Alvin Romero

Food Safety Technologist at Hut n Spice Food House

• Philippines - San Jose del Monte
• My current job since August 2017

Duties and Responsibilities:
• Accomplishes department objectives by managing staff; planning and evaluating department activities.
• Maintains staff by recruiting, selecting, orienting, and training employees.
• Ensures a safe, secure, and legal work environment.
• Develops personal growth opportunities.
• Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results.
• Coaches, counsels, and disciplines employees.
• Develops, coordinates, and enforces systems, policies, procedures, and productivity standards.
• Establishes strategic goals by gathering pertinent business, financial, service, and operations information.
• Defines objectives, identifies and evaluates trends and options, chooses a course of action, and evaluates outcomes.
• Accomplishes financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
• Maintains quality service by enforcing quality and customer service standards, analyzing and resolving quality and customer service problems, and recommending system improvements.
• It will include the preparation of SOPs, working out for cleaning schedules and their implementation along with chief steward, staff training (kitchen, service, engineering, stewarding and all other applicable such as receiving officer).
• Ensure food hygiene and sanitation SOPs at all production areas, dishwashing utilities, receiving and storage areas.
• Conducting daily inspection regarding hygiene and sanitation conditions of all production, storage areas etc.
• Conducting in house audits
• Responsible for ensuring overall activities in the food production areas
• Conduct Internal Audits to ensure compliance with local regulatory laws / internal standards on food safety
• Evaluate the corrective action taken for the non-conformance noted during the audits.
• Monitor and check the personal hygiene condition and working habits of the staff.
• Identify and report structural deficiencies in the food preparation.
• Manage and maintain an effective pest control system.
• Manage and maintain a satisfactory waste disposal system.
• Conduct training in food safety and hygiene for food handlers (esp. on board staff)
• Review the implementation of food safety skills of staff
• Ensure the top management is fully aware of high risk areas for the food-borne illness
• Improve food operation procedure in hygiene
• Make corrective actions from group audit or third party

Quality Controller at Bonne maniere

• Qatar - Doha
• February 2015 to February 2017