Marc Anthony St Clair
Quality Assurance Officer 1
Port Of Spain,Trinidad and Tobago
Summary
Results-oriented professional with 8 years of experience and a proven knowledge in examining of food samples; food service records; food production, storage and transportation facilities and to monitor kitchen facilities and schools to assess the quality and quantity of food being served, in preparing food in a clean and sanitized environment according to NSDSL standards. Aiming to leverage my abilities to successfully fill the Quality Assurance Officer II role at National Schools Dietary Services LTD.
Overview
19
19
years of professional experience
5
5
years of post-secondary education
Work History
Quality Assurance Officer
National Schools Dietary Services LTD.
Couva
09.2013 - Current
- Identified quality problems and recommended solutions and prepare reports with this information for the Zonal Manger.
- Supplied quality control data necessary for regulatory submissions.
- Evaluated analytical methods and procedures to determine how it might be improved.
- Performed visual inspections of finished products.
- Identify training gaps and notify the Zonal Manager.
- Builds relationships with all schools, their Principals and the caterers in order to gather data on the quality of ingredients supplied as well as the end product , the service and collection of data from schools.
Warehouse Manager
Florist Warehouse
Port Of Spain
07.2011 - 07.2013
- Supervised activities of workers engaged in receiving, storing, testing and shipping products and materials.
- Developed and implemented plans for facility modification and expansion, such as equipment purchase and changes in space allocation and structural design.
- Developed and documented standard and emergency operating procedures for receiving, handling, storing, shipping and salvaging products and materials.
- Coordinated warehouse activities, records control, and purchasing.
- Resolved problems concerning transportation, logistics systems, imports and exports and customer issues.
- Organized, and manage work of subordinate staff to ensure that work was accomplished in manner consistent with organizational requirements.
- Monitored inventory levels of products and materials in warehouses.
Line Cook
Jaffar at the Oval
Port Of Spain
04.2009 - 06.2011
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation.
- Measured ingredients for recipes and portioned servings.
- Replenished ingredient levels and reported inventory shortages.
- Memorized restaurant recipes to accurately and quickly prepare dishes.
- Planned timing of food production to coordinate with meal serving hours, preserving food quality.
- Sliced and weighed meats to maintain portion control standards.
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
- Prepared sauces and garnishes to add flavor to dishes.
- Stored and organized ingredients into fridges and bins.
- Maintained knowledge of menu items and ingredients to meet customer requests and dietary restrictions.
- Prepared and sold food that met food quality indicators.
- Trained newly hired line workers regarding store recipes and policies.
- Maintained favorable working relationships with team members, promoting productive kitchen environment.
- Ensured food was stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills and roasters.
- Weighed, measured and mix ingredients according to recipes and personal judgment, using various kitchen utensils and equipment.
Grill Chef
Ruby Tuesday
Port Of Spain
05.2003 - 05.2009
- Responded quickly to meet customer needs and resolve problems.
- Restocked kitchen supplies, rotated food and stamp time and date on food in coolers.
- Grilled and garnished hamburgers or other meats, such as steaks and chops.
- Placed food on plates and served customers at tables and counters.
- Cleaned food preparation equipment, work areas, and counters or tables.
- Took orders and cooked food requiring short preparation times, according to customer requirements.
- Planned work on orders so that items served together finished at same time.
- Performed general cleaning activities in kitchen.
- Performed food preparation tasks, such as making sandwiches, carving meats, making soups and salads.
Education
Associate of Applied Science - Food And Beverage Management
Trinidad And Tobago Hospitality And Tourism Ins.
Chaguaramas 09.2005 - 11.2008
Certificate - Food Preparation Craft
John S. Donaldson Technical Institute
Port Of Spain 09.1999 - 07.2001
Certificate - Seafood Processing And Utilization (Culinary)
Caribbean Fisheries Training And Development Ins.
Chaguaramas 07.2017 - 08.2017
Certificate - Food Safety
ServSafe International
03.2014 - 04.2014
Skills
Attention to Detail
Timeline
Certificate - Seafood Processing And Utilization (Culinary)
Caribbean Fisheries Training And Development Ins.
07.2017 - 08.2017
Certificate - Food Safety
ServSafe International
03.2014 - 04.2014
Quality Assurance Officer
National Schools Dietary Services LTD.
09.2013 - Current
Warehouse Manager
Florist Warehouse
07.2011 - 07.2013
Line Cook
Jaffar at the Oval
04.2009 - 06.2011
Associate of Applied Science - Food And Beverage Management
Trinidad And Tobago Hospitality And Tourism Ins.
09.2005 - 11.2008
Grill Chef
Ruby Tuesday
05.2003 - 05.2009
Certificate - Food Preparation Craft
John S. Donaldson Technical Institute
09.1999 - 07.2001
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