Charith Batuwangala

1. Quality Control & Assurance
• Oversee quality assurance processes across all operations, including Central
Kitchen, QSR deboned outlets, Pasta U cloud kitchen, and Kitchen Guard
services.
• Ensure all products meet company standards and regulatory food safety
requirements.
2. Food Safety & Hygiene Compliance
• Implement and monitor food safety protocols to ensure compliance with local
and international regulations.
• Conduct regular food safety audits, inspections, and assessments across all
locations to maintain high hygiene and cleanliness standards.
3. Training & Development
• Design and deliver food safety and quality training programs for all staff,
ensuring knowledge of hygiene, handling, and quality assurance procedures.
• Conduct regular training sessions to ensure continuous improvement in food
safety and quality standards.
4. Performance Monitoring & Reporting
• Monitor and report on key quality metrics (e.g., food quality, safety inspections)
and generate action plans for continuous improvement.
• Document findings from quality inspections and initiate corrective actions as
necessary.
5. Collaboration with Operations Teams:
• Work closely with operations teams (production, management, Kitchen Guard)
to integrate quality standards into daily operations.
• Provide support during new menu development or changes to ensure quality
and safety standards are met.
6. Supplier & Vendor Management
• Evaluate and audit suppliers and vendors to ensure that raw materials meet the
companys quality and safety standards.
• Collaborate with procurement teams to source high-quality ingredients and
materials.
7. Regulatory Compliance & Certification Maintenance
• Ensure compliance with food safety regulations and maintain necessary
certifications (e.g., HACCP, ISO).
• Prepare for and manage external audits by regulatory authorities, ensuring
documentation is up to date.
8. Product Development & Process Improvement
• Collaborate with the product development team to ensure quality assurance is
maintained in new product launches (e.g., menu items for Pasta U cloud
kitchen).
• Continuously evaluate and improve operational processes to enhance product
quality and safety.
9. Crisis Management & Problem Resolution:
• Lead the response to food safety crises or quality issues, coordinating corrective
action and resolving customer complaints.
• Implement systems to prevent recurrence of quality or safety issues.
10. Technology & Systems Integration
• Introduce and maintain quality control software and systems for better tracking
and reporting.
• Stay updated on industry trends, implementing new technologies and
methodologies to enhance food safety and quality assurance practices.

To assist the Food & Beverage Department and the Executive Chef in managing the
overall hygiene program as an efficient and productive cost and service center
ensuring a seamless operation and therefore contribute to maximizing guest
satisfaction. The Hygiene Manager ensuresthatthe hotel isfully in line with local and
international hygiene standards and assists in guiding, correcting, planning and
organizing Culinary and Stewarding operations.
• Ensure that all Food & Beverage employees have an adequate
knowledge of food safety.
• Organize Food safety meetings and trainings and keep accurate
records of all trainings and meetings held.
• Follow up with all related teams thattrainings are understood and actions
implemented.
• Develop food safety committees forthe hotel to ensure all actions are
communicated towards the operations.
• Have a thorough knowledge and understanding of all food and beverage
items offered.
• Attend the daily culinary meeting.
• Develop a monthly report ofthe operational hygiene gaps and develop
an action plan.
• Develop on the jobtrainingsfor all kitchen, service and stewarding
staff.
• Developclass roomtrainingsfor all kitchen, serviceand stewarding
staff.
• Ensuredaily routinechecksaredonein liaisonwiththe Stewarding
Manager in all Food & Beverage areas.
• Ensure daily checksoffreezers andfridgesinthe kitchen and bar areas.
• To ensure that all data is recorded properly by the respecting kitchen staff
and filed correctly forfuture reference.
• Checkson a daily basis pastry counter, buffets and displaysfor the restaurants
and banquets.
• Attendoperations and set-upduring banquet eventsto evaluate
eventual hygiene gaps.
• Attend any visit ofthe governmental body in terms of food hygiene and
encourage a positive working relation.
• Contribute sourcingnewsuppliers andensureallsuppliersare visited
regularly to evaluate their production in terms of hygiene.
• Developa regular pest control program with the Stewarding
department to ensure prevention.
• To conductroutine micro sampling andtesting fromallfood outlets,
operational areas and eventsforfurther assessment.
• Spot check on receiving area forfood hygiene and vendor
product quality to ensure the hotels criteria is met.
• Be flexible to assistthe operationwhenandasrequired during operational
peaksorseasonalfestivities.
• Ensure to withhold and notto disclose any details or administrative
communications, personal informationor overheard conversations
in the office to others.
• As a green committee chairperson during pre-opening stage andas anactive
member, to execute Hyattsustainability goals in Hyatt properties.
Additional responsibilities and tasks are able to performed at any time according to the needs
of the business and of the hotel.

