Golden Babu Movva

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained and supervised staff.

• Main element of my job is to inspect the quality, standard parameters and HACCP.

• Regular checks, maintaining standards, food auditing, standard Hygiene parameters implementation in the production area and in the dining area.

• Implementing Food Standards act 1999 which ensures customers safety, traceability, Product withdrawals and recalls.

• Risk assessment, product elimination.

• Standardization of food products, implementation and execution of packaging standards.

• Raw material analysis, ISO standard checks and FHRS (Food Hygiene rating scheme)

• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.

• Organized work to meet demanding production goals.
• Inspected final products to assess compliance with quality standards and established tolerances.
• Supported current production needs by moving items between equipment, conveyors and staging areas.
• Took on additional shifts during peak work periods to keep projects on schedule.
• Key elements of work include Packaging, Quality analysis of product, Bulk packaging management, Quality Assurance. By following the below standards:

●HACCP

●FHRS

●BSI

●ISO-9001:2015

• Educated employees on specific QA standards and confirmed maintenance of standards.
• Provided regular updates to team leadership on quality metrics by communicating consistency problems or production deficiencies.
• Monitored product standards and quality-control programs.
• Completed deviation forms and recorded findings of inspection process, collaborating with quality team members and department managers to implement procedural remedies.
• Monitored product standards and quality-control programs.

• Maintenance of quality parameters across different confectionery production lines which require variable levels of quality testing, analysis and quality control parameters that need to be taken under consideration and altered according to standard specifications.

• Documented and escalated deviations to supervisors and recommended resolutions.
• Developed and delivered training on quality assurance procedures and production operations.
• Kept eye on quality assurance information to review compliance against specifications and company standards.
• Audited internal activities and conducted thorough inspections.
• Departments of work include

RMRD, Processing, butter and ghee, by-products and quality control