Horticultural Supply Specialist
USAID
Total years of experience :23 years, 9 Months
Perform an analysis of challenges facing the fruit export industry in Afghanistan, provide potential solutions and create linkages to facilitate increases in quality export volumes.
Identify and map the current trade routes and key players in the local and destination markets with a focus on penetrating high end retail stores.
Provide mentoring to local producers and exporters including design of packing and storage facilities, process control and international standards.
Develop training materials and lesson plans for post-harvest management, food safety and international certification requirements.
Deliver the training outlined above as well as provide support in facilitating exports to key markets.
Design a modular pack-house based on re-purposing shipping containers along with an operational plan for the concept.
Develop and deliver harvest, post-harvest, food safety and process control training modules for training of trainers in key value chains and design and project manage the erection of a practical training center.
Responsibilities
Develop training materials and lesson plans in post-harvest management, food safety and international certification standards.
Deliver and assess knowledge uptake of materials to local national master trainers.
Design and project manage the commissioning of a practical packing center utilizing locally available materials for training and as a template for use in districts.
Provide technical assistance and training to local entrepreneurs in food safety management systems and product flow analysis as well as facility design.
Attend meetings with the client and provide weekly and monthly progress reports.
Develop and deliver harvest, post-harvest, food safety and process control training modules for training of trainers and local producers and traders in key value chains as well as providing technical assistance to the same target group.
Responsibilities
Develop training materials and lesson plans in post-harvest management, food safety and international certification standards.
Deliver and assess knowledge uptake of materials to local national master trainers, producers and traders in 5 districts.
Design and project manage the commissioning of a practical packing center utilizing locally available materials for training and as a template for use in districts.
Provide technical assistance and training to local entrepreneurs in food safety management systems and product flow analysis as well as facility design.
Perform site surveys of packing and processing facilities to assess requirements for improving yield and process control.
Work with local women’s groups to train them in food safety, process control and new product development in the field of jam and jelly manufacturing.
Attend meetings with the client and provide weekly and monthly progress reports.
Develop and implement a Quality Control and Food Safety Management System that complied with ISO 22000 standards for the production of juice and concentrates by Omaid Bahar Juice Processing Plant
Responsibilities
Identify and cost the financial investment required to upgrade the laboratory as well as physical works on the plant to achieve compliance.
Assess and advise on manual handling and storage requirements for high volume production.
Write procedures and create associated control forms for the FSMS including PRP’s and OPRP’s.
Combine the different controls into a comprehensive and coherent food safety management system.
Train operations and QA staff in food safety, industrial hygiene and process control.
Create linkages for contract farming with local producers to ensure consistent supply of raw materials.
Draw up product specifications for all PLU’s according to client requirements for the export market.
Responsible for the development, implementation and management training of all procedures and policies within the group of three companies with a particular focus on QHSE.
Develop and implement an ISO 22000 compliant food safety management system that was applicable throughout the group on 14 remote sites.
Conduct risk assessments, draft and implement site specific Environmental management policies and procedures.
Conduct risk assessments and draft site specific Occupational Health and Safety plans.
Conduct compliance audits on all sites and relay the results, along with corrective actions to the client ExxonMobil/Chiyoda.
Ensure closure on all non-compliance notices from the client in co-ordination with site managers.
Perform statistical analysis on incoming goods as well as conduct regular second party supplier audits.
Draw up product specifications for all PLU’s according to client requirements for the export market.
Training of line management in SHES, Quality Control and Camp Management Reporting systems.
Provide relief capacity for operations management when there was a gap.
Perform basic HR functions including; work and holiday schedules, personnel problem solving, discipline and recruitment.
Responsible for the development, implementation and management training of all procedures and policies within the group of three companies with a particular focus on QHSE.
Responsibilities
Develop and implement an ISO 22000 compliant food safety management system that was applicable throughout the group on 14 remote sites.
Conduct risk assessments, draft and implement site specific Environmental management policies and procedures.
Conduct risk assessments and draft site specific Occupational Health and Safety plans.
Conduct compliance audits on all sites and relay the results, along with corrective actions to the client ExxonMobil/Chiyoda.
