Production Manager
Resume:
MARYNA HEBLER
PRODUCTION MANAGER
PROFESSIONAL PROFILE
An accomplished production manager with 8 years professional working experience. Well known for my ability to meet, achieve and exceed company and customer objectives.
Excellent ability to provide world class customer service to clients in upscale and privately-owned restaurants and shops. Highly skilled in planning service workflows, co-ordinating and managing staff. Demonstrated success in working with restaurant staff to create unique dining experience and upholding high quality standards.
CONTACT
Kempton Park, Gauteng – South Africa
adkgy8@r.postjobfree.com
EDUCATION
Supply Chain Management Diploma - 2019
International Pastry Chef Diploma - 2010
National Senior Certificate
Professional Development:
Customer service
Staff leadership
Workflow optimization
PRODUCTION MANAGER
Paul’s Handmade Ice Cream
January 2020 – September 2020
Paul’s Homemade is South Africa’s first super premium ice cream, made with decadent homemade ingredients, churned into extraordinary flavour combinations.
Key Functions & Responsibilities:
Managing all aspects within the production department, which included ensuring all HACCAP standards and regulations are being adhered to.
Placing of orders (according to client’s requirements as specific events).
Oversee performance of staff members, attend to training requirements and workflow planning/scheduling. Total of 35 direct reports.
All aspects of production planning, demand planning and managing of stock (raw and finished stock)
Sourcing suppliers, negotiating process and ensure top quality products are received.
Complete costings of products and compile reports to management.
PRODUCTION MANAGER
Knead Bakery
March 2019 - August 2019
Key Functions & Responsibilities:
Overseeing food production, which included managing total of 10 employees.
Ensure all health and hygiene standards and requirements are being adhered to.
Receiving and distributing orders to stores, complete food costings and attend to daily administration functions.
Financial functions included, creditors and debtors, capturing payments, reconciliation of payment, invoicing, statement preparation and completing credit notes.
Responsible for sourcing quality suppliers, negotiating prices and ordering of stock.
Dispatch orders on a daily basis and oversee the company’s delivery vans.
Provide training to staff members on products and oversee the wholesale of banking (5 staff members).
Assisting floor managers on daily tasks (6 staff members).
Assisting General Manager on daily tasks and reporting on daily basis.
Responsible for the reconciliation of stock, capturing of stock and reporting on the outcome of stock.
Ensure customers/clients are happy with the services received, attend to the sale and upselling of products.
WORK EXPERIENCE
Pastel Version 17.1.5
MS Office Suite
Workflow optimization
Production Management & Planning
Stock & inventory Management
Team Management
Product Management & Training
Requirement Identification & Implementation
Staff Management
Staff Training & Coaching
Project Management, Planning & Execution
Event Management, Planning & Coordination
Supplier Sourcing & Negotiation
Quality Assurance & Control
Logistics & Dispatch Control
Crisis & Change Management
Kitchen Management
Health & Hygiene Management (HACCAP)
Demand Planning
Customer Service & Support
Customer Relationship Management & Building
Stakeholder Engagement
Creditors & Debtors
Account Reconciliation & Statement Preparation
Office Administration & Recordkeeping
Startegic Planning & Analytical Thinking
Process Improvement
Sales & Lead Generating
SKILLS
GENERAL KITCHEN MANAGER
Seattle Coffee Company
January 2016 - March 2019
Key Functions & Responsibilities:
Order materials, supplies, and ingredients based on demand.
Supervise kitchen employees and organize food orders.
Oversee the food preparation and cooking process.
Recruit and train kitchen employees in designated stations.
Monitor inventory levels and perform weekly inventory assessments.
Schedule work shifts for employees.
Store all food products in compliance with health and safety regulations.
Ensure the kitchen is clean and organized.
Maintain weekly and monthly cost reports.
Responsible for creditors and debtors, capturing supplier invoicing and distributing orders to stores.
Oversee Logistics (deliveries to 44 stores).
Training staff on new products and displays.
Managing the company cars (services, daily checks etc.)
FINE DINING RESTURANT
Pastry Chef
April 2014 - June 2015
Key Functions & Responsibilities:
Serving fine dining clients.
Preparation and baking of Desserts and Pastry related food for Lunch & Dinner, Conferences and all other events.
Responsible for food costings, stock control and overall hygiene.
BANQUETING PASTRY CHEF PROMOTED TO HOTEL PASTRY CHEF
Spier Wine Farm
May 2012 – March 2014
Summary of Roles Held:
Hotel Pastry Chef (March 2013 -March 2014)
Banqueting Pastry Chef (May 2012- February 2013)
PASTRY CHEF
Black Mountain Conference & Leisure Hotel
February 2011 - March 2012
REFERENCES
Jacques Pace
General Manager - Ozran 52
Angela Thompson
DC Manager - Seattle Coffee Company
Bonny Vermeulen
Sous Chef - Black Mountain
Paul Green
Spier Wine Farm - Head Chef Banqueting
WORK EXPERIENCE
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