Responsibilities and Obligations:
- Food safety Team Leader
- Maintain FSMS certification
- Manage food safety team duties and responsibilities to ensure that the FSMS is established, effective, and objectives are achieved
- Continually update the FSMS where necessary or appropriate
- Assist in setting quality standards and ensure that production is maintained at such standards
- Responsible for maintaining the long-term continuity of production and service quality
- Perform quality control analysis including tests and inspections of products and processes
- Inspect final output and compare properties to requirements
- Approve the right products or reject defectives
- Maintain the corporate quality manual and quality records
- Plan and provide relevant training and education to the food safety team members regularly
- Ensure that the food safety team has multidisciplinary knowledge and experience in the development and implementation of the FSMS about the safety of products and processes
- Ensure the requirements of stakeholders are met
- Provide reports and relevant information to the organization’s top management on the effectiveness and suitability of the food safety management system
- Oversee all product development procedures to identify deviations from quality standards
- Keep accurate documentation

- R&D and Quality Manager
- Develop and refine specifications for new and existing products.
- Develop new products in line with the business strategy
- Provide technical expertise for products in development, new products, or improvements to existing products.
- Planning, execution, and evaluation of projects while maintaining food safety and regulatory
requirements specific to the menu development.
- Assess and implement process improvements to increase efficiency and
accuracy
- Work closely with Operations, Purchasing, and Marketing to communicate technical information, related to new products.
- Provide feedback to the production, purchasing, and quality department heads on the performance of the raw materials used
- Responsible for the resolution of technical issues that arise during the development; production,
operational, or performance-based.
- Request raw material specifications and other necessary documentation for ingredient
and supplier approval.
- Develop concepts or recipes against a target cost, regulatory requirements, and specified quality levels
- Provide technical assistance to production, sales, and clients (when needed)
- Train the production team on the new product process
- Responsible for the improvement of a product when quality defects
- Oversee the tasting panel system to ensure standards are maintained to specifications
- Conduct ongoing evaluation of raw material and take corrective actions
- Coordinates with the Operations Manager
- Timely submission of all the required reports
- Ensure the implementation of the international Field Certificates ISO 22000, IFS, BRC…