Jessie B. Ravelo

DOHA, QATAR

CP # +974-50205327               [email protected]

Professional Summary

•          Efficient Bakery Production Manager who efficiently manages bakery operations and daily production of baked goods. Adept at working in fast-paced settings to meet customer expectations. Skilled in managing retail and commercial bakery operations.

Core Qualification

•          Immense understanding of production techniques and operations procedures

•          Profound knowledge of bakery products and catering services

•          Proficient in the use of basic MS Office applications to track inventories

•          Solid grasp of food health and safety procedures

•          Ability to work flexible schedules

•          Outstanding organizational skills

Experience

Operation Manager                                July 18, 2018 – Present

Al-Aker Sweet/B-cake                            Midmac Salwa, Doha, Qatar

•          Managing & Controlling day to day operation of Alaker and B-cake products.

•          Managing 35 outlets inside Almeera Hypermarket

•          Managing of sales fleet covering HORECA (5 Vehicles and 3 sales supervisor)

•          Optimizing space utilization in warehouse, corridor and on the ramp with the latest resource available (Racking and Barcoding), Appropriate storing of the items according to the frequency of their movement.

•          Manage a team of professionals and set their objectives. Furnishing performance appraisals and feedback to the higher Managements.

•          Liaise with Sales team to ensure that products are cleared and delivered in timely manner in all Hypermarkets and outlets.

•          Update Bakery Chef about the shortages and damages in the shipment.

•          Conducting Perpetual Stock Counts in the Production hall to ensure Zero discrepancy in the Stocks.

•          Schedule of drivers and vehicles.

•          Ensure proper implementation of security systems.

•          Making various management information reports of inventory.

Bakery Production Manager                  October 8, 2016-May 30, 2018

Napoli Bakery                                           Salwa Rd. Doha, Qatar

•          Responded to customer and vendor inquiries.

•          Performed internal audits to ensure quality and efficiency.

•          Prepared daily production lists and tracked results.

•          Greeted customers and handled phone and online orders.

•          Developed updated production techniques to boost profits.

Bakery Production Manager                    April2016-September 2016

LO-Delicess Bakery                                         Djibouti, Africa

•          Initiated operations change to increase productivity

•          Ensured implementation of health and sanitation procedures.

•          Developed and implemented quality control standards.

•          Ensured that manufacturing areas were kept clean

•          Supervised the daily production of baked goods and ensured proper wrapping.

•          Maintained log of equipment inspection dates and arranged for equipment repairs.

Bakery Production Manager                  February 2015 – March 2016

The Bread Factory (Chamsineone)                   Manama, Bahrain

•          Hired and trained baked goods production employees.

•          Prepared weekly employee schedules and handled vacation and time off requests.

•          Coordinated with vendors for larger orders and prepared invoices.

•          Ensured availability of in-demand products by ordering sufficient supplies.

•          Monitored overall productivity.

•          Managed equipment to ensure maximizes efficiency.

•          Inventoried available raw materials and supplies.

•          Maintained employee payroll records.

Operation Manager                                          May 2012 – January 2015

Modern Food Ingredients                                     Manama, Bahrain

•          Play a significant role in long-term planning, including an initiative geared toward operational excellence.

•          Oversee overall financial management, planning, systems and controls.

•          Management of agency budget in coordination with the Executive Director.

•          Development of individual program budgets

•          Invoicing to funding sources, including calculation of completed units of service.

•          Payroll management, including tabulation of accrued employee benefits.

•          Disbursement of checks for agency expenses.

•          Organization of fiscal documents.

•          Regular meetings with Executive Director around fiscal planning.

•          Supervise and coach office manager on a weekly basis.

Bakery and Pastry Manager                        July 2006 – March 2012

Carrefour Hypermarket                              KSA,Riyadh / Manama, Bahrain

•          Attends to costumer in queries and resolves all issues and problems.

•          Manages and receives order for company and ensures sale according company quality standards.

•          Prepares work guidelines in coordination with store coach and maintains record for all staffing budget and guidelines.

•          Develops various merchandising programs and display products to increase profitability of store.

•          Performs regular checks on inventory according to company policies and order supplies if required.

