Syed Naveed Akhtar

Key Responsibilities

• Conduct regular trainings on below major key area
• DAIRY PROCESSING EQUIPMENT’S OPERATION
• R&D (NEW PRODUCT DEVELOPMENT)
• SENSORY EVALUATION.
• HACCP MANAGEMENT (PRP, OPRP, CCP)
• STRATEGIC VS DEPARTMENT OBJECTIVE MANAGMENT
• SOP’S DEVELOPMENT
• CAPEX AND NON-CAPEX BUDGET
• KPI’S
• DMAIC
• OPERATIONALEXCELLENCE MANAGEMENT
• 5S
• Developed work Instructions & SOP’s for all dairy equipment’s to update QMS.
• Implemented ISO 22000: 2005 at all production lines & machines.
• Update QMS on regular basis of all production lines.
• Deliver training to production and QA key on QMS, PRP, and OPRP.
• Leading role in Auditing of all production lines as per QMS.
• Implement HACCP and coach staff about any new update version.
• Update the department budget on annual basis with respect to CAPEX and NON- CAPEX requirement.
• Regular Monitor and update Department KPI’s.
• To align company strategic objective with stakeholders and departments.
• Develop OMP (Operational Master Plan) every year for DFP for objective cascading.
• Conduct Regular Operational Review Meetings on regular basis for all departments (WOR, MOR, TOR and AOR).
• Provide support to develop KPI’s for all departments.

Key Responsibilities

• Responsible for routine inspections of the hotel in terms of Quality, Food Safety & hygiene perspective to ensure safe food production for end consumer.
• Conduct monthly Food Safety Audit the organization food preparation premises to ensure strict compliance to Food Safety Standards as per ISO 22000:2005.
• Developed Food Safety Standard Operating Procedures (SOP's) for Kitchen & F&B staff to implementation at their site.
• Conducted Monthly Lab Sampling for microbiological Analysis including (Listeria, Salmonella, E.Coli & other pathogens) by TUV NORD Dubai.
• Monitor and interpret microbiological results from Food, surface, equipment’s & personal hygiene sampling.
• Checks staff feeding for quality, quantity and adherence to menu cycle.
• Participation in reviewing Corporate Rotana EHSMS (Environment, Health, Safety Management System) manual on annual basis.
• Conducted Monthly Pest Control Treatment by Pest Control Company MCT Doha.
• Monitor OPRP & PRP of HACCP (Hazard Analysis Critical Control Point) System to ensured and followed as per required standard.
• Prepare CAR & Preventive Actions Reports to reduce guest complaints relating to Health, Safety and Food Hygiene.
• Conduct Annual Food Safety Certification (FSMS ISO 22000:2005) by TUV NORD.
• Conduct Mock Recall on Annual basis to ensure HACCP system implementation.
• Setting department & corporate goals to run business smoothly as per required standard.
• Conduct HIRA on monthly basis of all areas & implement safety risk management practices in line with the company’s health and safety policy.
• Liaise with outside contractors on matters of Health & Safety.
• Assist the facilities department in monitoring contractors and enforcing Health & Safety standards as required.
• Assist in carrying out food poisoning investigations as required and analyzing Hazard Analysis information & taking proper corrective action report.
• Conduct training session to new comers & existing staff on Food Safety, Health & environment saving.
• Conduct On-Job, Off- Job training & Group Training session as per defined schedule by L&D department.

• Leading role in people management a team of around 200 people for complete shift operation and production output.
• Overseen Production, Quality and Safety of process, raw materials and finished goods.
• To take follow-up with Engineering Team (including Maintenance & Instrument) for production breakdown to get minimum production loss.
• Cross-check with line lab Quality Test for all filling lines (Pet, SIPA, Sidle & Sacmi Line) including raw material and packaging line with QA department.
• To follow CIP of all Water Treatment lines, Ozone Column as well as Routine filling machine & lines.
• Actively participated in the new developments like RO validation, New line validation (5L line Sheikupura factory).

• To check input usage and output on daily basis.

• To do GSTD on product loss or any machine breakdown.

• To verify Quality Sampling before & after CIP after major modification in production line or QMS as well routine sampling for microbiologic and chemical analysis for production release.
• To update Product Release as per Quality & other required parameters for final release product to supply chain.
• Preparing, updating and monitoring SOPs of Department.
• To improve machines efficiency and maintain daily target by applying regular monitoring.
• To check raw material Quality & Quantity before production start-up to ensure smooth production through-out shift as well as complete month.
• To verify, monitor and reply on All type of Costumer Complaints.
• Develop corrective action reports on Costumer complaints & long run production breakdown.
NCE Culture in Production
• Lead a Production Team and nominated by Corporate as Nestle Goal Alignment Pillar Leader to aligned departmental goals with Quality, SHE, Cost & People management.
• Responsible to prepare department OMP, PMD, (Cascading), MOR, WOR, DOR, & SHO targets with stakeholder.
• Leading role in Goal Alignment Supervising and monitoring on daily basis.
• Developing Cascading on yearly basis & KPI’s from OMP and then move down to SHO level to achieve business goal.
• Provide Training & initiate Six Sigma (DMAIC) projects on all lines to reduce cost of production & improve quality and increase profits.
• Conduct Training on Problem Solving Tools like GSTD.
Quality & Training of Staff
• Prepare QMS of all production lines and deliver training to follow QMS, PRP, and OPRP.
• Leading role in Auditing of all production lines as per QMS.
• Quality inspection of all three production lines Sidle, 5G & 5L line as well as water treatment lines.
• Implement HACCP and coach staff about any new update version.
• Develop Neschanges after any major modification in production lines & any new Quality changes in QMS.
• Ensure to follow ISO 22000: 2005 at all production lines & machines.
• Conduct CIP and COP effectively after follow 4T concept for producing safe goods.
• To prepare Foreign Body Quality Pyramid for all production lines including equipment’s.
• To ensure follow Hygiene Engineering during maintenance job.
• Conduct all Quality Assurance audits including (FSMS, HACCP, Lab Accreditation, Lab Safety and NIMS.
• Implement Zero Foreign body culture after coaching and training as well as some modification.
• Conduct training to line staff on Food Safety, Health and Environment and QMS.
• Educated, developed and motivated a manufacturing work group to achieve required results.
• SAP Globe Super user.