Ensure closure on all non-compliance notices from the client in co-ordination with site managers.
Perform statistical analysis on incoming goods as well as conduct regular second party supplier audits.
Draw up product specifications for all PLU’s according to client requirements for the export market.
Training of line management in SHES, Quality Control and Camp Management Reporting systems.
Provide relief capacity for operations management when there was a gap.
Perform basic HR functions including; work and holiday schedules, personnel problem solving, discipline and recruitment.
Management of the group quality, health, safety and environment programs in catering, warehousing, retail and logistics serving the NATO, UK MoD and US DoD deployment of troops in the North and East of Afghanistan.
Responsibilities
Co-ordinated the QHSE audit schedules for 26 sites encompassing retail, catering and warehousing units and managed a team of four internal auditors.
Close co-operation with USAID and several other NGO’s in assisting local (Afghanistan) producers of various consumables to upgrade process controls with a view to achieving either Global Gap or HACCP certification with the intention of supply to the US Military and NATO contingencies in theatre.
The Afghan First Initiative outlined above included the design of the Badam Bagh state farm packing facility in Kabul, preparation for audit of the Surhrod packing facility in Jalalabad as well as Vetcom audit preparation for Two flour mills, a dairy reconstitution facility, a juice processing facility and three water bottling facilities.
Conduct risk assessments and draft site specific Occupational Health and Safety plans.
Perform reviews of systems and documentation related to Food Safety, Food Defense and HSE.
Conducted statistical sampling and product evaluations in theatre to ensure compliance to specification.
Perform statistical analysis on incoming goods as well as conduct regular second party supplier audits in CAS countries.
Perform basic HR functions including; work and holiday schedules, personnel problem solving, discipline and recruitment.
Training of line management in SHES, Quality Control and Camp Management Reporting systems.
Management of the group quality, health, safety and environment programs in catering, warehousing, retail and logistics serving the NATO, UK Ministry of Defense and US Department of Defense deployment of troops in the North and East of Afghanistan.
Co-ordinate the QHSE audit schedules for 26 sites encompassing retail, catering and warehousing units and managed a team of four internal auditors.
Close co-operation with USAID and several other NGO’s in assisting local (Afghanistan) producers of various consumables to upgrade process controls with a view to achieving either Global Gap or HACCP certification with the intention of supply to the US Military and NATO contingencies in theatre.
The Afghan First Initiative outlined above included the design of the Badam Bagh state farm packing facility in Kabul, preparation for audit of the Surhrod packing facility in Jalalabad as well as Vetcom audit preparation for Two flour mills, a dairy reconstitution facility, a juice processing facility and three water bottling facilities.
Conduct risk assessments and draft site specific Occupational Health and Safety plans.
Perform reviews of systems and documentation related to Food Safety, Food Defense and HSE.
Conducted statistical sampling and product evaluations in theater to ensure compliance to specification.
Perform statistical analysis on incoming goods as well as conduct regular second party supplier audits in CAS countries.
Perform basic HR functions including; work and holiday schedules, personnel problem solving, discipline and recruitment.
Training of line management in SHES, Quality Control and Camp Management Reporting systems.
Managing a team of 60 expat and TCN kitchen staff producing 6000 meals per service to NATO and US DoD standards.
Responsibilities
Menu planning on 6 week cycles.
Menu board meetings for the client.
Act as an interface between the site manager and kitchen staff.
Verify all quality assurance documentation and records to NAMSA standards.
Perform supply chain forecasting based on menu cycle with dry, ambient and frozen having a planning lead of three months in advance.
Train junior chefs and cooks in preparation and service of dishes.
Monitor all COSHH and sanitation procedures and ensure compliance and accurate record keeping.
Plan work schedules and conduct disciplinary hearings.
Advanced diploma of management covering the following topics: > Manage organizational change. > Provide leadership across the organization. > Develop and implement strategic plans. > Develop and implement a business plan. > Knowledge and information management. > Manage innovation and continuous improvement. > Develop, implement and maintain a WHS management system. > Risk management.
In-service national diploma course over 3 years consisting of the following disciplines: Hotel Management Hotel Accounting Hotel Administration Hotel Law Hotel Catering