DUTIES AND RESPONSIBILITIES:
Ensure that products arrive and depart in accordance with quality and safety standards, conduct quality control inspections and provide QC Reports
Review and improve current procedures and conduct regular audits for SOP compliance
Monitor staff performance, providing guidance, and conducting essential training sessions
Investigate product quality issues, conduct root cause analyses, and raise Improvement Reports
Maintain a comprehensive filing system, complete daily QA checklists, and provide regular compliance reports
Enforce quality and cleaning standards, promptly addressing any deviations
Guide production teams, recommend improvements, and oversee the implementation of procedures
Conduct daily FIFO spot checks and assess safety risks, communicating findings to relevant departments
Identify training needs, foster a food safety culture, and train new employees
Perform sporadic production checks and follow through on HSE minutes, findings, and improvements
Track waste control, conduct cleaning inspections, and ensure strict adherence to product testing procedures
Communicate with the NPD department on a weekly basis to check on any new products being trialled and tested
Conduct sensory evaluations and taste profiling on all new and existing products including but not limited to basting sauces, table sauces, blended spices, mayonnaise various variants, cool drinks and fruit juices
Ensure batch consistency from original kitchen sample supplied by NPD through to batches supplied to all DCs nationally
Evaluate product consistency taking most common flavours into account such as – sweet, bitter, sour, salty, meaty(umami), cool and hot
Obtain updated kitchen sample from suppliers once the current retention sample reaches shelf life, conduct new evaluations on new samples provided vs batches delivered to DCs
Ensure availability of all product specification sheets
Analytical Thinking - Ability to analyse data for insightful decision-making in quality control processes
Attention to Detail - Meticulously focusing on specifics for thorough audits, documentation, and compliance
Effective Communication - Effectively conveying information to ensure seamless collaboration with teams and stakeholders
Quality Focus - Demonstrated commitment to maintaining high-quality standards in all processes
Leadership - Capable of leading and guiding production teams, providing support and recommendations
Problem-Solving - Taking proactive steps to identify risks, suggesting improvements, and solving quality-related issues
Understanding of SOP Implementation
Quality Control and Assurance
Health and Safety Regulations
Data Analysis and Reporting
Must have worked in kitchen environments to learn about cooking techniques and ingredients
Kept up with food trends, innovations, and advancements in sensory science
Knowledge of food ingredients and applications
Must have knowledge of recipe formulations and ingredient combinations
FSA Implementation and compliance
DC External Audit Results
Creation of training courses to address deficiencies in personnel or procedures
Perform as DC Contact for customer issues
Compile monthly quality reports
Occasional travel to DC's nationally
REQUIREMENTS:
Bachelor’s degree or equivalent in the relevant field
Certified Food Safety Manager certificate /diploma - Speciality - Flavor sensory evaluations & Taste Profiling
Minimum 3 years proven experience as a QA Officer with Sensory evaluations and Taste Profiling experience
Understanding of further processing - Advantageous
Knowledge and understanding of poultry processing required
HACCP Certified and strong regulatory skills
Understanding of management principles and team concepts
Risk Assessment and process change control
Attention to detail set priorities and follows through
Understand Microbiology and food technology#J-18808-Ljbffr