ايليدا يونس

• Manage the Food Safety Management System, advising and directing different departments to ensure food safety at Eathos brands (Kababji, Tortilla, Sushi Art & Rita’s)
• Develop and implement internal audits procedures and techniques, and manage audits by third party inspectors and local authorities to ensure food safety guidelines are followed at Eathos brands in both UAE and KSA
• Oversee production processes to ensure compliance to internal and relevant external food safety and Hygiene standards.
• Coordinate with Regulatory authority representatives on behalf of Eathos brands
• Investigate complaints from customers related to food safety issues, suggest apt corrective actions and preventive actions to rectify the problem and prevent it from reoccurring
• Accredited trainer by Dubai Municipality: Develop and deliver food safety trainings and awareness programs to ensure employees are up to date with quality systems and requirements.
• Meets financial objectives by preparing an annual budget, scheduling expenditures, and initiating savings and corrective actions

• HACCP Team Leader : Development, Implementation and management of HACCP system for Arabic & Italian Ice cream factory lines
• Prepare, conduct and report internal audits of Maison Sibon (4 outlets), ice cream factory and sweets factory.
• Develop and enforce good manufacturing practice (GMP); validate processes; provide documentation, corrective actions and manage staff to ensure compliance with government regulations and standards for sanitation, safety, quality and waste management.
• Maison Sibon light desserts recipes creation

Operations support and customer service

• Developing and updating the operation systems, SOP’s, checklists and operation manuals for outlets and factories (Daily production, tasks …)
• Develop and Conduct training workshop to the factory and shops ‘employees, based on the operations needs similar to (customer service, food safety….)

- Set and implement Food Safety & Quality Standard Operating Procedures (SOPs)
- Training of the Food Handlers to raise awareness about hygiene and food safety and ensure proper implementation of the SOPs
- Regular inspections to the central kitchen, Lina's chain (11 outlets) and other restaurants managed by Catertainment sal
- Set corrective action to the weaker operating kitchens

- "Lina's" Light menu preparation & recipe creation

-Catering main point of contact for the client and the entire event operation (including banquet operations, kitchen, technical, audio visual, rooms division and accounting).

o Supervision of the Food production line
o Diets prescription for in-patients according to their “Medical Profile”
- Cardiovascular disease
- Maternity & Pediatric
- Traumas, Paralysis, Burns
- Pre & Post surgeries
- Oncology
o Menu preparation & recipes creation
o Control on the hygienic standards of the personnel and workflows