Food Safety Manager

PRATHAP GNANASEKARAN

Email: **************@*****.***

Date of Birth: 13th June 1984

Nationality: Indian, Tamilnadu

Marital status: Married

Contact No: Kuwait: 009**-********, 94784940

Seeking a position of responsibility where my professional and educational experience would be utilized optimally to work with an organization where hard work is recognized and career prospects is unlimited.

Having outstanding interpersonal presentation and training skills with proven ability to interact effectively with techniques and Management at all level.

EDUCATIONAL/ PROFESSIONAL CERTIFICATIONS:

M.Sc., Biotechnology A.V.V.M. Sri Pushpam College, Poondi, Bharathidasan

University. India – April- 2007

B.Sc., Zoology with Biotechnology A.V.V.M. Sri Pushpam College, Poondi, Bharathidasan University. India – April – 2005

Internal Auditor HACCP Training - TUV Nord – Dubai – July – 2014

Advanced HACCP Food Safety Management System (FSMS) – IHG – May – 2015

IHG foundation food safety level- 2 – June - 2015

Advanced Food Hygiene & HACCP training (ISO 22000) Food Safety Solutions International, Cochin, Kerala – India. – July – 2012

Health and Safety Environment course Food Safety Solutions International consultants, Cochin, Kerala – India - July – 2012

Certified First Aid Provider – American life guard Association – Kuwait.

PROFESSIONAL EXPERIENCE:

1. STEWARDING & HYGIENE MANAGER at Crowne Plaza & Holiday inn Kuwait Al Thuraya City, IHG Group, Kuwait: April - 2017 – Present.

2. FOOD SAFETY & HYGIENE OFFICER at Crowne Plaza & Holiday inn Kuwait Al Thuraya City, IHG Group, Kuwait: December 2013 – March - 2017.

3. HYGIENE OFFICER - at Chhappan bhog (royal orchid hospitality), Al karama, Dubai – March – 2013 to Nov – 2013.

4. QUALITY & HYGIENE OFFICER at Hotel Savera, Chennai, Tamil Nadu, India - Aug-2011 to Feb -2013

5. CODING AND AUDITING SPECIALIST at Intelenet Global Service Chennai: April- 2009 to Jun – 2011.

6. ER-CODING EXECUTIVE at Omega Health Care Pvt, Chennai: Feb-2008 to 2009.

RESPONSIBILITES:

Managing Hygiene and Stewarding Operations

Responsible for HACCP Implementation, Timely Recertification, surveillance audit and close out non-conformances ensuring the HACCP certificate is always valid.

Regularly conduct departmental visits to work in partnership with HODs and address hygiene matters to assist with the effective implementation of process improvement.

Conduct monthly HACCP Food safety meeting to all top management staffs.

Fulfill the local municipalities’ food safety requirements

Overall responsibilities of cleaning, sanitation, inventory and chemical control of all the equipment’s and utensils related to culinary and F&B outlets in the hotel.

Maintain breakage control and submit monthly breakage report to culinary director and F&B director.

Monthly inventory to be taken and records to be maintained and also ensure daily physical inventory of kitchen be service equipment’s should be maintained.

Preparing duty roster for stewarding operation.

Preparing banquet casual stewards & hotel steward’s monthly attendance with pay roll and submit to HR department.

Maintaining the HACCP food safety standard in work place.

Train all stewarding colleague about kitchen products, hygiene, safety, maintaining and arranging the cleaning chemicals depends upon the operation need.

Reporting to the culinary director and F&B manager about up-coming events and working activities.

Coordinate with all outlet manager’s regarding store requisition and up-coming events requirement/equipment and casual request purpose.

Standards of cleanliness and hygiene maintain at all time in the kitchen and F&B areas.

Preparing monthly chemical & equipment’s order and monitoring stock of equipment and chemicals.

Maintaining hygienic kitchen and outlet areas.

Control the consumption of cleaning materials.

Check and supervise the polishing of F&B service equipment’s.

Keep all china, silver, glassware and equipment’s store in a hygienic clean condition.

Awareness of Health & Safety standard regarding the correct storage and use of chemical & general equipment’s.

Oversee the equipment needed for food production and menu items.

Manage purchasing & stock control in conjunction with culinary/F&B/Purchasing directors.

Declaration:

I consider myself familiar with stewarding & Food Safety and I am also confident of my ability to work in a team. I hereby declare that the information furnished above is true to the best of my knowledge.

G.PRATHAP

OBJECTIVES:

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