Kelvin Lee Heyes
Operations Lead Manager
Northriding,GP
Summary
Knowledgeable Food Production Operations Leader with proven background in leading operational teams to streamline processes and enhance efficiency. Successfully implemented initiatives that improved workflow and resource management. Demonstrated leadership and strategic thinking in driving team performance and operational excellence.
Overview
38
38
years of professional experience
2
2
Language
1
1
Certificate
Work History
Operations Lead Manager
Kees Beyers Chocolates
07.2007 - Current
- Maintain standards as well as the efficient running of the factory.
- Demand Planning.
- To ensure staffing levels are in line with that of business.
- To ensure all machinery is in a safe operating condition.
- Meet Production / Delivery Deadlines
- To maintain effective controls and procedures as far as: Checking daily charges; Hygiene; Training & Assessing staff; Time books and the averaging of working hours; IR procedures are adhered to; To co-ordinate in conjunction with all supervisors that all standards are maintained, and production levels are also maintained as well as deadlines are met and orders go out on time
- To ensure the correct products are made by the correct departments.
- That Haccp procedures and monitoring of all product lines take place by the QA Department which also ensures that all lines are quality assured.
- Computer skills Sage Evolution & Sage X3. Excell & Word.
- Oversee daily operations in production.
- Demand planning & responsible for 3 month forward planning to meet long term goals.
- Develop and implement operational strategies.
- Manage budgets and ensure cost-effectiveness.
- Ensure compliance with industry regulations.
- Analyze and improve operational processes.
- Manage a diverse team of employees.
- Work closely with other departments especially Logistics to ensure all orders are met timeously.
- Maintain high quality standards.
- Monitor and report on operational performance & deliveries.
- Identify and resolve operational issues.
- Develop and implement training programs.
- Ensure health and safety standards are met.
- Manage relationships with suppliers and vendors.
- Implement and manage inventory control systems.
- Develop and manage key performance indicators (KPIs).
- Lead and motivate the operations team.
- Develop and implement continuous improvement initiatives.
- Prepare and present operational reports to senior management.
Executive Chef
Indaba Hotel
09.1995 - 06.2007
- From the initial position accepted in 1995, I received regular promotions on an annual basis. The staff of approximately 60 people respected my judgments and management skills. The kitchen ran smoothly and efficiently under my direct control. Food Costs were attained and food revenue of up to 3 Million Rand. Staff Discipline and training took place on an ongoing basis. Since my employment with Indaba, the Hotel was awarded conference Venue of the year on numerous occasions. Since my employment as Executive Chef at Indaba Hotel I was part of the opening of a new 500 seated Banquet Venue and also a new 400 seated Restaurant.
- Maintain the efficient and profitable running of the kitchen through planning, organizing, correct motivating, staffing and controlling of food purchases and cooking procedures.
- Access business levels on a weekly basis and order the food and other items required from the kitchen for all areas of the hotel.
- To ensure that staffing levels are in line with that of business and that staff are trained to standard.
- To ensure that the correct dishes are made by the respective departments to the required standards as well as Economic portion control & Food Quality Control.
- To maintain effective controls and procedures as far as: Checking daily charges; Hygiene; Training & Assessing staff; Time books and the averaging of working hours; IR procedures are adhered to; To co-ordinate in conjunction with senior chefs the sending out of set menus, setting up and clearing of buffets and the effective storage of foods which can be re-used.
- To plan & price all menus for the hotel on a regular basis as well as planning and setting up Promotions.
- Deal with Suppliers; update price comparisons on a quarterly basis and to check that the prices quoted are the prices that are charged.
- To liaise with clients with regards to functions and to sell menus where necessary.
- Ensuring the servicing of kitchen equipment.
- Maintain cleanliness of the kitchen, storerooms, swill and rubbish areas, as set down by the Municipal Health Department.
- Ensure adequate security precautions in fridge’s and storerooms against theft or pilferage.
- Cater for up to a 1000 people per day. Inclusive of Set Menus, Buffets & Breakfasts.
Junior Sous Chef
Riverside Sun – Vanderbijlpark
10.1992 - 05.1994
Acting Head Chef/Sous Chef
Halyards Hotel – Port Alfred
06.1992 - 10.1992
Chef de Parte
Blue Lagoon Timeshare Restaurant – East London
11.1989 - 05.1992
Trainee Chef
Riverside Holiday Inn/ East London Holiday Inn (Southern Sun Group)
12.1987 - 11.1989
Education
Professional Cookery Certificate Module 1,2 &3 - First Aid Industrial Relations M&S Food Quality Co
Kees Beyers
Gauteng 04.2001 -
Matric - undefined
Sasolburg Technical High
01.1985
Skills
XL
WORD
Sage Evolution
Sage X3
Capacity planning
Maintenance management
Production planning
Demand forecasting
Cost reduction
Operational efficiency
Operations management
Employee development
Root-cause analysis
Operational planning
Interests
Gym, Running
Certification
Proffesional Cookery Module 1,2 &3
Timeline
Operations Lead Manager
Kees Beyers Chocolates
07.2007 - Current
Professional Cookery Certificate Module 1,2 &3 - First Aid Industrial Relations M&S Food Quality Co
Kees Beyers
04.2001 -
Executive Chef
Indaba Hotel
09.1995 - 06.2007
Junior Sous Chef
Riverside Sun – Vanderbijlpark
10.1992 - 05.1994
Acting Head Chef/Sous Chef
Halyards Hotel – Port Alfred
06.1992 - 10.1992
Chef de Parte
Blue Lagoon Timeshare Restaurant – East London
11.1989 - 05.1992
Trainee Chef
Riverside Holiday Inn/ East London Holiday Inn (Southern Sun Group)
12.1987 - 11.1989
Matric - undefined
Sasolburg Technical High