• Taking part in the development and implementation of a robust quality assurance strategies as well as overseeing the maintenance of LSG quality management system to maintain product and process integrity and compliance with global standards such as ISO and FDA.• Assisting in Maintenance and upgrade of sanitation and hygiene standards to ensure that every airline food is free of microbiological, chemical, and physical contamination and that all LSG environments meet mandated Hygiene and Sanitation levels.• Fostering cross-functional collaboration to drive customer-centric initiatives and assist in streamlining the complaint-handling processes with different airlines.• Assist Quality manager in Conducting regular audits (internal & supplier related), inspections and assessments to identify and address any potential quality or safety issues.• Actively take charge in proper management and maintenance of quality documentation and records.• Helps in the implementation of training programs on behalf of Quality Manager to ensure production staffs and other direct/indirect food handlers possess the necessary skills and knowledge.• Assist in monitoring and management of food safety programs, including HACCP implementation and preventive controls.• Participate in sensory evaluations/chefs table and product inspections to ensure product consistency and adherence to specifications.• Assist Quality Manager in Investigating and resolving customer complaints related to quality or safety concerns.• Collaborate effectively with cross-functional teams, including production, logistics, and customer service, to ensure seamless integration of quality assurance and hygiene practices.• Prepare and present reports on quality metrics and trends to Quality Manager.

• Developing a sustainable meat quality strategy in line with the Sultan business set objectives and oversee delivery against quality assurance goals and objectives.• Participate in formulating and implementing strategic corporate decisions and advise Sultan Meat on policies and regulations governing quality assurance and standards.• Overall responsible for the staff in the quality assurance department, review general quality performance at all locations ensuring continuous improvement.• Perform Statistical product data analysis and establishment of products specifications and quality standards, while coordinating products inspection and testing to ensure compliance to specifications.•Overseeing the Research and Development activities and provide technical support to new product development.• Overall food Safety Management System Team Leader; Coordinating and overseeing the periodic quality audits both internal and external within the processing facilities and for suppliers of materials that have an impact on food safety.• Implementation of Food Safety System and ensuring that all quality aspects are adhered to and take responsibility with respect to Food Safety as documented in the Food Safety Management System manual.• Develop and maintain a working relationship with external quality and environmental governing bodies• Generate quality compliance reports and documentation, including review and implementation of work and procedures.

Delivereables: • Developed and maintained Food Safety policies and procedures as well as Quality Management programs (including PRP & HACCP and CCP's) in line with Corporate Food Safety and certification (FSSC 22000, cGMP, ISO 9001-QMS), ISO 22002-FSMS, Halal, Kosher requirements. • Drived a corporate food safety and quality culture through engagement and continuous improvement to maintain and improve the safety, authenticity, legality, and quality of carcasses at slaughterhouse and those meat products manufactured on-site. • Served as the lead for product recall communications, regulatory inspections, Global Food Safety Initiative (GFSI) audits, and interaction with vendors on issues related to food safety. • Was responsible for investigating market complaints for both food safety and quality related, Coming up with a robust Root Cause Analysis, and initiating Corrective and Preventive actions for the same. • Conducted frequent and unscheduled food safety and sanitation visits to Packhouses with particular emphasis on those locations with below-average third-party food safety survey results, evidence of pest problems, regulatory action, and history of non-compliance. • Served as the HACCP, Compliance & Regulatory affairs as well as ISO Standards & Systems (ISO 22000, ISO 9001, ISO 14001, ISO 45001) coordinator for the facility. • Analyzed and report on Quality Performance Metrics through analysis of Performance Data, identify performance gaps, trends, and improvement opportunities. • Ensured that factory Quality and food safety audits and inspections are carried out to verify compliance against defined standards and codes of practice. • Coordinated the internal (First-party), and suppliers and customers (second-party), external (third-party) audits. • Created the Food Safety awareness through training of food handlers, production team, and quality control team for continuous improvements.

Deliverables; • Conducting field sampling, transportation, and proper storage of laboratory samples ensuring that sample integrity is maintained. • Performing all monitoring of environmental conditions in the Microbiology laboratory as per the requirements of ISO/IEC 17025:2017 ensuring that all controls are working as required. • Maintaining the integrity of the laboratory and enhancing safety through good housekeeping and hygiene Practices. • Preparation of the samples, media, and all other laboratory reagents for analysis and Quality Assurance purposes. • Carrying out verification of microbiological test methods while maintaining proper documentation of the same as per the laboratory manual. • Participating in proficiency testing e.g., FAPAS and inter-laboratory testing asper the laboratory’s scope of testing. • Performing different microbiological techniques such as aseptic techniques, plating techniques e.g., pour plate, spread plate, filtration technique, butting, streaking etc. • Carrying out microbiological analysis of food and water samples as per the laboratory’s scope of testing using approved standards and methods in accordance with ISO/IEC 17025:2017. • Properly managing laboratory equipment e.g., weighing balances, PH- Meter, autoclave, Elisa reader, furnace, laminar flow, Water Bath, etc. including routine maintenance, operation, reporting of faults, and scheduling for maintenance and calibration. • Carrying out enumeration, evaluation, and interpretation of test results and approval of results. • Actively taking part in the implementation of quality management systems in the laboratory. • Interpreting test results to customers as well as offering technical guidance when required.

