Responsibilities:
1. Halal Compliance:
• Develop and implement a robust system to ensure compliance with halal requirements in all aspects of food production.
• Conduct regular audits and inspections to verify the adherence to halal standards by suppliers and internal processes.
• Work closely with the production team to address and rectify any non-compliance issues related to halal requirements.
2. Quality Assurance:
• Establish and maintain quality control procedures to guarantee the consistency and safety of our food products.
• Conduct routine inspections of raw materials, production processes, and finished products to identify and address quality issues.
• Collaborate with cross-functional teams to implement corrective actions and continuous improvement initiatives.
3. ISO Certification and Project Assistance:
• Assist the Operations Manager in handling ISO Certification processes and related projects.
• Develop, implement, and maintain the Food Safety Management System ISO 22K.
4. Audit Management:
• Manage external/internal quality audit programs from audit planning to implementation to ensure compliance with relevant regulations and standards.
• Liaise with government agencies, certification bodies (e.g., pest control, SFA, SOCOTEC).
5. Management Review and Continuous Improvement:
• Conduct management reviews to identify improvement opportunities in the current production process.
• Implement changes based on review outcomes to enhance overall efficiency and effectiveness.
6. Supplier Management:
• Periodically monitor supplier performance, conduct assessments, and approve new suppliers.
7. Training and Collaboration:
• Support and create training materials, working closely with various departments to deliver work plans.
8. Daily Inspections and Process Enhancement:
• Conduct daily inspections to identify areas for improvement, nonconformities, and opportunities for enhancing quality processes.
9. Collaboration with Production Team:
• Work with the production team to build a product that complies with quality standards and ensure the product is released to meet food safety and food hygiene requirements.
10. Incident Handling and Recall Procedures:
• Establish and implement effective procedures for handling food safety incidents and recalls.
• Conduct thorough investigations into any breaches of food safety standards and recommend corrective actions.
Requirements:
o Bachelor's degree in Food Science, Quality Assurance, or a related field.
o Proven experience in quality assurance, preferably in a central kitchen or food production environment.
o In-depth knowledge of halal requirements and certification processes.
o Strong analytical and problem-solving skills.
o Excellent communication and interpersonal skills.
o Attention to detail and commitment to maintaining high-quality standards.
o Certification in Food Safety and HACCP is a plus.
