QHSE Manager

Directly reporting to the General Manager and working closely with the production team, you will ensure that the production of bread improvers and the packaging of dry yeasts is in compliance with customer requirements (quality, food safety, lead times), safety regulations, staff working conditions, and environmental standards at local, regional, and Group levels.

Key responsibilities 

HEALTH AND SAFETY

• Leading development of safety culture within the organization.
• Ensuring the occupational health & safety of working processes and conditions.
• Guaranteeing compliance with good practices, behavior and procedures in terms of health and safety for production and baking personnel and visitors.
• Working with MEA team on the follow up and completion of the safety roadmap of the company.
• Organizing and providing necessary technical and organizational safety training for the team throughout the year.
• Observing, tracking, advicing, preparing and distributing the monthly occupational health and safety performance via KPIs for Group and MEA Region.
• Advicing on health and safety to the country leadership team for sustainable health and safety performance.
• Leading accident investigation, publishing the Flash accident report.
• Following up on the efficiency of the existing health and safety management elements to ensure they are effectively in place.

QUALITY

• Ensuring the availability of control, measurement, and test results as defined in the control plan or deemed necessary for process and production control.
• Is involved in the choice of raw materials suppliers (carrying out tests, …) and alert any problems with suppliers.
• Performing audits of suppliers and external service providers. Participating in supplier risk analysis.
• Ensuring that product recipes are in accordance with the formulas submitted by the group.
• Ensuring that non-conformities (finished products, raw materials) are dealt with, analyzes discrepancies, finds the causes and implements corrective actions.
• Ensuring that the food safety protection devices are in constant operation and are in good condition. (Integrity of the sieves, …).
• Investigating customer complaints and non-conformity issues (finds the causes, implements corrective actions…).
• Implementing the necessary certifications required and ensuring their renewal and daily application (GMP, HACCP, Group standards, , Halal,…) and the interface with the corresponding authorities/institutions.
• Is responsible for the HACCP team (Food Safety Management System).
• Acting as an internal auditor in maintenance, development and auditing of the company quality and food safety system.
• Assisting in products releasing or suspending, especially be responsible for ingredients.
• Issue products quality testing report according to concerning procedures.
• Preparing and sending the samples to customers.
• Responsible of raw material control such as inspection, release, supporting documents management, complain to the supplier etc.
• Supporting to answering customers’ questionnaires and other request on product quality and food safety.
• Assisting in the training for improving the awareness of quality, sanitation, food safety for related personnel within the factory.
• Developing and maintaining an accurate documented quality and food safety system.
• Guaranteeing that company is aligned by EFDA and IES standards and recommendations, guaranteeing the obtention and on-time renewal of all necessary certifications.

MANAGEMENT

• Releasing information on the field and in meetings with operators in terms of quality, safety and results.
• Making a feedback of team wishes concerning internal mobility, professional development, training and professional project.
• Reporting to the General Manager on team operations, particularly in cases involving breaches of internal regulations, potential damage to the company’s reputation, or risks to achieving established objectives.
• Managing the quality responsible (Annual interview, feed backs, salary review,….).

INVESTMENTS/BUDGET

• Proposing the operating budget (quality, hygiene and safety) and monitoring it within the limit of the allocated amount.
• Implementing the selected projects, in liaison with the MEA Industrial Department.

REPORTING

• Ensuring the feedback of data and comments for the month-end closing (safety, quality etc.) and upon request of its hierarchy.

LEAN

• Proposing and studying improvement actions (quality, food safety, productivity, reliability, health and safety on site).