Amro Alhezaimi

Conduct regular inspections to ensure compliance with food safety and hygiene, and plan on corrective action with the relevant departments.

Provide training ( OJT training, new hires and regular refresher training ).

Stay updated on the latest food safety regulations.

Investigate and resolve food related incidents our guest complaints

Conduct microbiological testing of food/water and swab on hands/equipments/surface

Monthly food safety meeting with relevant departments on food safety and hygiene related issues.

Oversee the maintenance of the kitchens to identify and address any hygiene related facility issues

Prepare extensive analyses reports and PPT highlighting the hotel performance level

Achieved the ISO 22000/HACCP Certificate for the hotel

Manage day to day catering operation of 5000+ meals ( breakfast, lunch, and dinner )

Menu planning: creating and updating menus for parcel meals of 60 delivery locations and 20 canteens, as well as events.

Managing the facility operation (kitchen and canteen) to ensure smooth functioning of service such as HVAC, Plumbing, electrical, kitchen equipment's and security systems.

Planning and coordinating facility improvements projects and renovation of kitchens and canteens.

Implementing preventive maintenance plan and regular inspection to address maintenance issue.

Regular inspection to ensure compliance to hygiene standards and provide quick response in case of issues related to food and safety. HACCP implementation

Review and assist in implementing processes, policies, procedures and systems for planning, scheduling, recording, monitoring, tracking and delivering catering services effectively.

Review customer satisfaction levels/feedback on an ongoing basis, suggest improvements and resolve issues with the vendor if any.

Align catering services plan to demand for catering services, drive service excellence and ensure that catering services across various premises are delivered in a hygienic manner.

Oversee performance management of all catering services team, ensuring assessment, development and performance management against objectives and agreed competencies.

Report accidents, injuries, and unsafe work conditions in the catering facilities to the Facilities Management, and regularly assess the performance of the catering contractor.

Develop and conduct inspection and observation reports to evaluate the efficiency of the services provided, and contract compliance between Madden and the catering provider

- Pre-Opening Experience. Setting up food safety and hygiene system before the soft opening.
- Regular food safety walk-through and creates action plan.
- Maintaining yearly Brand Standard Audit compliance ( Achieved 90% HACCP compliance in 2022 ).
- Food safety and hygiene training calendar for food handlers.
- Achieved the HACCP certificate for the hotel “TUV Austria” .
- Handling guest food complaints on food hygiene matter and conduct root cause analysis.
- Successfully implemented the corporate food safety management.
- Conduct regular microbiological testing of food/water, hand swab/equipment.
- Monthly food safety meeting with departments on food safety/hygiene related issues.
- Maintains documentation and records on hygiene and food safety standards

Implementation of enhancements to cleanliness,hygiene, disinfection and sanitation procedures.
- Follow up on the third party auditing reports and implementing corrective action.
- Implementing HACCP standards.
- Plan,organize and control the departments to ensure that the company and client benefit from the best food safety standards in place.
- Trains employees on food safety and hygiene requirements to ensure compliance with local and international regulation.
- Conduct daily inspection of all area to ensure the implementation of HACCP and taking corrective actions.
- Water/ice and food sampling in monthly basis.
- Conducting supplier audit.
- Conduct daily swabs using the hygiene ATP cleaning verification system.
- Conduct daily H&S walk-through to ensure the implementation of measures and precautions of Covid-19 for all departments of the hotel.

Rotation in Food and beverage (Elements, Lobby lounge, The Grill, In Room dining, Banquet).
- Ensure the highest standards of food and beverage quality and service are achieved
- Cost control
- Review guest feedback
- Control the removing of trays and trolleys from guestrooms
- Check the accuracy and quality of the order and setup before releasing the food and beverage items for delivery
- Checks condition of coffee, tea, water machines and its cleanliness.
- Follow up with room amenities and setup delivery time
- Follow up with HACCP documentation
- Conduct training on service procedure, standards, Food safety and hygiene