MOHAMMAD ASHFAQUE MULLICK

Establishing and maintaining strict hygiene standards by identifying and monitoring all requirements.

 Managing food safety and suitability,

 Managing with Supplier relationships and coordinating with QC

 Collaborating closely with cross-functional teams to ensure successful implementation of catering food safety and hygiene requirements.

 Developing and execute comprehensive catering quality control strategy for different sites, with focus on establishing strong client catering hygiene standards, compliance and implementation during all catering operations stages and reports.

 Observing proper hygiene, wearing required uniform, hair net, mask, apron, and gloves during service.

 Implementing to adhere to Site procedures, HACCP Guidelines during service implementation.

 Coordinating with QC to conduct catering hygiene inspection audit on weekly basis for each site kitchen.

 Coordinating with QC for providing accurate and timely hygiene and food safety reports, and site performance to Regional Hygiene Supervisor.

 Ensuring that catering suppliers, food stores, and other catering facilities are always kept in clean and hygienic condition.

 Maintaining assurance of all kitchen equipment together with utensils and table ware are washed and sanitized after each meal in accordance with specifications.

 Ensuring that each food item is labeled with its content such as (name, calories, expiry date, allergies) per portion as per guidelines.

 Ensuring that performance and quality of goods and services in all sites are complying with requirements.

 Planning and handling catering suppliers' developments and conducting regular training sessions related to food hygiene on weekly / monthly basis.

 Updating all food safety standards including but not limited to, HACCP, SOP and SSOP programs, manuals and practices.

 Providing assurance on implementation of such standards.

 Maintaining records of preparation of venue for event and handle all events catering related services hygiene

 Keeping record of food sample report and sharing with higher management on monthly basis.  Maintaining proper checklist of weekly and monthly inspection/ Internal audit report.

 Maintaining daily food tasting report and if found changes in found taste we recommend same to Chef.

 Maintaining Baladys medical card up to date on frequency of every month.

Other Jobs Responsibilities

►Recruiting, training and supervising staff. Agreeing and managing budget.

►Preparing menu cost &Food cost.

►Keeping statistical and financial records. Promoting and marketing business. Overseeing stock levels.

►Handling customer enquiries and complaints and taking reservations.

►Setting targets, greeting & advising customers. Preparing & presenting sales reports. Ordering supplies & producing staff rosters. Reconciliations.

►Assessing and improving profitability. Handling administration and paperwork. Liaising with customers, employees, suppliers, licensing authorities & sales. ►Improving smooth running of business and developing restaurant. Overseeing entire operation and supervising work staff, following up with housekeeping, food service, sales, finance etc. Verifying Invoices.

►Taking follow up of entire kitchen material availability and material requirement. Taking follow up of equipment requirement in kitchen.

►Taking follow up for entire staff, hygiene, or any fire related or safety issue. Hiring new staff and maintaining their smooth and timely training on food safety/ Customer Handling/Temperature / Physical, Chemical & Biological contamination etc.

►Creating special marketing advertisement to increase sales.

►Maintained database of scheduled overnight stays & day visits to hotel. Established long-term relationships with corporate clients & tourists.

►Worked with marketing team on efforts to increase guest bookings. Assisted with accounting tasks. Responded to guest complaints.

►Supervised hotel staff and worked to resolve staff issues. Cash Budget statement and Fund Management