Umair Bashir

Job Responsibilities:
• Developing, implementing, and maintaining the Food Safety Management System (ISO 22000:2005) in catering operation.
• Developing, implementing, and maintaining the Occupational Health and Safety Management System (OHSAS 18001:2007) in catering operation.
• Compliance with local labor law along with internal company policies and procedures.
• Conduct Internal Safety Inspection & Supplier Audits to ensure compliance with standards.
• Responsible for preparing the corrective action plans against the issues highlighted by External Auditor or client’s requirement.
• Maintains records of SOPs, product specifications, and equipment calibrations.
• Conducts the Mock drills e.g. Food Recall, Fire & Evacuation Drill, etc.
• To define New Training Modules as per requirement and evaluate the knowledge of the trainees.
• Conducting in-house Verbal & Visual Training Sessions e.g.
❖ Conducting Induction, Tool Box, Occupational Health & Safety and Food Safety Training
❖ Personal Hygiene & Grooming Practices of staff
❖ Conducting Awareness regarding Hygiene & Sanitation, HACCP, ISO & OHS.
❖ Kitchen Food Safety and General Safety rules & regulations.
❖ Waste Management, FIFO & FEFO System Implementation
❖ Calibration & maintenance of Equipment
❖ Food-borne illness & Allergens awareness
❖ Color-Coded Policy (Chopping Boards / Knives / Choppers / Cleaning Tools)
❖ Pest Prevention & Elimination methods
❖ Customer Complaint Handling & Action Plans
❖ Chemicals Handling & MSDS
❖ Fire Fighting
❖ Initial First Aid & CPR
• Ensure that food is received, stored, handled, prepared, served & transported in a satisfactory manner.
• Procure Sample and send for Lab Analysis in case of contravention, surveillance.
• Investigate any complaint in respect of any contravention of the provisions of the Act;
• Respond to incidents of Food Poisoning and implement the action plan on an urgent basis.
• To carry out any other duties or tasks that may be assigned by his hierarchical superiors.

• Implementing HACCP &Coordinating for improving the quality of food materials.
• Conducting daily 15 Minutes pre-shift briefing on Food Safety principles & HACCP
• Conducting Visual Training sessions on
• Basic Food Hygiene & Personal Hygiene practices
• HACCP awareness
• Pest Prevention & Elimination methods
• Kitchen Safety Rules
• Food-borne illness & Allergens awareness
• HACCP documentation, Monitoring the hygienic conditions & sanitation of machines & work areas.
• Conduct regular inspections of work place, personals Hygiene of staff & equipments working
• Monitoring the receiving of raw material, storage conditions, Chiller temperatures and inspection of back dock dumpster area.
• Conducting Yield Test, Sensory Evaluation, sampling of water for Laboratory Test & monitoring staff physical fitness as well.

• Coordination with different departments for smooth functioning of production process.

• Supervision of complete shift, Syrup Manufacturing Room, R.O. Section, Blow Molding Lab & Plant Operation of CSD PET (KRONES) Mixer & RGB (Carbo-Cooler), Record Maintaining, Lab Analysis of Product.