Food Technologist (Food Safety Officer)
Al Karam Al Arabi Catering Services Ltd.
Total des années d'expérience :13 years, 10 Mois
To Cope and oversee the QHSE(ISO 9001, ISO 14001, ISO 18001 and FSMS 22000) activities in Catering Services)
Primarily to lead the QHSE team and ensuring Food, Health and Environmental safety aspects in all catering, hotel and event management projects.
Checking the effectiveness of QA/QC & HSE legal and statutory requirements by use of applicable QA/QC & HSE procedures, tools and methods.
To advance and improve written Procedures, Manuals, Risk Assessments, HSE plans, KPI's QA/QC plans and systems, QA/QC audits, investigations, reporting.
To liaise with all levels of management to ensure compliance practices are maintained within the business environment.
To develop the applicable frame work of QMS/FSMS/HSE/EMS for current catering operation of Joint Operation Wafra.
To ensure Quality and Food Safety, HSE and EMS KPI’s are met on apt basis.
Customer complaints management, finding root cause, developing corrective actions and communication within the group.
Team building and ensuring positive competition is held among the QHSE team members.
Coaching and knowledge building of QHSE officers
Highlights:
•Undertake weekly internal QHSE audits as per the agreed schedule set by the Food Safety and HSE Managers & Group Technical Manager.
•FSMS Audit on weekly basis includes CAR Report and NC if found and HSE audit on bi weekly basis.
•Quality Check and control of restaurant activities all CCP and control measures, all necessary parameters developed as per HACCP rules to control hazards in kitchen, washing, serving, storage ( internal and External ) and dining areas.
•Daily training on food safety and HSE as per company rules.
•Weekly training as per schedule provided By Company.
•Make all reports and maintain documents as per company guidelines following ISO &HACCP.
•Audits of other restaurants on monthly basis.
•Ensure external audit done by External food Inspectors.
•Maintain documents on daily basis for external audits.
Overall Responsibilities Handled:
•Independently handling the entire kitchen and DINING staff as well as Ensuring the application and tracking of QHSE procedures, supervising these and improving them regularly.
•Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the same; proficient in formulating & implementing strategic plans to enhance service quality standards & implementing strict measures to optimize guest satisfaction & retention.
•Follow all of safety and sanitation policies when handling food and beverage and served food from kitchen on time. Readily laid out tables along with proper setting of linens, silverware, and glassware.
•Expertise in menu planning in line with the national/international culinary standards; also handling matters pertaining to costing of food, pricing and housekeeping while ensuring adherence to budgetary & quality parameters.
•Ensure that the food safety standards are followed in accordance with local and international requirements and administered hygiene of equipments along with compliance to food hygiene and health & safety regulations
•Formulate & implement strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.
•Inspect cleanliness and proper set up. Enforce compliance with the highest standards of food preparation & serving.
•Ensure adherence of international standards with regards to décor and the maintenance in accordance with guidelines; ensuring that procedures and policies are complied with by entire staff.
•Instrumental in handling overall operations pertaining to catering including proper maintenance of records of the Contribute creative inputs in the areas of menu Planning, food costing, and staffing, new recipes to add value in operations of F&B dept in consultation with the chef. The initiatives resulted in enhancing customer satisfaction leading to increase in customer traffic.
•Apt in offering a variety in menu as well as diversity and quality of the products, while working with the executive chef to draw up attractive menus
•Adroitly managing the behaviour and performance of staff during serving hours, in addition to the presentation of the food and the observance of QSHE standards during the period of service.
•To Perform the Weekly Auditing and drafting of Non-Conformity Reports.
•To be in liaison with Team Members for implementation of ISO 22000 and HALAL systems.
•Conduction of R&D trials, Sensory evaluation and product improvement through succeeding and repetitive trails.
•To add value by studying the shelf life
•Seasonal variation and effects on the product
•Recipe modification according to required texture and seasonal variation
Passed MBA in Operation Management
This is two years advance diploma in Food Technology under Faculty of Zakir Hussain Engineering & Technology, AMU Aligarh, in which Studied Food Science, Food Chemistry etc.
Completed B.Sc (Honors) with Chemistry as a main subject and Botany & Zoology as Subsidiary Subjects.
Passed with 1st Division