Summary

Monitor and ensure materials and final products meet specified standard.

Responsibilities

Job Objective

Responsible for ensuring that food products/storage meet standards set by both the company and regulatory authorities, develop and review quality and safety policies and manage audits by third-party inspectors.

Responsibilities

Effective Management

- Implementing quality systems/procedures in the organization to reduce rejections and ensure zero defect products.

- Ensure that only products that meet the company’s quality standards are delivered to clients.

- Monitoring adherence to quality systems and complying with Brand Standards, Governmental Controls and ISO quality standards and maintaining requisite documents.

- Assess, manage and mitigate risks.

- Conduct inspection of raw and dry food materials, including Reefers and Dry Containers.

- Ensure that catering contractors comply with the HACCP and HSE contract requirements.

- Managing and maintaining implementation of quality plant and food safety management systems to ensure all materials are stored in line with the required quality standards.

- Organize Food safety management System of the company, participate in the implementation of the duty and limits of authority in food safety and quality.

- Hold trainings for relevant personnel according the requirement of food safety management procedure.

Training and Development

- Conduct regular food safety inspections, HACCP Assessments and training.

Relationship Management

- Working with food vendors, purchasing and procurement department to ensure the quality of products are to the standards required.

- Vendor/Suppliers Management

Status Reporting

- Preparation of weekly and monthly Quality reports and transmitting same to QHSEM.

- Regularly report operation situation, effects, and result of the company’s food safety operational system.

Monitoring

- Regularly Monitor Food Safety Management System for the suppliers.

QHSE Responsibilities

- Responsible for QHSE compliance within the catering services.

- 100% Compliance with features of the Safety Plan.

- Observes proper operating procedures, noting unsafe practices.

- Ensures that all relevant QHSE policies are communicated to and understood by department members.

- Work in safe and conscientious manner to ensure personal safety and safety of colleagues.

- Communicates with subordinates daily through pre-tour/toolbox meetings.

- Understand proper use of safety equipment required for his position

Requirements

B.Sc./HND in Food Science or related Science Field.

Minimum of 3 years’ experience in hospitality industry ​

• HACCP Level 3 qualification or other food handling / safety qualifications.
• Highest standard of Safety, Health, Environment aptitude and cultivates the same in others.
• Excellent ability to interface with multiple groups, e.g. contractors, suppliers and end users.
• Excellent problem-solving analytical skills.
• Excellent oral and written skills.
• Competent in MS Office applications (Word, Excel, PowerPoint, etc.).