Production and Quality Officer/ Quality Manager
French Bakery
Total years of experience :14 years, 0 Months
Managed team of quality controllers, division of task and their activities in food safety implementation
Managed projects, new product developments and product launch activities
Handled the fundamental phases of departmental and process restructuring making it an enabler function
Finished product, packaging specification, label works, dealt with authorities on approvals
Incoming raw material specification implementation and checks product certificates, origin, legality
Audited suppliers and outlets to ensure food quality and provided adequate food safety tips
Key player in implementation of ISO 22000 FSMS in upcoming plant and ERP in existing one
Recipe management and control for implementing and running ERP system (Microsoft Dynamics NAVISION)
Trained staffs on food hygiene, quality, safety and product specifications
Organized with section managers and assisting in production scheduling during peak seasons
Designed & implemented learning capsules for staffs and managers
Internal audits of plant taking in account of all major CCPs and maintained quality assurance program
Effectively interacted with staffs, clients and customers to maintain quality level and compliance
Handled paper works for all audits and verified quality documentation up to date
Stood in quality operation manager role during her absence
Strict implementation of Good Manufacturing Practices to all production operatives.
Ensured adequate investigation, corrective action implementation for non conformance, and follow-up
Provided technical assistance to Production, Purchasing and Sales
Familiarized new team members on quality and hygiene aspects.
Filled in necessary paper works and reporting to the Quality Manager.
Monitored and managed safe transfer of client e - files within tight deadlines.
Real time decision making while encountered with client issues.
Organized and conducted weekly meeting with other production control analysts and managers.
Preservation and manufacture of food:- heat transfer application in food, texture analysis, gel rheology, thermal processing, microbial, sensory techniques, chemical preservation and packaging Project Management and Work Breakdown Structures Quality Management & Quality Techniques Food factory design, unit operations, food laws, factory layout, field to shelf operations, HACCP and BRC Food commodities and global trade Projects New Product Development: Fruit Crackers – Simulation of entire operations from raw to final product on shelves Supply Chain Optimization Project – Reckitt Benckiser Design of Operation Facilities Project- McDonald’s & Starbucks Internship - Production and Product Improvement – Northern Foods (June-July 2010) Engaged in o Studying the production lines and investigating out the problems affecting the performance. o Assisting the quality and research teams in quality checks o Reporting the findings and suggestions to the Production Manager o Formulation of new product for their clients like Tesco, M&S, Sainsbury, British Airways
Downstream Processing, Economics and Management of Bio Industries, Food Science and Technology, Microbiology, Biochemistry, Enzyme Engineering, Biochemical Engineering, Process and Plant Design, Heat and Mass Transfer Project: - HuCAD: A complete database on human cathepsin protein.