operation of the Factory.
*Managed all diet center food and beverage Daily operations orders, production and
distribution and long term operation, for the clinic customers and diet shops New
Projects, Budget, Operation, development, and employment
*Developed special menus for children, diabetics, and other customers.
*Developed budget and sales targets for shops in kingdom shops in Riyadh, Jeddah
*Heavily involved with new potential customers, made many deals with private schools,
hospitals and health clubs to market Diet center products.
*Reestablished the system for ordering, production and distribution in an effective way
*Revised and updated the raw materials and finished products standards, as well as
processing procedure for the whole factory units.
*Developed the total Q assurance program of Factory and started the work in order to get
the ISO: HACCP accreditation.
Company: Nutrition and Diet Center May Dec , Riyadh, Saudi Arabia
Position: Project Manager:
Responsible to manage all projects from new plants planning, building and logistics, new
shops and clinic operation.
Duties: Work included Planning for the projects and following up with resources and
implementation until finished, manpower study and scheduling, and other related work.
Company: AlHomaizi foodstuff co. Sep April , Kuwait.
Position: Commissary Manager Processing of vegetables, fruits, meat and Arabic
Managing Production and quality of three major units in AlHomaizi food stuff co.
producing processed vegetables, fruits, processed meat fresh and frozen maza items
and Arabic sweets for its + leading restaurants in Kuwait PH, BK, APB, Kababji and
Duties: Work includes budget preparation and control, profit and loss control, on floor
control of production quality and quantity, manpower study and scheduling, and other
Achievements: Initiated the Kababji processing Unit in Kuwait by setting raw materials
and finished products standards, processing and quality control manuals as well as
calculating recipes costing and yield verifications.
Revising the commissary vegetable unit processing and quality control manuals as well
as calculating recipes costing and yield verifications. Setting up the raw materials and
finished products standards as well.
Setting the processing machines specifications and the preventive maintenance program
for both units.
Helping in developing new items and products for different chains and restaurants for