Reliability Maintenance (RM) Engineer

Food Safety Quality and Regulatory Specialist

Production Manager

Plant Safety and Food Quality Manager

Sourcing Manager

Halal Executive Chef

Responsibilities: <ul><li>Lead / Execute KWS RM COE and own Work Management element as part of reliability maintenance scope.</li><li>Drive implementation of KWS for RM COE among engineering, technical, and operations teams with regular engagement, preparation, and training.</li><li>Develop good relationships with other regional factories and strive for cross-learning and implementation of best practices for plant performance and KWS.</li><li>Delivery highest level of machine reliability with the optimum level of preventive, corrective &amp; condition-based base maintenance strategic formulation and implementation.</li><li>Responsible for guiding the team in conducting loss analysis using proper tools and identifying the root cause, improvement projects, and saving projects.</li><li>Leads the team as the expert point of contact for process, mechanical, and SAP-related consultation and support.</li><li>Creating the machine inventory list, following the updates and entering them into the system.</li><li>Act as the superuser for maintenance SAP and make sure the technical systems team has good SAP knowledge with regular coaching and training sessions.</li><li>Work on mechanical internal CAPEX project management by applying a reliability maintenance strategy for strategic investment and upkeep high machine reliability.</li><li>Owns Technician Training and development systems in support of Technician Progression.</li><li>To guard standards and regulations on EHS, QFS and other fundamentals by participating in and coaching during Leader Led Observations, Safety 7, Golden 6, and other EHS and QFS activities.</li><li>Always maintain a good level of documentation and evidence management to support all internal and external audits. (QFS, KWS, EHS, DOSH, FSSC, HACCP, HALAL, and Global programs on FUS).</li></ul> Requirements: <ul><li>Degree in Mechanical/Electrical Engineering or related discipline with at least 2-5 years of working experience.</li><li>Sound practical knowledge of mechanical engineering (rotating equipment, fasteners, bearings, gearbox, valves, thermodynamics, material strength &amp; compatibility, etc.).</li><li>Practical knowledge of process equipment working mechanism and working principle (fryer, mixing, grinding, canister filling, packing machines, conveyors, etc.).</li><li>Preferably having work experience in F&amp;B industries with experience in SAP system</li></ul> Technical experience in the following systems: <ul><li>Digital sensory devices (e.g. capacitive/inductive/ magnetic/photoelectric sensor, electro-pneumatic actuator, etc.).</li><li>Numerical literacy of basic electrical engineering (motor power, electrical load, cable sizing) and process engineering (basic mathematics related to the physics of pressure, temperature, level, force, etc.).</li><li>Preferably with some process literacy in HVAC, compressed air supply, utility gas supply, potable and wastewater treatment.</li><li>Exposed and have hands-on experience with pillar approached performance management (KWS), CI tools, analysis tools, sound problem-solving skills, and coaching skills.</li><li>Good leadership skills and capable of managing 24/7 plans with critical thinking and strong people management skills.</li><li>Six Sigma Green Belt &amp; CAPEX project management will be added advantage.</li></ul>

Responsibilities: <ul><li>Perform inspection of finished or in process goods, analyze data and identify trends in defects or errors.</li><li>Conduct root cause analysis for defects, nonconformities or other quality failures.</li><li>Coordinate department functions that include continuous improvement processes, compliance to audits and assisting with customer specifications and quality issues.</li><li>Ensure environmental health and safety training and new procedure implementation are executed and completed timely and accurately.</li><li>Assist with related training development and scheduling.</li><li>Provide training, coaching and mentoring to team members.</li><li>Plan, coordinate and direct all regulatory compliance, laboratory, food and feed safety and quality programs within the location to ensure compliance with customer, supplier and government requirements and expectations.</li><li>Handle basic issues and problems under direct supervision, while escalating more complex issues to appropriate staff.</li><li>Take part in internal audits, external manufactories audits, suppliers audit.</li><li>Other duties as assigned.</li></ul> Requirements: <ul><li>SAP experience,</li><li>1C system</li><li>HACCP, audit process and requirements</li><li>Moderate computer skills (word processing, spreadsheets, and database navigation)</li><li>Strong interpersonal skills</li><li>Attention to detail</li><li>Validated change management in an industrial setting</li><li>Experience in leading cross functional teams</li><li>Bachelor’s degree in a related field or equivalent experience</li><li>Other minimum qualifications may apply</li></ul>

Roles &amp; Responsibilities: <ul><li>Supervising production processes and ensuring that quality work is done safely and efficiently.</li><li>Liaising with other engineers to develop plans that improve production, costs, and labor required.</li><li>Developing and monitoring production-related cost saving projects, encouraging the team to develop cost saving projects and reporting them.</li><li>Diagnose problems on the production line and provide recommendations and training by usining KWS Loss analaysis methodology.</li><li>Establishing safety procedures and protocols that consider workers well-being while minimizing the carbon footprint.</li><li>Staying informed about developments in engineering and production and sharing information with colleagues.</li><li>Identifying, documenting and reporting unsafe practices.</li><li>Preparing production schedules and budgets for projects.</li><li>Planning meetings with relevant departments and stakeholders.</li><li>Analyzing all aspects of production and making recommendations for improvement.</li><li>To make all equipment efficiency calculations and reports on a daily and monthly basis.</li><li>Planning, implementing and monitoring actions that will increase efficiency.</li><li>Taking actions by making suggestions to reduce material losses and increase the quantity of quality products.</li><li>Responsible for organizing production areas and carrying out production in accordance with the weekly plan.</li><li>KWS, QFS, EHS COE team member.</li><li>Attending the Tier 4 DDS meeting on a daily basis, following the actions determined at the meeting, and forwarding the items escalated from the Tier 2,3 meetings to the Tier 4 meeting.</li><li>To ensure that all Prerequisite Programs (PRP) within the HACCP plan are sustainable and developed. Following up program requirements with relevant parties.</li><li>Ensuring that Food Safety and GMP rules are implemented in production areas.</li><li>To analyze the situations that occur/may occur during the process and to take corrective and preventive actions.</li><li>Participating in internal and external audits. To work to complete audit actions.</li></ul> Requirements: <ul><li>A Bachelor of Engineering is a must, preferably should have master’s degree.</li><li>Overall experience of 7+ Years</li><li>Strong communication skills.</li><li>Strong leadership ability.</li><li>Excellent skills with problem solving, critical thinking and analytical thinking.</li><li>Proven experience in engineering.</li><li>Ability to make decisions under pressure.</li><li>Excellent skills in written and verbal communication.</li></ul>

