Job Description

• Responsible for Trouble Shooting Procedure (Beginning Inventory, Raw material, Cleanliness, Pest control, Staff numbers, cleanliness, timeliness, and productivity).
• Responsible for Communicating with each chef the required products for the shift.
• Responsible for Communicating with each chef-quality concerns.
• Responsible for Quizzing daily on the process recipe and report.
• Responsible for Reporting process deviation to heads leader and logbook.
• Responsible for Ensuring that the production plan for each service is implemented and signed.
• Responsible for overseeing the transition of the product to dispatch according to dispatch Production Receipt.
• Responsible for Stock taken with next shift leaders at the end of the shift.
• Responsible for Reporting with +ve and –ve variances.
• Responsible for Hourly checking-up for fridges temperature and cleanness.
• Responsible for Ensuring the procedure of every production function.
• Responsible for Ensuring the proper functions of all the machines and equipment with the facility manager.
• Responsible for sending Waste Report and update on regular basis.
• Responsible for Involving and implementing new projects such as (ISO 22000 FSMS, Supply Chain).
• Responsible for Preparing all checklists, reports, and all the necessary from the system to control the production functions.

Requirements

• Graduate Degree in any discipline-Food Safety preferable
• 5 years of experience in a similar field.
• Good command of English language (Speaking, reading, and writing).
• Having Mass-Production exposures is a must.