• Monitor the quality of raw materials (flour, butter, yeast, etc.) and ensure compliance with approved specifications during receiving and storage.
• Conduct regular inspections on the production line to ensure pastries (fresh and frozen) meet standard specifications in shape, size, weight, color, and taste.
• -Follow up on implementing quality and food safety systems such as ISO 22000.
• Analyze causes of quality deviations and propose corrective and preventive actions.
• Prepare daily and weekly production quality reports.
• Train workers and supervisors on quality, hygiene, and safety procedures.
• Develop Standard Operating Procedures (SOPs) in collaboration with the team.
• Verify the effectiveness of cleaning and sanitation processes in the production area.
• Coordinate with production and maintenance teams to ensure continuity of operations without affecting quality.
• Monitor product packaging according to customer requirements.
• Release the final product.
• Inspect vehicles used for transporting the final product.
• Conduct periodic analyses of finished products and raw materials when necessary.

Requirements

• Bachelor of Agricultural Sciences / Food Science / Food Safety & Quality Control (Preferably)
• 1–3 years of experience in bakery or FMCG QC.
• GMP Training.
• HACCP Training.
• Root Cause Analysis Training.
• Risk Assessment Analysis Training.
• Thorough knowledge of quality and food safety management systems.
• Strong communication skills.
• Google Sheets skills.
• Knowledge of quality concepts in food and agricultural products.
• Ability to analyze data.

Benefits

Social Insurance