Responsibilities: <ul><li>Develop and maintain effective quality and food safety systems that ensure that the quality standards and expectations of the Asia Pacific Snacks Plant and supply chain are achieved in line with both internal business process expectations and the legislative requirements</li><li>Develop and implement a quality improvement plan that enhances the product quality to exceed the goals set by the business</li><li>Identify, evaluate and implement manufacturing improvement initiatives that will result in achieving long-term quality and food safety culture building from leadership team to operators</li><li>Liase and support the Launch Program Manager, regulatory and R&amp;D teams to ensure that all material and products are aligned to meet consumer needs and expectations, likes HALAL, HACCP, FSSC22K and others&nbsp;</li></ul> Requirements: <ul><li>A minimum of 10 years broad manufacturing experience in food technology and food safety</li><li>Studies in manufacturing, food technology and/ or food safety are beneficial</li><li>Must have strong analytical skills and excellent project management and communication ability</li><li>The incumbent will have a strong history of significant achievements both from a technical and business perspective</li></ul>

Overview:The Sourcing Manager is responsible for sourcing and negotiating pricing for materials, food and supplies in specified quality and quantities to meet customer requirements.Responsibilities: Negotiates and manages all national and regional supply contracts for various product categories Ensures renewal of supply agreements in a timely manner Acts as the Subject matter expert in the use of strategic sourcing tools to execute RFIs and RFPs Monitors ongoing effectiveness of the current supply base and manage supplier issues Keeps up to date on market trends and commodity impacts to identify and understands potential risks to material cost and/or quality Interfaces with manufacturers and distributors to gather new product and service information Works on achieving synergy savings by utilizing all internal brands Assists and trains Sourcing Analysts to ensure compliance with central purchasing programs, specifications, and other related activities. Uses SAP along with customer flight schedules and “Bill of Materials” (BOM) program to determine quantities of all customer-required food and related menu components Acts as the Procurement owner for assigned customer projects, menu presentations, RFP’s, cycle changes Ensures accuracy of purchase orders and vendor invoices by maintaining item pricing/pack size details in system Spends analysis to identify areas of procurement cost savings Delivers savings as per Budget versus previous year spend Assures compliance with required corporate, local agency and federal government guidelines for proper sanitation, food handling and temperature control (HACCP) practices at partner Suppliers Consistently maintains a professional image in all relationships and interactions with suppliers, customers and other employees Audits cost breakouts to compare actual vs. theoretical food costs and communicates noted variances to appropriate parties Conducts and supports ad-hoc analysis Performs special projects and other duties as required Requirements:Education: Preferred qualifications, University or College degree in related discipline Understanding of Supply Chain / Logistics processes Work Experience: 5+ Years Wholesale or Multi Unit food purchasing experience Experience procuring multiple categories and multiple line items  Technical Skills: Strong negotiation and influence skills Strong time management skills Strong organizational skills, able to prioritize responsibilities and multi-task Strong interpersonal skills, interact well with multiple departments as required Ability to be assertive Ability to define problems, collect data, establish facts, solve problems, make recommendations, and draw valid conclusions in a timely and accurate manner. Must possess strong analytical skills including experience creating reports, efficiently communicating results through the use of supporting tables, graphs, and presentation quality materials. Detail oriented Knowledge of CFIA regulations Advanced level Microsoft office tool skills (Excel, Word, Power Point, Outlook) Experience with SAP preferred Experience with E-Sourcing software is beneficial Able to work with little supervision General food knowledge and culinary concepts  Language / Communication Skills: Excellent communication skills, both written & oral Confidential communication required 

Role Description:We’re looking for motivated, engaged people to help make everyone’s journeys better.Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.Responsibilities:Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as required.Prepares administrative reports as required.Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.Works with management staff to improve performance of the unit.Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.Maintains labor requirements, food costs, overtime, and all productivity requirements.Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.Ensures all products are cooked at required temperature according to airline and food safety specification, etc.Responsible for coaching, counseling and preparing corrective action for employees.Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.Requirements:Education:Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.Work Experience:Minimum 10 years of experience as a Chef required.Minimum of 4 years of experience as an Executive Chef required.Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.In-flight catering experience or experience in a high-volume food service environment required.Halal: 5 years of experience required.ServSafe Certified preferred.

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6 haccp Jobs found

Reliability Maintenance (RM) Engineer

Food Safety Quality and Regulatory Specialist

Production Manager

Plant Safety and Food Quality Manager

Sourcing Manager

Halal Executive Chef

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6 haccp Jobs found

Reliability Maintenance (RM) Engineer

Food Safety Quality and Regulatory Specialist

Production Manager

Plant Safety and Food Quality Manager

Sourcing Manager

Halal Executive Chef

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

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