Javid Bayramov

Experience

• 

  EuroGİDA

  Jun 2013 - Jul 2013

  Summer Intern

  - Raw material selection- Lab Analysis of the raw material and documentation- Pickle production- Process control- Quality control- Control of the ready product and Documentation- Process planning- Controlling the different vegetable pickling processes

• 

  Caspian Cost Vineyard

  Aug 2013 - Sept 2013

  Summer Intern

  - Overview on wine production- Substrate analysis- Preparation and sterilization- Wine fermentation- Assist with the processes of Wine Production- Labelling- Ageing technique- Sensory study- Interpretation skill development- Reporting & documentation skill development

• 

  Azersun Holding

  Mar 2015 - Jun 2015

  Shift Engineer

  - Responsible for dairy production- Production Planning- Product Development- Packaging and Safety Control- Process and Production Control- Responsible for the employees/personal - Hygiene controls, hygiene trainings and documentation

• 

  Renassiance Construction/RenService Ltd.

  Jan 2016 - Dec 2017

  Food Engineer, Planning and Cost Control Engineer, Department Manager

  - Sales & Purchase Manager, - Sales and Marketing Agent (Email and telephone marketing)- Warehouse Manager, - Quality Control & Assurance,- Monthly Planning and Business Reporting,- Logistics of transportation of food and beverages- Staff trainings & leading- Creating well educated team, controlling them - Being in good communication with other staffs - Creating well organized group in order to control responsibilities

• 

  Avesta Hotel Ganjlik

  Jun 2018 - Oct 2018

  Food Hygiene and Food Safety Inspector

  - Food and beverage control - Cold and hot chain control of foods(meals) from kitchen to table - Prioritize duties and, when required, assign tasks to other staff- Four C's of food hygiene and safety ( Cleaning, Cooking, Chilling, Cross-contamination)- Monitoring the hygiene and safety levels in kitchens refrigerators, dining rooms, delivery vehicles, rubbish bins, toilets, hand washing facilities)- Adequate training in food hygiene and food processing and working methods (refrigeration, separation of cooked and uncooked meats, awareness of nuts and other allergenic products, respecting use-by dates )- Control of Supplier food hygiene ( appropriate food hygiene practices, Food safety standards, information on additives and packaging of products, safety documentation for any packaging materials)- Customer Information ( give customers accurate descriptions of your food or product )- Record-keeping ( traceability purposes of foods which has been received and foods which have sold )- Giving education about Hygiene and cleanness - Weekly and Monthly education to all workers about their work and responsibilities. - Creating well educated team, controlling them - Being in good communication with other staffs - Creating well organized group in order to control responsibilities Show less