To conduct quality control checks of all products against approved product specification received in Food Point at receipt. Conduct daily facility audit to ensure all products are prepared, stored & labelled as per the standards. Conduct checks of all in process cooked products are assembled and weighed as per customer requirement.
Key Result Areas:
Ensure that all raw materials supplied to Food Point, especially fresh vegetables and frozen ready-to-heat or ready-to-eat items, meet size, appearance, packaging, and label specifications by conducting daily physical checks and verification in the ERP system, while promptly documenting and reporting any issues to the supplier, involving the chef for further product checks, and coordinating with QHSE to raise a Non-Conformance Report.
Promptly document and report any issues to the supplier, involve the chef for further product checks, and coordinate with QHSE to raise a Non-Conformance Report.
Conduct daily audits of chillers, freezers, and preparation areas in both low- and high-care areas, following the First-In-First-Out (FIFO) method; perform physical inventory checks; and prepare daily quality reports for immediate corrective and preventive actions involving stakeholders.
Verify all new and existing products have proper product specifications upon receipt, conduct daily physical inventory checks and coordinate closely with the NPD and Specification team.
Ensure that all cooked components are plated according to assembly routings, including weight and step-by-step pictures, by performing daily spot checks and applying a second layer of verification.
Report any undocumented practices and complaints within the shift to the Supervisor, Senior Coordinator, or Chefs timely.
Ensure compliance with the guidelines outlined in the Halal Food Safety and Quality Policy within the facility through monitoring and checking and execute responsibilities in accordance with the department's work procedures daily.
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