1- Ensure the good health of the poultry before the start of slaughter.2- Supervising the process of slaughtering and processing poultry in all its steps.3- Supervising the packaging process and storage of poultry and following the quality of the product until reaching the consumer.4- Making sure that production processes meet National standard.5- Follow-up cleaning and disinfection procedures before and after the slaughter.6- Isolate the defect of the poultry carcasses and take appropriate decisions on them.

1- The continuous presence on production lines and the inspection and screening of the product from all aspects related to quality in accordance with standards and specifications Approved by the quality management and follow-up packing and packaging.2- Take samples from the product for testing at the quality laboratory.3- To weigh some products at intervals and to ensure their weight and non-neutral weight.4- Check the authenticity of the printed data on the product as well as the label on the packaging.5- Processing and confirming the quality of export products.6- Providing and overseeing inspection activity for product throughout production cycle.7- Producing daily reports to the Head of Quality Control Department.

1- Establishing the Hotels quality procedures, standards and specification.2- Striving to adhere to all HACCP principles and implement them accordingly.3- Maintaining communication with the food hygiene auditing company and improving the audit scores on a regular scores on a regular basis.4- Working with the purchasing department to establish quality requirements from external supplies.5- Interacting with vendors to ensure quality of all purchased parts.6- Making sure that production processes meet international and national standard.7- Setting up and maintaining documentation procedures.8- Monitoring performance by gathering relevant data and producing statistical.9- Investigating and correcting customer issues and implementing inspection criteria.10- Designing, developing and implementing quality control training program.11- Conducting regular training to ensure that staffs are aware of quality and safety standards at all times.12- Providing and overseeing inspection activity for product throughout production cycle.13- Producing weekly reports to the operations department giving them a vision of areas that are in need of attention.

1- Establishment and management of Quality Chemical Laboratory, Including the following: a) Quality analysis of cold pressed oils and aromatic oils, "Sensory tests & chemical tests"b) Quality analysis of Honey Bee Products & Supplements honey bees.c) Quality analysis of Soaps.d) Receiving Raw materials for food products and production supplies tests.2- Production and Extraction and Packaging of Cold pressed oils.3- Production and Extraction and Packaging of Aromatic oils.4- Grinding and sieving and Packaging Spices.5- Grinding and sieving and Packaging Plants and seeds Medical and Aromatic.6- Mixing and Packaging natural drinks.7- Packaging different kinds of White honey.8- Preparation, processing, packaging supplements White and Black Honey9- Production and Packaging of food grains, pulses, beverages.10- Production and Packaging of hard soap cosmetic & Moroccan Soap.11- Participation in the preparation for registration of food processing factories files.