Served Clients:Consultancy Firm- Click Management Local chain Restaurant - Hamada International Auditing & Brand Protection - EcosureConducting Training Sessions: Delivering comprehensive training sessions on food safety and hygiene practices, including Highfield Food Safety Level 2 and HACCP Level 2, to ensure that all staff are well-versed in best practices and regulatory requirements.Implementing Food Safety Management Systems: Assisting in the development and implementation of robust Food Safety Management Systems (FSMS) ISO 22000 & FSSC 22000 that meet both local and international standards, ensuring a systematic approach to maintaining food safety.Writing Standard Operating Procedures (SOPs): Crafting detailed standard operating procedures (SOPs) to ensure compliance with local and international food safety standards, providing clear and actionable guidelines for staff to follow.Conducting Compliance Audits: Performing thorough compliance audits to assess adherence to international food safety standards across various catering businesses, identifying areas for improvement and providing recommendations for corrective actions.

- Worked side by side with project managers on the implementation, monitoring, and evaluation of different funded educational projects provided by UNICEF, USAID, GIZ, ETVET, JiTOA, JRA, Ministry Of Tourism, and other governmental entities.- Overseeing curriculum design, updating existing curriculum, and designing new in accordance with industry demands.- Worked with Instructional Designers, to build e-Learning content for courses on a blended learning module.- Teaching Food Safety and Nutrition courses using different modules including face to face, blended learning, and e-learning.- Perform and deliver training sessions on LMS and e-learning as well as creating electronic portfolios to the academic team.- Participates in the design and implementation of Virtual Technical College; new product technologies and techniques.- Assuring a proper implementations of quality standards of the international programs of Pearson - BTEC, and managing the processes of all internal verifications.- Assures implementation and smooth running of registration systems, processes, and policies in support of organizations mission.- Manages the online student life cycle from registration/admission to graduation/leaving;- Assures as “CMS Main Power User” that all data entered into the system are correct and applied in accordance with policy and procedures.

Certified food safety Teacher , working closely with locals are Syrian refugees to develop practical skills needed by the hospitality industry for the sake of increasing their employment opportunities and linking them directly with the marketplace.Teaching the British International program BTEC specializing in the hospitality field and helping with the verification process of quality assurance.Working on the implementation and application of campus management system for the hospitality school.

Handling small projects as customer service representative for online stores merchandisers. (ebay Australia).       Calculating landed cost and allocating overheads. Pricing merchandise.         Generating reports to monitor profit and cost margins.   Collecting data and follow-up on market needs for proper customer service.

Fashion Retail: Working on an ERP system to validate inventory transactions processes ensuring alignment within the Inventory Control Department and perform quality control on data or group data Ensure and follow up with local Inventory Managers on the implementation of policies and procedures to control losses and decrease the shrinkage percentage Oversee the inventory transactions: Sales, receiving, transfers between stores, change of season, change of prices to ensure compliance to set policies and procedures. F&B: Working on Micros/FMC System to control and monitor all inventory transactions of food & beverage through outlet's divisions and between stores. -Issuing Cost of Goods Sold by month, after conducting physical takes and adjusting stock levels accordingly.

-Working on Micros/FMC System to control and monitor all inventory transactions of food & beverage through outlet's divisions and between stores. - Communicating with Logistics Service Providers to maintain stock levels and implement physical counts regularly. -Issuing Cost of Goods Sold by month, after conducting physical takes and adjusting stock levels accordingly. - Controlling and decreasing cost margins by monitoring shrinkages -Generating different inventory reports (sales report, yearly cost and sales comparisons, verifying variances, and Expires & wastages reports) -Handling outsourced Shipments customs and charges, and calculating landed costs

-F&B outlets Coordinator{Fakhreldin & Co. – Delicacies to go}/ {Wild Jordan Café – Healthy dining} Managing operations of new outlet opening / menu costing & logistics.-Quality assurance{Wild Jordan Café, Bistro One, Fakhriddin restaurant, Renchai, and Howard Johnson's Hotel}Applying HACCAP standards on food production areas & over all outlet inspection - Nutritionist and Event coordinator {Wild Jordan Café – Healthy dining}Creating menus and promotions with head chefs to synchronize with the concept of a healthy diner, by introducing nutritious meals with low carbohydrates and fats and strict use of food additives by using organic materials. / coordinating events & organizing reservations