Golam Islam

• Led the Corporate Food Hygiene & Safety Team in developing, implementing, and establishing a comprehensive Rotana Food Safety Management System throughout the company.
• Provided consultation to pre-opening team of new hotels to ensure successful implementation of food safety standards. Offered expertise in design and construction layout of food preparation areas, including receiving and waste disposal facilities.
• Acted as HACCP team leader, driving adoption of Food Hygiene, Hazard Analysis, GMP, and HACCP programs.
• Monitored and coordinated Inspection program by observing and enforcing standard operating procedures (SOPs) and HACCP manual.
• Supervised Food Safety team and their activities across sister properties, overseeing development of on-site manuals.
• Collaborated with kitchen, Engineering, and Stewarding departments to implement modern techniques that enhance food safety practices.
• Played active role in new menu development, ensuring compliance with food safety and quality standards.
• Regularly updated higher management on achievements, targets, and requirements. Provided valuable insights to support construction of Food Safety Compliant facilities from initial design phase.
• Conducted in-house training programs for all aspects of Food Hygiene & Safety. Established an accredited food hygiene training center endorsed by the Royal Institute of Environmental Health Scotland (RIEHS), offering basic and intermediate food hygiene courses to employees and reducing training costs.
• Conducted scheduled audits of 8 sister properties and more than 25 Food supplier premises.
• Supported Training department in maintaining compliance with internal Rotana Quality Assurance policies.
• Actively participated in food safety meetings and maintained close collaboration with Dubai Municipality.
• Maintained facility "PASS" status with above 95% Inspection score.
• Cultivated interpersonal skills by building positive relationships with others.

• Successfully delivered more than 50 projects in following category: still and sparkling beverage, hot pepper/ Sriracha style sauce, breading mix, vegan nut free protein bar, cold pressed health drink, vegan mayonnaise, spice blends, Hummus, Tzatziki, biriyani mix, pickles and salad dressing.

Main Responsibilities include:

• Conceptualize, Develop, and Commercialize Innovative Food Products: Collaborated with clients, conduct research, generate ideas, develop prototypes, and lead product development across various categories
• Ensure Compliance, Quality Assurance, and Safety: Maintain regulatory compliance, conduct rigorous testing, maintain high-quality standards, and conduct sensory evaluations
• Packaging, Branding, and Marketing Strategies: Provide guidance on packaging, branding, and marketing, enhancing product positioning and conducting market research
• Manufacturing Optimization, Scale-up, and Supply Chain Management: Assist in scaling up production, optimize processes, collaborate with manufacturers, and address sustainability in supply chain
• Project Management and Client Relations: Manage timelines, budgets, and client expectations, fostering client relationships and delivering exceptional service
• Research and Development Collaboration: Collaborate with scientists, stay updated on advancements, and contribute to research projects
• Market Research, Analysis, and Consumer Insights: Conduct market research, identify gaps, and analyze data for informed strategies
• Cost Analysis, Feasibility Studies, and Financial Management: Conduct cost analysis, optimize resource allocation, and monitor financial performance
• Regulatory Compliance and Quality Control: Ensure compliance and implement quality control protocols
• Continuous Learning, Professional Development, and Industry Networking: Stay updated, attend workshops, and build industry network and collaborations.