•          Coordinates with the implementation of section merchandising, assortment and layout so as to maximize sales, customer satisfaction, appearance, image and range for costumers

•          Administer selling and customer service activities and staff competence in this area, in order to optimize and sustain sales performance, profitability and customer satisfaction

•          Ensures that all items displayed exhibit freshness at all times, regular check for expiry dates on all times and ensure that unsold products/items are removed from display area in a timely manner thus maintaining hygiene standards as per local norms

•          Receives ingredients and other supplies for daily operation

•          Ensures all bakery equipment and machinery is handled with the highest standards of safety and care

•          Check and regulate the temperature of bakery chiller room

•          Follow HACCP (hazard analysis critical control point) regulation as well safety regulation set by the store

•          Implementation of standard management

Bakery and Pastry Supervisor                  June 2005 – July 2006

Maf-Carrefour Hypermarket                    Riyadh, Saudi Arabia

•          Assist bakery manager in coaching, mentoring, and leading direct reports to accomplish goals of the departments financial plan and personal goals for each staff member

•          Greet and provide assistance to customers. Model the Lund Food Holdings customer service standards at all times. and ensure that the departmental staff are doing the same

•          Supervise department personnel to ensure satisfactory performance of all job functions and compliance with company policies, operating procedures and governmental regulations

•          Evaluate product quality, selection, condition and merchandising throughout the department repeatedly throughout assigned shift to ensure that appropriate conditions are maintained.

•          Monitor departments to ensure food safety requirements are adhered to including hand washing, temping, food storage and employee health, and taking action as needed to correct unsafe situations. Maintain a safe and secure environment, adhering to all safety, food safety, and security programs, guidelines and regulations.

•          Maintain the physical facility utilizing internal and external resources to address and maintain building and equipment maintenance, security and safety

International Cook/Baker                          Year 2002 – 2004

National Oilfield Catering Company         Tripoli, Libya

•          Cooks various foods for the banquet area with emphasis on entrees and side vegetables and casseroles.

•          Cooks for catering events

•           Supervise and participate in the work of preparing a large volume of meats, vegetables, and other foods

•          Consult with supervisor to determine best methods of preparation for individual food items

•          Assist in planning menus and in devising means of using left-over foods

•          Substitute Head Cook when needed

•          Prepares special menus

•          Inspects refrigerators and the work of other cooks to prevent food waste

•          Supervises the cleaning for kitchen, storeroom, and refrigerators for hygiene purposes

•          Performs related work as required

Cook/Baker                                            Year 2000- 2001

Cargo Vessel Hokuyo lines                     Korea

•          Preparing good nutritional meals for crews, clients, and employees of company.

•          Plans menu, taking advantage of foods in season and local availability

•          Maintains an adequate stock of provisions, while staying within budget if possible

•          Responsible for order of all necessary galley provisions and keeping of records and accounts

•          Preparing meals in quantities according to menu and number of persons to be served; crew size ranges from 7 to 50, with 12 being the norm

•          Bakes bread and pastries from scratch and cuts meat

•          Maintains galley and dining areas in a clean and sanitary manner

•          Ensure that the refrigeration equipment is kept at the correct temperature for provisions stored in them

•          Performs any other additional duties that may be required or assigned

Cook                                                  Year 1999 – 2000

Rock-A1 Fine Dining Restaurant      Manila, Philippines

•          Responsible in preparing of Continental and Various Foods

•          Prepare special menus

Cook                                                                   Year 1998 – 1999

Marthas Plate Catering Services                        Marikina, Philippines

•          Preparing of Western and Continental food

•          Giving a significant assistance in planning menus, devising ways of using left-over foods, and determining quantities of foodstuffs required in preparing banquets and regular meals

•          Can handled of the materials, methods, and equipment used in preparing food on a large scale

•          Cook of a large variety of food recipes

•          Follow of health hazards in food preparation and service, and of necessary precautionary    measures

Cook                                                 Year 1993 – 1998

J.H Cycling Station Restaurant          Manila, Philippines

•          Preparing of Asians and all sizzling food.

•          Cook various foods for the banquet area

•          Cook for catered events

•          Prepare special menus

EDUCATION

•          BS Hotel and Restaurant Management                                   April 1993

•          High School, Liceo De Pila                                                      March 1990-91

•          Elementary, Labuin Elem. School                                             March 1986

TRAINING AND SEMINAR

•          Professional Selling Skills                                                             May 29,30&31st 2012

•          Performing the role of Section Manager                                    October 8,9&10th 2011

•          Permanent Responsibility                                                                  September 19, 2011

•          ISO 22000;2005 (Food safety management system)                               Feb. 9, 2010

•          Proactive center for training Fruit and vegetable carving workshop          June 22, ‘04

•          Philippine seafarers Training Center (Basic safety course)      June 22 – July 8, 1998

PERSONAL

•          Civil Status                                                                                             Married

•          Date of Birth                                                                         December 1, 1974

•          Place of Birth                                                                                   Pila, Laguna

•          Height                                                                                                             5’8

•          Weight                                                                                                        72 kg

REFERENCE

•          Upon Request

Jessie Ravelo

Applicant