Rishi Ram Padmanabhan
Singapore
Summary
Experienced team coach with excellent communication skills, effectively leading and guiding diverse groups towards common goals. Strong analytical mindset for problem-solving and overcoming challenges. Prioritizes supporting team members and fostering collaboration. Expertise in customer service, team management, and coaching & mentoring.
Overview
30
30
years of professional experience
Work History
Operations and Procurement Manager
Q Industries International
07.2018 - Current
- Managed warehouse personnel for all key functions of Receiving, Inventory management, and Outgoing shipments
- Turnover of over 4.5 million dollars for the Horeca industry
- Played a key role in redesigning, optimizing and re-organisation of warehouse operations in 3 markets, Singapore, Europe and Vietnam
- Planned BOQ lists for Horeca clients based on their requirements on specific projects
- Advised clients on their procurement requirements on adhoc basis
- Managed Procurement team to efficiently handle project related purchases
- Oversaw Logistics required for customers’ order fulfillment locally and Internationally
- Played a key role in ERP system implementation and thereby improving workflow efficiency
- Managed a team for webstore operations primarily for B2B customers
Adjunct lecturer
Asian Culinary Institute (NYP)
03.2017 - 10.2018
- Delivered lectures as prescribed by the Curriculum manager
- Topics handled: Indian Cuisine, Asian Cuisine, Menu development, Administer purchasing, Mise-en-place, Basic Asian Condiments, Singapore Heritage Cuisine, Catering Management
- Handled theory, practical and final assessments in accordance with WDA guidelines
Executive Chef
Kitchen Solutions Pte. Ltd.
02.2016 - 02.2017
- Worked as part of the opening team for the Central Kitchen Project
- Headed the production team as Executive Chef
- Setup operational procedures and SOPs for Central kitchen
- Oversaw daily operations for raw vegetable and meat processing
- Computed and reported costing of processes for P&L
- Customised recipes for basic sauces for individual restaurants and managed production and packaging
- Recruited and trained staff for Central kitchen
- Conducted training and Appraisal
- Conducted hygiene audits on a regular basis to meet high quality standards
- Managed a production volume of 10 tons on a monthly basis
Senior Chef Instructor
At-Sunrice GlobalChef Academy
03.2010 - 02.2016
- Involved in candidate interviews to ensure that the Academy enroles the best-fit students for the professional courses
- Taught and assessed students for Kitchen skills, Speciality cuisines, Hygiene and Sanitation, and various management topics
- Taught Professional Culinary classes inclusive of theory and practicals for Indian Cuisine
- Handled various other lectures on nutrition, menu development and costing
- Updated and re-designed training materials by assisting a Curriculum developer in the Institute
- Planned and executed special events
- Coached and mentored Chef Instructors to achieve high level of effectiveness in teaching
- Hosted a team of US students from the Johnson & Wales University
Manager (Training & Operations)
Customer Service Centre – Pizza Hut Singapore
09.2008 - 02.2010
- Responsible for daily operations of call centre
- Designed and conducted training courses in compliance with organizational requirements
- Assisted by 4 trainers
- Supervised a total of 5 Asst Managers
- Managed a strength of 200 staff within the department including team leaders and supervisors
- Updating and re-designing training materials
- Maintenance and upkeep of all server systems with the support of IT dept
- Monitored call qualities of customer service agents and taking corrective action
- Involved in special projects in liaison with other departments for business development
Restaurant Manager
KFC Singapore Pte Ltd
08.2004 - 05.2008
- Enhanced the motivation of restaurant team through continuous training and imparting new learning processes and created a customer focused culture
- Recruited, trained and retained a total of 50 full-time and part-time employees
- Oversaw operations of a twin concept restaurant (2 outlets as one) by directly supervising 5 Asst managers
