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Job Description
- Research and instigate the most effective methods of controlling consistency of product and highest quality standards cost efficient standards of product
- Define standards and insure recipes manuals for all lines are used.
- Define standards and procedures for receiving and storing products to ensure consistency throughout the company.
- Investigate auditing procedures for compliance to all regulations concerning food handling.
- Set the basis and participate in the implementation steps of obtaining certification.
- Ensure that the highest standards of hygiene and cleanliness are implemented, adhered to and maintained at all times.
- Carry out appraisals of Department existing Staff, and establish a plan for Personnel Development and appertaining training programms, in conjunction with Human Resources Department.
- Set up appropriate Training programms for all Production Management and Staff, in conjunction with the Production Manager and the Human Resources Department.
- Set up departmental and individual targets for performance evaluation to be used as one of the criteria of the incentive scheme
- Responsible for all aspects of Health and Safety within the department on a day to day basis. To set consistent high standards of Health and Safety in all working practices.
- Ensure that all department’s staff attend all planned Statutory Training sessions, as and when arranged.
- Ensure that high standards of personal and food hygiene are maintained within all areas of the department. To be involved in all audits that are completed within the department.
Job Requirements
- Experience from 12 to 20 years quality management in Food production is a must.
- Experience in patisserie sector is an added value.
- Maximum age is 46.
- Full awareness of the product.
- Good knowledge of costing and accounting
- Full knowledge of Quality Control concept and procedures.
- Good knowledge of office and staff management
