LAKSHMI CHANDRAN

• Doing all necessary documentation, ensuring that it is accurate and ready for internal and external audits and highlighting when non-conformance requires corrective action.
• Maintaining on going communication with the team and other relevant functions ensuring they are fully aware of quality assurance results.
• Collect all relevant samples (products, swabs, water samples etc.), with adherence to procedures and protocols by Dubai Municipality, to ensure quality, safety and legality of products sampled.
• To check the safety of raw food by monitoring the defrosting product temperature sheets.
• To ensure that the temperature level of raw material being received is as per defined standards & are entered promptly in the receiving log.
• Ensure the safety of the cooked food by monitoring the cooking temperature and blast chilling time.
• Ensure that a safe working environment exists for all employees and that as a minimum the department meets the standards set out in the safety, health and environment policies.
• Conduct risk assessment and enforce preventative measures.
• Review existing policies and measures and update according to legislation.
• Inspect premises and the work of personnel to identify issues or non-conformity.

• Develops and implements quality control plans, programs and procedures which include ISO 9001, ISO22000 & HACCP.
• worked closely with Brand Buildings/ technical/manufacturing/quality teams at the production site to ensure smooth introduction of new products & process involved.
• Ensured that all necessary product/consumer microbiological & toxicological safety clearances are obtained for raw materials, wet products, promotional items, and other food contact materials.
• Ensured that new product launches comply with local needs (legislation, storage, distribution etc.).
• Follow up and reports status of corrective and preventive actions to Quality Manager.
• Responsible for responding to customer complaint issues by recommending corrective actions to the produce suppliers and the team with timely responses and solutions.
• Was responsible for detailed management of ingredient specifications.
• was responsible for updating the nutritional data of all wet and dry products and uploading on global nutrition score.
• Performing proof reading of Food labels and getting approval from Dubai Municipality (FLAR) prior to introduction of new products into the market.
• Performing registration of food items with Dubai Municipality (FITR) prior to production.
• Tracking the consignments related to import and clearing them with Dubai Municipality.
• To perform Supplier Audits, reporting non-conformance & upgrade the status to ensure the quality of the products entering the distribution, process & system.
• Attended presentations by vendors, internal meetings, & meetings with customers.
• Approves the new supplier after conducting audit & subsequent assessment.

• To conduct audit for the Restaurant’s food preparation, food handling, serving and receiving to ensure Municipality regulations are being adhered to.
• Maintaining Environment Health and Safety standards in the hotel as per local guidelines Complete and provides regular internal audit reports.
• Ensuring the corrective actions are taken for the non-conformance noted during the inspections/audits.
• Manage and maintain food safety documentation and records.
• Conduct regular spot checks on food items received for temperature abuse.
• Monitor and check the personal hygiene conditions & working habits of the staff. Ensure uniform and personal appearances are clean and professional.
• Responsible for effective and efficient maintenance of records related to the Restaurant’s sanitation and hygiene.
• Investigate, analyze guest related food poisoning complaints and recommend corrective actions.
• To Coordinates and ensure the implementation of Pest Control programmes in the Restaurant & its premises.

Worked on a project entitled “Designing novel nematode management technology through functional genomics of EST’S of Meloidogyne incognita (root knot nematode) using RNAi for identifying parasite gene targets”.
•Conducted theoretical and Practical sessions on Plant Tissue Culture techniques

Generating reports on routine quality analysis of various medicinal plants.
Organoleptic evaluation of raw materials and finished products
Estimation of Ash values, moisture content, extractive values, radioactive contaminants, volatile matters, pesticide residues, solvent residues in raw and finished products
Creating chromatographic profiles of API present in herbal extracts.
Performing refractive index check of fluid products.
Handling HPTLC, TLC, GC (Head space), HPLC, UV Spectrophotometer, pH meter, Rotary Evaporator,
Performing microbial contamination check, protein and enzymatic assays in raw and finished products