To maintain the
excellentstandardswithin Food Brands and supportin enhancing the current quality
processesinAlshaya Food Division (Starbucks, PF Changs, Cheesecake Factory, Texas
Road House, Shake Shack, Dean& Deluca, Raising Canes, Pizza Express, Pinkberry…etc.)
• Assisting in implementing alltasks and projects all service category in
Alshaya Food Divisionon Business, Food Safety, Regulatory perspective.
• Assisting in newstoreopening in all service category in Alshaya Food
Division (Casual Dining, Food Retail&Starbucks) with Pre& PostOpening
visit. PostOpening FSAudit
• Conduct PostOpening& Routine FoodSafety Auditsin all service
category inAlshaya Food Division, ifrequired.
• Conduct Focus visitto allservice category inAlshaya Food Divisionassess
theof comply Food Safety.
• Supporting the businessto ensure quality standards are maintained
• Providing regular reportingon emerging quality trends on Food Safety &
Operational issues.
• Follow up on investigation or analysis in related to Food Safety violations or
complaints.
• Maintain annual micro sampling plan forthe Food Division and Request adhoc
orfurther Testing for investigation purpose.
• Maintaining Data integrity through perceptive diligence. Advise and
assist with planning, analysis, modeling and reporting of assigned projects. Create an
effective working database and enable/give direction to corrective action/
optimize ongoing QA performance. i.e.

• Aid in projects handled by the Project Manager
• Coordinatingwith regional laboratories for Food Testing in MENA and
Keep an up-to-date data of Food Micro Testing record and results.
• Follow up on investigations or analysis related to micro results.
• Assist in compiling allergen information for all existing and new Food brands
• Actively search and collate data when required.
• Actively involved in Creating& Approving Internal Food Labels (Casual Dining,
Retail and Starbucks) as perthe Business& Regulatory Requirements in the
Country/ Region
• Maintain, update and own allergen data for all products offered in
the menu of all brands.
• Illustrate results, trends or conditions which impact QA project performance
• Create/ verify and approve Food Labels of all service category in Alshaya
Food Division (Casual Dining, Food Retail & Starbucks) in line with regional
regulatory body requirements and keep updating and recording label
database for MENA.
• Any other duties required by Project Manager.

• Supervising job activities related to occupational Health & safety and
maintaining monthly accident report to prevent reoccurrence of incidents.
• Supervising& monitoring overall activities of Safety& Cleaning staff.
• Purchased departmental or sectional requirements.
• Supervising and maintain activities related to First Aid and emergency
preparedness in the company.
• Ensure compliance with applicable Food laws and regulations or standards
issued by regulatory agencies as well as company
policies/procedures/standards.
• Manage and Audit HACCP/ FSMS program compliance internally and
assist in suppliers evaluation as needed.
• Developing, Monitoring, and responding to periodic GMP audits to ensure
cleanliness and adherence to GMP in Company and regulatory standards.
• Timely resolution of quality issues resulting from sanitation practices and or
methods including follow up and corrective actions to prevent reoccurrence.
• Developing, evaluating, and recommending changes to continually improve
facility and equipment cleaning proceduresand minimizeany FoodSafety and
equipmentrisks in support of GMPs.
• Monitoring and uploading data related to Humidity and temperature in
entire company premises.
• Assist in leading the HACCP team for development, Implementation and
sustainability of the plant HACCP plan and other related prerequisite
programs.
•
• Assure all Food Safety/HACCP information is obtained & integrated for
diversified products orunits.
• Coordinating all activities related to HACCP (audits, documentation,
compliance of raw material/Processing parameters, risk analysis, resolution of
FoodSafety issuesetc.)
• Conducting the HACCP plan validation regularly to assure its work efficiency.