Maria Jesudoss
Chennai
Summary
Senior-level Supply Chain and Operations leader with extensive experience in creating strategies and leading execution of all global supply chain activities, including procurement, manufacturing and distribution management. Manages and leads cross-functional teams to drive product supply and productivity improvements. Leads risk mitigation, while driving supply chain strategies for end-to-end pipeline management and supply planning. Skilled in negotiation and strategic decision making, perfected by 15 years of experience in leading organizational business units.
Overview
21
21
years of professional experience
Work History
Senior Production and SCM Manager
Hygiene Big Bites
Chennai
07.2021 - Current
- Setting up of Central kitchens in Chennai, Hyderabad and Pune in period of 9 months
- Set up 17 delivery kitchens in Hyderabad, 10 delivery kitchens in Pune and 8 delivery kitchens in Chennai
- Handled production, manufacturing, purchasing, procurement, warehouse management, logistics management, import and exporting and other supply chain functions to facilitate business operations.
- Established inventory targets, stock level and risk mitigation targets and managed flexibility strategy to optimize inventory.
- Collaborated with internal teams to improve outputs to meet demand and supply requirements, ensuring inventory integrity targets for finished goods.
- Managed production levels, identified material shortages and monitored inventory levels to meet order delivery requirements.
- Guided production operations and met demand requirements by determining priorities, scheduling workers and overseeing prompt production equipment maintenance and repairs.
- Optimized supply chain infrastructure by assessing and initiating targeted changes to reduce operating costs by 61%.
Manager Food and Beverage
Cafe Coffee Day
Chennai, Bengaluru
11.2010 - 01.2021
- New menu implementation, Innovation in food and operations of kitchen
- Reduction of Wastages thereby increasing efficiency of operations
- Source alternative, more economical vendors & suppliers
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Used Microsoft Dynamic AX to record ordering data
Pattissier
Carnival cruise lines
Miami
11.2002 - 04.2010
- In charge Of main production of Bakery and Pastry
- Carried out day-day-day duties accurately and efficiently.
- Worked in Fine dining restaurant onboard
- Achieved USPH score of 95% and above in all inspections by CDC
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Reduced leftovers 15% by monitoring production and properly storing items.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Managed inventory, labor, expenses and other operational processes.
Commis Chef
Comfort Inn Grand Orient
Chennai
07.2000 - 09.2002
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Worked in menu revamp of Buffet lunch and dinner
- Was in charge of checking quality of food received and negotiating with vendors for better price and products
- Carried out day-day-day duties accurately and efficiently.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items
Education
Diploma - Hotel Management
MGR Institute of Hotel Management
Chennai04.2000
Skills
- Innovation in kitchen operations
- Vendor management
- ISO Internal auditor New project development
- Supply Chain Operation
- Material Handling
- Inventory Audits
- Contract Development and Management
- Waste Reduction
- Delegating Assignments and Tasks
Accomplishments
- Inventory controls in Production through streamlining of recipes and indents from outlets thereby reducing wastage by 15%
- Achieved zero variance through effectively controlling the inward and outward issue of goods
- Reduced 45% logistics cost by better planning of production and logistics
- FY 18 -19, 15% reduction in DC cost compared to FY 17-18
- Vendor Negotiation
- Innovation in Operations of kitchen there by reducing fixed costs by Rs 1.62Lfor Chennai
- Logistics optimization
- Reduced the cost of kitchens across by changing to Frozen module in
- Trivandrum, Cochin, Coimbatore, Goa and Mangalore with a annualized savings of Rs.30.5 lakhs
- Wastage reduction
- Dump at 0.9% against approved Dump of 4% , Wastage reduction in chennai kitchen and cold storage @ 0.3
Languages
Tamil
Bilingual or Proficient (C2)
English
Advanced (C1)
Hindi
Upper intermediate (B2)
Telugu
Intermediate (B1)
Kannada
Upper intermediate (B2)
Timeline
Senior Production and SCM Manager
Hygiene Big Bites
07.2021 - Current
Manager Food and Beverage
Cafe Coffee Day
11.2010 - 01.2021
Pattissier
Carnival cruise lines
11.2002 - 04.2010
Commis Chef
Comfort Inn Grand Orient
07.2000 - 09.2002
Diploma - Hotel Management
MGR Institute of Hotel Management
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