Ebrahem Ali Mohammad Al-sabe'a

1-Applying HACCP system and ISO 22000:2005 principles on all the production lines including frozen beef, chicken, kubba, pizza, pastry and sambousek production lines.
2-Responsibility for sensory evaluation for the products in order to ensure product quality to be the same for all batches.
3-Coordination with quality assurance department in case of any customer complains related to all products.