ASST HYGIENE MANAGER chez Radisson Blu Resort, Fujairah
Actuellement à Fujairah, Émirats arabes unis

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À propos de moi

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 ans et 10 mois


    Radisson Blu Resort, Fujairah - Fujairah, Émirats arabes unis

    avril 2018 - Maintenant · 1 an et 10 mois

    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, Émirats arabes unis

    avril 2017 - avril 2018 · 1 an et 1 mois

    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, Émirats arabes unis

    avril 2014 - avril 2017 · 3 ans et 1 mois

    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


  • MSc Microbiology

    Bharathiar University - Hospitality and Tourism Management - Coimbatore, Inde

    mars 2009 - avril 2011


4 langues

  • Anglais

    Compétence professionnelle

  • Hindi

    Compétence professionnelle

  • Tamil

    Compétence professionnelle

  • Malayalam

    Compétence professionnelle

Informations personnelles


  • Indien

Date de naissance

May 31st 1988


2 compétences

  • HACCP certified
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