• Oversaw operations, ensuring strict adherence to standards and guidelines.
• Increased sales from $7K per month to $21K and Google customer reviews to 4.8/5.
• Developed and implemented standard operating procedures (SOPs), effectively managing inventory and coordinating maintenance activities.
• Optimized reservations and seating arrangements to maximize customer satisfaction and revenue.
• Established and enforced rigorous food safety protocols, ensuring compliance with all regulatory requirements.
• Conducted comprehensive staff training programs and performed regular inspections to maintain high-quality service and regulatory compliance.
• Created innovative menus by analyzing preferences, industry trends, and cost analysis.
• Successfully sourced high-quality ingredients at competitive prices, optimizing cost-efficiency.
• Analyzed customer feedback and implemented menu optimizations to enhance overall dining experience.
• Recruited, trained, and managed highly skilled and motivated staff.
• Developed and maintained employee schedules, providing ongoing training and support.
• Addressed performance issues and conflicts in prompt and effective manner.
• Cultivated welcoming atmosphere, delivering exceptional customer service and resolving concerns.
• Implemented service standards, monitored customer feedback, and ensured customer satisfaction.
• Developed and managed budgets, monitored sales, controlled costs, and tracked financial data.
• Implemented cost-saving measures to improve profitability without compromising quality.
• Developed strategic marketing initiatives, coordinated campaigns, and maintained strong brand image.
• Leveraged digital platforms and executed promotional strategies to increase customer engagement and drive revenue.
• Ensured compliance with health, safety, and employment regulations, maintaining accurate records and addressing any violations.
• Analyzed reports, identified growth opportunities, and adapted strategies to align with market trends.
• Conducted thorough market research to identify potential expansion opportunities.
• Managed vendor relationships, monitored deliveries, and optimized inventory levels to ensure smooth operations.
• Conducted periodic supplier audits to maintain strong relationships and ensure quality standards.
• Worked flexible hours across night, weekend and holiday shifts.

• Responsible for overall operations of franchise restaurant, ensuring smooth functioning and adherence to franchise standards and guidelines.
• Developed and implemented standard operating procedures (SOPs) for customer service, food preparation, and employee management.
• Monitored and managed inventory levels, ordering supplies as needed to maintain stock and minimize waste.
• Hired, trained, and managed staff, ensuring optimal staffing levels and providing ongoing training and development opportunities.
• Maintained high standard of food quality, safety, and cleanliness, adhering to food safety regulations and conducting regular inspections.
• Implemented marketing and promotional strategies to attract and retain customers, collaborating with franchise brand and utilizing local advertising channels.
• Monitored financial performance, including sales, expenses, and profitability, and implemented strategies to improve financial outcomes.
• Addressed customer concerns or complaints promptly and professionally, ensuring excellent customer service and maintaining customer satisfaction.
• Maintained positive relationships with franchisor and followed franchise guidelines and policies, ensuring compliance with brand standards.
• Stayed updated on industry trends, market conditions, and competition, adapting strategies as necessary to remain competitive in market.
• Conducted regular performance evaluations and provided feedback to employees to encourage growth and improvement.
• Managed vendor relationships, negotiated contracts, and ensured timely and quality delivery of supplies.
• Stayed informed about relevant local, state, and federal regulations, ensuring compliance with employment laws, health codes, and licensing requirements
• Increased sales by 12% in first year and customer rating 4.8 to of 5.

• Skillfully led product development team to achieve more than 85 project objectives and deliver innovative solutions.
• Spearheaded development of diverse commercial products in collaboration with clients and business partners.
• Prepared project proposals, conducted product research, and successfully formulated new products within strict deadlines.
• Actively participated in trade shows, promoting business activities and establishing relationships with key suppliers.
• Efficiently managed billable hours, optimizing resource allocation and project workflow aligned with budget proposals.
• Defined clear expectations and goals for project teams, tracking progress against timelines, milestones, and budgets.
• Oversaw recruitment, interviewing, and training of high-performing teams tailored to project demands.
• Provided specialized training on Nutritional Analysis and Labeling using Genesis software.
• Offered expert guidance on packaging strategies and conducted comprehensive shelf life and validation studies.
• Sourced high-quality ingredients, assisted in equipment and co-packer selection, and developed efficient manufacturing processes.
• Conducted pilot plant trials with co-packers, transitioning new products to full-scale production.
• Provided technical / consultancy support to customers on HACCP, GFSI Quality Systems such as SQF, FSSC22000 or ISO9000 Food Safety and regulatory requirements.

