Job Description

RESPONSIBILITIES: You will be responsible for

• Work with management on corrective deviations and lead CPAR meetings and reporting.
• Supervision of Quality Controllers.
• Ensure 100% hygiene compliance for the entire unit.
• Ensure full preparation and presence for internal audits
• Ensure that all supplier audits are done timeously
• Preparation for all external audits, including clients'.
• Ensure that all training and verification of all production, receiving, dispatch, cleaning, dishroom and admin staff is done.
• Ensure that the relevant Toolbox Talks are conducted
• Ensure Induction training for all new personnel is done, work with the HR department
• Ensure effective Customer complaint investigation and response.
• Maintain quality manual and update where necessary.
• Assist with all ISO certification processes.
• Deal with any quality, food safety and hygiene related non-conformances.
• Compile and follow-up on supplier complaints.
• Assist with the management of pest control program.
• Management of all equipment external calibration.
• Maintenance of chemical and first aid stock.
• Coordination and attendance of all chef's tables.
• Monitoring of FIFO&FEFO practices and monitoring of expired stock.
• Oversee all quality checks (Supplier product analysis, fridge checks, specification adherence checks, portion controls, traceability mock recall, etc.)
• Oversee all food safety and hygiene practices, as well as the efficiency thereof through micro sampling.
• Oversee all CCP procedures and documentation as well as HACCP electronic processes and procedures.
• Ensure all training is carried out effectively
• Ensure that a weekly report is sent to JNB on activities in CPT
• Ensure timeous QHSE & CSR as required.
• Monitor and maintain glass and foreign object control.
• Must be involved in First Aid.
• Maintain proper segregation of Halaal, Kosher and Western staff and equipment.
• Preparation of staff roster (QC) and duties.
• Ensure compliance with customer specifications, quality standards, HACCP principles, Occupational Health and Safety principles, Environmental and other regulations.
• Must prepare audit reports for every external audits within 48 hours; and
• Ensure that Micro swabbing and sampling is done
• Must be fully aware of Allergen identification
• Ensure that all allergen's are declared accordingly
• Any other reasonable task that may be required by management