Vinu. Qam

A HIGHLY SKILLED FOOD SAFETY PROFESSIONAL WITH OVER 22 YEARS OF RICH EXPERIENCE IN FOOD INDUSTRY SPECIALIZED IN – QUALITY ASSURANCE &

• OPERATIONS. SEEKING SENIOR MANAGER LEVEL POSITION IN FLIGHT CATERING OPERATIONS &

• ADMINISTRATION, HYGIENE &

• FOOD SAFETY, QUALITY ASSURANCE &

• TRAINING DEVELOPMENT, QUALITY CONTROL &

• ANALYSIS, FOOD PRODUCTION &

• DIFFERENT TYPES OF CATERING IN FOOD MANUFACTURING &

• HOSPITALITY SERVICE INDUSTRY. ALSO POSSESSES A PROVEN TRACK RECORD IN IMPLEMENTING &

• MAINTAINING INTERNATIONALLY RECOGNIZED QUALITY MANAGEMENT SYSTEM STANDARDS &

CERTIFICATION AUDITS – BRC, FSSC 22000 VERSION 6, ISO 22,000:2018, ISO 9001 &

• ALL OTHER FOOD SAFETY &

• QUALITY STANDARDS. CAPABLE OF HANDLING DIFFERENT TYPES OF ALL INTERNATIONAL AIRLINE AUDITS (B.A – IAG, MEDINA), FOOD SAFETY &

• QUALITY STANDARD REQUIREMENTS. ALSO CAN HANDLE HEALTH &

• SAFETY, HOSPITAL NABH CERTIFICATIONS, CLEANING &

• HOUSEKEEPING, F&B SERVICE, LAUNDRY, WASTE MANAGEMENT, PUBLIC RELATIONS, FACILITY MANAGEMENT IN THE FOOD &

• HOSPITALITY SERVICE SECTOR.

SNAPSHOT OF PROFESSIONAL SUMMARY:  An expert in creating QA &

• Food Safety Procedures, S.O.P’s in accordance to the different types of catering & hotel and hospitality establishments. Giving guidance in Implementation of all food safety protocols and food safety guidelines/requirements in hospitality/service and food industry.  Expert in handling different types of airline audits (Announced &

• Un-announced) – Hygiene, Quality and Security Audits of all international & domestic airlines including British Airways.  Expert in dealing various types of customer complaints and capable of implementing preventive actions.  Ability to communicate with internal and external customers in a persuasive, comprehensible manner demonstrating an understanding of their needs and builds effective relationships through positive communication, honesty, and trust. Ability to Monitor expenses and suggest cost-effective alternatives.  Ability to run a team effectively with good leadership, communication, planning, problem solving and decision making abilities. Significant experience in training & developing a team.  Ability to manage/run a team with the minimal staff in an effective way with optimal productivity.  Expert in implementing effective procedures &

• BCP for contagious diseases and related protocols.  Ability to run an organization or manage day to day operations of an organization. Ability to manage various departments such as Total Quality Management System, Administration, Operations, Materials Planning Procurement &

• Stores Management, Hygiene - House Keeping, Stewarding, Cleaning &

• Facility Management, Pest Control &

• Waste Management.  Ability to run Quality Assurance/Quality control, lab operation and management of production process in food industry &

• Hospital sector. Expert in handling airline customer complaints with CAPA.  Experience in Implementation of FSMS, HACCP, HALAL, BRC, ISO-9001, ISO 22,000, FSSC 22,000 Version – 6,YUM Audits, SQMS, EMS, NEBOSH, OSHAS 18001:2007, GLP,NABH and QMS as Chief Coordinator and MR.  Significant experience in FSMS, HACCP, EMS, QMS and OSHAS standard implementation as chief coordinator and MR. Certified external and internal auditor for F.S.M.S and E.M.S.  Certified Trainer in Food Safety, HACCP, Food Hygiene in Catering &

• Food Manufacturing from RAB-QSA.  Master of Food Science with more than 22 years of rich experience in the Flight Catering, Food Manufacturing, Food Processing in hospitality sector & hospital industry in Abroad and India.  Experience in In-house laboratory set-up, testing and management of laboratory operation. Page 1 of 4  Significant experience in running a factory/flight catering unit/Breadline, On-line quality control, new product development, QMS, pest control, quality documentation etc.  To liaison with government authority (FSSAI &

• Health Dept.) to ensure unit compliance.  The scope of expertise covers Quality Assurance/Training &

• Development/Quality Control &

• Testing and Production Management in Food and Value Added food processing & hospital industry.

EDUCATIONAL QUALIFICATIONS:  ACADEMIC & PROFESSIONAL:  M.S.C Food Science & Technology  B.S.C. Microbiology  VHSE in (M.L.T)  S. S .L .C.

• - - - 2003 2001 1998 1996  Passed a Diploma Program in Electronic Customer Relation Management (CALL CENTER TRAINING) from Software Technology Group International Limited (U.S.A) in November 2003.  Diploma In Hotel Management & Catering Technology from Kerala Government Hospitality & Tourism Institute.  Diploma in Medical Laboratory Technology & Microbiology.  Advanced Food Hygiene Level – 4 from Royal Environmental Health Institute of Scotland. Page 2 of 4  Advanced Food Safety HACCP Level – 4 for Food Manufacturing from High field.  Advanced Food Safety HACCP Level – 4 for Catering from High field.  Halal Training From Halal India Pvt Limited.  FOSTAC Advanced Level Food Safety Training.  Intermediate Food Hygiene from Royal Environmental Health Institute of Scotland.  Elementary Food Hygiene from Royal Environmental Health Institute of Scotland.  Fire Extinguisher & Fire Warden Training from ATCO Frontec Europe Ltd.  Fire Extinguisher & Fire Warden Training from GMR Fire Safety Team, HYD.  Certificate in First Aid (SENIOR) from St.

John Ambulance

Association of India in 2000.  Typewriting English Lower Grade.