Food Scientist Savory

Food Technologist

Medical Representative- Dubai

Executive Chef 

Executive Chef of Operations

Scientist - Analytical Chemistry

Sales Manager - Specialty Food Ingredients

Senior Compliance Manager

General Manager Trainee

Packaging Executive

Responsibilities:&nbsp;&nbsp;Assure technical support for the Sales team, Distributors &amp; Customers: <ul><li class="ql-align-justify">Generate data &amp; information to support the value and efficacy of ingredients for savory application.</li><li class="ql-align-justify">Conduct proper data analysis to draw meaningful information and conclusion from trials be communicated internally within and externally to customers.</li><li class="ql-align-justify">Train &amp; Support the Sales team, Distributors as well as participate in Key Customer projects.</li><li class="ql-align-justify">Represent and promote capabilities &amp; knowledge at international Conferences &amp; Seminars.</li></ul>&nbsp;Deliver new innovations to the APAC food market through Collaborating with Business Development, R&amp;D and Market insights:<ul><li class="ql-align-justify">Generate new ideas to develop new products &amp; propositions for the APAC market in terms of savory food application.</li><li class="ql-align-justify">Lead &amp; Participate in and/or Customer innovation projects in line with strategic direction &amp; capabilities.</li></ul>&nbsp;Administrative<ul><li class="ql-align-justify">Conduct proper housekeeping to ensure that the lab and kitchen is safe and hygienic at all times</li><li class="ql-align-justify">Manage the food lab, the raw materials/chemicals, the equipment &amp; procedures.</li><li class="ql-align-justify">Procurement of consumables and/or equipment to upgrade and ensure functionality of the lab</li><li class="ql-align-justify">Assure that all application trials are registered, reported, scientifically sound and used by the Sales &amp; Business Teams to generate/maintain customers.</li><li class="ql-align-justify">Generate meaningful reports, presentation slides and other materials to effectively communicate findings and results internally within and externally to customers.</li></ul>&nbsp;&nbsp;Requirements:&nbsp;<ul><li class="ql-align-justify">BSc/MSc degree or equivalent in Food Science, Food Microbiology and/or Food Technology.</li><li class="ql-align-justify">At least 5 years of relevant experience in the Asian food (ingredients) industry with relevant experience in savory food applications (e.g&nbsp;sauces, chilled prepared foods, fresh noodles, etc.).</li><li class="ql-align-justify">Hands-on mentality: you enjoy working with the team in the application lab for 50-60% of the time.</li><li class="ql-align-justify">Result oriented, technically skilled with a creative mindset to overcome application challenges.</li><li class="ql-align-justify">Strong technical writing and reporting skills.</li><li class="ql-align-justify">Commercially driven with creativity, passion, and performance orientation;</li><li class="ql-align-justify">A sensitive &amp; flexible team-player.</li><li class="ql-align-justify">Self-confident and self-managing, pro-active and taking initiative.</li><li class="ql-align-justify">Good communication skills: listening, understanding and presenting to both technical and commercial audiences;</li><li class="ql-align-justify">Fluent in English and Mandarin. Other APAC languages are considered a benefit.</li><li class="ql-align-justify">You reside in Singapore.</li><li class="ql-align-justify">Willing to travel up to 10-15%, mostly in the APAC region</li></ul>

