Muhammad Nadeem Nadeem

 Develop, maintain and ensure the implementation of the hotels SOPs, Policies, Procedures and Manual with respect to Quality, Health and Safety including HACCP and review them with the concerned HODs at required intervals
 Asses and evaluate in liaison with respective HODs that hotel is not only complying with the internal policies, procedures but also with the local regulatory requirements of MOH, Civil defense and BTEA  Work on establishing the sustainability best practices for the hotel and compliance to the PDPL requirements in in liaison with management  Compile and communicate quality, health and safety compliance reports and manage non-conformity material, discrepancy reports to recommend continuous improvement activities to keep the executive management up to date  Leading the HACCP team for effective implementation of HACCP certification  Create, update and train the food safety team members internally/externally on the requirements of HACCP  Develop role and responsibilities of food safety team members as per HACCP requirements  Lead, supervise, motivate and train the subordinates on the quality, food safety and hygiene standards  Ensures that new joiners are trained on basics of quality, health and safety guidelines during the induction as per schedule of HR  Establish audit requirements, lead and participate in various types of internal and external audits of HACCP and various other management systems  Oversee all audit results, evaluate trends, communicate results and establish action plans to ensure hotel remains in compliance  Investigate customer complaints related to the food safety, quality and food borne illness to suggest the required corrective preventive actions to the management in order to avoid the reoccurrence  Participate in quality, health and safety meetings to discuss the relevant issues and area for improvement with the senior management team members  Ensures and verify that prerequisite programs and critical control points are being monitored and updated whenever there is any change in process, product or design  Ensures that HACCP plan and process flow diagram is being verified and validated at planned intervals by the food safety team  Periodically review the risk assessment of health and food safety hazards and effective implementation of control measures  Ensures that product descriptions are available and updated for all products/ ingredients used/prepared; and it outlines Food Safety related Physical, Chemical, (micro)Biological and Allergenic characteristics  Ensures that HACCP management review meeting is happening at the planned intervals  Identify and communicate any non-conformance to the respective HODs and follow up on the root cause analysis and corrective preventive actions until it is closed effectively  Liaise on with management to ensure the availability of resources required to uplift the quality, health and safety standards  Supporting purchasing in the performance evaluation of the food suppliers (onsite-offsite) and service providers at planned intervals and as per the requirements of HACCP; where required issuing supplier corrective action reports  Ensures that emergency preparedness and response procedures relevant to food safety and health and safety of the staff and guests are in place to handle any emergency situation and where applicable mock drill is conducted  Liaise on with the engineering department to ensure that preventive maintenance plan for the equipments is in place, being followed and calibration is also being done at required intervals either internally and externally
 Communicating with internal and external interested parties relevant to the quality, food safety management system and health and safety (Customers, MOH, Certification bodies and Vendors) 

To liaise with ministry of health to clarify & document all requirements,
standards, work practices, suppliers, equipment’s, preventive maintenance
programs & employee’s awareness
 To develop SOPs for all departments in relation to food hygiene, food
safety & cleaning sanitation standards in line with HACCP- F&B
production, stewarding, purchasing, receiving, engineering & F&B service
 Scheduling & chairing formal hygiene meeting on monthly basis and
Management review meeting on yearly basis for all concerned department
 To increase employee’s awareness of hygiene & safety requirements
using creative & stimulating methods- posters competition method
 To ensure the brand standards compliance
 To attend meetings & trainings required by management
 To maintain safe and secure work environment
 Worked as part of logistics team during the Formula F1 2018, 2019, 2020
and 2021 and still continuing
 Handle guest’s complaints of food safety and quality
 Investigate food poisoning complaint based on HACCP and scientific
techniques
 Handle non-conformances and ensure corrective preventive action with
right root cause analysis

