Food Safety Manager
San Giovanni Hotel & Restaurant
Total years of experience :19 years, 11 Months
Drives food safety strategy at the hotel level to mitigate food safety risk through implementation of the field level risk based food safety preventive controls program
Serves as the lead for product recall communications, local regulatory inspections, Food Safety Initiative audits, and for interaction with vendors on issues related to food safety
Conduct frequent and unscheduled food safety and sanitation visits to departments with particular emphasis on those areas with below average third party food safety survey results, evidence of pest problems, customer complaints, regulatory action, history of non-compliance or referral by other company associates or management
Assisting my team by advising them on all aspects of food safety quality assurance and control in the operating environment
Oversees the implementation of the requirements, policies, procedures, Haccp programs and training components of the food safety system
2. Marlyns European Restaurant 3. Hookah Café & Restaurant
Alexandria, Egypt
Responsible for the overall business functions of keeping the restaurants running. These tasks include ordering, financial planning, supervising employees, maintaining sanitation standards in public areas & kitchen, beverage preparation areas & monitoring safety. Develop, implement and review operational policies and procedures. Keep Track of Daily, Weekly and Monthly Sales of all outlets and work closely with all the Branches team members to reach the Sales targets Direct the needs assessment for training and staff development to enhance the effectiveness of employee performance in achieving the goals and objectives of the company. Work with the Departments Directors to determine values and mission, and plan for short and long-term goals
Resolving customer complaints by identifying problems and taking appropriate corrective action
2- Demonstrate professional etiquette and manners when interfacing with customers
3- Improve the effectiveness of all the staff by providing training for and setting up training materials.
4- Integrate a complex customer feedback system that took feedback and complaints from customers to manage the system better.
5- Write an employee’s manual on the Dos and Don’ts of customer service.
Manage and keep up smooth restaurant operations Supervise both kitchen & Service Staff, providing necessary feedback Write daily budget reports on both revenue and costs Organize and take stock of restaurant supplies Maintain weekly and monthly payroll for staff
The Bagel Bar Coffee House
Chocolate Society
Crepe Delicious (4 Outlets)
Doha, Qatar
• Recruit, hire and train new managers in their direct area
• Offer consultation and recommendations to branch managers on overcoming operations challenges
• Monitor sales and work toward meeting quarterly objectives
• Minimize cost and labor by reviewing schedules and inventory use
Planned menu of desserts and pastries to complement high end luxury aspects & amenities of Maya La Chocolaterie expectations side by side with the standards & quality within Maya La Chocolaterie Franchisee. Recipe development in congruency with Mayas Franchisee standards for in room dinning as well as restaraunt service evolving with the seasons and the holidays. Customized items for seasonal offerings, special events & personal request. Train & evaluate pastry chefs team to properly execute pastry shop functions & maintain quality, consistency & continued growth around the region.
Key Notable Accomplishment in Work
1. Resolving customer complaints by identifying problems and taking appropriate corrective action 2. Demonstrate professional etiquette and manners when interfacing with customers 3. Improve the effectiveness of all the staff by providing training for and setting up training materials. 4. Integrate a complex customer feedback system that took feedback and complaints from customers to manage the system better. 5.Write an employees manual on the Dos and Donts of customer service.
Maya La Chocolaterie
Brioche Doree
The Cupcake Factory
* Adheres to the shop standards of food quality, preparation, recipes, and presentation.
* Ensures proper staffing and adequate supplies for all stations.
* Supervise the proper set-up of each item on menus and insures their readiness.
* Stores and unused food handle properly to minimize waste and maximize quality.
* Works closely with managers to ensure correct preparation and delivery times.
* Assures proper safety, hygiene, and sanitation practices are followed.
* Encourage to increase the communication between kitchen production and service staff.
* Check regularly with the Chefs and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
* Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
* Ensure that all potential and real hazards are reported and reduced immediately.
