The scope of quality assurance role involves product development under private label in coordination with suppliers and the development, implementation and maintenance of a Quality Management System that assures food product safety and customer satisfaction throughout supply chain and distribution.Responsibilities:• Developing standard procedures for quality control at different stages of supply chain in coordination with suppliers, commercial personnel and distribution units in Africa.• Coordinating with marketing department on market requirements with respect to product quality.• Developing and implementing a standard procedure for product development under different private label brands.• Assuring product’s conformance to safety standards, African set product specifications and label legislations.• Assuring safety procedures are followed by shipping lines especially with respect to refrigerated and frozen product shipments.• Developing and implementing a quality plan at product reception stage through the development of a quality control department and the recruitment and training of the right personnel for this task.• Following up on nonconformities and planning their corrective actions.• Developing preventive measures for preserving the quality and safety of products• Continuous review of the quality management system through internal auditing

management of quality and auditing

-Gandour industries comprise mainly of confectionery processing (wafers, biscuits,Chocolate, candy bars….etc.), Oil refining and filling, Juice processing and Filling.I was responsible for Quality assurance system implementation, revision and update as well as managing day to day quality control tasks and supporting department's personnel in their routine inspection and troubleshooting matters.I've prepared and conducted technical training workshops related to quality, safety and Hygiene as well as market visits with sales department to assess product preferences and complaints and to create communication links between operation and customers to better understand customer requirements.I was responsible for researching potential raw materials suppliers and approving them for use. I Lead a team of personnel from production and Quality control departments into the commissioning of ERP applications (JD Edwards /Oracle) in product data management and shop floor whereby product formulations, processes and production outputs were set and monitored regularly.Reviewed material variances on regular basis to allocate deviations from standard consumption rates and allowed cost values and coordinated the corrective measures with production & maintenance units whenever above standard consumption rates were registered.Assisted in research & development tasks where studies were conducted on shelf life of products, formulation standardizations and product taste improvements.Led the product development committee which comprised of personnel from Marketing, Sales, Engineering and R&D units. Committee’s objectives are to introduce new products based on market preferences and to periodically review products’ cost and profit margins and accordingly recommend actions.

-ABC is a frozen bakery, pastry, and puff pastry start-up in UAEI assisted in UAE market studies focusing on the hotels and restaurants sectors whereby market surveys were conducted to determine the availability of potential customers and to approximate their consumption rates. I was responsible as well for standardizing product formulations and studying their cost and profit margins.

-Pain d’Or is a bakery and pastry factory, one of the largest in the region. I was involved in the design and development of the quality management system in coordination with Arthur Andersen's consultant body and which resulted in the "ISO 9001:2000" certificate achievement (British Standard Institute /BSI).I worked closely with other operational departments in managing relevant resources including people, infrastructure and work environment.I was involved as well in the establishment of quality assurance policies and procedures and quality control measures (sensory, physical, chemical and microbiological).I was part of the team that was responsible for conducting internal audits for evaluating the quality system applications and for coordinating external audits with BSI. I worked as well in HACCP applications which entailed determining prerequisite needs through extensive study of infrastructure appropriateness, equipments' conformity with safety and sanitary standards, personnel awareness of GMPs.

-Fantasia is fried chips and snacks factoryI've worked on setting products’ specifications and processing parameters on newly installed natural potato chips processing lines as well as already existing fried snacks production lines.I've researched as well the raw material choices such as potato tubers and studied their post harvest behavior and their required storage design and practices