Quality Assurance & Quality Control Specialist
Divine Worx
Total des années d'expérience :2 years, 11 Mois
- Quality assurance and food safety inspector in the company Central kitchen.
- Receiving and inspecting of dry food, chilled food, frozen food and general items in the company warehouse.
- Conducting food safety audits for the central kitchen, warehouse and catering locations.
- Providing hygiene and food safety training for all relevant staff.
- Detecting the non-conformance issues with development implementation of appropriate corrective actions and measuring the effectiveness.
- checking the raw materials, and the final products technical specification.
the training cover the following:
- Inspecting incoming raw materials to ensure safety and complying with standards.
- Implementation of the laboratory tests necessary to ensure product quality in the initial, moderation stages of production and the finished product.
- Implementation and Maintaining high standards of hygiene at all processing units of the company.
- Implementation of Good Manufacture Practices GMP in manufacture area.
- Implementation of pest control plan.
- Implementation of HACCP system and ISO22000 standards.
- Monitoring and measuring effectiveness and efficiency of performance for Quality Management System QMS and Food Safety Management System FSMS.
- Establishing and maintaining relationships with customers
- Presenting products to healthcare staff including doctors and pharmacists
- Reaching sales targets
- Organizing group meeting for doctors
- Planning work schedules and weekly and monthly timetables
- Monitoring competitor’s activities and products
- Writing reports and other literatures
- Undertaken relevant researches
- Staying informed about the health services in a particular area.
management and superv Supervising all restaurant activities and ensuring optimal quality of all production process and taking responsibility for the business performance of the restaurant.
I. Safety Management:
- Ensuring that the restaurant will strive to achieve the following objectives in relation to food safety and hygiene:
- Complete daily walk around safety check of the work area and promptly take corrective action for any identified hazards.
- Ensuring that standards of hygiene are maintained and the restaurant complies with health and safety regulations.
- Ensuring that good personal hygiene standards for all food handlers are maintained.
- Ensuring that safe food receipt, handling, storage, freezing, cooking, defrosting, reheating, storage, holding and service practices will be followed.
- Providing adequate food hygiene and food safety training for all food handlers.
- Ensuring regular maintenance and speedy repair to plant, equipment and premises.
- Regular and thorough reviewing and monitoring of hygiene standards and practices.
- Pest control management.
- Recommending measures for improving work procedures and worker performance to increase service quality and enhance job safety.
II. Operational and people Management:
- Organizing and inspecting stock of food and equipment, ordering supplies and overseeing building maintenance, cleanliness and security to ensure efficient service and conformance to standards.
- Providing information to management suggesting changes to work practices or equipment that will improve employee safety and evaluating new products for usefulness and suitability.
- Analyzing operational problems, such as theft and wastage, and establishing procedures to alleviate these problems.
- Maintaining optimal level of customer satisfaction and analyzing all customer requirements, handling their complaints and providing the efficient response.
- Meeting and greeting guests and organizing table reservations.
ision
Military status Exemption from military service.