OPERATIONAL MANAGER
FRENCH BAKERY
Total years of experience :6 years, 6 Months
Manage all the working operations: Purchasing, receiving raw materials, production of goods, packaging, storing and distributing.
Develop the production system (PIMS program) and ensuring a daily data entry in order to follow the raw material, semi-finished and final products stocks.
Manage HR infrastructure and other organizational staff (recruiting, selecting, orienting and developing personal growth opportunities)
Create organizational records and ensure they’re applied on daily basis.
Improve the operational systems, policies and plans for effective running of the company.
Implement HACCP system and assure its requisitions and the pre-requisite programs are all applied.
Insure customers’ satisfaction. Investigating and identifying solutions in case of complaints.
Help in planning and controlling the application of a new operation strategy in a renovated plant.
2008-2014: Private lessons in science subjects
Responsible for monitoring and maintaining quality and compliance targets.
Monitoring and auditing of products to ensure high standards of quality.
Ensuring products comply with legislation and quality Ensuring that all QA Tests are carried out on time and in full.
Provide daily reports to senior managers on performance.
Keeping quality documentation up to date, under ISO22000 requisitions.
Arranging the repair of any QA / related equipment that is malfunctioning.
Ensuring non-conforming products are identified and placed on restriction.
Ensuring activities in the quality plan are carried out.
2013-2014: Université Sainte Esprit de Kaslik- Food Engineering
2009-2012: Université Sainte Esprit de Kaslik- Food Technology
2011: Level 3 Award in HACCP for food manufacturing from Royal Institute of Public Health, U.K and Specifico, Lebanon