1. To develop, implement, and improve the company’s Quality Management System (QMS) documentation (organizational standards, regulations, procedures, instructions) in accordance with ISO 22000 and FSSC 22000 requirements. 2. To prepare drafts of organizational and administrative documents necessary for the effective operation of the Quality Management System. 3. To implement and enhance the process-based approach within the enterprise, including defining the list of processes, interaction schemes, process owners, inputs and outputs, performance criteria, and monitoring frequency. 4. To participate in projects aimed at automating the company’s business processes. 5. To organize and conduct internal audits, prepare reports, monitor the implementation of corrective actions, and evaluate their effectiveness. 6. To organize and coordinate external audits conducted at the enterprise. 7. To prepare, collect, and analyze reporting data on key quality performance indicators of departments and the overall QMS in accordance with local regulatory documents. 8. To monitor incoming inspection operations. 9. To plan and conduct supplier evaluations. 10. To manage claims handling and analyze the root causes of nonconformities and defects. 11. To train personnel on QMS requirements, conduct seminars, and organize staff certification. 12. To supervise the development and implementation of corrective actions in cases of nonconformity with local or external regulatory requirements (including legal quality assurance requirements). 13. To develop weekly and festive menus jointly with the head chef, submit them for timely approval, and prepare dish breakdowns (menu cards) based on principles of rational nutrition and nutritional value of main food products.

1. To monitor the sanitary and hygienic condition of the “Brown” camp (dormitories, canteens, laundries, sewage treatment facilities, service stations, and medical points) in accordance with the approved and agreed work schedule. 2. To provide facility managers with appropriate recommendations, consultations, and instructions on industrial hygiene, food hygiene, and sanitary requirements for water treatment facilities. 3. To control the timely execution of disinfection, disinsection, and deratization activities. 4. To ensure timely medical examinations (pre-employment and periodic) of employees and monitor the availability and validity of sanitary books. 5. To organize workplace hygiene assessments and sanitary-technical certification of facilities. 6. To issue mandatory corrective instructions to heads of structural units and obtain necessary reports from them. 7. To conduct training for “Brown” camp employees on industrial hygiene and sanitation. 8. To participate in audits and inspections conducted by the client. 9. To cooperate with managers and specialists of other departments regarding compliance with sanitary and hygienic standards and regulations. 10. To liaise with representatives of the Sanitary and Epidemiological Service (SES), medical institutions, and other regulatory authorities on hygiene matters. 11. To participate in the development of sanitation and hygiene instructions for personnel. To promptly inform staff and management of any technological violations posing a threat to sanitary and epidemiological safety, as well as of any cases of mass or group infectious, parasitic, occupational diseases, or poisonings. 12. To participate in investigations of food poisoning incidents and develop preventive measures. 13. To suspend from work individuals who violate sanitary and hygienic rules and regulations. 14. To maintain, record, and store documentation related to hygiene.

