MANU KRISHNAN
EXECUTIVE CHEF /PRODUCTION MANAGER
Riyadh,Saudi Arabia
Summary
Results-driven operations and production manager with expertise in central kitchen operations and food manufacturing. Specialises in multi-site operations, production planning, and capacity management, leveraging lean production principles for process optimisation. Experienced in financial management, quality assurance systems, and HACCP compliance. Focused on team leadership and talent development to drive operational efficiency and enhance supply chain strategies.
Overview
1
1
Certification
28
28
years of professional experience
Work history
Production Manager
Independent Food Company
2017.06 - 2026.06
- Lead end-to-end production operations for a major restaurant and food service organization, managing central kitchen production, quality assurance, inventory control, logistics coordination, and workforce planning.
- Key Achievements
- Managed a workforce of 130 employees across production and support functions.
- Reduced production waste by 40% through inventory optimization and process controls.
- Improved workforce productivity by 25% through structured training and development programs.
- Introduced quality management initiatives resulting in a 30% improvement in product consistency.
- Reduced production costs by 15% through operational efficiency improvements.
- Delivered annual operational efficiency gains of 20%.
- Coordinated cross-functional teams across production, supply chain, procurement, and quality departments.
- Implemented SOPs and production controls to ensure consistency across multiple brands and locations.
Head Chef (Pre-Opening Team)
Premier Inn Hotels LLC
Dubai
2016.10 - 2017.04
- Managed the complete pre-opening culinary operation including kitchen design, staffing, systems implementation, training, and operational readiness.
- Key Achievements
- Successfully launched hotel kitchen operations.
- Recruited and trained kitchen teams.
- Improved profitability through cost control initiatives.
- Reduced food waste by 25%.
- Developed seasonal menu programs that increased guest retention.
- Established supplier relationships focused on quality and consistency.
Kitchen Manager / Head Chef
M.H. Alshaya
Dubai
2016.01 - 2016.09
- Directed kitchen and commissary operations ensuring food quality, safety, consistency, and operational excellence.
- Key Achievements
- Increased kitchen productivity by 30%.
- Maintained zero health and safety violations.
- Implemented staff development and retention programs.
- Standardized production processes and recipes.
Head Chef – Catering & Restaurants
Sushi Central LLC
Abu Dhabi
2014.06 - 2016.01
- Established and managed catering and restaurant operations near Yas Marina and Formula 1 venues.
- Key Achievements
- Successfully executed more than 100 catering events.
- Reduced ingredient costs by 20%.
- Developed sustainable procurement strategies.
- Improved repeat business through menu development and customer engagement.
Head Chef
PGS Property Management
2010.04 - 2013.11
- Managed all culinary operations, food cost control, staffing, and menu engineering.
- Key Achievements
- Increased customer satisfaction by 30%.
- Improved profit margins through cost management initiatives.
- Maintained food safety and hygiene compliance standards.
- Developed and mentored junior culinary professionals.
Area Chef / Head Chef
Las Iguanas
2005.12 - 2009.08
- Managed culinary operations across the Southern Region.
- Responsibilities
- Supervised 5 Head Chefs.
- Led over 40 full-time employees.
- Reported directly to the Area Culinary Director.
- Key Achievements
- Reduced food waste by 25%.
- Consistently achieved high operational performance scores.
- Developed supplier partnerships for premium ingredient sourcing.
- Maintained excellent guest satisfaction ratings.
Chef-In-Charge
Hotel Sudarshan
Kollam
2005.01 - 2005.12
- Established and launched a successful coffee shop operation.
- Key Achievements
- Reduced annual inventory costs by 15%.
- Expanded catering services, increasing revenues by 40%.
- Developed strong vendor partnerships.
Head Chef – UN Banquet Operations
Renaissance Services SAOG
Baghdad
2003.09 - 2005.01
- Managed large-scale catering and hospitality operations supporting international organizations.
- Key Achievements
- Oversaw feeding operations serving up to 30,000 personnel daily.
- Managed high-profile UN and diplomatic banquet events.
- Directed large multicultural culinary teams.
- Successfully delivered events for over 1,000 guests.
Sous Chef
Hotel Whyte Fort
Cochin
2000.03 - 2003.01
- Managed continental kitchen operations, menu planning, festivals, banquets, and large-scale catering.
- Key Achievements
- Increased repeat customer visits by 40%.
- Successfully executed banquets serving 500+ guests.
- Improved staff retention through team engagement initiatives.
Commis Chef
Hotel Sudarshan
Kollam
1998.08 - 2000.02
- Acquired essential culinary skills in continental cuisine and food preparation to support kitchen operations.
Education
Bachelor of Hotel Management -
Institute of Professional Sciences & Management
Mangalore, IndiaSkills
- Operations & Production Management
- Food Manufacturing
- Production Planning
- Capacity Management
- Process Optimization
- Continuous Improvement
- Lean Production Principles
- Quality compliance
- HACCP Compliance
- Food safety
- Quality systems
- SOP Development
- Waste Reduction Programs
- Supply Chain & Procurement
- Inventory Management
- Logistics Coordination
- Stock Control
- Demand Forecasting
- Financial oversight
- Budget Development
- P&L Management
- Cost Control
- Cost optimisation
- Financial Forecasting
- Margin Improvement
- Risk Management
- Vendor Development
- Procurement Strategy
- Operational excellence
- Performance Management
- Team Leadership
- Leadership & People Development
- Talent Development
- Recruitment & Workforce Planning
- Succession Planning
- KPI Management
- Workforce Planning
- Inventory Optimization
- Inventory control
- Supply chain knowledge
- Customer focus
- Results-focused execution
- Quality control
- Central Kitchen Operations
- Multi-Site Operations
- Food Manufacturing Systems
- Customer focus
Certification
- HACCP Level 3 Certification
- Food Safety & Hazard Analysis Critical Control Points
- TSI (Taylor & Shannon International)
- Advanced Food Production & Operational Standards
LANGUAGES
English (Fluent)
Hindi (Fluent)
Malayalam (Native)
Accomplishments
- Managed teams of up to 130 employees across multiple locations.
- Served up to 30,000 meals per day in large-scale catering operations.
- Reduced food and production waste by up to 40%.
- Improved production productivity by 25%.
- Reduced operational costs by 15%.
- Successfully launched multiple restaurants, hotels, and catering operations.
- Delivered more than 100 large-scale catering events.
- Extensive international experience across 6 countries.
Affiliations
- TREKKING AND HIKING
References
References available upon request.
Timeline
Production Manager
Independent Food Company
2017.06 - 2026.06
Head Chef (Pre-Opening Team)
Premier Inn Hotels LLC
2016.10 - 2017.04
Kitchen Manager / Head Chef
M.H. Alshaya
2016.01 - 2016.09
Head Chef – Catering & Restaurants
Sushi Central LLC
2014.06 - 2016.01
Head Chef
PGS Property Management
2010.04 - 2013.11
Area Chef / Head Chef
Las Iguanas
2005.12 - 2009.08
Chef-In-Charge
Hotel Sudarshan
2005.01 - 2005.12
Head Chef – UN Banquet Operations
Renaissance Services SAOG
2003.09 - 2005.01
Sous Chef
Hotel Whyte Fort
2000.03 - 2003.01
Commis Chef
Hotel Sudarshan
1998.08 - 2000.02
Bachelor of Hotel Management -
Institute of Professional Sciences & Management