• Conducted original research on application of micro-encapsulated anti-salmonella bacteriophages and probiotic bacteria as a potential biocontrol agent for phage therapy in animal farming.
• Isolation of bacteriophages shown antagonistic activities against Salmonella from environmental samples and characterization using microbiological and molecular techniques.
• Selection of potential bacteriophages as candidate for phage therapy /biocontrol /antimicrobial agent against multidrug resistant Salmonella Typhimurium DT104.
• Developed formulation strategies for microencapsulation of phages by spray drying technique.
• Developed four-phage cocktail from larger Salmonella phage library and performance evaluation using Bioscreen C, plate reader and cultural techniques.
• Conducted in-vitro experiments with free and encapsulated phage cocktail to test effectiveness
  of encapsulation, release profile in simulated gastrointestinal system of farm animal and in digesta contents.
• Performed in-vitro experiments to evaluate synergistic activity of encapsulated bacteriophages and probiotic bacteria in simulated condition.
• Conducted live animal trial to validate effective delivery of encapsulated bacteriophages and probiotic bacteria in farm animal digestive system.
• Validated effectiveness of encapsulated phage and probiotic bacteria in livestock experimentally infected with Salmonella Typhimurium DT104.
• Cultivated interpersonal skills by building positive relationships with others.
• Worked flexible hours across night, weekend and holidays.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively

• Conducted comprehensive training sessions for professionals in food industry and related fields, covering.
• Microbiology I: Basic Food Microbiology; Microbiology II: Sanitation Microbiology; and Microbiology III: Pathogen Detection in Food.
• Developed and customized training modules, meticulously preparing training manuals that were regularly reviewed and updated to align with current industry trends.
• Tailored training materials to cater to specific educational and professional backgrounds of participants, ensuring optimal learning outcomes.
• Demonstrated essential microbiology techniques in laboratory setting, providing hands-on experience and practical knowledge
• Demonstrated creativity and resourcefulness through development of innovative solutions.
• Exercised leadership capabilities by successfully motivating and inspiring others.
• Strengthened communication skills through regular interactions with others

• Gathered and organized information for research purposes
• Developed rapid bio-luminescent assay to determine Salmonella bacteria reduction by lytic bacteriophages in small farm animal digesta content.
• Developed bacteriophage purification method using methacrylate-based affinity columns by HPLC.
• Provided technical support in project titled “Control of Salmonella in Chickens using encapsulated essential oil and bacteriophages”.
• Conducted experiments to develop Drosophila model for Salmonella control using bacteriophages.
• Isolated bacteriophages from environmental sources and characterized them.
• Carried out experiments involving molecular biology techniques.
• Provided support to research teams and visiting research scholars.
• Carried out miscellaneous day to day laboratory activities.
• Wrote research papers, reports, reviews, and summaries regarding Salmonella control, bacteriophages, food safety and quality.
• Analyzed results using analytical software and created reports.
• Adhered to laboratory safety procedures to maintain compliance with quality control standards.
• Trained and supervised junior technicians in laboratory protocols

• Completed administrative and research duties per professor request.
• Gathered, reviewed, and summarized literature from scientific journals such as SciFinder and PubMed and produced graphs and other scientific calculations using MS Excel.
• Optimized various food grade polymer solution formulation and electrospinning method to produce nanofiber scaffolds
• Optimized pyrrole polymerization method for preparing conductive electrospun nylon fibers for immunosensor development
• Developed an immunosensor to detect Salmonella by conjugating anti-Salmonella antibody on conductive nylon fiber
• Evaluated nanofibers using FTIR and electron microscopy.
• Worked on various molecular imprinting methods to imprint ricin surrogate into nanofibers matrices
• Developed a biosensor by surface modification of electrospun nylon fiber with chitosan to detect
• Concanavalin A (as ricin surrogate) using either chemical and fluorescent based technique.
• Helped senior personnel develop sound research protocols and procedures.
• Met regularly with research team to identify issues and maintain study alignment with objectives.
• Input and modeled data to generate reports and charts for research stakeholders.
• Performed statistical, qualitative, and quantitative analysis.
• Helped writing grant proposals to obtain funding for projects from OMAFRA.

• Taught Principles of Food Science course to undergraduate students, providing comprehensive instruction and guidance. Supervised and mentored two teaching assistants, ensuring smooth running of course.

