chhean bros peou update 2016
TRANSCRIPT
CHHEAN BROS PEOU
Add : #112, street 31P, KaKab,
Ponsenchhay, Phnom Penh,
Tel : (+855) 70 27 11 27
Email : [email protected]
I am working quality control system with 2 plus years in food safe management system,
regulatory complain and team work quality control validation. A recognized industry hotel
industry restaurant and vegetable quality system in GAP, Organic Standard, GMP, FSMS and
HACCP, including conducting audit and application GAP Organic Standard GMP FSMS and
HACCP, providing training GMP and HACCP, Check sigma quality system improvement
product. And then guaranteed complain and validation result. And then I prepared and managed
lab. Addition I use to join Japan-Cambodia Social Entrepreneurship about how to run business
and business manager and then I use to contest SME about the business contest.
Sincerely yours,
CHHEAN BROS PEOU
CHHEAN BROS PEOU
Add : #112, street 31P, KaKab,
Ponsenchhay, Phnom Penh,
Tel : (+855) 70 27 11 27
Email : [email protected]
PERSONAL DATA
Sex : Male
Marital Status : Single
Nationality : Cambodia
Date of birth : March, 03, 1991
Place of birth : Svay Rieng Province
EDUCATION
July- 2014 : Graduated in Chemical Engineering and Food Science at Institute
of Technology of Cambodia (ITC)
EXPERIMENT
Aug, 2016- present : I am food safety supervisor at Rosewood Hotel Phnom Penh
- Established and monitor the FSMS (Food safety Management
System) which help to reduce the risk food-borne illness
outbreak by identifying,, preventing and eliminating problem
throughout the flow of preparation
- Identifies and analyses potential hazard and risk area through
the use of the FSMS system on a regular basic
- Establishes critical limits for the critical control point and
continuously monitors and evaluates their effectiveness
- Establishes verification procedures to ensure the effectiveness
of the critical control points
- Retains records and documentation of all the related findings,
data, recommended remedial actions, verification procedures,
minutes of meetings with concerned parties and any other
related governmental bodies.
- Knows and inspected the layouts and locations of all
restaurants and kitchens, including the receiving area, food
storage area, and various locations of refrigerators for storing
different kinds of food.
- Establishes a Supplier Assurance System, whereby a supplier
hazard analysis can be set up and plant audit be carried out on a
regularly basis.
- Identifies the current delivery practices of suppliers,
recommends corrective measures (if required) and closely
monitors to ensure that practices are adhere to required
standards.
- Identifies the current practice and challenges in the receiving
area, waste control and storage of food in the hotel.
- Recommends and implements a ‘clean’ receiving and storage
plan where the risk of contamination of food is brought to a
minimum..
- Recommends and implements a proper waste control and
management plan.
- Conducts daily control and recording of refrigerator
temperatures.
- Collaborates with the Engineering department for repair and
maintenance should there be any defects found with the
refrigerators.
- Performs random temperature checks of buffet food items.
- Liaises with laboratory to conduct regular swab tests, culture
control tests and water tests for fish tanks.
- Conducts daily patrols of kitchens, restaurants and other hotel
related areas to ensure the following conditions are in
compliance with the required food safety and hygiene
standards:
- the pattern of the ‘flow’ of food products
- the condition of relevant equipment
- the physical working environment (lighting, temperature)
- the condition of the operating areas and work stations
- the associates’ food handling or processing procedures
- Is able to immediately stop any behavior or action carried out
by associates which may be considered detrimental to food
safety and hygiene.
- Works closely with the Executive Chef and EAM-Food and
Beverage to review the current food handling and service
techniques; recommend corrective techniques.
- Works closely with the Stewarding Manager on the cleaning
procedures, maintenance programmers and pest control system
to achieve an effective FSMS system.
- Develops and conducts training programmers on food hygiene
and safety for all food handlers and related personnel on a
regular basis; while setting up relevant courses for casual
workers who are food handlers that render service in the hotel
on a long-term basis.
- Ensures that all new associates who are food handlers are
trained in food hygiene and safety relevant to their position.
- Implements food sampling and dating system for the Events
team as back-up in case of an outbreak.
- Establishes, recommends and monitors the best food hygiene
practice for outside Events.
- Develops and maintains a detailed operations manual that
reflects policies and procedures, work processes and standards
of performance required for food hygiene and safety. Ensures
annual review to accurately reflect any changes.
- Assists in the preparation of the annual business plan ensuring
the objectives of food hygiene and safety are in line with the
business objectives of the hotel and needs of associates.
- Maintains a daily log book and records all incident reports and
findings related to food hygiene and safety.
