Senior Supervisor Quality & Production
Jeem Food Manufacturing Company
Total years of experience :10 years, 2 Months
Key Result Areas:
• Develop departments and team objectives KPI’s in alignment with company strategy.
• Develop and provide training for food safety and quality requirements.
• Develop and maintain documentation such as SOP’s as well as maintenance of manuals, policies and procedures as related to any food safety concerns. Followed the factory hygiene and Good Manufacturing Practices
• Conduct facility food safety audits as well as manage third party audits
• Monitor and verify activities to ensure that all products coming in and going out of the facility meet food safety standards in addition to standards
• Update existing food safety procedures and documentation to keep up with changing requirements
• oversee proper maintenance and sanitation of all facility to comply with food safety requirements
• set quality standards for the safety of the employee during the production process.
• Evaluate suppliers’ food safety systems monitor and report on supplier food safety performance on ongoing basis
• Experience and working knowledge of SFDA regulations of Oats products and general food safety and quality products
• Identify and documents best practices, ideas, and information relevant to quality and food safety system
• Develop the company’s prerequisite programs and ensure that PRP’s are implemented, monitored, and communicated
• Review and issue the production schedules, considering operational constraints and equipment capacity
• Prepare the factory for the production, ensuring all packaging materials, raw material and human resources are available
• supervise all production activities, from mixing and processing up to packaging and palletizing, based on the production schedule
• supervise production line/operation based on the production schedule in addition to the responsibilities for managing the shift schedules. This includes workstation assignments, employee training, employee vacations, employee breaks overtime assignments, back up for absent employees to have production outputs on time and as per the plan
• supervise the daily and weekly machines services as per company’s standards, checklists and as per the manuals
• Escalate non-controlled situations that could potentially lead to losses, downtime, quality failures or accidents
• Manage the availability and efficient use of labor according to the production plan
• conduct employee performance review, manage the vacation leave plan, coach guide and train operators
• Oversee the recruiting, hiring, and training needs of the new machine operators and other inside the facility zone.
• Recruit and train the new employee with proper communication and reporting to the Human Resource Department
CORPORATE STRATEGY:
• Develop and execute the department long-term strategic plan in alignment with the corporate strategies
POLICY, PROCESS, PROCEDURE & SYSTEM:
• Statutory documentation and certification maintaining compliance of all food safety related requirements HACCP
• Conduct food safety audits using company standards and procedures manual instruction conduct specialised food
FOOD SAFETY & FOOD DEFENCE PLAN:
• Develop food safety (HACCP) & food defence plans by conducting physical, chemical and microbiological hazard
• Analysis & identify critical control point, preventive measures, establish critical limits, monitoring procedures
• Corrective actions, verification and validation procedures to ensure compliance and avoid food safety breaches
• Coordinate with top management suggestions and phasing for the findings and solutions with related department to established an action plan for all findings and raised in internal external food and safety quality audits
IPM PROGRAMS & HYGIENE:
•Responsible for the implementation and monitoring of the integrated pest management system
•Management of the pest control contract and overseeing the completion of all pest prevention actions to be required
•To provide training and awareness for all hygiene and waste handling staff in all procedures relevant to their role
• Planning the work of the on-site hygiene staff to drive continual improvements in hygiene standards
• Ensure food complaint from restaurant outlets are properly coordinated and investigated
INCIDENT MANAGEMENT:
• Lead incident investigations, guiding site management and staff through casual analysis methodologies to validate system failures, root causes and operating costs of food safety & hygiene fine dine restaurant viz: Asante coffee shop, Gurkansef steak house, VOI lounge and Haji Shawarma
• Shouldered various responsibilities such as:
● Responsible for the strategic design, implementation, and management of the corporate Quality system.
● Setting standards for quality as well as health & safety. Making sure that manufacturing and production processes meet international and national standards.
● Non-confirmation & corrective action system is clearly understood by all and Compliances with.
● Making suggestions for changes and improvements and how to implement them.
● Using relevant quality tools and making sure managers and other staff understand how to improve the business.
● Supervising the work of junior staff organizing relevant training sessions.
● Investigate customer complaints and non-conformance issues, evaluate adequacy of quality assurance standards and directions for recording and reporting quality data, Plan conduct and products to ensure finished product quality.
● Establish a routine by continuous improvement across all process & procedure
● Organize, run, and record management review, establish, and manage a document control system.