1. SanPiN № 128 of February 24, 2015, "On the Approval of the Rules for Mandatory Medical Examinations" 2. SanPiN № 234 of March 19, 2015, Approval of sanitary rules "Sanitary and epidemiological requirements for catering" 3. SanPiN № 755 of 24.09.2010, Approval of sanitary regulations "Sanitary and epidemiological requirements for storage conditions and the period of the implementation of perishable food products" 4. Technical regulations of the customs union of TR TS 021/2011 "On the safety of food products" 5. SanPiN № 164 of February 28, 2015, Approval of sanitary rules "Sanitary and epidemiological requirements for objects in the food industry" To carry out control and fulfillment of sanitary and epidemiological requirements throughout the company's facility; CPF (Chilled Products Workshop), production and warehouses, canteens RV New Tengiz, Bolashak, Katro and canteens, with the goal of not allowing risks at all stages of development, production and sale of food products, monitor the records and reporting established by the current legislation on related to the implementation of production control. 1) To control compliance of employees with rules and regulations with respect to occupational health, and sanitary requirements and personal hygiene rules. 2) To conduct trainings with the personnel on the approved subjects in order to secure the production processes, to carry out professional training and retraining of personnel, conduct training seminars.. 3) The quality of the current cleaning in the premises, using and storage of harvesting equipment for the intended purpose. 4) The quality of washing and disinfection of kitchen utensils and appliances. 5) Qualities for preparing meals. 6) Cook & Chill technology, to correct cooling of the ready-made culinary dish. The main goal of is to create a stock of chilled products of stable quality that meets the hygienic requirements of the implemented as demand. 7) Compliance with the temperature regime during transportation, storage and sale of food raw materials, food products and ready meals with subsequent entry of special magazines and graphics. 8) To control over the existence and timing of the action of personal health records of employees. To send for medical examination. To ensure correct documentation; Monitor compliance with the sanitary and epidemiological requirements for processing raw materials, producing products and distributing food; To carry out quality control of products; Control the timing of receipt and sale of food, semi-finished products and raw materials. Do not allow and remove from work the persons who committed violations of sanitary - hygienic and anti-epidemic rules and norms. Do not allow the sale of goods, raw materials in the establishment of non-compliance with their sanitary rules and hygienic standards, as well as decide on the possibility of their use or disposal. • Maintaining Reporting Documents.

1. Preparing the restaurant for opening and closing. 2. Supervising the organization of banquets and off-site events. 3. Managing social media activities, guest feedback, and online reviews. 4. Full management of the restaurant (staff of 73 employees): developing staffing schedules, recruiting and training personnel, conducting inventories, and controlling all departments’ operations. 5. Managing human resources: recruitment, adaptation, training, performance evaluation, career development, and identification of unreliable employees. 6. Making decisions on hiring, transfer, and dismissal of employees; applying disciplinary actions and incentives. 7. Developing internal documentation from scratch for each restaurant, considering specific production processes. 8. Conducting negotiations and concluding supply contracts for food products, semi-finished goods, and raw materials; ensuring timely delivery and traceability documentation compliance. 9. Organizing, planning, and coordinating the restaurant’s operations. 10. Ensuring production efficiency through the implementation of new technologies and progressive service and labor organization methods. 11. Monitoring the rational use of material, financial, and human resources; analyzing performance and service quality indicators. 12. Studying consumer demand for restaurant products. 13. Organizing accounting of works and services provided, preparing reports for the restaurant owner. 14. Representing the restaurant’s interests and acting on its behalf. 15. Providing information related to catering services to regulatory authorities. 16. Ensuring compliance with occupational safety, health, and sanitation standards, personal hygiene, and internal labor regulations. 17. Ensuring timely medical examinations for employees involved in food production, storage, and sales. 18. Inspecting restaurants for compliance with sanitary requirements and developing corrective actions. 19. Developing internal audit checklists and preparing restaurants for external audits and inspections. 20. Developing Production Control Programs (PCP) in accordance with HACCP principles. 21. Inspecting and evaluating food suppliers. 22. Preparing documentation for product declaration and certification; cooperating with accredited laboratories for food shelf-life extension; developing necessary procedures and documentation. 23. Developing instructions and schemes to prevent the occurrence of “Stop List” situations in restaurants. STOP LIST: Items temporarily unavailable for order due to ingredient shortages or planning errors. Main causes: - Incorrect goods acceptance or inventory records; - Inaccurate sales forecasting; - Supplier delivery failures; - Product shortages at suppliers. Prevention measures: - Maintaining a 10–15% safety stock of ingredients; - Finding alternative suppliers; - Analyzing sales and adjusting the menu accordingly; - Keeping sufficient stocks for popular dishes. 24. Implementing the Cook & Chill technology in catering production processes to: - reduce product losses and improve portion control; - minimize food waste through accurate demand-based preparation; - expand the restaurant’s menu options by preparing food in advance.