Key responsibilities included:

• Conducting one-on-one student consultations and responding to inquiries through email, providing academic support and guidance.
• Preparing course materials, including lecture notes, presentations, and online discussion topics, to facilitate effective learning.
• Delivering engaging lectures and facilitating online discussions to promote student participation and comprehension.
• Maintaining regular email correspondence with students, addressing their queries and providing timely feedback on assignments and assessments.
• Monitoring and evaluating student progress, actively participating in online discussions to foster interactive learning environment.
• Invigilating examinations and grading student assessments, ensuring fairness and accuracy in evaluation.
• Coordinating meetings with teaching assistants to discuss course-related matters, ensuring effective communication and collaboration.
• Providing assistance to librarians in cataloging or displaying course reserves, supporting resource accessibility for students.
• Collaborating with open learning IT team to develop, modify, and troubleshoot online course contents, ensuring seamless learning experience for students.
• Coordinating with Open Learning office to facilitate exam arrangements for off-campus students, ensuring conducive and secure testing environment.

• Conducted GAP analysis and Pre-requisite program audits
• Developed HACCP program for food packaging containers following regulatory guidelines - Assisted in HACCP manual development, SOP, SSOP and GMP documents preparation
• Proven ability to develop and implement creative solutions to complex problems.
• Implemented HACCP program and conduced internal audits to verify compliance.
• Managed time efficiently in order to complete all tasks within deadlines.
• Demonstrated strong organizational and time management skills while managing projects.

• Led development, implementation, training and maintenance of HACCP-based Corporate Food Safety Management program company-wide.
• Ensured that daily monitoring and verification tasks as outlined in Food Safety manual are carried out; food and swab samples are sent to laboratory for microbiological and chemical analysis
• Collaborated with Director of Operations to create annual business plan for Food Safety department
• Implemented safety policies during pre-opening stages of new developments
• Assisted in developing site-specific health and hygiene standards manuals for all properties under
• QNH direct management
• Ensured compliance with local regulations by regularly updating food safety and hygiene standards and liaising with relevant managers
• Provided detailed reports and actionable recommendations to unit Managers, Executive Chefs, and direct supervisor after conducting visits
• Offered guidance and support to managers during implementation of new procedures
• Cultivated cooperative relationship with relevant government departments regarding food safety regulations
• Conducted training sessions for managers and food handlers to promote food hygiene and safety
• Managed acquisition, display, and renewal of required licenses and permits
• Developed and coordinated annual food safety and hygiene training program
• Identified and organized external training programs for relevant personnel
• Conducted audits at F&B supplier premises to select the best suppliers and performed periodic checks of their facilities and procedures
• Provided advice on design and construction layout of food preparation areas including right equipment selection
• Evaluate implementation of Quality Systems such as SQF, FSSC22000 or ISO9000 Food Safety and regulatory requirements for company owned food production operation.
• Reacted productively under constantly changing priorities with numerous interruptions and continuously monitored food safety.

• Led the Corporate Food Hygiene & Safety Team in developing, implementing, and establishing a comprehensive Rotana Food Safety Management System throughout the company
• Provided consultation to the pre-opening team of new hotels to ensure the successful implementation of food safety standards
• Offered expertise in design and construction layout of food preparation areas, including receiving and waste disposal facilities
• Acted as HACCP team leader, driving the adoption of Food Hygiene, Hazard Analysis, GMP, and HACCP programs
• Monitored and coordinated Inspection program by observing and enforcing standard operating procedures (SOPs) and the HACCP manual
• Supervised Food Safety team and their activities across sister properties, overseeing the development of on-site manuals
• Collaborated with Kitchen, Engineering, and Stewarding departments to implement modern techniques that enhance food safety practices
• Played active role in new menu development, ensuring compliance with food safety and quality standards
• Regularly updated higher management on achievements, targets, and requirements
• Provided valuable insights to support construction of Food Safety Compliant facilities from the initial design phase
• Conducted in-house training programs for all aspects of Food Hygiene & Safety
• Established accredited food hygiene training center endorsed by the Royal Institute of Environmental Health
• Scotland (RIEHS), offering basic and intermediate food hygiene courses to employees and reducing training costs
• Conducted scheduled audits of sister properties and supplier premises
• Supported Training department in maintaining compliance with internal Rotana Quality Assurance policies
• Actively participated in food safety meetings and maintained close collaboration with Dubai Municipality.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.
• Cultivated interpersonal skills by building positive relationships with others