- Appropriately, delegates’ duties and responsibilities to
equipped and resourced associates, nurturing and developing
them whilst ensuring standards of operation and food hygiene
and safety are maintained.
- Instills the training philosophies of the company and work
closely with the Training Manager developing Departmental
Trainers, ensuring that all Managers and Supervisors take an
active role in the training and development of employees.
- Develops and assists with training activities focused on
improving skills and knowledge.
- Ensures associates have a complete understanding of the
related rules and regulations, and that behavior complies.
- Report to Director Culinary Operations
Jun, 2016-Aug, 2016 : I am adviser Good Practice Agriculture at REMIC
- Ensure GAP requirement to farm team and technical grow
vegetable.
- Ensure policy and guideline GAP to farm team
- Training GAP and postharvest to farm team.
- Supervises and coordinate activities of farm team engaged in
inspection postharvest prevention stock and transportation to
ensure adherence to quality standard and customer
specification
- Ensure form and procedure for control quality and quantity
standard and postharvest
- Make specification product
- Meeting Customer and Presentation to customer
- Budget plan run vegetable farm
Feb, 2016-Jun, 2016 : I am adviser Organic Standard System at Baca-Villa Productions
Co., Ltd.
- Ensure organic requirement to farm team and technical grow
moringa plan.
- Ensure policy and guideline organic to farm team
- Training organic standard and postharvest to farm team.
- Supervises and coordinate activities of worker engaged in
inspecting incoming moriga leaf and finished products to
ensure adherence to company quality standard and customer
specification
- Ensure form and procedure for control quality and quantity
standard (GMP and HACCP)
- Ensure stock procedure for control stock
- Make specification product
- Meeting Customer and Presentation to customer
Aug, 2015- Jan, 2016 : I am Quality Control Supervisor at PWR Manufacturing
Company Ltd
- Supervises and coordinates activities of workers engaged in
inspecting incoming rawhide materials and finished products to
ensure adherence to company quality standards and customer
specifications
- Distributes sketch and procedure to engineering, production
control, and inspection work stations.
- Repeats inspection procedure until product meets quality
standards and specifications are attained.
- Make specification of raw material and product (dimension,
appearance, chemical, micro)
- Check and audit to supplier ( COA, lab testing, certificate,
layout )
- Training QC controller (GMP and HACCP)
- Verify quality of the product and hygiene report from QC
executive and QC officer
- Assigned work to Quality controller
- Verify specification and procedure from R&D
- Plan require material monthly for QC team
- Sampling plan
- Keep all report and record( quality, hygiene)
- Good Laboratory Practices
- Quality Systems Development, Implementation, and
Improvement
- Quality Assurance responsibilities, including product
complaint
- Audits and auditor (Internal GMP and HACCP, Supplier
Laboratory, hygiene, production)
- Monthly budget plan
- Training implement HACCP plan to HACCP team
- Report to Quality Assurant Head Department
Aug, 2014- Aug, 2015 : I am shop manager at DDU International Corporation
- Ensure that the food and Beverage Activities are aligned with
the respective corporate strategy and the project actions have
been implemented where appropriated.
- Preparation and update of operation manual
- Conduct regular divisional communication meeting
- Ensure that associate deliver the brand promise and provide
exception gust service at all time
- Monthly Budget plan
- Analyses monthly profit and loss
- Calculated monthly payroll
- Calculated net cost product
- Prepared, utilizes and update an marketing plan with marketing
manager
- Ensure that all company brand standard
- Monitors all operation, business periods, hygiene shop, make
product, inventory ingredients
- Tastes and monitors the food and beverage product served
throughout the operation feedback where appropriate
- Review and update product
- Assists in the recruitment and selection of all food and
beverage associates.
- Training guideline, policy, technical make product, service and
food safety system.
VOCATIONAL TRAINING
Aug, 2015 : GMP and HACCP Certificate
Feb- May, 2014 : Quality Control of the sausage in Phnom Penh at ITC
Aug- Sep, 2013 : Japan-Cambodia Social Entrepreneurship workshop 2013
July- Aug, 2012 : Quality Control of drinking water in Kandal Province at Resource
Development International Cambodia
June- July, 2012 : Quality Control of water pollution in Phnom Penh at Ministry of
Environment
OTHER SKILL
: Microsoft Word, Excel, Power Point, Internet and E-mail
LANGUAGES
Khmer : Mother tongue
English : Good
French : Good
REFERNCES
Ms. IEANG Sreynong : R&D at Confirel, Co., Ltd
Tel : (+855) 098 217 484
Mr. LAY Zun : R&D specialist at PWR manufacture company co; Ltd
Tel : (+855) 86 919 116
