Manager Quality Assurance
Marka Holding PJSC
Total years of experience :21 years, 1 Months
•Marka PJSC Head Office based in Dubai, I am heading up the Corporate Quality Assurance Activities for MARKA Hospitality Division in UAE, KSA & Bahrain. Hospitality Division comprises of Reem Al Bawadi Restaurant & Central Kitchen, Morellis, Taste of Italy, Harper’s Bazar, Vicolo, and Cappuccino.
•Develop and provide training for food safety and quality requirements.
•Develop and maintain documentation such as SOP’s, as well as maintenance of manuals, policies and procedures as relate to any food safety concerns. Conduct facility food safety audits as well as manage third party audits.
• Monitor and verify activities to ensure that all products coming in and out of the Marka Hospitality meet food safety standards in addition to quality standards.
•Update existing food safety procedures and documentation to keep up with changing requirements.
•Assist buyers with training and educating potential suppliers to ensure compliance.
•To establish good relationships with local & International Hygiene Bureau and local municipality agencies.
•To conduct inspections and audits of supplier production process and premises, to ensure compliance with food safety and hygiene.
•To ensure all food is being handled, prepared, stored and transported in a satisfactory manner.
•To ensure that training and performance standards are maintained in food hygiene and use of chemicals.
•Oversee proper maintenance and sanitation of all Marka Hospitality Brands to comply with food safety requirements.
•Ensure that all company food safety and quality assurance procedures are followed and documented correctly at all times.
•Work closely with Operations Managers, Executive Chef and MARKA Hospitality Managing Director on any food safety or quality assurance issues.
More than 17 years of experience in food safety & quality Assurance with expertise in the auditing & implementation of food safety and OH&S management system.
>Post graduated in Microbiology & Bachelor in Food & Nutrition, Bio chemistry & Microbiology with auditor qualification in HACCP, ISO 22000& ISO9001.
>Auditing & implementation of Food Safety Management System (HACCP, ISO 22000, ISO 9001:2008 & ISO 17025).
>Risk assessment & Management of Health & Safety & Implementation of OH &S Management System (OHSAS 18001).
>Knowledge of Yum International, BRC, World food safety guidelines for airlines (IFSA & AEA).
>Trainer with experience of food safety & quality related training.
•I am responsible for the development and Implementation of “Gourmet Gulf Quality Standards my role within the organization is given below.
•Introduce, monitor and update quality and food safety manual and programs in conjunction with all the brands and departments to meet company and regulatory objectives.
•Framework, microbiological testing framework, HACCP, food safety and procedures, GMP’s, pest management and housekeeping/sanitation practices.
•Monitor performance of quality control systems to ensure effectiveness and
Efficiency.
•Oversee finished product microbiological program and environmental program including issue investigation and follow-up.
•Plan and perform bi-annual mock recalls. Follow-up and resolve any resulting issues.
•Analyze quality control test results and communicate quality control information to all relevant brand units, outside vendors, or contractors.
•Complete and return customer questionnaires.
•Perform vendor audit and maintain approved vendor documents.
•Direct the tracking of defects, test results, or other regularly reported quality control data.
•Meet with other supervisors and inspect units for compliance with standards, determining methods to resolve any issues that arise.
•Prepare reports on food quality status to relay to owners and upper-level management and may keep records of all tests and inspections that have been conducted.
•Ensuring that food products meet standards set by the company and regulatory authorities.
•Develop and review quality and safety policies and manage audits by third-party inspectors.
•Produce reports regarding non conformance of products or processes, daily
production quality, root cause analyses, or quality trends.
•Ensure review and update of standard operating procedures or quality assurance manuals.
•Review quality documentation necessary for regulatory submissions and inspections.
• Supervise, host, or conduct internal and external audits. Follow up with action plans.
• Document, investigate and respond to customer complaints.
• Any other tasks assigned by Management.
•Oversight of the development of Food Safety Management Systems compliant with Company standard and as per ISO requirements.
•Conduct with others QHSE Management systems Audits of Key Suppliers.
•Manage the workflows for departmental QHSE and Hygiene services Inspectors.
•Ensure QHSE meetings are conducted with respect to Schedule.
•Oversee progress towards Food Safety Management System implementation.
•Develop and deliver HSE & Food Safety training programs and presentations to maintain continuity of knowledge.
•Coordinate and conduct facilities and Catering QHSE Forums.
•Providing advice and whenever necessary hands on support in such activities as Job Hazard Analysis Risk Assessment environmental monitoring and Incident investigation and analysis;
•Ensuring that monthly QHSE statistics are collated and reported in a timely manner;
•Providing timely advice in respect of appropriate Safety Management and Performance evaluations to ensure the avoidance of negative financial impacts.