Deliverables; • Supervises and coordinates activities of the packing team and ensures that the tasks are delegated before a shift begins and instructions are issued on the shift’s target. • Studies production order to ascertain type and quantity of bakery goods and materials to be used and other packaging requirements. • Inspects products prior to packaging as well as returning of the rejected products to production departments. • Observe packaging operations and inspect containers to verify conformance to specifications. • Liaise with other departments to determine packaging needs and confirm product orders. • Starts, adjusts and repairs packaging machinery, or notifies the maintenance department. • Ensuring all finished products and work in progress is correctly labeled for traceability purposes. • Ensure reporting and record keeping of the bread packed and transferred to the finished goods’ store in the shift and feeding the data into the SAP ERP system. • Coordinating and conducting employees’ onboarding and training activities concerning the significance of packing the finished products, job safety requirements as well as monitoring their work performance. • Calculate and optimize temporary and permanent labor scheduling with holiday and sales demands. • Promotes the plant’s safety programs and policies to reduce employee accidents and injuries by providing safety training and enforcing safety practices at all times. • Enforcing the Good Manufacturing Practices (GMPs) in the bakery as well as the general housekeeping culture of the packaging and seasoning areas and constantly ensure the quality of the bakery products.

Deliverables; • Reviewing the production schedule, blueprint, and plan to ensurethe attainment of daily targets. • Taking stock numbers from the goods’ cage while also confirming loading numbers for the purposes of creating the production plan/schedule of the day. • Ensuring that the production targets are met, and variances minimized. • Enforcement and implementation of food safety and hygiene principles as well as quality standards. • Circulating the production plan/schedule with the flour storemen, mixers as well as machine operators on the production side. • Monitoring and overseeing the production process by following up on the performance of each stage of the process until the final product is ready for dispatch. • Checking on the ingredients used in the bakery to confirm whether they are correct while making any necessary changes to ensure that the prescribed mixing time is observed, and the correct weight of dough is fed into the process. • Calculate yield based on packing and cake store information while comparing this with the ingredients used. • Documenting and reporting daily production statistical records, quality records as well as performance records.

AREAS TRAINED;• Carrying out quality assessment measures of all the products ready to be shipped and incoming raw materials.• Reported and assisted with correcting any unsanitary conditions in food storage areas as well as employee work areas.• Assisted with enforcing food safety programs and procedures, GMP policies, and personnel hygiene policies.• Taking part in a thorough look at the plans, specifications, and blueprints with the help of QC/Food Safety team to understand the product requirements.• Assisted in resolving quality-related issues and adhering to deadlines with the help of QC Inspectors.• Developing, maintaining, and updating all records, manuals, training procedures, and product spec books as pertain to food safety and quality control.

Deliverables;• Maintenance of general hygiene and sanitation in designated bakery sections.• Weighing, pricing, and packaging bakery ingredients and finished products.• Managing the baking ingredients inventory for the establishment of quality stock rotation and requesting stock purchases.• Tracking ingredient's expiry dates, arranging their use accordingly, and reporting the same to the concerned personnel for a proactive approach to be taken.• Monitoring the visual appeal, physical characteristics, and availability of both baked products and fresh produce(fruits and vegetables) on display.• Reporting the low-baked products to the baker or the line chef in a timely manner.

SKILL & EXPERIENCE GAINED;• Knowledge of Industrial Health & Safety, Good Hygiene Practices, Good Manufacturing Practices, HACCP Principles, Quality Management System( ISO 9001:2015), and Food Safety Management System (ISO 22000:2018).• Cane Weighing system at the weighbridge.• Cane handling operations at the cane yard.• Juice Extraction at the mills.• A series of juice treatment process such as clarification, flashing, evaporation and filtration.• The process of sugar crystallization at the pan station.• Centrifugation and sugar drying.• Sampling and analysis in the laboratory.• Sugar bagging and packaging skills and warehousing.• Water treatment and effluent disposal.