Amr Mohamed Zaki

• Enhance safety protocols by conducting regular site inspections.

-Conducting inspections and internal audits for suppliers and ADNOC locations as per ADAFSA and ADNOC standard.
-Conducting warehouse and accommodation inspections.
-Reviewing the locations NCRs and sending them to the suppliers, by the help of procurement team.
-Dealing with clients complaints and solving them with the help of QHSE department.
-Cooperate with the operation team to minimize the clients complaints (Zero) to achieve the client satisfaction and maintaining the quality of service.
-Cooperate with the QHSE officers team through the inspections and provide solutions (Corrective actions) to avoid the recurrence.

• Implemented new QHSE policies for improved workplace safety.
• Achieved compliance with industry regulations through meticulous auditing.

• Ensured compliance with food safety standards by conducting regular audits.
• Collaborated with management to implement food safety practices.
• Provided training for staff on proper food handling procedures.
• Prevented potential health risks by identifying and addressing areas of concern in food preparation.

• Food safety: training food handlers dealing with food from receiving till serving, supervising and spot on job practical training. -Water safety: cooperating with engineering department and training for how to clean and disinfect water tanks, measuring chlorine and PH levels for domestic water
• Legionella protocols by raising the Chlorine levels according to the time of the process. -Pool safety: measuring CL, PH, Cyanuric acid levels, ensure pool tanks are cleaned and sanitized with no dead ends or rust.
• Room hygiene: room inspection to detect weakness points for HK department and training.

• Ensured cleanliness by conducting regular hygiene inspections.
• Organised training sessions for staff to maintain high standards of hygiene.
• Reduced cross-contamination risks with thorough cleaning and sanitisation procedures.
• Implemented innovative waste disposal methods, improving overall facility cleanliness.

• Improved food safety by implementing rigorous hygiene protocols.
• Conducted regular inspections of kitchen facilities for compliance with hygiene standards.
• Identified potential contamination risks, resulting in safer food production processes.
• Authored comprehensive food hygiene manuals to ensure employee understanding.
• Implemented pest control procedures resulting in reduced infestation risks.
• Provided expert advice on food storage practices, enhancing freshness and reducing waste.
• Collaborated with chefs and kitchen staff to maintain high cleanliness standards.
• Conducted risk assessments in the kitchen; identified and addressed potential hazards promptly.
• Trained staff on safe handling of allergenic ingredients reducing allergy-related incidents drastically.
• Worked closely with local health inspectors ensuring smooth audits and inspections.
• Inspected food preparation and storage procedures against statutory guidelines, implementing process changes as needed.
• Maintained records of inspections, site visits and findings.
• Reviewed written reports and industry statistics to inform public healthy initiatives and strategy.
• Inspected food and beverages at various stages of processing.
• Rotated stock to maintain adequate supply and freshness levels.