•Providing inputs into tender packages relating to catering facilities specification and food safety management system requirements.
•Acting as the focal point for the implementation of the company and Contractor HACCP programmes.
•To lead the promotion and training of the HACCP type system Hazard Analysis and Critical Control Point system on sites managed or contracted to the company.
•Leading HACCP Pre-start audits on site and support a departmental Contract Monitoring strategy.
•To regularly review suppliers in Market and review the Compliance with requirements for Food supply chain management.
•Responsible for the collation and interpretation of data relating to HACCP and hygiene management
•Responsible for producing the monthly key performance indicators.
•To be a team member on incident investigations that are related to Catering management related incidents.
•Maintain the departmental risk and issues register for Food safety management processes and participate in risk evaluations and HAZARD processes.
• Carrying out research and data collection
•Conducting analysis
•Interviewing client’s employees, management team and other stakeholders
•Running focus groups and facilitating workshops
•Preparing business proposals/presentations
•Spending the majority of time at the client's site
•Identifying issues and forming hypotheses
•Formulating and implementing recommendations/solutions
•Ensuring the client receives the assistance needed to implement the recommendations/solutions
•Managing projects and programmed
•Leading and managing those within the team, including analysts
•Larger leadership role in the management of client relationships.
•Leads the catering service health and safety team.
•Promote a Fun/ Professional and Disciplined work environment
•Lead by example using: Mission, Vision & Values
•Responsible for HACCP/Pre-requisite Program implementation through monitoring, coordination, assessment, verification and follow-up.
•Perform internal audits, Supplier audit and audit summary reports preparation.
•Daily monitoring of HACCP procedures and guidelines
•Liaise daily with Banquet Manager, Sous Chefs and Stewarding to Keep open lines of communication.
•Handling all food safety and hygiene concerns including customer complaints related to food safety.
•Conduct Training of Basic Food Hygiene, Intermediate, awareness course and other related programs.
•Perform hazard analysis & continual improvement in food safety.
•Attend and represent Municipality Personal during the audit. Update HACCP manual, plan, flowcharts and forms as required.
•Maintain and verify records of all HACCP documentation.
Achievements:
• Audit Experience:
• ISO 9001-2008
• ISO 17025:2005 Laboratory Accreditation
Job Profile:
•Planning, and implementing quality, food safety, and sanitation programs for the facility.
•Accountable for HACCP & food safety training for the facility to ensure compliance and execution of required programs.
•Directing and coaching the facility leadership team to ensure quality & food safety compliance and has the authority to suspend operations when serious quality & food safety risks are identified.
•Responsible for quality & food safety accountability for all hours of operation.
•Responsible for the adherence to ISO requirements with specific attention to Drives Alignment, Inspires & Energizes People, and Delivers Quarterly Results.
•Responsible to manage facility inspections, traceability, testing, vendor auditing, and microbial program compliance.
•Responsible for the delivery of continuous improvement and working with Corporate Quality in the execution of company programs.
•Deliver these accountabilities through direct involvement with manufacturing support personnel.
•Responsible to ensure Microbial program compliance and sanitation compliance.
•Ensuring key traceability, inspection program management, vendor management, and microbial program metrics are established, and the delivery of the established metrics and Key Performance Indices.
•Ensure adherence to required food safety laws, regulations, corporate policies and practices.
•Responsible for vendor management related to food safety.
•Responsible for compliance with all regulations. Food Safety - plant in proper sanitary condition at all times, including allergen control, pest control, guidelines followed.
Achievements:
•Audit Experience: ISO 17025:2005 Laboratory Accreditation
•Played an instrumental role in developing and setting up the Microbiology Lab USP India from the Initial Level.
•Developed Standard Operating Procedures for various Instruments and Standard Testing Procedures for Microbiology analysis and validation protocols for the LAB.
Job Profile:
•Performing various Microbial Tests like
1. Microbial Limit Test
2. Preparatory test
3. Bacterial Endotoxin Test
4. Antibiotic Assay
•Validation and qualification of Microbiological Instruments like
HVAC System
BOD incubators
Autoclave
Laminar Air Flow
Microscope
Air sampler
Fumigator
Dry Block Heater
pH meter
Balance
Refrigerators and Freezers
•Actively participated in the Validation and Qualification of Microbiology Laboratory.
•Analysis of various Chemical Reference standards like Multi vitamin tablets, Fish oil, Anti biotic, Anti fungal, Anti cancer etc.
•Analysis of Food, Beverages, Mineral water, distilled water etc.
•Environmental monitoring of microbiology classified areas by Settle plate, Air sample and Contact plate methods.
•Maintenance of Standard cultures and working cultures.
•Carrying out growth promotion tests for various culture media.
•Personnel bioburden analysis for personnel working in classified areas.
•Documentation of microbiology related activities.