Vinoth Rajendran Email & Phone Number

Sharjah, United Arab Emirates

Dubai, United Arab Emirates

Sharjah, United Arab Emirates

United Arab Emirates

United Arab Emirates

United Arab Emirates

Abu Dhabi, United Arab Emirates

To be actively involved in the development and implementation of quality activities (ISO 9001:2008, ISO 22000 & ADEHSMS) To devise and install a structure that takes care of any changing business needs and support the ISO concept in a balanced and in a coordinated manner To create and maintain the quality improvement database. To promote the quality management / hygiene concept within the organization and progressively gain participation and commitment from all employees. To arrange for and participate in the understanding, training and education of all employees in quality concepts, processes, activities and improvement techniques. To coordinate and manage the company Quality and Food Safety Management System, comprising of ISO 9001:2008, ISO22000, ADFCA Food Safety Regulations / ADEHSMS requirements. To prepare reports for each site visited, including findings and recommendations for corrections/ corrective actions. (As per the monthly schedule agreed with the General Manager) Maintain all records related to ISO 9001:2008, ISO 22000 and ADEHSMS. Liaise with Government authorities, client representatives on QHSE / Food Safety related issues. Formulate annual training programs for all employees including internal and external trainings. Carry out training as per the annual training plan both on the job and off the job processes. Liaise with external auditors for ISO 9001:2008, ISO 22000, ISO 14001, ISO 18001 & ADEHSMS certification process, audits and compliance to the management of relevant documents. Visit new projects and recommended process flow for the kitchen in line with local government regulations. Forward all relevant updates to all concerned on food safety issues issued from relevant Government authorities. Food, swab and water samples from various sites to be sent to third party laboratory for lab analysis.

United Arab Emirates

Ensure that the hotel is compliant with HACCP Food Safety Management requirements at all times. Ensuring that the municipality local order/regulations/guidelines are complied with.Verify HACCP system and ensure all relevant records are maintained.To ensure kitchen work practices reflect written procedures.Conduct a monthly back of house food safety inspection and observations recorded and distributed to all relevant departments involved and follow up on all non conformities highlighted to ensure action is taken in a timely and efficient manner.Attend Dubai municipality meetings/trainings in relation to kitchen standards or hygiene requirements and report findings.\To conduct inspections for Bars/Restaurants and Receiving to ensure Dubai Municipality regulations and being adhered to.Liaise with Stewarding, Engineering and House Keeping departments regarding cleanliness, Pest control and maintenance issues.Liaise with the hotel nurse/HR department to ensure that Health Cards are renewed on time and staff sick reports are maintained up to date.Review completion of monitoring activities.Verify key critical control points for compliance with critical limits.Review accurate completion of receiving process checks and temperature checking.Undertakes legal compliance reviews relating to temperatures and trade practices issues.Reports to management on issues relating to food safety, quality and legal compliance.Ensure Induction training is undertaken for new staff.Manage documentation and records relating to HACCP/FSMS procedures.Monitor and reports on the effectiveness of HACCP/Food Safety Plan implementation.To laterally coordinate with concerned departments in day to day activities.Liaise with Regulatory Authorities and external Auditing organizations.To be updates about legal requirements and notices issued by Dubai Municipality from time to time ensure amendment of necessary practices and procedures.To directly report critical issues to top management

To direct & supervise the quality assurance assistants.Managing physically the HACCP & Quality Management Systems.Managing the product mock/Actual recall as a member of HACCP team.Recommend resolutions and preventive actions to food safety and food quality concerns in relation to supplier performance, in-process and finished goods performance.Handle customer feedback & to take corrective action plan, to have an effective monitoring on it. Real-time verification of documents and procedures across all sections of the operational departments.Conduct product testing, equipment calibration, sensory evaluation and product specifications review.Conduct internal and external (supplier) quality and food safety audits. Participate in third party audit performed by clients, certification bodies & Dubai municipality.Provide food hygiene and food quality guidance on the receipt or rejection of all incoming materials, in-process materials and finished products & also to monitor it. To generate the Quality assurance reports for process improvement and for the top management review.To coordinate with the pest control provider with regards pest sightings and other relevant activities concerning an effective pest control program.To provide trend analysis reports and reporting non-conformances for the management review on continual improvement.To coordinate with suppliers, manufacturers, specifications controller, purchasing and new product development departments to ensure of consistent high quality materials used in production.Establish and implement the company and legislative food hygiene and quality standards across all manufacturing processes, raw materials, packaging materials, in-process materials and finished products. To internally train the production staffs on different kinds of food safety topics & also the waste management systems (WMS).

Chennai Area, India

Total Responsibility for Microbiology Laboratory and Microbiological quality of production. Conducting daily audit of the unit upon hygiene related issues, food safety parameters etc.Taking weekly training for all the staffs regarding HACCP & ISO 22000 and personal hygiene.Trend analysis of different quality parameters and to take corrective actions based on trends.Non-conformance product handling.Cleaning and contamination control – Swabs, Calibration of critical equipments.Monitoring and controlling Hygiene & Sanitation of the plant.Pest control activities of the plant.Lead the troubleshooting team for identifying & rectifying whenever quality deviations observed.Co-ordination and support in internal and external audits (BIS).Preparation and implementation of SOP’s and SSOPs as per the requirement.Documentation and effective implementation of the FSMS (ISO 22000) and HACCP in the food chain from receiving of raw materials to dispatch of food.Conduct the root cause analysis and implement the corrective action plan when the microbiological results are out of specifications Handling the customer complaints (Airline Quality and Foreign objects Complaints).Preparing the training schedules as per identified training needs, conduct the training on regular basis and maintaining the relative records.Verification of process control records and initiate the corrective action when ever the process is out of control.Monitoring the water characteristics (chemical/physical) on regular basis.Preparation of internal audit schedules and consolidated NCs and effective closure of the same.Prepare and implement the cleaning and sanitation procedure and to ensure effective implementation.Monitoring the validation and calibration of equipments.Conducting the vendor evaluation audits, checking the quality of raw materials.Monitoring the water treatment and STP plant.To monitor the Hygiene team for the maintenance of all round cleanliness of the unit.

Chennai Area, India

The work was to check the quality of the food items in the respective hotels and also supervision on maintaining the cleanliness of the materials served for food  Maintaining HACCP principles Routine examination of daily food products Identifying the level of chlorine in drinking and swimming pool water Handling techniques of instruments.