Hafiz Naseem

LEAD AUDITOR at SGS Gulf Limited

• United Arab Emirates
• August 2015 to June 2018

Quality Assurance Officer at TATA Best Food

• Pakistan
• April 2015 to August 2015

Managed slaughtering operations and resolve operational issues.
• Managed all purchases, human resource and O&M costs of the
slaughterhouse.
• Supervised and manage Export orders.
• Make sure all systems are fully implemented and adhered by the staff.
• Conducted regular meetings with the Veterinary doctors and issue
instructions for effective management
• Improved the overall structure of the slaughterhouse management
• Conducted meetings with the related departments and resolve their
issues
• Identified training requirements of the workers and support them to
improve their skills thru trainings.
• Operate state of the art plant as per Quality and hygiene Standards
• Check quality of all incoming raw material including meat
• Check loading and unloading temperature of meat and monitor the
temperature of all cold stores
• Daily monitoring of cleaning condition of overall processing area and
develop report
• Monitor cold room temperature checklist and cold rooms condition and
management of cold rooms.
• Maintain overall hygiene during processing
• Maintained all Food safety documents and all fulfil all requirements of
customers, statuary and system
• Conducted Supplier audit and responsible for all their requirements
• Working on research and development for betterment of existing
product and establishing new products
• Responsible for maintaining quality of all packing of products and their
unitization process
• Checked quality of products before dispatch and maintain record
• Collect all quality related data like product microbiological and chemical
testing and make analysis on the results
• Working as a Food safety Team Leader and Management Representative
of ISO-22000 & HACCP and Halal.
• Make and update ISO 22000 Documentation, Conduct Management
Review Meetings and implement top management decision down the
line.
• Ensure SOP’s, WI, FIFO & GMP are fully implemented and Keep and
maintain Finest Food safety Standards in the factory for our Export
customer requirements & especially Dubai Municipality inspections and
other foreign Visitors.
• Reported to Head of Quality.

Safety Consultant at Regent Plaza Hotel & Convention Center

• Pakistan
• January 2013 to April 2015

Supervise, coordinate and control Food Safety, Quality and Hygiene issues
of all the departments.
• ISO standards, Halaal Standards all SOP’s and Records making.
• Implementation, monitoring and verification of HACCP Plan and SOPs as per
Quality and Food Safety Management System.
• Conducted Internal Audit and Supplier Audit.
• Conducted Training of Employees as per Standards.
• Supervising Housekeeping department i.e. man power planning, deep
cleaning activities, prepare roaster, schedules and assigns tasks to staff.
• Liaisons with Production manager and Executive/ Head Chefs on changes in
food, raw products and menus.
• Supervising Pest Control Activity.
• Develop online Quality and Food Safety inspections software and analysis
report on weekly basis.
• Responsible for Managing all the activities and comply all the requirement
of Quality and Food Safety management System within Restaurant
• Responsible for 1st, 2nd and 3rd party audit within restaurant.
• Communicate HODs of all department regarding quality related issues and
instruct/guide for better solution
• Ensured all processes are hygienic and maintain quality and hygiene in over
all process within restaurant.
• Monitored Personal hygiene and conducted training for implementation of
effective Hygiene system.
• Designed/Planned a comprehensive system which give maximum output
with lowest financial investment
• Developed Supplier Management system and effective assessment system
to evaluate the performance of supplier
• Developed Proper purchasing process of Raw material/Products and also
different techniques of inventory control
• Developed System for Recipes invention, verification and validation.
• Developed effective maintenance system and cost cutting techniques and
maximum utilization of equipments within useful life.
• Implemented and develop hygienic environment and fully comply with the
requirement of hygiene
• Performed monthly GMP of every department and Evaluate problems
within Restaurant
• Arranged training of every department for continual improvement in
Quality and Food Safety service to get Maximum customer satisfaction.
• Directly Reported to M.D