cheese and labneh production manager
Noman Al Juneidi for food industries
Total des années d'expérience :14 years, 3 Mois
see my C.V
1. Accomplishes manufacturing staff results by communicating job expectations; planning, monitoring. And appraising job results; coaching, counseling, and disciplining employees, initiating, coordinating and enforcing system policies and procedures .
2. Completes production plan and maintains work flow, establishing priorities, revising schedules, and resolving problems.
3. Ensure operation of equipment by calling for repairs, evaluating new equipments and techniques.
4. Maintain quality service through organization standards.
5. Maintain safe and clean work environment, directing personnel on the use of all control points
6. Reduces the losses in production activates and reporting all data clearly to the managers.
7. Minimizes the consumption of all the company assets
8. Resolves Personnel problems by analyzing data; investigating issues, and recommending actions
1. Planning and preparing the production plan.
2. Creating useful Excel programs multipurpose in facilitating calculations and reducing the effort in financial issues.
3. Monitor/control the plant operations.
4. Control the Processing for product batches to be as SOP’s and GTP.
5. Following all ISO’s Procedures in each single pack
6. Monitoring Hygienic Conditions in all plant areas especially high criteria area.
7. Implement all GMP, ISO, HACCP procedures and following the problems.
8. GMP scoring program applying which is Very efficient in hygienic conditions.
9. Save our product from contamination.
10. Manpower management
1. Establishing and activating the role of the laboratory in all areas of manufacturing. From stage zero until upgrading to better results.
2. Product developing especially in Cheese products and adding some of Items to our list.
3. Starting the documentation and monitoring the customers product complains.
4. The Formation of a team of Internal Audit.
1. Processed cheese department supervising.
2. Trials and experiments on all cheese types, with documentation .
3. Enhances the yielding percentage and keep developing the additives .
4. Monitoring the microbial content and reduces it by applied the GMP, PH, HPRP..etc..
5. Reporting all activities to my managers in detail.
good