Asst Restaurant Manager
KFC Singapore Pte Ltd
12.2001 - 08.2004
- Established improved work flow processes in Home Delivery section to decrease delivery timings, reduce complaints and drive customer mania
- Improved profitability of restaurants by establishing control procedures
- Achieved best scorecard for the year 2006
Instructor (Food Production)
Oriental School of Hotel Management
01.1998 - 01.2001
- Trained student Chefs to rise up to industry standards in the F&B department of 5star hotels
- Handled theory and practical lessons for first and third year students
- Taught Elementary French as an integral part of culinary proficiency
- Successfully organised events (theme dinner) for students to experience the real life management of such events
Junior Sous Chef
Casino Group of Hotels
01.1995 - 01.1998
- Managed a full-fledged 4-star Multi cuisine restaurant kitchen with over 30 employees
- Implemented a culture of pride and belonging among the team
- Oversaw the operation of a unique concept Seafood Restaurant
- Made loyal patrons out of several customers by giving them an experience above-expectation
- Executed outdoor catering events ranging from 30 to 3000 pax, with the support of a highly motivated team
- Supported the flight kitchen operated within the hotel, catering to 3 airlines with a volume of 15 flights a day
Education
MSc. - Business with Hospitality and Tourism Management
Northumbria University
01.2015
Advanced Diploma - Business Studies
PSB Academy
01.2004
Bachelor of Arts - History, Economics, Political Science
Osmania University
01.1995
Diploma - Hotel Management & Catering Technology
National Council of Hotel Management & Catering Technology
01.1995
Pre-degree - Science
Government Arts College
01.1992
Secondary School Leaving Certificate -
Loyola School
01.1990
Skills
- Microsoft Business Central (BC365)
- Windows operating systems
- Mac operating systems
- Microsoft Office packages
- Troubleshooting hardware
- Troubleshooting software
- Assembling PCs
- Upgrading PCs
- Call centre software
- Setting up computer networks
- Troubleshooting computer networks
- Supplier relationship management
- Price negotiation
- Global procurement
- Cost analysis
- Strategic sourcing
- New vendor setup
- Supplier management
- Demand forecasting
- Spend analysis
- Budget planning
- MS office
- Purchase orders
- Team leadership
- ERP software
- Analytical thinking
- Coaching and mentoring
- Teamwork and collaboration
- Excellent communication
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Documented and resolved [Issue] which led to [Results].
- Collaborated with team of [Number] in the development of [Project name].
- Resolved product issue through consumer testing.
- Supervised team of [Number] staff members.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
- Achieved [Result] by introducing [Software] for [Type] tasks.
- Achieved [Result] through effectively helping with [Task].
Personal Information
Nationality: Singaporean
Languages
English
Bilingual or Proficient (C2)
Malay
Intermediate (B1)
Chinese (Mandarin)
Beginner (A1)
Tamil
Intermediate (B1)
Timeline
Operations and Procurement Manager
Q Industries International
07.2018 - Current
Adjunct lecturer
Asian Culinary Institute (NYP)
03.2017 - 10.2018
Executive Chef
Kitchen Solutions Pte. Ltd.
02.2016 - 02.2017
Senior Chef Instructor
At-Sunrice GlobalChef Academy
03.2010 - 02.2016
Manager (Training & Operations)
Customer Service Centre – Pizza Hut Singapore
09.2008 - 02.2010
Restaurant Manager
KFC Singapore Pte Ltd
08.2004 - 05.2008
Asst Restaurant Manager
KFC Singapore Pte Ltd
12.2001 - 08.2004
Instructor (Food Production)
Oriental School of Hotel Management
01.1998 - 01.2001
Junior Sous Chef
Casino Group of Hotels
01.1995 - 01.1998
Advanced Diploma - Business Studies
PSB Academy
Bachelor of Arts - History, Economics, Political Science
Osmania University
Diploma - Hotel Management & Catering Technology
National Council of Hotel Management & Catering Technology
Pre-degree - Science
Government Arts College
Secondary School Leaving Certificate -
Loyola School
MSc. - Business with Hospitality and Tourism Management
Northumbria University
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