quality control across catering, food manufacturing, and seafood processing in Saudi Arabia and the
UAE. Hands-on leadership experience as a Food Safety Supervisor, Quality Officer, and Production
Supervisor, with deep expertise in HACCP implementation, ISO 22000:2018, FSMS, FSSC 22000 v6, and
BRCGS standards, internal and supplier auditing, staff training, and regulatory inspection readiness.
Strong working knowledge of Saudi SFDA requirements, the Dubai Municipality Food Code, and the
Food Watch platform. Trilingual: Arabic (native), English and Urdu (advanced), with a proven record
of measurable results including cutting production waste from 80% to 15%.
CORE COMPETENCIES
HACCP ISO 22000:2018 FSMS FSSC 22000 v6 BRCGS Issue 9 Internal Auditing Supplier
Audits SFDA Compliance Dubai Municipality Food Code Food Watch Platform GMP GHP
CAPA & Root Cause Analysis SOP Development Training Needs Analysis Induction Training
Microbiological Testing Allergen Management Glass & Brittle Plastic Control Integrated Pest
Management (IPM) Calibration Traceability & Recall Shelf-Life & Expiry Control Packaging
Integrity Testing Food Facility Design & Layout Waste Management Management Review
MS Office Data Analysis Lean Six Sigma
KEY ACHIEVEMENTS
Reduced production waste from 80% to 15% by building a collaborative work environment and a
dedicated daily monitoring program
Achieved 100% compliance with Dubai Municipality food safety regulations during inspections
Raised product quality standards by 25% through implementation of targeted quality control
measures
Reduced product rejection rates by 20% while keeping the rejection rate below 5% in seafood
production
PROFESSIONAL EXPERIENCE
Food Safety Supervisor - Al Ghalia
August 2024 - Present Riyadh, Saudi Arabia
Overall responsible for Quality Assurance and the Food Safety Management System (FSMS) for food
production across all company units (restaurants, bakery, and production sites).
Designed, developed, and implemented departmental policies, SOPs, and procedures for Quality
Assurance, Food Safety, and HACCP - including the unified 'Al Ghalia FSMS' applied across all food
units
Applied QA procedures across the full product chain - receiving, storage, processing, packaging,
dispatch, and shelf-life/expiry control - improving existing food products and ensuring food safety
from purchasing to service
Organized scheduled management review meetings to evaluate system performance and drive
continuous improvement
Conducted quality verification checks: metal detection, weight checks, visual inspection, and
temperature control
Led supplier evaluation and audits, raw material inspections, and development of quality
standards for food and packaging materials
Conducted periodic internal food safety/QA audits and hygiene, HACCP, and quality inspections
across all areas (restaurants, bakery, production), identifying improvements and following up
internal and external non-conformities (CAPA) to closure
Enforced control policies for glass and brittle plastic, sharp objects, wood, allergens, and
microbiological hazards, with spot monitoring of personnel hygiene
Designed, documented, and implemented Good Hygiene Practices (GHP), cleaning schedules,
monitoring programs, and the preventive maintenance program
Implemented and monitored the integrated pest management (IPM) system, waste management,
and environmental hazard controls; ensured calibration of all measuring devices
Planned and implemented the product traceability system; conducted packaging integrity testing
and verified nutritional, expiry, and product information on labels
Coordinated microbiological analysis of food, water, and swab samples with contracted
laboratories for all units; interpreted results and drove required corrective actions
Represented the company during official regulatory inspections and ensured full compliance with
local food regulations
Performed root cause analysis of food safety hazards, risks, and non-conformities; planned
Training Needs Analysis (TNA) and designed, delivered, and evaluated training programs
accordingly
Delivered induction training to all staff on HACCP, food safety, and hygiene rules before
commencing work; coached food handlers with constructive feedback in coordination with Unit
Managers
Ensured staff health records were complete and up to date with HR and implemented the illness-
reporting policy with proper documentation
Contributed to food facility design, layout, installation, restructuring, and re-engineering;
maintained and verified all FSMS/QA records and documentation
Reduced production waste from 80% to 15% by building a collaborative work environment and
implementing a dedicated daily task-monitoring program