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Production Manager

Doha, Doha, Qatar
February 23, 2019

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Jessie B. Ravelo


CP # +974-********

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


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


•BS Hotel and Restaurant Management April 1993

•High School, Liceo De Pila March 1990-91

•Elementary, Labuin Elem. School March 1986


•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


•Civil Status Married

•Date of Birth December 1, 1974

•Place of Birth Pila, Laguna

•Height 5’8

•Weight 72 kg


•Upon Request

Jessie Ravelo


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