Vanitha Sridhar Email & Phone Number

Mumbai, MH, IN

An Independent consultant on Food Safety Risk assessment and Regulatory Compliance. Developing checklist and reviewing the protocols to ensure compliance with several acts and regulations of FSSAI in conformance with the industry standards.

Mumbai Area, India

Handled 19 Cloud kitchens and two warehouses across Mumbai/ Pune region. Instrumental in many of the accolades like reducing the FB complaints, Implementation of FSMS, designing SOPs, designing Specs for RMs, Creating Quality Culture at Swiggy. Also actively involved in pre-opening of five kitchens. I established the Food Safety standards, consolidated.

Mumbai Area, India

• Teaching for BSc Hospitality Studies and BSc Culinary Studies students of first, second and third year. Subjects - Nutrition and Food Science and Nutrition and Dietetics. Mentoring students to write Thesis / Research.
• In the construction stage of setting up of a food microbiological laboratory in the college for students.
• Member of the management committee involved in designing, consulting, and pre-opening of new kitchen in the university as per International Standards.
• Organizing workshop, virtual session, and seminar on related topics for the students by inviting esteemed and renowned guest from the industry.
• Taking students on industrial visits to hotels and related areas to get the practical exposure of the hotels and its operation.
• Auditing the university kitchen and advising on food safety issues.

Navi Mumbai

Invited as a Guest speaker on International Chef’s Day (18th Oct 2017) to present on Food Safety and Hygiene at The Park, Navi Mumbai. Conducted a two-day workshop on Food safety and hygiene for the Management Trainees at Apeejay Institute of Hospitality, Navi Mumbai in July

Mumbai Area, India

• Worked as a Hygiene Manager, Level 6, with St. Regis Mumbai - Starwood group (previously Palladium hotel, Previously Shangri – La Hotel till Sept 2013)Reported directly to the Area Manager and General Manager of the.
• Establishing the Microbiological Laboratory at this hotel from project stage (Preopening) (Involving Lab designs, Lab construction and Lab set up). Also developed the Laboratory Manual for the Hotel.
• Directly involved in Operations and Pre- Opening of hotel-snagging for the projects and hotel engineering before the handover of the areas.
• Complete microbiological testing (Food, water, air quality and swabs).
• Prepared and implemented the hotels Food Safety Management Program known (FSMS) by preparing documentation for various departments of the hotel.
• Actively involved in the Food safety managements policy / decision making in the hotel.

Visiting faculty for BSc Students. Subject - Catering Science and Food safety and Nutrition

• Head of the DepartmentHandled Microbiological Laboratory and Food Safety Programs
• Reported directly to the General Manager of the Hotel.
• Head of the Department – Handled Microbiological Laboratory and Food Safety Program assisted by two staff.
• Committee Member of Hotels Over all Security and Safety Management Committee.
• Established the Microbiological Laboratory at this hotel from project stage (Preopening) (Involving Lab design, Lab construction and Lab set up). Also developed the Laboratory Manual including all the tests and.
• Done complete documentation, implementation of SFSMS and HACCP and successfully got the Hotel HACCP and SFSMS Certified.

Head of the Department 1.Complete Quality Checks including Microbial testing.2. Conducting training programme for all F & B Staff on Food Hygiene. ·3. Hygiene maintenance at different areas.4. Documentation and reporting.

Project work in Hazard Analysis Critical Control Point (HACCP) implementation and data building programme at the Research & Development Laboratory

Ms, Quality Management

Msc, Food Technology

Basc (Hons), Food Technology