محمد الفيفي

need to prepare a proper schedule of food production for the order which the company got.
have to allot the manpower accordingly with efficiency of completing the work on time.
must prepare a report after the completion of the production work with all necessary documents.
should be vigilant in forecasting the risk problems before commencing the work.
should develop new food products welcomed by the market need and promote it in an effective way.
need to ensure the quality and hygiene of the product.
must develop, implement and monitor the optimum nutrition contents of the products. also must ensure the safety of the employees.
apply continues iprovment
achieve cost reduction project

1. Health, Safety & Environment: Ensuring Plant H&S programs are in place and agreed with H&S manager. Agreed H&S audits, risk assessments, H&S initiatives are timely done and within H&S standards.


2. Service Level (SLA): achievement of service level as agreed and as per stipulation on the SLA with internal and external customers.

3. Quality: achieve quality standards, product specifications are consistently met in constant consultation with site quality manager and sr. production managers. Manage internal/external customer complaints and ensure timely corrective actions. Ensure 100% compliance with agreed quality standards & audit targets.

4. Continuous Improvement: Drive the continuous improvement within area of responsibility, and applying KAIZEN TOOLS

5. Human Resources: Ensuring recruitment of resources is coordinated with Human Resources Department as per planned and agreed headcount
Including localization program in order to achieve planned targets.

6. Plant Maintenance: In coordination with Divisional Engineering, ensure on time factory and plant maintenance and shutdown schedule are timely / efficiently achieved and effectively utilized.

7. Budget: Ensuring that budget is achieved and reduction of LIP and rejections is put to a minimal thus achieving consistent product yield optimization ultimately minimizing production cost.

8. Training: coordination with Training & Development of staff is done ensuring need analyses are carried out and ITP’s are executed promptly in accordance to training calendar.

9. Capital Developments: Lead short, medium and long expansion and technology plans for Almarai.

10. Cost Avoidance & Cost Reduction :

 To ensure that all processing, filling & packing departments are supported and all products are manufactured to fulfil internal customer requirements whilst meeting agreed quality specifications during the afternoon shift.
 Ensuring that all necessary resources are available and utilised in a safe and efficient manner.
 To assist Production Managers as required to identify improvement opportunities and reduce costs

1. Supervising the Fresh filling process to make sure that all HACCP techniques are applied.
2. Control and further processing or delivery of non conforming products until the deficiency or unsatisfactory condition is corrected. Initiate action to prevent the occurrence of any non-conformities relating to product, process or quality system.
3. Investigating all NCNs and PCCFs to ensure that the probable root cause is identified and corrective action applied.
4. Maintaining good hygiene and house keeping within the department.
5. Laise with QA management to develop and updating of standard operating procedures to ensure that quality problems are minimised in the concerned department.
6. Organising and control of multifunctional staff to ensure that all products are produced as per defined schedules and parameters by co-ordinating with quality, financial and logistic departments.
7. Organize and control daily /weekly schedules to maintain production within agreed budgets.
8. Co-ordinate with outbound logistics department to ensure that proper production schedules are made to satisfy internal customer needs .

Organize and assist assigned shift in order to carry out production plans within the agreed time
schedule, defined quality standards & budgetary controls. Control and motivate staff to operate
efficiently within defined safety and quality standards

To monitor and motivate the staff to perform effectively within assigned area to achieve departmental objectives

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