Profile: More than 16 years of remarkable technical expertise in meat, poultry, sea foods, mayonnaise, cold sauces, sushi and vegetables processing, operations-statistical process control, food equipment and machinery, QA/QC-Foods safety, Food R&D, menu engineering, supply chain-procurement management, hygiene & sanitation, 200+ HACCP/FSMS/ISO 45001 staff trainings.
<> 4+ years of experience in Microbiology & analytical chemistry laboratory compliance to ISO 17025.
<>Ability: Excellent Knowledge and strong business written skills on food manufacturing policies, procedures and standards in compliance with HACCP/ISO-GSO/BRC standards and proficient to build FSMS for any food chain <>Achievements: <> ¦ ISO 22000:2005 accreditation for Innovative Food Industry, Year 2010
¦ HACCP and ISO 22000:2018 accreditation for Innovative foods Industries, Year 2020
¦ Optimized Shawarmer foods central kitchen to industrial scale operations
¦ Lengthened shelf-life for deli meats, cold mayonnaise, vegetables and sauces
¦ Developed strategies, QC process and improved production efficiency 10X without extra manpower
¦ Increased 130% yield on Ready to cook and 105% yield on fully cooked meat/poultry products
¦ Innovative ways of utilizing meat/poultry/salmon scrap trimmings to keep wastages to minimal
¦ Devised Food Safety manual for Masami Sushi restaurants
¦ Structured Aldar Alraedah business unit's Quality Management Systems compliance with ISO 9001:2015
¦ 200+ pieces of trainings on HACCP / GMPs / GHPs / GLPs / SCM / Allergens / First-aid CPD / Health & safety
___________________ SKILLS & COMPETENCIES___________________
Quality and Food Safety Management
¦ HACCP Level 3
¦ ISO 22000:2018 Internal auditor
¦ ISO 45001:2018 Internal trainer
¦ ISO 9001:2015 Expertise
¦ BRC i6 Internal Auditor
¦ Precise Documentation with 100% traceability
¦ Hygiene & Sanitation – chemicals usages & minimize contamination
¦ Proficient to build Quality Management Food Safety systems for any food chain
¦ PL and POS, Menu engineering
¦ Integrate CAPEX and OPEX, budgeting, planning and productivity strategies
¦ ERP/SAP/Oracle process flow development
¦ Sustainably package, storage and transportation of perishable foods
R&D Prototypes
¦ Spices, preservatives, hydrocolloids, enzymes validation and formulations on all food processing products
¦ Probiotics/meat cultures formulation for Fermented sausages (Pepperoni and Salami)
¦ Formulations, processing and validations of salt-cured, deli meats, coated, smoked, pre-cooked, fully cooked, Ready-To-Eat, Ready-To-Cook, fresh, chilled and frozen meat/poultry/sea foods.
¦ Lengthen food shelf life through methodical process
¦ Moisture/steam injection and retention of tender and juiciness on fully cooked meat/poultry products
¦ IQF/BQF Ready to cook meat/poultry and Shawarma products yield increase 130%
¦ Utilization of trimmings, restructuring, creating by-products keeping quality and food safety with 0% wastage
Procurement and Supply Chain Management
¦ Supply chain financial & operational plans, budgeting and capital management
¦ Sourcing of approved raw materials and approved suppliers
¦ Production planning and communication
¦ Inventories and records management
¦ Storages, shipping and delivering processes through FEFO/FIFO system implementation
¦ Procurement, negotiations and SLA’s
¦ Vendor management and Audits
¦ Safety guidelines in all aspects of the supply chain (use of machinery and vehicles etc.)
Food Microbiology and Analytical Chemistry Laboratory
¦ Testing-analyzing of chemical, microbial, and organoleptic attributes for water, meat/poultry, sea foods, vegetables, spices and dairy products.
¦ PCR tests for pathogens detection
¦ Electrical and non-electrical equipment instrumentation, operations and calibrations
¦ Emergency First aid, CPR and nursing care
Medical Laboratory Management:
¦ Hematology - blood sampling, testing, diagnosis of tuberculosis meningitis by smear microscopy AFB
¦ Operative teamwork – clarity, content and competency