1) Conduct regular hygiene inspections in kitchen areas.2) Promote QHSE, food safety, and hygiene awareness through training sessions and meetings.3) Coordinate QHSE-related activities across 10 rig locations, ensuring consistent compliance with safety, health, and environmental regulations4) Participate in cross-functional investigations, assist with investigations, and implement corrective actions.5) Handle calibration both internally and externally.6) Possess knowledge in inventory management, utilizing the ELMS ERP system to streamline stock inventory, manage purchase orders, and optimize raw material utilization for improved operational efficiency.7) Carry out induction training and site quality refresher training in line with the training matrix.8) Conduct monthly audits of accommodations and kitchen facilities to ensure compliance with health and safety standards.9) Perform supplier quality assurance audits to ensure supplier compliance with quality standards.

1) Conducted thorough inspections of incoming meat and seafood products, including verification of documentation, visual checks, temperature monitoring, and odor assessment.2) Reduced 50% of Customer complaints in all warehouses.3) Oversaw the proper storage of meat products, maintaining appropriate temperatures and preventing cross-contamination.4) Conducting inspections,audit and evaluation on weekly and monthly basis.5) Handled customer complaints using RCA and CAPA with the 5 Whys tool to identify root causes and implement effective solutions.6) Supervised meat processing operations, including cutting, grinding, and mixing, ensuring adherence to production standards and efficiency.7) Conducted routine microbiological testing for pathogens such as Salmonella, E. coli, and Listeria.8) Ensured adherence to food safety regulations, including HACCP and ISO standards.9) Managed dispatch, ensuring meat products were packed and transported hygienically and at Proper temperature.