• Functioned as Quality SPOC for entire food operations; took adequate measures to ensure compliance with quality standards; implemented fool proof quality control methods to ensure defect-free food production• Drove compliance to all quality management systems, reported non-conformance, identified the root causes, and effectively implemented corrective measures• Led audits & assessments at supplier end to meet the specifications and quality standards as a part of vendor/supplier selection procedure• Demonstrated strong operations management skills by:o Controlling & managing food cost, labor cost & other operating costo Ordering and stock control, ensuring all PO (Purchase order) is created accuratelyo Establishing and maintaining an optimum operational structure within the Central Kitcheno Reviewing, enhancing, and implementing existing operational SOP• Conducted studies to discover ways to improve the efficiency of production processes• Contributed as Lead Auditor to ensure compliance to food safety standards; implemented HSE Management System and facilitated internal & external audits

• Conducted studies to discover ways to improve the efficiency of production processes• Contributed as Lead Auditor to ensure compliance to food safety standards; implemented HSE Management System and facilitated internal & external audits• Facilitated QS Monthly Meeting, conducted weekly & monthly inspections, reviewed the HACCP & HARPC plans and conducted Traceability & Food Born Illnesses exercises• Provided value added auditing &/ or training services for Food System Safety Management Standard based on various food safety international standards like ISO 22000:2005 and HACCP• Conducted weekly inspection and monitored & controlled accuracy in FSMS document • Maintained daily communication with elementary servers to address facilities and production needs or concerns• Assisted HRs with hiring decisions of kitchen staff• Prepared & delivered effective and ongoing sanitation training to ensure staff compliance with sanitation standards• Trained & developed a happy team, looking at team's growth, development, career progression• Reviewed team performance, and developed & motivated them by being a role model• Formulated reports and updated management with monthly KPIs & performance analysis

Possesses found knowledge in food safety management system. Well verged in cleaning and sanitation technique mainly in kitchen and serving area.Handing Raw material, packing material, finished food, inspection. .Experience in HAPPC, Risk Management and Assessment.Conduct the internal Audit in regular interval.Non conformity closer with root cast Analysis and corrective action. Ensuring that all kitchen area and equipment is fully maintained at all times.Maintaining accurate records of food supplies, and freezer / fridge temperatures as for the Food safety system certification 22000.

Supervise the staff and manage the store and menu planing impure the staff hygienic and kitchen cleaning and motivated the staff personal and train them as well

• Supervised the daily operations of the kitchen and food production as well as work the line in close collaborations with chef, beverage R&D and beverage operations team• Set and enforced quality and safety / sanitation controls• Managed the inventory of food, equipment, supplies, and worked with supply chain team to complete purchase orders• Maintained hygienic environment at all times and analyzed all procedures to reduce cost & increase effectiveness of all functions to ensure customer satisfaction• Conducting periodic audits of the Culinary Operating Plans; managing food costs/quality & culinary labour• Devised measures to improve culinary standard for kitchen• Managed equipment maintenance and repairs when needed working with external vendors• Handled daily reporting and maintained inventory data of all products, raw materials, dry products etc. in the kitchen • Administered all culinary activities and ensuring optimal level of services to all guests; developed effective interaction with the same to analyse all requirements• Supervised menu planning and implemented the same to ensure compliance to all food standards and presentation skills, including regular menus, special event menus, etc.

Prepare for according to menu instruction to assist cook

AS AM WORKED AS A SUSE CHEF I MAKEING THE DUTY ROASTER AND MAINTAIN THE RESTARENT