على عبد السلام الحاج الجاك

• Delivered professional training programs in hospitality operations, customer service excellence, food &
beverage service, Food Safety, front office operations and housekeeping, preparing trainees for careers in
Restaurants, Hotels, and hospitality organization.
• Designed and developed training materials, presentations, and practical workshops aligned with international
hospitality standards.
• Trained and coached students enrolled in CTH hospitality programs from Confederation of Tourism &
Hospitality.
• Facilitated interactive training sessions using role play, simulations, case studies, and real-life hospitality
scenarios..
• Conducted practical operational training to ensure trainees develop real workplace skills.
• Evaluated trainees through assessments, practical demonstrations, and feedback sessions.
• Delivered training programs for corporate and government sector trainees including programs linked to Saudi
Aramco initiatives.
• Ensured training content aligned with international hospitality and service excellence standards.
• Monitored trainees progress and prepared performance reports and training evaluations.
• Maintained accurate training records and documentation for quality assurance and accreditation
requirements.

• Overseeing daily operations, Planning, evaluating and optimizing operations to be efficient.
• Managing operating budgets through improved staffing, resourcing and inventory management.
• Analysis salles report and implement corrective action if needed
• Oversee inventory management for daily inventory count and monthly count.
• Recruit, train and develop staff to ensure high performance
• Schedule shifts for staff and ensure the optimal number in each shift.
• Conduct monthly performance evaluating for the store manager and staff.
• Ensure all quality standard and SOP implanted in all the stores in the region.
• Ensure that customers Satisfaction is achieved to the highest level.
• Identify business opportunities and set a plan to achieve them.
• Review and evaluate the P&L in each branch.

• Establish and develop policies, standards operations procedure and prerequisite programs (PRPs)
• Ensure and assist all quality reports compliance on daily and weekly basis.
• Coordinate with the Quality team to make training Plan.
• Monitor equipment temperature in each location on daily basis.
• Evaluate and improve locations performance, customer service and food quality.
• Oversees the implantation of the corrective action for non-conformance found in the audit.
• Preparing SOPs for all products in the menu and the new products
• Customers complaints investigations and implementation for the prevention action.
• Ensure the implantation for all municipality requirement and legislation.
• Product development and conduct a panel test with management.
• Ensure all the Restaurant Managers are following the trainings as per the Training Plan

-Develop and research for new products or existing products.

- Conduct sensory evaluation and analysis the data.

-Prepare reports and presentation to the marketing team to make a a decision and discuss about the NPD possess.

-Assist to conduct a trial test in factory using a new formula when it’s been requested.

-Prepare and review all specification for packaging design (Cooking instruction, ingredient list...etc).

- Quality assurance tests (Physical and Organoleptic Tests).

• Develop and research for new products and existing products.
• Conduct sensory evaluation and analysis the data.
• Make reports and present it to the marketing team to make a decision and discuss about the product launch
plan.
• Assist to conduct a trial production in factory using a new formula when Its been requested.
• Prepare and review all specification for packaging design (Cooking instruction, ingredient list...etc).
• Quality assurance tests (Physical and Organoleptic Tests).

• Inspect the raw materials based on the quality & conformity to meet the specifications.
• Monitoring the process such as temperature, speed of the production line.
• Monitoring the final product & checking the weight of the final product.
• Monitoring the process of packing and packaging and make sure of the shelf life of the product.
• Confirm the GMP system works effectively &Writing the daily report.

1- Check the raw materials based on the quality and conformity to their specifications.
2- Monitoring the process such as temperature, speed of the production line.
3-Monotring the final product and checking the weight of the final product.
4- Monitoring the process of packing and packaging and make sure of the shelf life of the product.
5- Monitoring the ways of storage in the warehouse to avoid any damage.
6- Confirm the GMP system works effectively.
7- Writing the daily reports.

I have been trained for four months in quality control and
production department, I have understood the process of
producing biscuit starting from the raw material till the final
Product I also trained in a quality control tests.