MANAGER RESTAURANT
DMCC
Total des années d'expérience :1 years, 8 Mois
• Work on project for regular modification of the company's food safety program to maintain statutory compliance to the prescribed legal requirements in the Food Industry.
• Created company food safety program from ground up including HACCP and quality standard with GMP.
• Organize and carry out safety inspections and audits to meet legislative and safety management system requirements. Daily verification of documents related to Food Safety Management system.
• Trained company food handlers in GMP/HACCP & Food safety program.
• Ensure that all registers and records and documentation relating to the role are properly maintained.