for maintaining high hygiene in the kitchen and dining hall following an assessment by the FSSAI team.

This award is given to the canteen for delivering safe, healthy, and sustainable food.