* Fully understand the fire, emergency, and bomb procedures for the security and safety.
* Ensure that employees work in a safe manner that does not harm or injured self or others
* Anticipate possible and probable hazards and conditions and either corrects them or takes action to prevent them from happenings.
* Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct is maintained by all employees in the department
* Suggest changes of menus and preparations of techniques to maintain the competitive status.
* Recommend better preparation procedures to the Chefs.
* Accepts flexible work schedule necessary for uninterrupted service to the food production function.
* Maintain own working area, materials and company properly clean, tidy and in good shape, reports defective materials and equipment.
* To maintain good communication.
* To ensure that all employees provide a courteous and professional service at all times.
* To ensure good discipline and behavior of all employees.
* To supervise all employees to ensure the smooth and efficient operation.
* To ensure that all employees have a complete understanding of and adhere Fire, Hygiene, Health and Safety.
* To attend meetings as required.
* Must be familiar with all policies and procedures relating to job.
* To carry out any other reasonable duties and responsibilities as assigned.
* Together with the Chef in Charge schedule working hours.
* Aware of the importance of quality of food and hence makes every effort to prepare the best products possible.
* Efficient and at all times assumes a pleasing and helpful attitude towards supervisors and fellow employees.
* Constantly strives to give excellent and friendly service.
* The Chef de partie is always well groomed and neatly dressed in the prescribed uniform.
* Always aware of work schedule. Punctual and must give adequate notice whenever serious circumstances prevent from adhering to schedule.
* Must know the menu, method of cooking, ingredients and preparation time of all dishes.
* Must ensure that the items on the menu are properly prepared according to the established Roastery cafe standard.
* In the absence of the Chef in Charge must take full charge of the kitchen during shift giving full cooperation to the following shift.
* To ensure that no confidential information in divulged without prior consult of senior management.
* Constantly strives to give excellent and friendly service. The Chef de partie is always well groomed and neatly dressed in the prescribed uniform.
* Always aware of work schedule. Punctual and must give adequate notice whenever serious circumstances prevent from adhering to schedule.
* Must know the menu, method of cooking, ingredients and preparation time of all dishes.
* Must ensure that the items on the menu are properly prepared according to the established Roastery cafe standard.
• I ensure that each customer is served with a high-quality food in a timely manner.
• I’m also assisting in ordering the food-supplies under a controlled budget.
• Along with the banquet manager; I’m coordinating banquet events, as well as menu planning.
• I love cooking and food; thus, I possess a high level of cleanliness, including personal hygiene.
• I have a good management and organization skills, since working in the kitchen requires a high pressure job.
My duties are but not limited to:
• Meal preparation, budgeting and training employees as well as assisting the executive chef in the preparation of appetizers, meat and vegetables for entrees and helping with the proper presentation of the food as well.
• I’m also participating in the selection of new employees and training new kitchen staff ... as per our standards; “they must follow our health and safety criteria”
• I also ensure that each customer is served with a high-quality food in a timely manner.
• I’m also assisting in ordering the food-supplies under a controlled budget.
• Along with the banquet manager; I’m coordinating banquet events, as well as menu planning.
• I love cooking and food; thus, I possess a high level of cleanliness, including personal hygiene.
• I have a good management and organization skills, since working in the kitchen requires a high pressure job.
• In this line of work, it is important to be flexible and willing to put in extra work when needed; and that I am considered a flexible chef who sometimes work in rotating shifts at any hour of the day or night; since most restaurant positions requires an early arrival to the work space than planned or stay at work longer than scheduled.
* To supervise all employees to ensure the smooth and efficient operation.
* To ensure that all employees have a complete understanding of and adhere Fire, Hygiene, Health and Safety.
* To attend meetings as required.
* Must be familiar with all policies and procedures relating to job.
* To carry out any other reasonable duties and responsibilities as assigned
Diploma on jow to be a proffissional Leader and directors
Hospitality Management
Quality Food Management