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5.2 Yr UAE and 4 years Indian Experienced food safety professional with a demonstrated history of working in the hospitality industry. Skilled in Food & Beverage, Food Science, Hospitality Industry, Quality Management, and Quality Assurance. Strong operations professional with a Post graduation in Microbiology from Bharathiar University.
5 years and 9 months
ASST HYGIENE MANAGER
Radisson Blu Resort, Fujairah - Fujairah, United Arab EmiratesManagementApril 2018 - Now · 1 year and 9 months
Successful Implementation of HACCP system. • Conduct inspections and audits of premises to ensure compliance with food safety and Quality standards. • Ensure that all food is handled, prepared, stored and transported in satisfactory manner. • Responsible for high standards maintenance of hygiene and food safety throughout the hotel. • Manage and maintain food safety documentation and records. • Ensure that they HACCP team is fully updated on all HACCP related issues. • Responsible for internal auditing for leased and hotel operations as well as supplier audits. • Responsible for ensuring overall hygiene activities in the food production areas. • Conduct internal audits to ensure compliance with local regulatory laws/international standards in food safety. • Review the implementation of food safety skills of staff. • Identity and report structural deficiencies in the food operation. • Investigate complaints such as illegal labeling, adulterated food, cases of food poisoning, customer complaints etc. To determine root causes and advice on methods for prevention of recurrence. • Give food standards and labeling advice and take appropriate action when necessary. • Manage and maintain a satisfactory waste disposal system. • Manage and review food complaint effectively
AccorHotels - Hotel Grand Mercure Sao Paulo Ibirapuera - Al Ain, United Arab EmiratesOtherApril 2017 - April 2018 · 1 year and 1 month
Overall responsible for successful implementation of the HACCP &OHSMS systems in the hotel. Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety and submitting quarterly OHS report & annual waste management report. Ensure that proper corrective actions are identified and implemented. Manage and maintain an effective pest control system. Prepares daily and monthly Hygiene & Safety report. Responsible for organizing monthly HACCP & OHSMS meetings in the hotel or as required. Maintains all documentations related to the management system programs. Documentation of all incidents / accidents reports and takes necessary corrective actions. Responsible for revision of HACCP system at regular intervals. Responsible for coordination with third party auditors for HACCP & OHSMS. Responsible for conducting regular inspection of all food preparation, handling and serving areas. Conduct awareness trainings for all OHS and FS management system requirements. Working in conjunction with the F&B Department, ensure that all food handlers have the required Essential Food Safety (EFST) certification and all ADFCA regulations are adhered to in this regard. Attends all hotel trainings as required Review and follow up on the microbiological results from food laboratory Function as Hotel representative for municipality inspections Keeps self-up to date with all new HACCP related procedures and systems as well as local and international legislations. Implementation of E-manifest (waste disposal system.)
ORGANIC FOOD AND CAFE - Dubai, United Arab EmiratesOtherApril 2014 - April 2017 · 3 years and 1 month
Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service. Respond to queries from auditors, municipality inspectors etc in a timely manner. Daily Inspection of Staff personnel hygiene and health condition; maintaining the Health card records and ensuring that regular health checkups are carried out. Daily Inspection of equipment to ensure that they are maintained well and are clean;Regular servicing & preventive maintenance is carried out; proper breakdown history reports for each equipment is maintained Record Keeping- Ensuring all relevant records & reports are up to date Staff training on basic hygiene; proper cleaning procedures, proper cooking& storage methods Setting up cleaning schedules for stewarding (Daily, monthly & yearly) Ensuring that there is proper coordination & communication between the Departments in order to maintain proper hygienic conditions of the company Arrange inspections and ensure compliance with their standards. Implementing HACCP and Coordinating for improving the quality of food materials. Identifying the hazards. Responsible for maintaining high standards of food hygiene. Conduct regular inspections of work place, personals, equipment’s and report on its Hygienic status and suggest corrective actions if found deviated from the standard. Conduct internal audits
Bharathiar University - Hospitality and Tourism Management - Coimbatore, IndiaMarch 2009 - April 2011
Date of birth
May 31st 1988
- HACCP certified