• Held the position of Quality Control & Hygiene Department Manager for Al Jadeed Bakery, Dubai Automatic Bakery, and affiliated retail outlets.
• Conducted microbiological and chemical analysis of raw materials, water, and ice samples to ensure product safety and quality.
• Oversaw quality assurance of production for both local and export markets, maintaining high standards of product excellence.
• Collaborated with sales and marketing department to develop new bakery products that aligned with market demands.
• Provided comprehensive supervision of production process to ensure efficient operations and adherence to quality standards.
• Developed new bakery products and prepared samples for renowned clients such as YUM, Chili's, Applebee's, KFC, and McDonald's.
• Conducted food safety and quality training sessions for new employees and management staff when necessary.
• Performed regular inspections of plant hygiene and sanitation conditions, maintaining strict compliance with established standards.
• Carried out plant visits in accordance with recommendations from HACCP, Food Safety Norms, Dubai Municipality, and other regulatory bodies.
• Coordinated with production and production planning departments to ensure timely delivery of products with the expected quality and quantity.
• Inspected raw materials and finished products following prescribed procedures.
• Implemented corrective measures to ensure quality control of all products and investigated customer complaints in order to prevent reoccurrence.
• Successfully managed supplier audits conducted by esteemed clients such as McDonald's, YUM brands, US Navy, Chili's, Nando's, and Compass Group.
• Maintained regular communication with municipal authorities to address product quality concerns and uphold company's reputation.
• Conducted scheduled audits of supplier premises and procedures as part of approved supplier program.

• Performed microbiological and immunological assays on patient biological samples to facilitate accurate disease diagnosis
• Validated test results conducted by laboratory technicians and generated comprehensive reports for medical professionals
• Oversaw staff members, providing supervision and conducting evaluations to assess employee performance.

• Oversaw operations of Quality Assurance Department, including management of packing material analysis laboratory, chemical analysis laboratory, microbiology laboratory, and documentation section
• Conducted testing and release of raw materials, packing materials, and finished goods
• Inspected products and worker progress throughout production.
• Performed physical, chemical, and microbiological analysis of raw materials, in-process materials, and finished products
• Conducted analysis of packing materials such as glass bottles, laminates, shrink-wraps, adhesives, cartons, and accessories
• Monitored environmental conditions, hygiene, and sanitation through effluent analysis, air microflora testing, and cleaning verification tests
• Ensured site compliance with good manufacturing practices (GMP).
• Conducted tests to evaluate effectiveness of equipment, utensil cleaning, and employee hygiene
• Developed, controlled, issued, and revised site-specific Standard Operating Procedures (SOPs) related to product quality activities
• Executed validation protocols including Installation Qualification (IQ), Operational Qualification (OQ), and Performance Qualification (PQ) of equipment
• Conducted validation protocols for processes, test methods, cleaning procedures, hygiene practices, facility operations, and utilities
• Provided training to employees on GMP, Standard Operating Procedures, and quality parameters
• Managed analysis, investigation, and implementation of corrective actions for out-of-specification (OOS) results
• Monitored staff organization and suggested improvements to daily functionality.
• Monitored calibration and preventive maintenance of laboratory equipment
• Oversaw monitoring of environmental and safety parameters at site
• Issued, maintained, and released controlled documentation related to all quality assurance activities.

• Performed Microbiological analysis of Raw materials, In-process materials and Finished Products
• Preserved and maintained microbial cultures.
• Performed Biological Assay of Antibiotics, Preservative efficacy tests, Chemical and Microbiological analysis of water, treated and untreated effluent.
• Carried out Swab tests for equipment and utensils.
• Monitored plant environment, hygiene and sanitation.
• Maintained GMP compliance.
• Prepared, upgraded Standard Operating Procedures (SOP’s).
• Recorded, processed and analyzed data.
• Prepared reports and submitted to QA manager.