Jerlyn Neo
Summary
Proficient in food safety, sanitation procedures and cleanliness standards. Organized and dependable individual successful at managing multiple priorities with a positive attitude. Eager to learn and take on added responsibilities to meet team goals
Overview
2
2
years of professional experience
1
1
Certification
Work History
Nutritionist
NTUC Foodfare
09.2023 - Current
- Developed educational materials and conducted trainings to kitchen
- Conducted QC on pureed foods based on IDDSI
- Tailored menu for special populations - older adults and children - while adhering to HPB guidelines
QA Assistant
Neo Group Limited
01.2023 - 09.2023
- Carried out routine inspections for central kitchen and upkeep food safety records
- Attended to pest control and chemical service routines.
- Assisted in ISO 22K:18 audit.
- Assisted in internal subsidiary audit.
- Conducted food safety training.
- Assisted on guiding new employees on QA procedures
Pastry Cook
Bachmann Japanese Restaurant Pte Ltd
10.2021 - 02.2022
- Ensured station was prepared to meet anticipated level of business for the day
- Assisted in training newcomers on operating procedures
- Waiter duties
Education
BSc Food Science And Nutrition
University of Queensland
11.2022
Advanced Diploma in Applied Food Science
Singapore Polytechnic
04.2021
Diploma in Food Science And Nutrition
Nanyang Polytechnic
04.2020
Skills
- Food Safety Management
- MS Office
- Data Analysis
- Teamwork
Certification
- Food Hygiene Course Level 3
- Introduction to Allergen Management for Food Safety BSI Halal Foundation (Supervisory Level)
- Implement Hazard Analysis Critical Control Point (HACCP) for Food Manufacturing
- EatSafe SG Trainer
Timeline
Nutritionist
NTUC Foodfare
09.2023 - Current
QA Assistant
Neo Group Limited
01.2023 - 09.2023
Pastry Cook
Bachmann Japanese Restaurant Pte Ltd
10.2021 - 02.2022
BSc Food Science And Nutrition
University of Queensland
Advanced Diploma in Applied Food Science
Singapore Polytechnic
Diploma in Food Science And Nutrition
Nanyang Polytechnic
- Food Hygiene Course Level 3
- Introduction to Allergen Management for Food Safety BSI Halal Foundation (Supervisory Level)
- Implement Hazard Analysis Critical Control Point (HACCP) for Food Manufacturing
- EatSafe SG Trainer
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