Navin Suvarna

Innovative and result driven Food Safety, Catering Operations, Hygiene, Health and Safety & Quality Management professional with 20 plus years expertise in Operations, Health and Occupational Safety, Hygiene & Sanitation, Food Safety, Food Testing Laboratory and Overall Quality Assurance in Hotels, Airlines, Malls, Bakery, Retail, Healthcare, Facilities Management, University/Mass Catering and Fine Dining sectors across India, Qatar & Mauritius.

Progressive Senior

Management experience in Establishment and Management of Operating Systems, Total Quality System including setting up of Hygiene & Sanitation Systems, Food Testing Laboratory, Halal Compliance, HACCP system, Health and Occupational Safety Systems, GMP (Good Manufacturing Practices), Food Safety Systems, ISO & FSSAI prerequisites, Supply Chain Verification and Environmental Safety Procedures.

AVP HQA & HSE at Theobroma Foods, Mumbai (PAN India) (2021-07 – Present)

• Responsible for development of Safety and Quality processes for all the Cafes and Production Units at PAN India level.
• Coordination and execution of strategic objectives in food safety, regulatory and internal compliance, auditing, product recalls, quality assurance and microbiological and chemical testing, and health and occupational safety across the entire group.
• Creation of Safety Manuals, Employee Handbook, Weekly Safety Meetings, and intensive OHSAS Training to ensure a safe workplace without risk to health.
• Ensuring prevention and precautions against health hazards like exposure to hazardous and explosive substances, noise, radiation, and manual handling risks.
• Planning and implementation of adequate first aid and welfare facilities like emergency procedures, safety signs, relevant protective clothing wherever required, first-aid training and effective incident reporting to relevant authorities.
• Investigate industrial accidents, near-miss incidents, and occupational injuries to determine causes, install preventive measures and manage return-to-work activities.
• Planning, implementation, and auditing of Standard Operating Procedures (SOPs), Critical Control Points (HACCPs) and Food Safety Systems & formulate Corrective & Preventive Action Plans for system nonconformities.
• Designing Food Labels, evaluating shelf-life studies and liaising with concerned certification authorities & government healthcare bodies for accreditation & certifications.

Head Operations, QA & HSE at Integral Food Services (IFS), Qatar (2015-05 – 2021-03)

• Responsible for establishing high international standards for operating systems, food safety, hygiene, sanitation and overall quality & HSE standards for the entire IFS Group including Facility Management Services, multiple chains of Fine Dining Restaurants, In-House Food Brands, Vending Solutions, School and University Campus Canteens, Healthcare, and Industrial Catering sites with a considerable number of food service employees.
• Accomplished accreditation of ISO, HACCP, OHSAS and Halal certifications for the various units within the IFS group.
• Champion continuous improvement by implementing data driven performance tracking & advanced planning tools.
• Lead cross functional innovation initiatives aligned with guest experience & business priorities.
• Manage Food Safety, Health & Safety and Hygiene audits/inspections and investigations for the various HACCP steps and standard operating procedures for all sites and sub-contractors.
• Devising Corrective & Preventive Action Plan after carrying out systematic investigations in case of any customer complaints or system nonconformities.
• Development and implementation of Food Safety, Health & Safety, Hygiene & QA procedures, manuals & training programs.
• Training and leading a large food service team, providing disciplinary action and international quality performance feedback.
• Designing and implementation of Occupational Health and Safety Procedures and Training Programs for the employees in accordance with the requirements of the government and the Supreme Council of Health in Qatar.
• Involved in the recruitment and mentoring of new global staff.
• Build & lead a high performing team, fostering a culture of innovation, accountability & service excellence.
• Liaising with concerned certification authorities, Qatar government healthcare bodies and the Supreme Council of Health.
• Accountable for the planning of menu cycles, equipment forecast & logistical flows in co ordination with the product & service design teams to deliver future focused menu and service concepts.
• Develop integrated catering models to optimize end to end value chain from product design to delivery.
• Planning & implementation of the layouts and SOPs for Food Court, Restaurants & Open layout food units as per the Health & Safety requirements post the covid pandemic scenario.
• Accountability for catering budget & financial planning & identify cost saving opportunities without compromising on quality.
• Coordination and execution of strategic objectives in food safety, regulatory and internal compliance, auditing, product recalls, quality assurance and microbiological and chemical testing, and health and occupational safety across the entire group.
• Creation of Safety Manuals, Employee Handbook, Weekly Safety Meetings, and intensive OHSAS Training to ensure a safe workplace without risk to health.
• Ensuring prevention and precautions against health hazards like exposure to hazardous and explosive substances, noise, radiation, and manual handling risks.
• Planning and implementation of adequate first aid and welfare facilities like emergency procedures, safety signs, relevant protective clothing wherever required, first-aid training and effective incident reporting to relevant authorities.
• Investigate industrial accidents, near-miss incidents, and occupational injuries to determine causes, install preventive measures and manage return-to-work activities.
• Planning, implementation, and auditing of Standard Operating Procedures (SOPs), Critical Control Points (HACCPs) and Food Safety Systems & formulate Corrective & Preventive Action Plans for system nonconformities.
• Designing Food Labels, evaluating shelf-life studies and liaising with concerned certification authorities & government healthcare bodies for accreditation & certifications.

Sr. Manager QA & Hygiene at Oberoi Hotels & Flight Catering, Qatar, Mauritius & India (1992-06 – 2015-03)

• Core member of the top management team responsible for the successful launch of the new Qatar Airways Catering Unit as per international standards.
• Setting up of the Overall Quality, Food Safety and Hygiene Systems, Halal Compliance & Microbiological Food Testing Laboratory for the Qatar Airways Catering Unit.
• Creation, Implementing & Monitoring of all the HACCP Manuals, HACCP Policies & Procedures, Standard Operating Procedures (SOP's), Emergency Preparedness Procedures, Laboratory Manuals & procedures, Halal Compliance Procedures, Voyage Reporting Procedures etc. in line with the AEA & World Food Safety Guidelines.
• Responsible for planning & implementation of high-quality training programs for food safety, food hygiene & overall training of the food service employees.
• Successful completion of the project for setting up of the Total Quality Systems including independent food testing laboratory, hygiene, health & safety, and food safety systems, halal compliance & operational quality systems in the new flight catering unit at Mauritius.
• Overseeing the overall Quality Requirements of the hotels and flight catering units of the EIH (East India Hotels) group in Mauritius with respect to Food Safety, Hygiene, HACCP and ISO plans and policies, auditing, training, pest control and supplier audits.
• Drafting of the manuals, protocols and standard operating procedures for the laboratory, food safety system, hygiene & sanitation system and the overall food operations.
• Designed, implemented, integrated, and maintained the Total Food Quality Management Systems for all food manufacturing, food operations and food service processes for the flight catering units & hotels of the Oberoi Group across India.
• Setting up and managing independent food testing laboratories and Hygiene Systems for all the flight catering units of the Oberoi Group as per the FSSAI, BSI & ISO requirements.
• Conducting internal and external audits, supply chain audits & management, raw material management, pest control management and waste disposal management.
• Conducting high standard training programs to ensure effective food safety, food hygiene, personal hygiene, grooming & soft skills training of the new and existing employees.

Bachelor of Science in Microbiology – University of Mumbai

Certificate of Honors in Food Safety & Hygiene – Royal Institute of Public Health & Hygiene (RIPHH), United Kingdom

Lead Auditors Course in ISO 9002 QMS, ISO 22000 Food Safety Management, ISO 45001 OHSAS – British Standards Institution, UK