Mohammed Mousa

1. Manage written Quality Control & Assurance System for Company products.
2. Ensure that the products produced by company and facilities are in compliance with SFDA, Regulatory bodies, International Standards and meet customer specification.
3. Managing performance of Quality Team; Review performance; Train and suggest training needs; Reward and Retain high-performance individuals with respect to company's approved HR policies.
4. Manage resolutions/evolvements of quality problems of the suppliers/customers (internal & external) and directing corrective actions and reporting causes of non-conformances.
5. Assessing & evaluating the suppliers periodically. Responsible for confirming the nonconformity of any rejected raw materials, market returns, product recalls and determine the scope of recall and proper disposition of nonconforming material.
6. Conducting Internal Food Safety Audit Program; Selecting personnel to perform internal audits; Reviewing the results of the audit; Ensuring that Corrective actions are understood & rectified and Reporting at Management Review meetings.
7. Investigate and strategize against the customer quality complaints by involving all related departments.
8. Ensuring that laboratory and quality assurance records are accurate, complete and up-to-date.
9. Approvals, Release of Purchase requisition for laboratory materials and manage allocated annual budget.
10. Review monthly Quality Reports & Department performance with Plant Manager and Quarterly & yearly with higher Management.

For bakery products (fresh & frozen), pastries and tetra pak line products (tomato paste and drinks)
 Monitoring the Production Processes and adjusting schedules as needed in Tetra Pak Line.
 Determines variety and quantity to be produced, according to orders and sales projections.
 Develops a budget for bakery operation, utilizing experience and knowledge of current market conditions.
 Manage, lead, train and develop employees ensuring they have the skills to do each task.
 Plans product distribution to customers, and negotiates with suppliers to arrange purchase and delivery of bakery supplies.
 Implements, through subordinate managerial personnel, policies to utilize human resources, machines, and materials productively.
 Drive a strong team working environment by setting clear expectations on how the team needs to work together to improve performance.
 Build and maintain an in-depth understanding of the manufacturing processes, K.P.I’s.
 Setting and cascading the Key Performance Indicators (KPIs): Manufacturing lead time, Average production cost per batch/order/lot, Planned versus actual throughputs, Downtime, Waste or scrap as a percent of total materials used, Number of rejects per/product.
 Drawing up of Production Schedule, Monitor day-to-day operations to ensure quality products are produced for our customers.
 Maintain effective relations with the Management team (Materials Management, Warehouse, Sanitation, and Maintenance).
 Estimating how long a job will take, costing and setting the quality standards. Maintain product quality audits.
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 Assure the meeting of quality expectations by maintaining and managing controls and continual personal inspection of production and process.
 Supervising and motivating a team of workers. Seek ways to improve the process and quality while reducing costs.
 Reviews customer specifications to ensure Quality programs are designed and implemented to adhere to these requirements.
 Establish and maintains effective working relationship with co-workers, customers and suppliers.
 Coordinates with Marketing for new product development and existing product alteration in line with market changing demands, customer taste and competition’s moves to maintain the required edge for competitive advantage.
 Coordinates with Human Resources for the planning, recruitment, selection, orientation, training, and performance appraisal of all production staff within the group.
 Coordinates with Purchasing for the materials planning, supplier identification, quality approval ordering and eventual reception of all equipment, machinery, raw materials and packaging materials required in the process of production.
 Coordinates with Sales for the production scheduling in order to assure continuous supply or required finished products to meet market demand in terms of quantities and quality.
 Coordinates with Maintenance to ensure the uninterrupted smooth running of the production lines and the proper scheduling of preventive maintenance exercises in line with machine requirements and manufacturer recommendations.
 Coordinates with the Outlets Operations to ensure the proper supply of required products in accordance with market changing requirements and to follow up on customer complaints related to product deficiencies.

- To lead and motivate the QA team in monitoring and evaluating product and processing systems and factory practices to ensure agreed standards of quality and food safety are achieved and improved upon and in addition to taking a lead in generating and building a quality culture.
 Is to understand and apply the relevant standards and codes of practice so that the customer, company and legal requirements are achieved and maintained.
 Check the HACCP system is implemented and maintained. Review and update changes to the process, equipment, and product.
 Be involved in the evaluation of risks prior to the introductions of and the establishment of controls of a new process, product or raw material.
 Understands and identifies technically related training requirements at all levels in the business to ensure that all employees are properly equipped to undertake their roles.
 Lead, motivate and inspire the Quality team in line with the company’s values to achieve personal development, continuous improvement and ensuring there is a safe working environment.

The following are the duties and responsibilities of the Manager in the Food Service Administration:
 Read new contracts and to define cost factors.
 To clarify details of implementation of the contract at the site.
 To clarify the terms and conditions to be implemented in the contract and its impact on the total cost.
 Review menus, which serve to beneficiaries in the contract by classification.
 To visit the sites and do a report that shows all the information on the nature of the progress and the level of service provided.
 Responsible for overall operations of the establishment.
 Having direct administration of catering personnel.
 Oversees staffing of kitchen and dining room operations.
 Directs the development and implementation of training programs in terms of food safety and sanitation.
 Coordinates the overall operations of menu planning, bar and banquet activities.
 Responsible for monitoring the provision of high-quality catering services for big functions (Eid Celebration Parties, hospital activities, VIP functions, ECT.)
 Responsible for monitoring the preparation and sourcing of healthy, fresh food.
 Responsible for ensuring correct and proper handling of food in -process and in- completion, including provisional proper food handling equipment and cutlery.
 Maintains health, safety and sanitation levels in accordance with the Principles of HACCP, ISO Standards and JCI Standards.
 Responsible for establishing budgeted cost targets, inventory levels.
 Liaises with Logistic Coordinator to define costing and production tracking schedule.
 Estimates the cost of food, beverage, requisition and purchase of supplies.
 Performs clerical and financial duties such as directing payroll operations, handling a large sum of money and taking inventory.
 Establishes standards for personnel performance, service to customers, menu rates and advertising and publicity.
 Researches, implements, or recommends new techniques, systems and products to improve services.
 Maintains professional growth and development.

The following are the duties and responsibilities of the Manager in the Food Service Administration:
 Read new contracts and to define cost factors.
 To clarify details of implementation of the contract at the site.
 To clarify the terms and conditions to be implemented in the contract and its impact on the total cost.
 Review menus, which serve to beneficiaries in the contract by classification.
 To visit the sites and do a report that shows all the information on the nature of the progress and the level of service provided.
 Responsible for overall operations of the establishment.
 Having direct administration of catering personnel.
 Oversees staffing of kitchen and dining room operations.
 Directs the development and implementation of training programs in terms of food safety and sanitation.
 Coordinates the overall operations of menu planning, bar and banquet activities.
 Responsible for monitoring the provision of high-quality catering services for big functions (Eid Celebration Parties, hospital activities, VIP functions, ECT.)
 Responsible for monitoring the preparation and sourcing of healthy, fresh food.
 Responsible for ensuring correct and proper handling of food in -process and in- completion, including provisional proper food handling equipment and cutlery.
 Maintains health, safety and sanitation levels in accordance with the Principles of HACCP, ISO Standards and JCI Standards.
 Responsible for establishing budgeted cost targets, inventory levels.
 Liaises with Logistic Coordinator to define costing and production tracking schedule.
 Estimates the cost of food, beverage, requisition and purchase of supplies.
 Performs clerical and financial duties such as directing payroll operations, handling a large sum of money and taking inventory.
 Establishes standards for personnel performance, service to customers, menu rates and advertising and publicity.
 Researches, implements, or recommends new techniques, systems and products to improve services.
 Maintains professional growth and development.