 Implementation of Food Safety Management System, HACCP & ISO 22000:2018 standards  Internal auditing of Kitchens, Food and Beverage outlets, Bars, Cafes and Lounges area to check the standards & procedures being followed & optimum results being achieved  Ensure compliance to Regulatory requirements as per Ministry of health, American Navy customized requirements and external audits of TUV Nord  To ensure that all Government, corporate & international standards in relation to food hygiene & food safety implemented & consistently achieved  To carry out comprehensive audit of existing practices and procedures in place  Documenting & communicating results to General Manager, Food & beverage director, Executive chef & Chief engineer  To liaise with ministry of health to clarify & document all requirements, standards, work practices, suppliers, equipments, preventive maintenance programs & employees awareness  To develop SOPs for all departments in relation to food hygiene, food safety & cleaning sanitation standards in line with HACCP- F&B production, stewarding, purchasing, receiving, engineering & F&B service  To provide feedback & progress update with GM, Executive chef, Director F&B  Scheduling & chairing formal hygiene meeting on monthly basis and Management review meeting on yearly basis for all concerned departments  To increase employees awareness of hygiene & safety requirements using creative & stimulating methods- posters competition method  To ensure the brand standards compliance  To attend meetings & trainings required by management  To maintain safe and secure work environment  Worked as part of logistics team during the Formula F1 2018, 2019 and 2020

 Implementation of FSSC-22000 Food safety system certification requirements  Manage and harmonize QA activities in the region s/he is in charge  Organize QA training for all store staff s/he is in charge  Contact with local authorities or service providers for general issues for the store s/he is in charge  Make the report of QA tasks as required by her/his superior  As working as QA specialist in the store he is in charge  Guide and coordinate with DMs, and FMs to conduct the guidance for the end users (stores employees) to correctly implement or apply Food Safety & Hygiene Standard on the operating procedures  Follow up and conduct quality monitoring programs (periodically sampling and sensory, quantity, physical-chemical or microbiological testing) on purchased products to ensure the quality consistency of the products  Follow up other programs (equipment calibration, water testing, food safety & hygiene training, health examination according to regulation requirements  Made random check coming, storage or displayed products according to relevant quality requirements to assure the compliance with defined standards  Keep in touch with local authority organizations to get the necessary information, supports or documents as well as to follow up and carry out the designated tasks  Participate the quality internal inspection periodically or whenever necessary (there is customer complaint, anomaly, request from superior management or authority) to determine the strength as well as weak points and suggest for the correction plan or improvement  Commit to self-development and enrichment of the knowledge and skills by planning and attending agreed training courses  As food safety team leader he/ she will have following responsibilities to manage a food safety team and organize its work to ensure relevant training and education of the food safety team members  To ensure that the food safety management system is established, implemented, maintained and updated and to report to the organizations top management on the effectiveness and suitability of the food safety management system

 Responsible for maintain the hygiene & sanitation standards in kitchen & F & B back of the house  Responsible for implementing the hygiene sanitation plan  Responsible for maintain the hygiene standards in the kitchen operation according to the regulatory requirements Responsible for smooth operation of kitchen equipments & utensils with the help of chief steward & engineering Responsible for checking the quality of food items supplied by vendor at time of receiving  Responsible for providing functional assistance to the staff during the peak period  To attend daily, weekly briefing of kitchen staff  To control & monitor controllable cost  To ensure staffing level of kitchen at any particular time according to the duty roaster prepared by chef
 Establish communicate with the related departments like Airline catering, Banquets, engineering & housekeeping Knows and understand the jobs description of all positions in the kitchen & stewarding department  To manage the time effectively by meeting deadlines  Thoroughly aware of standards to receive quality goods  Awareness of HACCP & capable of implementing the HACCP

Asst. FSO (BS-16)

 Worked as an internee in Milk collection & Quality assurance department (MCQA) of Nestle Pakistan  Analysis if incoming milk tankers in milk reception lab & learnt about the analysis of raw milk  Worked in the field as an internee to understand the milk collection system of Nestle Pakistan  Made a report of field visits to find out the gaps to be rectified for the collection of safe milk