Isaac Onyilo

· Reporting to Owner, Responsible for 12 Stewarding Staff.

· Keeping the entire Kitchen, and Banquet area equipment Hygienically cleaned and Sanitized

• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Monitored food preparation, production and plating for quality control.

· Training Kitchen, Banqueting, and Stewarding Staff on Basic Hygiene and Food Safety.

· Conducting scheduled Kitchen and Banquet equipment deep cleaning.

· Daily inspection of the entire staff grooming.

· Monitoring delivery of supplies to ensure the quality is up to the specifications.

· Monitoring & recording chiller/freezer temperature, ensure correct date label is maintained.

• Delivered and coordinated health and safety training for 305 employees, educating on workplace regulations, policies and procedures.
• Determined nature of code violations and issued written notices of violation.
• Directed post-accident investigations and prepared reports to identify possible accident causes and hazards.
• Conducted job safety analysis and personal protective equipment analysis to identify hazards for elimination and select proper safety equipment to protect employees from hazards of job.
• Performed scheduled and unannounced investigations of workplaces to check Grooming, Hygiene and product conformance.

· Conducting Hygiene, Food Safety, Fire Safety, and First Aid Training.

· Inspecting Staff Grooming Personal Hygiene.

· Review and update quality control reports on a weekly basis.

· Physically monitoring Food Production, Temperature, Weighing, and Packaging.

· Ensure that Dispatch Truck is Cleaned in & out, and correct Temperature is maintained.

· Ensure that all QHSE systems and activities are maintained properly documented as per ISO requirements.

· Daily walk-through of all the chillers and storage areas to ensure products expiry date is maintained.

· Regularly Visit other 9 Units (cloud Kitchen) in Kuwait City for spot checking and Auditing.

Ensure that central Kitchen cleanliness is of the highest standard

• Followed quality standards and procedures to minimize errors and maximize customer satisfaction.
• Updated quality control standards, methods and procedures to meet compliance requirements.
• Equipped and organized facility to comply with company strategy for online and offline quality controls.
• Calibrated instruments and scales in production area and quality lab.
• Inspected inbound and outbound products for compliance with established industry standards, company policies and procedures.
• Rejected materials, components and finished products and documented reasons.

· Handled 106 employees and monitored performance and assessed training needs, and attendance payroll.

· Maintained all required documentation and records, including productions, cleaning, time and temperature log, and employee training for reference of external inspectors.

· Checked delivered goods to maintain the approved suppliers’ programs.

· Monitored raw and cooked food for safety and quality issues through production processes.

· Made quality decisions to either accept or reject raw or finished products based on provided control guidelines.

· Collected daily and stored food samples for traceability issues.

· Monitored closely shelf life of stored food, meat, vegetables, dairy, dry ingredients, and disposal of damaged stocks.

· Reported to the F&B Director and led a team of 41 multinational associates.

· Assessed and conducted hygiene and food safety, breakage, and loss prevention training for associates.

· Conducted inventory check for SOE and FF&E.

· Handled internal and third-party auditing of suppliers.

· Handled all F&B, Kitchen, Stewarding CAPEX and purchases.

· Assisted HR department with recruitment and orientation.

· Reported to the Executive Chef and led a team of 32 associates including canteen staff.

· Champion of F&B Brand Standard Audit (BSA).

· Conducted daily inspection regarding hygiene and sanitation conditions of all production, dishwashing utilities, receiving and storage area, etc.

· Conducted weekly internal audits to ensure compliance with local regulatory law and international standard in food safety.

· Coordinated with the Engineering department to implement preventive and corrective maintenance.

· Managed and maintained effective pest control system.

· Monitored and maintained satisfactory waste disposal

· Involved with HR Department in hiring, training, and counseling of associates.

· Handled audits of hotel and suppliers.

Handled Fire Safety and First Aid Training

· Reported to the Executive Chef and led a team of 19 associates.

· Prepared and implemented CAPEX for Kitchen and steward.

· Ensured that kitchen and stewarding machines are performing efficiently.

· Documented all health, safety and SOPs.

· Led bi annual SOE and FF&E Audits.

· Prepared and implemented kitchen and steward CAPEX.

· Introduced a system of efficient cleaning schedule and implemented successfully.

· Reported to the Cooperate Executive Chef and led a team of 40 members.

· Conducted monthly inventory audits of operating equipment.

· Developed and improved waste disposal methods and reduced overall cost of waste handling.

· Handled training and evaluation of stewarding associates.

· Maintained compliance with health and hygiene standards of the municipal authority.