Jayamoorthy Sivapirakasam

Respected Recruitment Officer, 
 

I am submitting herewith my resume for your perusal and consideration for the post of ‘Bakery Production Manager/ Supervisor’, vacant in your organization. 

 Review of my credentials will indicate that I am a HACCP-certified Food Production Manager, currently under training for FSSC 22000, with over 22 years of chronicled success in Production Planning & Control, Plant Operations, Quality Assurance & Control, Cost Control, Process Improvement, Productivity Improvement, Performance Management, Strategy Planning, Audit & Inspection, QA/QC, Plant Operations, Food Safety, Inventory Management, New Product Development, HACCP, Lean Methodologies, 5S, 7W, TPM, HSSE, F&B, Menu Development, Change Management, People Management, and Training & Mentoring. 

 I have played a key role in new product development and the launching of products successfully in the highly quality-stringent market of the UAE. Also played a crucial role in observing the consistency in the quality, hygiene and taste of products. Currently spearheading as Production Manager with Blaackforest, Tamilnadu, India, since November 2021. I am seeking a challenging job that would synergize my skills and knowledge with the objectives of the organization. 

 To describe myself in a nutshell, I am systematic, organized and hardworking; ready to take up any challenge of life abreast with the latest trends and a team player with excellent communication skills. 

 My basic objective is to be the epitome of trust and reliability in the food production & baking world. My prime goal is to understand the professional environment and capitalize on opportunities. 

I'd appreciate the chance to meet with you in person to discuss as to how I could be a vital part of your organization. Please refer to my CV attached along with for detailed information about my career path. 

 Thanking you,  

 Yours sincerely, 

 Jayamoorthy Sivapirakasam

An accomplished Food Production Management and Operations Management professional with over 22 years of experience in Bakery Products Manufacturing and Catering sector across driving change in food processing organizations through implementing strategic plans, streamlining production operations and assessing as well as improving quality processes.  Acquired multi-site experience within bakery ready to eat products short shelf-life chilled products, pastry and Kitchen operations.  Exemplary leadership qualities which promote enthusiasm and teamwork. Excel in supervising, training and mentoring junior staff.  Hands on experience in implementing operational strategies and quality management systems to meet the organizational QA requirements.  Excellent knowledge of concepts and application of quality improvement and audits, food Safety, CCP, SOP, HCCAP, GMP for the food industry.  Proven track record of production planning, process engineering, technical improvements, resource balancing, cost rationalization and management of cross functional workforce to achieve desired production & productivity objectives.  Acquired hands on experience in food life cycle management, including raw materials refining, processing and packing to food facilities & equipment’s operations, food system processing, and storage. Menue Development Change Management People Management Training & Mentoring New Product Development HACCP Lean Methodologies 5S, 7W, TPM, HSSE F&B Strategy Planning Audit & Inspection QA/QC Plant Operations Food Safety Inventory Management Process Improvement Productivity Improvement Performance Management Production Planning & Control Plant Operations Quality Assurance & Control Cost Control ❖ APR 2013 – DEC 2019 MH ALSHAYA LLC, DUBAI – UAE ❖ Aug 2012 – Feb 2013: REGENT SEVEN SEAS CRUISES LINE, U.S.A As Head Baker ❖ OCT 2008 – DEC 2011: CELEBRITY CRUISES LINE, U.S.A As HEAD BAKER ❖ JUN 2006 – JUN 2008: NOVUS RESTAURANT, SINGAPORE As BREAD BAKER ❖ JAN 2020 – APRIL 2020 ROYAL CATERING, ABU DHABI – UAE ❖ April 2021 – Nov 2021 French Bakery – Dubai, UAE As Head Of Production As ShiftProductionManager As Executive Sous Chef(Bakery)  Innate strengths in planning and managing entire plant operation right planning, scoping, resource allocation and new product development through researching various methodologies.  Demonstrated strengths in providing strong strength and tactical operation leadership, designing and implementing quality assurance systems and procedures to minimize rejections and achieve highest quality standards.  Adept in conceptualizing careful & sophisticated quality control measures in compliance to the specified standards while performing root-cause analysis to prevent any reoccurrences & defective issues.  Proven success in commissioning equipment in bakery product and driving performance to meet or exceed key performance indicator within quality safety, delivery, coast and morale

Diploma in Computer Technology RVS Polytechnic, India 

Hospitality – Cooking Course Small Industries Service Institute Chennai