You will be responsible to supervise and manage the season factory production line in accordance with Hazardous Analytical Critical Control Point (HACCP) standard. And you will also responsible to give the good quality and hygiene products to the end users.
Job Area
You have to manage and supervised the Season Bakery mass production line, production workers and (ready to eat) products which are sold at Season Bakery outlets aligned with food safety standards.
Job Description
• Perform Inspection and Reporting “Hygiene Inspection of Season Factory” – Fortnightly and discuss with the team for improving
• Inspection and reporting of Season Factory structure – Quarterly and discuss with the team for improving
• Monthly Inspection and reporting of Staff Canteen
• Supervise pest activity and reporting monthly pest management report
• Planning Training Calendar and Conduct PRP, HACCP and other necessary training to production staff
• Monthly Conduct the supplier audit (Production process and procedures, Authorized license & Laboratory analysis report, certificate of analysis)
• Monthly Auditing Delivery Vehicle (Hygiene of Drivers and Delivery Man & Fitness and Hygiene of vehicle)
• Reviewing necessary documents of Admin, Maintenance, Production, QC weekly/ monthly to ensure it has been properly completed.
• Monitoring of schedule of water testing and quality of water and liaised with third party lab/ Maintenance
• Planning annual product testing and co-ordinate with the laboratories/other agencies for analysis of samples as per the schedule
• Monitoring and Investigation Customer Complaint, troubleshooting with the team and recommend necessary corrective action
• Monitoring Product Stability Testing for products consistency
• Reporting to the management if the product/ process is deviated from the Food Safety and FDA guidelines
• Perform mock recalls and traceability exercise on ingredients, packaging, and finished product.
• Attend quality assurance meeting as needed
• Establishing and Maintaining documentation for HACCP system and lead the HACCP team for implementation.
• Coach and motivate the production staffs who are follow the HACCP rules and regulations.
• Others Ad-Hoc

1. B.Sc. (Industry Chemistry) or B.E (Food Technology) Degree Holder
2. Minimum 5 or 6years in QA supervisor role especially in Food Industry
3. Must have food safety knowledge
4. More prefer oversea experience in similar area.
5. Can be used Microsoft Office thoroughly
6. English Literate
7. Must have strong communication skill, presentation skill and negotiation skill.