Haniya Khateeb

• Successfully Launched three healthy meal subscription brands with a wide range of variety & choices to cater to the increasing healthy food subscription demand in Kuwait.
• Working in Coordination with the General Manager to plan, select, implement and execute start-up healthy meal subscriptions & opening new Central Kitchens.
• Constant research, planning, development & implementation of new concepts & taste improved Nutritious recipes & menus.
• Supporting in the hiring process locally and overseas, making sure the right talent is hired in the right position.
• Managing & Controlling the overall safety of the Central Kitchen & making sure the highest standard of Food safety & Quality is provided to the end Customers.
• Coordinating activities with the general manager to ensure the services requested & provided meet applicable standards.
• Forecasting Salary setup & Overall business budget depending on the project in progress.
• I Manage & oversee overall department Performances, task allocation & active reflection of the company’s enactment & Profitability.
• Performing visual checks & taste panel assessment of preparations around the Central Kitchen & Conducting Meetings with the line managers & supervisors to discuss concerns on Nutrition, Food safety practises & Compliance.
• Responsible for effective operations management & development of the company’s healthy food business & meal subscriptions programs, working with the whole team to make the business successful.
• Evaluating the recipes & conducting nutrition research on all the existing recipes to ensure the delivery of the finest product to the customer.

Directing and managing overall operations of the central kitchen. Managing the staff and the day to day operations. Creating specialized healthy recipes & menus for different conditions such as, Overweight & Obesity, Hypertension, Diabetes, Lactose intolerance, Cholesterol, Celiac Disease, CVD etc, according to the established healthcare guidelines & protocols, & making standardization.
Training the chefs & food services personnel on subjects related to healthy cooking, Food hygiene and food safety management.
Creating Food Labels & updated Nutrition facts for the meals provided by the company.
Performing visual and test panel assessments of preparations that are ready for service and making adjustments as needed.
Monitoring the delivery of meals and nourishment in a timely manner by directing the supervisors in different depts.
Verifying accuracy of diets prepared and setting up strict policies for food production and quality control parameters.
Coordinating with the clients to ensure acceptance and positive results through the diet regimen provided.
Ensuring the correct implementation & application of HACCP standards, to ensure all products manufactured by the company are of the highest quality.

Leading the food production department, by supervising all the aspects of healthy food production, food safety and quality control procedures. Directing the food production staff in all the departments of the catering unit. Training the staff on food hygiene practices. Co ordinating and developing new healthy recipes and new programs. Generating nutrition facts for all the recipes. Managing overall operations which includes dealing with the customers to rectify their complains and provide the best customer satisfaction.

Supervising & controlling the daily food production processes, procedures and applying HACCP standards to ensure all products manufactured by the company are free from any flaws and are of the highest quality. Ensuring the safe application of HACCP within the department. Handling & investigating all customer complains & taking corrective actions. Conducting training for new employees on Food Safety, Food Hygiene and HACCP. Preparing various reports regarding performance and improving all the aspects of quality and hygiene. Preparing meal evaluations reports and overall supervision reports and co ordinating with the Dietetics department for suggestive improvements. Customizing nutritional facts for all the meals prepared. Approving & rejecting the raw materials & packaging materials after inspecting them. Inspecting the vehicles and preparing reports for necessary actions to be taken. Controlling all hygiene aspects determined by the provision of safe service to customers. Preparing meal evaluations reports and overall supervision reports in co ordinatination with the Dietetics department for suggestive improvements. Monitoring the preparations & portioning of food to confirm customer nutritional requirements. Ensuring the correct implementation of the policies & procedures of the company to avoid breach of any local & statutory legislation. Making recoomendations for improvements from technical aspects & with a view to improve efficiencies. Contributing in the internal audit related to the food safety system.

Supervising all the aspects of the catering division in terms of nutrition, Food safety, Quality and hygiene. Managing overall staff performances, directing and training the staff as per the requirement.supervising the tray line and handling customer complains.Working on different aspects of quality improvement and food safety concerns.Initiating the implementation of HACCP standards.

- Responsible for the smooth functioning of the food services department which caters around 2000 meals per day.
- Monitoring the implementation of food safety guidelines as per HACCP as well as the quality of food and service provided.
- Managing the flow of operations of the food services department including labor cost control, food cost control, food preparation, handling, transportation, delivery and storage.
-Diet planning for patients and ensuring preper delivery of meals to all the patients as per their requirements.
- Supervising the flow of activities including food preparation, set up and dispatch.
- Implementing HACCP System throughout the food service department starting from the first step of receiving till the final step of dispatching the finished product.
- Training and inspecting the staff in the implementation of policies and procedures related to safety and sanitation guidelines.
- Ensuring all the food handling personnel are medically certified.
- Following up on food production and storage in coordination with the Stock Controller and Storekeeper.
- Approving requisitions filled out by the Storekeeper for replenishment of food provision.
- Conducting performance evaluations of the food services team with the coordination of the F & B Manager.
- Conducting routined hygiene inspections related to cleaning and sanitation throughout the food service department.
- Reporting the daily sales to the Top management on weekly.
Responsible for overall food quality and hygiene of the food service department.
Enforcing sanitary practices for food handling, general cleanliness and maintenance of the main kitchen, overall kitchenettes of the hospital and dining areas.
Supervising all aspects of kitchen management, menu planning and monitoring food production to compliance with quality & hygiene standards.

Supervision of all office work
Maintaining Schedule of activities for the office
Preparation of Invoices, Quotations, In / Out Purchase orders, Delivery notes, Statement of accounts etc
Maintaining an archive in which all correspondences, reports & other information of importance to the office are placed.
Working with the manager for the completion of unfinished business
Dealing with the suppliers for negotiation of prices for the goods ordered.
Dealing with the customers for their inquiries & problems.
Determining with the aid of other officers, directors & managers the objectives, meetings & action plans of the organization.
Holding the Sales representatives & other members of the office accountable for their duties & responsibilities.
Responsible for ordering & inventory for supplies.
Maintaining Excel active sheets for invoices & purchase orders.
Keeping accurate record of income & expenditures
Evaluation of issues & making recommendations.
Sending, receiving & distributing all official correspondences to the members of the office.
Taking important decisions for the office in the absence of the manager.
Maintaining current record of addresses, phone numbers & email addresses of customers as well as the office members.

Worked as a Nutritionist for Scitec Nutrition..Scitec Nutrition is US based company which supplies a wide range of nutritional supplements, and conducts seminars and presentations on Nutrition..My key responsibilities involved, consulting clients on different aspects of nutrition on health.and preparing specialized weight loss as well as weight maintenance programs.

Worked as a Consulting Nutritionist,

Advising on nutritional Diets, preparing Appropriate Diet plans as per the patients requirements, advising on suitable weight loss programs, handling overweight patients.

Applying the princliples of proper and Balanced Nutrition.

Worked in the Quality Control Department of Aarey Milk Company, Mumbai,

My key responsibilities included, testing the purification and Nutritional Content of Milk and Milk products.
Other responsibilties included the supervision of the Pasteurisation and Homogenisation Units.