Ian Czar Bangcong

• Ensures compliance with the club Food Safety Management System and Environment, Health and Safety throughout the operations.
• Identifies key areas of risk in various food operations and workplace hazards for early remedial actions.
• Ensures compliance with food and hygiene & EHS regulations, licensing conditions and codes of practice relating to food businesses.
• Acts as a focal point of contact with the Food Safety & Health and Safety Department.
• Provides technical advice on product labeling issues for fulfilling government requirements.
• Provides in-house food hygiene training for all the food handlers and EHS awareness for all the associates (e.g. new hires and trainees).
• Handles complaints or enquiries from customers on food hygiene and EHS matters.
• Conducts daily kitchen and workplace inspections on the personal, environmental, occupational health and food hygiene conditions and provides a corrective action plan and keeps records on the findings.
• Checks daily cleaning status in kitchens with respective kitchen managers and stewarding.
• Ensures the temperature of refrigerators and freezers are up to the standard.
• Coordinates microbial food tests with kitchens and laboratory in case of new products/suppliers and suspected food borne illness complaints.
• Conducts monthly vendor inspection with the Purchasing and Executive Chef.
• Conducts monthly internal food safety inspection with Executive Chef and Stewarding.
• Conducts monthly inspection, and identify non-conformities/defects with the Engineering.
• Liaises with Pest Control Company for any ad hoc pest issues in the operations, and reviews the pest control performance.
• Maintains and makes improvements to hygiene standards and health and safety culture.
• Maintains documentation on all hygiene and health & safety standards throughout the operation.
• Works closely with the Training department and conducts Food Safety Awareness Training sessions to all food handlers and EHS awareness to all the associates

Same with Abu Dhabi Golf Club roles.

• Manage an Environmental Health and Safety (EHS) management system (ISO 14001:2004, OHSAS 18001:2007 and Abu Dhabi EHSMS) team and organize its work
• Guides the establishment, implementation and maintenance of the Hotel’s Environment, Health & Safety Management System to conform to the ADTA EHSMS Guidelines, ISO 14001:2004 and OHSAS 18001:2007 standards.
• Guides the Hygiene Officer in the implementation of food safety management system and HACCP certification
• Assist the Training and Quality Manager in the implementation of ISO 9001:2008
• Oversees the documentation of the Hotel’s Environmental, Health & Safety Management System and facilitates review of the EHS.
• Monitors the implementation of the EHS in the Hotel, and ensures documentation of any changes as may be needed.
• Keeps track of nonconformities to the EHS; facilitates root-cause analysis as may be needed by Department Heads concerned; follows through on all nonconformance reports to ensure effective resolution, correction, corrective action, preventive action has been implemented; targets to close all nonconformities.
• Ensures that the EHS Committees/Representatives are fully qualified and trained to meet the company and legal requirements.
• Coordinates the internal audit function of the Hotel, in accordance with the EHS and Quality Audit Procedure.
• Act in an advisory capacity on all matters pertaining to safety & health for the guidance of the Hotel and the third party service providers.
• Conduct investigation of incidents as member of the Environmental Health & Safety Committee and submits his separate report and analysis of accidents to all HOD’s.
• Maintains or helps in the maintenance of an efficient accident record system and coordinates actions taken by supervisors to eliminate cause(s) of incidents.
• Provides assistance to government agencies in the conduct of safety and health inspection, accident investigation or any other related programs.
• External communication and liaison regarding the management systems and Abu Dhabi EHSMS.
• Evaluate the hotel activities environmental aspect and occupational health and safety risks towards its possible impact to the environment, guest and staff

Manage an Environmental Health and Safety (EHS) management system (ISO 14001:2004, OHSAS 18001:2007 and Abu Dhabi EHSMS) team and organize its work. Ensures that the management systems are established, implemented, maintained, updated and aligned to Abu Dhabi EHSMS and international standards. Report directly to senior management. Presents management systems information for senior management review so that actions for improvement can be determined. Ensures that the team are fully qualified and trained to meet the company and legal requirements. Promotes awareness of customer and Abu Dhabi Emirate requirements throughout the company. External communication and liaison regarding the management systems and Abu Dhabi EHSMS. Controlled documents and monitored each department activities in compliance with the EHS Management System (ISO 14001: 2004, OHSAS 18001:2007 & Abu Dhabi EHSMS). Conducted risk assessments (either biological, chemical, physical, ergonomics and organizational means) from the hotel operations based on Environmental Aspects and OHS Hazards. Create training materials and conducts train the trainer at the same time do the training for new staff orientation and refresher training for current employees regarding Environmental, Health and Safety including Corporate Social Responsibility. Evaluate the hotel activities environmental aspect and occupational health and safety risks towards its possible impact to the environment, guest and staff. Conducts Management System Auditing based on ISO 19011:2002 auditing standards

In-charge in setting up the food safety management system and health and safety management system of the hotel. Created the hotel’s food safety management system policies, emergency response procedure manual and crisis management system manual aligned with ISO and OHSAS standards. Set-up the emergency codes of the hotel. In charge in training the hotel staff regarding, food safety, health and safety and environmental issues

Manage an integrated management system (IMS) team and organize its work. Ensures that the IMS is established, implemented, maintained and updated. Report directly to senior management. Presents IMS information for senior management review so that actions for improvement can be determined. Ensures that the IMS team are fully qualified and trained to meet the company requirements. Promotes awareness of customer requirements throughout the company. External communication and liaison regarding the management systems. Ensured that food preparation from the kitchen was prepared based on Shangri-La’s Food Safety Management System (SFSMS) policies and HACCP principles thru internal auditing. Controlled documents and monitored each department activities in compliance with the Integrated Management System (ISO 14001: 2004, OHSAS 18001:2007 & ISO 22000:2005). Conducted risk assessments (either biological, chemical and physical means) from the hotel operations based on Environmental Aspects, OHS Hazards and Food Safety Hazards. Assisted in conducting training for new staff orientation and refresher training for old employees regarding Shangri-La’s Food Safety Management System (SFSMS), HACCP, Environmental, Occupational Health and Food Safety Awareness including Corporate Social Responsibility. Conducted investigation in customer’s alleged food borne illness based on their 36-hour meal cycle. Responsible for the maintenance / upgrade of sanitation and hygiene standards throughout the property to ensure all food and beverage served to the guests and employees as well as the general water supply and pool water are free of microbiological, chemical, in relation to hotel’s corporate social responsibility goals and objectives. Evaluate the hotel activities environmental aspect, occupational health and safety risks and food safety hazards towards its possible impact to the environment, guest and staff. Conducts IMS Auditing based on ISO 19011:2002 auditing standards.

Performed laboratory analyses such as moisture determination, ash content, % protein, water absorption and elasticity of raw materials (wheat), in-process and finished products (flour) based on the set standard in compliance with Good Manufacturing Practices (GMP), HACCP and quality management system (ISO 9001:2000). Underwent bakery training to performed finished product bake test in assuring that all products were sold in good quality. Made and signed certificate of analysis based on the customers’ requirement of the product