Catering and Dining (Food and Beverage)1-Setting procedures ,SOPs, SSOPs, work instructions, controls and improvement in accordance with ISO 22000- 2018 And SAEHC (Saudi Aramco Environmental Health code) , GSO and Codex Alimentarius .2-Coaching quality team (QA officer)in each site on application of food safety standards including ISO22000 - HACCP & Aramco (SAEHC) standard in the eastern province. 3-Auditing on the facility (Production , stores & dining area) against the applied systems and standards.4-Auditing on stores against GSP , inventory control & Rotation policy.5-Customer complaints receiving from the customers and to be investigated and closed within 48 Hours according to criticality of the incident.6- Root cause analysis on Non conformities and incidents and set Actions, Corrective actions & preventive actions to close the violation prevent the recurrence.7- Set Annual Training plan for the staff depending on training needs and risk based activities and apply it in coordination with different parties.8-Evaluation of training output on the trainee.9-Revising the pest control activity and contract with pest control company.10-Revising the waste management & sweet water contractors.11-Annual laboratory analysis plan as food safety verification (raw materials – cleaning and sanitation – workers’ personal hygiene –final products – sweet water).12-Setting The annual Roster for QA officers cross Audits between different unites.13-Preparing weekly statistics summary regarding performance of each production unite and to be shared and discussed with concerned parties for improvement.14-Food and non-food supplier Auditing and approval.15-Handling external , second party and internal Audits.

Meat and poultry processing plus retails.1-Setting procedures ,SOPs, SSOPs, work instructions, controls and improvement in accordance with ISO 22000- 2018 , EOS (Egyptian organization for standardization)and Codex Alimentarius.2-Designing product specifications (parameters - quality - food safety - legality). 3-Handle customer complaints, investigations and closing to meet the expectations and needs from a product.4-Root cause analysis for the incoming complaints or incidents happen in the production unites and give action plan to close the violation & eliminate the recurrence of it. 5-Leading quality team in implementation, maintenance and continual improvement of FSMS ISO/22000 and maintaining product quality and final specifications.6-Evaluating final output of products to determine their quality by tasting panels , laboratory verification.7-setting specification of the of raw materials that are used in production in accordance with legal and internal requirements.8-Reporting to upper management on quality standard issues.9-Approval of rejection of final products and raw materials that fail to meet quality and food safety standards.10-Improving production efficiency and managing waste.11- Set Annual Training plan for the staff depending on training needs and risk based activities and apply it in coordination with different parties.12-Evaluation of training output on the trainee.13-Member of the team of production waste control for saving costs and processes improvement.14-Labeling and packaging approval according to customer and legal requirements .15- Supplier approval and Auditing .16-Handling external , second party and internal Audits.

Bakery processing and Retails.1-Performing routine inspections and quality tests on the Main factory and some branches.2-Identifying and resolving workflow and production issues.3-Documention and Reporting quality and food safety issues to the CEO on daily basis. 4-Making recommendations for improvement.5-Identify Product Defects and work on on-floor correction.6-Creation of product parameters and standards then publishing and training of staff with the production manager. 7-Inspect raw materials to ensure consistency and integrity8-Inspect final product quality , food safety & legal standards.

1- Inspection of raw material in receiving, storage - production processes - final storage & dispatching.2-Monitor CCPs with correction of deviation, documentation & reporting to stakeholders.3-Stewarding cleaning & sanitation.4-Housekeeping inspections.5-Pest control check.6-stock rotation policy check.7-product specs during production & final product.8-Labels creation releasing to packing team.9-personal hygiene.10-Staff training.11-supervise quality controllers

Meat processingResponsible for the filling & cooking step of cold cuts (luncheon - salami - smoked beef - smoked turkey - sausages - hot dogs )1-Inspection of cleaning & sanitation.2-inspection of product quality specs (weight - labeling - vacuum - sealing).3-Inspection & recording of cooking Time / temp and correct & report deviations.4-workers personal hygiene.