Quality Control/production manager
Things Remembered Nigeria Limited
Total years of experience :9 years, 4 Months
- To identify any possible need to issue warnings or notice to suppliers/contractors in accordance. With contract terms relating to compliance to specifications, food safety and due diligence, having explored all possible causes.
- To identify production team and suppliers deviation from standard procedure and defined product, enforcing corrective actions are taken and giving feed backs to the quality control manager.
- To inspect all incoming raw materials on arrival in compliance with the company’s agreed specification
- To investigate conclusively, monitor and report all alleged food poisoning cases and foreign object complaints. Initiating immediate remedial actions, analysis and collating the findings for and making recommendation to management on measures to be taken to prevent reoccurrence.
- To carry out on the spot inspection of finished catering products, equipment, and stores product and services within the catering unit and premises to ensure that they meet with company standard operating procedures, specifications and standards.
- To manage the suppliers compliance to company’s procedures, specifications, in a manner that ensures consistent ‘product and service offering.
- To participate actively, in collaboration with other quality controllers and quality control manager, in food safety and facility audit of catering contractors as detailed by the quality control manager. You shall be required to maintain a database for the quality and food safety audit reports.
- To initiate changes to procedures and process following investigation or results from food safety and quality audits, making recommendation for improvement.
- To develop product/raw materials specification for use in receiving raw materials for the company’s operation, and menu specification.
- To be responsible for development of menu specification as agreed with customer airlines during menu presentation sessions, and also for restaurant operations.
- To take core temperature of cooked and chilled food, ensuring their appropriate temperature is achieved, and maintains documentations for these in accordance with HACCP and GMP practices.
- To undertake HACCP documentation, implementation and training for the company.
- To provide food safety, HACCP documentation and GMP training to both new and existing staffs of the organization at both inductions and on-going basis.
- To monitor the activities of the cleaning and hygiene personnel and ensure total hygiene of the company’s catering unit, equipments and catering delivery vehicles.
- To monitor the hygiene and compliance to dress code of production, operations and customer service staff of the company and report any deviation or non-conformity for necessary action.
- To monitor and ensure total hygiene of the company, and completing all necessary hygiene forms and checklist and report any deviation or non-conformity for necessary action.
- To conduct organoleptic assessment of both airline and restaurant meals and provide report with recommendation for correction where necessary
- To take active part in daily production and operations planning collaborating with procurement, stores, production and operation team to ensure smooth running of the company’s daily operation, in a manner that ensures optimum utilization of the company’s resources.
- To generate weekly production report including the kitchen production analysis, IFS catering operations records and supplies to airlines, and making recommendation to the management as appropriate.
- To monitor and ensure the correct execution of catering plan prescribed by airlines .
- To generate daily catering and operations reconciliation report.
- To coordinate shift activities of flight catering and production officers in the company.
- To manage the completion and documentation of all catering deliveries to flight and generate daily flight catering and meal reconciliation report and making recommendations to Head of quality control and production .
To identify any possible need to issue warnings or notice to suppliers/contractors in accordance.
Coordination and Supervision - Coordinate, manage and monitor the workings of the different shifts.
To identify contract terms relating to compliance to specification, food safety and due diligence, having explore all possible causes.
- To carry out on the spot inspection of catering, equipment and stores product and services within the suppliers unit to ensure the meet set standards and specification.
- To manage the supplier and caterers compliance to the company’s specification and standards.
- To manage and maintain and all documentation required to provide a defense for criminal and civil cases and to represent the company in court if necessary.
- To work closely with the interior stowage, food development controller and cabin presentation teams to ensure contractor adherence to defined product.
- To generate daily catering and meal reconciliation report.
- To monitor and ensure correct execution of catering plan prescribed for Air Nigeria flights.
- To coordinate shift activities of catering attendants in the Air Nigeria self catering unit.
- To conduct Organoleptic assessment of meals and snacks served on Air Nigeria flight and provide report with recommendation for correction where necessary.
- To investigate, monitor and report all alleged food poisoning cases and foreign object complaint.
- To participate in food safety and facility audit of catering contractor as detailed by the
food development controller.
- Provide day-to-day operational support to Production officers/supervisors across the various outlets and the central kitchen
- Oversee effective production planning across all outlets and the central kitchen to ensure optimal sales while minimizing wastage
- Ensure adherence to the Company’s standards with regards to product quality, presentation, consistency, availability and reduction of wastage
- Design and champion the implementation of initiatives that will continuously help to improve production processes, increase efficiency and product standards in line with best practices
- Define and implement cost management initiatives aimed at identifying and mitigating wastage and preventing erosion of profits
- Define and oversee the implementation of policies for achieving high standards of hygiene and sanitation across all kitchens in the outlets and the central kitchen
- Continuously reviewing and recommending more efficient ways of carrying out operational activities in both the central and outlet kitchens
- Coordinate the design and roll-out of the central kitchen encompassing the planning, construction and running of the facility.
- Promote the development of foodservice team.
- Complies with all HACCP policies and procedures.
- Maintain Key control of operations and responsible for activities to ensure opening, closing daily procedures are completed.
