Jihan Aroshan Abdul Razzak

Responsible for the Quality Assurance and Food Safety systems. Designing and executing testing programs and protocols to assure all products conform to all in process and finished product specifications. Leading the organization for certification under DQS auditing standards (i.e. BRC / SQF / FSSC 22000). Developing and improving the Factory quality systems in compliance with the Corporate Quality policies while assuring compliance to state, federal, and local regulations (Kuwait KMOH /EFSA/ FDA oversight). Improving systems for checking and verifying process compliance to SPC, HACCP, Quality Systems, and Formula Control to provide production departments with tools necessary for daily operations. Lead in the development and implementation of Best Management Practices for plant GMP, Hygiene, and Sanitation programs. Implementation of effective Food Safety / Quality training for the plant and quality team members. Manages the annual Quality Assurance and Food Safety budget.

Monitoring and verification of CP & CCP’s with the help of documents and records.
Monitoring all the CCPs are working or not, if not take appropriate corrective action.
Controlling hygiene issues within the kitchen, stores, Housekeeping and Laundry.
Conducting HACCP meeting, discussing current issues.
Analyze PRP’s & OPRP’s are functioning or not as per HACCP Manual.
Implement, monitor and follow up on health and safety related programs.
Conduct HSE Audits, HSE tool box meetings and HSE trainings as per the company procedures

Maintain daily administrative tasks for GCC personnel including, Pay roll, Leave of absences, Time off, Billeting, and medical.

Duties and Responsibilities
Implement ISO standards throughout the food service Operations, specifically ISO 22000: 2005, ISO 9001:2008, OSHAS 18001:2007 and ISO 14001:2004

In accordance with company’s QMS, FSMS, HSMS and EMS participate in preparing procedures and work instructions related to site specific food service operations from site/operation mobilization thru implementation.

Monitoring and verification of CP & CCP’s with the help of documents and records.
Monitoring all the CCPs are working or not, if not take appropriate corrective action.
Controlling hygiene issues within the kitchen, stores, Housekeeping and Laundry.
Conducting HACCP meeting, discussing current issues.

Analyze PRP’s & OPRP’s are functioning or not as per HACCP Manual.

Implement, monitor and follow up on health and safety related programs.

Conduct HSE Audits, HSE tool box meetings and HSE trainings as per the company procedures.
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Ensure risk assessment is carried out by competent persons for all high-risk activities within the company’s facilities.
Ensure coordination of all HSE activities and prepare periodic reports to management.
Actively participate in revisions and procedural modifications as needed.
Participate in Environmental Impact assessment and maintaining significant impact register.
Control and monitor the environmental impacts related to the operations.

Train employees in Environmental management system.

Participate in MR meetings (Management Review) and food safety team meetings as senior member of Food Safety team as responsible for Food Service and QHSE operations where the area is assigned to.

Responsible for the overall performance

Manager for the food service Banquet operations of the hotel.

Supervised and coordinated all banquets functions at the hotel.
Responsible for over 150 staff members.
Coordinated services up to the international stranded
Familiarized with desktop and laptop computers and the Windows environment