VARSHA MOHAN

The Dusit D2 Kenz Hotel is a 4 star property located in the upscale Barsha Heights area of Dubai features 237 rooms and suites.

• Develop and Implement Hygiene policies and procedures
• Conduct Regular Inpection alligned with HACCP Standard and regulatory requirement.
• Provide regular training to all Food handlers.
• Investigate and respond to Hygiene relate incidents and implement corrective action to prevent future occurrence.
• Develop and implement Sustainability policies and procedures.

Pullman JLT, Dubai - A 5-star upscale hotel located in the heart of Jumeirah Lakes Tower, offering 354 luxurious rooms and suites, and 5 dynamic outlets.

• Head of Food Safety, Health & Safety and Sustainability.
• Conducting management review meetings for Food Safety , HSE & Sustainability.
• Developed and implemented HACCP plans
• Conducting workplace audits, inspection and reviewing corrective action for closure of non-conformances.
• Conducted regular risk assessments and audits to ensure compliance
• Developed and implemented sustainability strategies to reduce carbon footprint
• Delivering trainings on Sustainability awareness & Food Safety to all hotel staffs

Within this timeframe, achieved outstanding HACCP recertification twice with zero non-conformities, successfully implemented effective ESG (Environmental, Social, Governance, Health & Safety) compliance, secured A grade in Dubai Municipality food safety inspections, and secured Green Globe certification with an impressive 87% score and DST Stamp Audit Silver award, while leading impactful CSR initiatives to promote sustainable practices. Two promotions, underscoring my growth and expertise: From Hygiene Officer to Assistant Hygiene Manager; From Assistant Hygiene Manager to Hygiene & Sustainability Manager , demonstrating my ability to take on additional responsibilities.

A prominent seafood processing and export company, handling frozen fish and seafood products for global market.

• Responsible for product and process knowledge and its specifications, quality tests and documentation method
• Training production staff on food safety and food quality
• Coordinated closely with appropriate teams to implement necessary process and procedural changes to prevent quality issue recurrence
• Identified and reported non-conformities or deviations from quality standards, facilitating necessary corrective actions.