Experienced Manager Production/Operations with a demonstrated history of working in the food production industry. Skilled in Staff Management, Cost Control, Food Production, Food Safety Management System, ISO Standards, HACCP, FSSC, FSMS, HALAL, CCPs, PRPs, OPRPs, GMPs, Research and Development (R&D), and Total Quality Management (TQM). My objectives are to grow with the organization, not just as a professional but also as an individual, be mentored by the best, be valued and in return contribute significantly to the organization's objectives every day through sheer hard work and dedication. To get a respectable position in a dynamic organization where I can utilize my potential and prove myself as an asset for that organization.
Recruiting, training and supervising staff Agreeing and managing budgets Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines Handling customer complaints Preparing and presenting staffing/sales reports Keeping statistical and financial records Assessing and improving profitability
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Design exceptional menus, purchase goods and continuously make necessary improvements
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Report on management regarding sales results and productivity
To manage and coordinate all hygiene related customer complaints received against the site.
- Must prepared inspection reports in specified details as per HACCP, FSMS system.
- To manage and coordinate all hygiene related customer complaints received against the site
HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001. Meet Responsible for HACCP/Pre-requisite
Ensure all floor activities are alligned with the model HACCP.
Responsibilities of Health, Safety and Environment Representative.
Inspection and testing raw materials and finished product.