• The incumbent should be a Bachelor degree in food science, biology, nutrition or a related field and should have minimum 5 years’ experience in any food line as quality control/quality assurance.
• He should be well knowledgeable in ·HACCP(Hazard Analysis and Critical Control Point). Implementing food safety standards & good documentation control.
• Assist in compliance reviews, general risk assessments and other safety assessments to support Health, Safety and Environmental management.
• Maintain relevant HSE logs and documentation.
• Participate in detailed incident investigations and Root Cause Analysis.
• Observe HSE regulations, wears all required safety equipment, encourages safe working practices, corrects obvious hazards immediately or reports them to the proper personnel.
• Liaise with clients for smooth safety operations in the locations.
• Implementing and following SSOP(Standard Sanitation Operating Procedure) & SOP(Standard Operating Procedure) in the catering.
• Educating & Training employees connected to food safety.