LLP "CAC Kazakhstan on the project of KATCO" is a uranium mining company. To monitor compliance with the existing sanitary regulations and norms of the Republic of Kazakhstan, timely inform staff, higher officials about violations of technological processes that create a threat to the sanitary and epidemiological welfare of the population. Participation in the investigation of food poisoning and developing measures to prevent them. Every day I checked the compliance of Sanitary Norms and Food Standards: 1) The quality of the current cleaning in the premises, using and storage of harvesting equipment for the intended purpose. 2) The quality of washing and disinfection of kitchen utensils and appliances. 3) Quality cooking meals. 4) Pre-change and constant monitoring of personal hygiene of workers with subsequent recording of the results of medical examination in a special journal. 5) To check the knowledge of the workers of the existing sanitary rules and norms, and conduct hygienic training. 6) Control over the availability and timing of the action of personal health records of employees. Timely send for medical examination. 7) Compliance with the temperature regime during transportation, storage and sales of food raw materials, food products and ready meals, followed by the entry of special magazines and graphics. Ensure correct documentation; Monitor compliance with the sanitary and epidemiological requirements for processing raw materials, producing products and distributing food; To carry out quality control of products; Control the timing of receipt and sale of food, semi-finished products and raw materials. To not allow: Do not allow and remove from work the persons who committed violations of sanitary - hygienic and anti-epidemic rules and norms. Do not allow the sale of goods, raw materials in the establishment of non-compliance with their sanitary rules and hygienic standards, as well as decide on the possibility of their use or disposal.

LLP "Sodexo Kazakhstan on the project of KATKO" is a uranium mining company. To monitor the observance of the existing sanitary regulations and norms of the Republic of Kazakhstan by employees, to timely inform staff, higher officials about the violations of technological processes that create a threat to the sanitary and epidemiological welfare of the population. Participation in the investigation of food poisoning and developing measures to prevent them. Every day I check the compliance of Sanitary Norms and Food Standards: 1) The quality of the current cleaning in the premises, the use and storage of harvesting equipment for the intended purpose. 2) The quality of washing and disinfection of kitchen utensils and appliances. 3) Quality cooking ready meals. 4) Pre-change and constant monitoring of personal hygiene of workers with the subsequent entry of the results of medical examination into a special journal. 5) Testing the knowledge of the employees of the existing sanitary rules and norms, and conducting hygienic training. 6) Control over the availability and timing of the action of personal health records of employees. Timely send for medical examination. 7) Compliance with the temperature regime during transportation, storage and sales of food raw materials, food products and ready meals, followed by the entry of special magazines and graphics. Ensure correct documentation; Monitor compliance with the sanitary and epidemiological requirements for processing raw materials, producing products and distributing food; To carry out quality control of products; Control the timing of receipt and sale of food, semi-finished products and raw materials. Do not allow the sale of goods, raw materials in the establishment of non-compliance with their sanitary rules and hygienic standards, as well as decide on the possibility of their use or disposal. And the first emergency aid.

Coordination of the Rapid Response Unit of the Special Operations Division (SOР) during emergency situations. Organized and participated in rescue and search operations, ensuring the safety of personnel. Provided first aid to victims and civilians during various incidents, as well as psychological support to the population during terrorist acts and crisis situations. Developed emergency response plans and coordinated search and rescue operations, elimination of terrorism threats, apprehension of offenders, and maintenance of public safety.

Served under contract in the Armed Forces of the Republic of Kazakhstan, in cooperation with the Republic of Uzbekistan and the United Nations (UN). Served in military unit No. 71201 as a Junior Sergeant — Section Commander of the Parachute Assault Platoon. In 2005, was transferred to the Peacekeeping Battalion (BMS) as a Section Commander of a Combat Group in the Special Operations Zone (SOP). In May 2005, took part in the events in Andijan (Republic of Uzbekistan), known as the “Andijan Terrorist Attack.” Following the mass unrest, the Uzbek authorities, within the framework of the UN mission, requested the Peacekeeping Battalion (BMS) to help stabilize the situation and restore order. These events received wide international attention and provoked significant global criticism. In 2007, was honorably discharged upon completion of the service contract.

Hygienist Inspector.