NPD (New Product Development) European based brand Gelato Ice Cream
• Follow recipes with precision as related to the prep and churning of ice cream
• Manage & evaluate the quality control for all ice creams that are produced, taste, weight, customer feedback
• List of Gelato Ice Cream products, Milk base ice cream, fresh fruit base ice cream, water base ice cream,
Yogurt base ice cream
• Analyze feedback or any customer development learning to improve existing products
• Arrange for equipment purchases and repairs (carpegianai machine, laptronica 30to 100 RTL, blast chiller etc.)
• Modify menus or create new ones that meet quality standards
• Delicious lower calories of gelato ice cream assign by ALS Quality Accredited Laboratory
• Knowledge of flavors, colors, toppings, nuts, fruit paste, base powder, emulsifier, flavoring, additives, fruit purees,
• Cocoa powder, base powder viz: milk base, fruit base, water base products
• Maintain discretion and maturity in handling sensitive or confidential data of Recipe
• Sensory evaluation of finished products of gelato ice cream
Key Result Areas:
● Shouldered various responsibilities such as:
● Quality control of starting materials in process check and finished goods(chicken nuggets products, fish nuggets products, fruit products vegetable products, juice, water etc.) nuggets & broast chicken sampling specification and testing with necessary documentation
● Daily inspection and ensure system implementation (SSOP). Food Safety (PrP&Oprp)
● Approved raw packaging materials; administered approval of quality control documentation and all other activities necessitated by GMP guidelines; maintained the documentation of ISO22000:2005, HACCP guidelines
● Monitor, assess and advice health, safety and hygiene issues.
● Documentation in compliance with ISO22000:2005 FSMS implementing recommendations and action plan.
● Executed total production quality audit and provided corrective action of all non-conformities; conducted third party audits
•Inspection output samples using industry appropriate methods such as, comparison to standards and examining functionality
•Recording inspection results by completing report summarizing re-works and wastes inputing data into quality database
•Monitoring the use of equipment to ensure its safe and discard any that don't meet requirements
Highlights:
● Led initiatives to streamline / enhance the production processes
● Merit of ensuring high level of customer satisfaction by offering quality products and prompt support actions that helped in the growth of the organization
Theobjective of the PGDiploma Programme is toprepare professionals for development, implementation and auditing of Food Safety and Quality Management Systems in the country. The Programme has been developed in collaboration with the Agricultural and Processed Food Products Export Development Authority (APEDA), GOI. It seeks to develop India’s capability to meet the global food safety and quality requirements and enhance the competitiveness of food products.In long term perspective,it would contribute to ensure consumer safety with in and outside the country. This PG Programme shall enable the students to: Comprehend the issues of safety and quality in food production, handling, processing andtrade. Build technical proficiency in undertaking food safety and quality assurance in food processing chain i.e., from farm tofork. Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards including export regulations, ifrequired. Design and implement: Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Point (HACCP), Quality Management Systems (QMS): ISO 9001, Food Safety Management Systems(FSMS):ISO22000,LaboratoryManagementSystem:ISO Be able to effectively plan, conduct, report and audit as per the guidelines of the ISO19011-2002. Undertake Standard Microbiological and Chemical analysis of FoodProducts. ApplyGoodHygienic,Manufacturing,Laboratory,TransportationandRetailPracticesinFoodProcessing/Hospitality industry and Retailoutlets. Prospective job opportunities for the pass outs are as follows: Quality Control Officer or Quality Assurance / Food Safety and Quality Management professionals in food/hospitality/retail industry and laboratories, Food Safety Officer in the regulatorybodies, Food Auditor in Certification and Inspectionbodies, Trainer/Counsellor in Food Safety & Quality ManagementSystems, Food certifying/auditing professional for Food Safety & Quality Management Systems(FSQMS).
The Diploma in Meat Technology is developed in collaboration with the Ministry of Food Processing Industries, Government of India. The Programme aims at imparting basic knowledge and skills for quality production of meat and meat products. Development of human resource for industry is also part of it systematic analysis process of meat and meat products, Poultry Science, Poultry product processing experiment based objective (chemical, biological and physical of meat science technology Processing),Meat food safety HACCP and it's Technology implementation in current scenario of food business sector.
Fundamental study and experiment on Biology, chemistry and physics