Responsibilities :﻿<ul><li class="ql-align-justify">&nbsp;Comprehends the technical nuances of various raw materials and drafts specifications for new materials as well as reviews &amp; updates existing specifications.</li><li class="ql-align-justify">&nbsp;Develops prototypes to define food and financial objectives for PDR development as well as for consumer testing.</li><li class="ql-align-justify">&nbsp;Maintains lab notebook with details of every experimental batch run in the lab and documents all project technical documents such as specifications, stability reports, and regulatory requirements for product approval.</li><li class="ql-align-justify">Determines critical ingredient specification parameters and communicate these to Quality.&nbsp;For new ingredients, has vendor complete consumer screening information request form.&nbsp;Gets ingredients approved in formulation prior to consumer testing.</li><li class="ql-align-justify">&nbsp;Ensures that formula undergoes cost evaluation prior to consumer testing.&nbsp;Works with Procurement to determine ingredient availability/cost information</li><li class="ql-align-justify">Schedules and conducts plant trials and ensures availability of raw materials, resources and timing for pilot plant testing. Requests quotations and organizes payment to vendors following procedures.</li><li class="ql-align-justify">Sets up appropriate shelf life and sensory testing plans in accordance with the distribution requirements of the product.&nbsp;</li><li>Works with Quality and Nutritional Regulatory Affairs to identify potential allergen and safety issues.&nbsp;Ensures these are communicated as early as possible to the team.&nbsp;Also confirms that nutritional requirements are met.</li><li class="ql-align-justify">&nbsp;Coordinates and or assists in the coordination of consumer sample production in pilot plant or manufacturing plant.&nbsp;Produces image plant food to field in consumer testing.&nbsp;</li><li class="ql-align-justify">Submits consumer test samples for chemistry analysis to generate nutrition labeling information.</li><li class="ql-align-justify">&nbsp;Supports BASES and Sales Sample production.&nbsp;Provides input to Nutritional Regulatory Affairs to generate nutritional information to ensure product labels are correct.</li><li class="ql-align-justify">Works with Packaging support personnel to coordinate testing as it relates to packaging material/food interactions, pack fit, and distribution.</li><li class="ql-align-justify">Assists Quality and Operations in establishing the “Image and Defect” Quality Manual and supporting process documentation.</li><li class="ql-align-justify">&nbsp;Executes the startup plan, addressing start-up issues, and participating in general startup activity.&nbsp;Attends and support daily team meetings and food reviews during production startup.</li><li class="ql-align-justify">Works with Food Scientists and Technologists, Quality representative, and Plant to refine/optimize the process, rationalize COGS, and resolve quality issues. With Quality, provides start-up food samples for Image Panel review for release of food.</li><li class="ql-align-justify">Ensures food lab complies with all food safety requirements and monitoring programs (micro analysis, surface swabs, etc). The position is expected to be the R&amp;D representative and main contact for all safety aspects related to the R&amp;D kitchen/lab.</li></ul> Requirements: <ul><li>Bachelor’s (8-10 years min industrial R&amp;D experience) / Master’s (5-7 years min Industrial R&amp;T experience) in Food Science or Technology.</li><li>English proficiency – both written and oral is must. Should be capable to maintain technical conversations.</li><li>The incumbent must possess cost consciousness, communication skills, and diplomacy that will promote good relations with other technical and scientific disciplines in the effective execution of projects&nbsp;</li></ul>

Responsibilities: <ul><li>Build and drive trustworthy working relationships with doctors by understanding their needs and recommending customized products &amp; treatments to support their objectives and achieve patients satisfaction</li><li>Achieve monthly sales targets for linked pharmacies and qualitative and quantitative objectives set by the Manager</li><li>Visit doctors (dermatologists) to introduce the brand with medical detailing and provide supporting technical / scientific documentation to encourage prescriptions</li><li>Conduct roundtables, conferences and events for doctors and pharmacists</li><li>Monitor sell-out and brand activity through feedback from pharmacists and propose the right action plan and commercial activities to improve outcomes</li><li>Ensure a healthy stock level in pharmacies and accurate replenishment</li><li>Monitor competitors and market activities to identify business gaps and opportunities-Find new business opportunities and introduce the brand&nbsp;</li><li>in new accounts in line with the brand image and strategy</li><li>Represent the brand at professional medical events to raise brand awareness and recruit new consumers</li><li>Support the manage set a weekly visit plan to ensure optimum coverage&amp; Reach in the assigned area and report daily on the visits outcomes and feedback through VEEVA&nbsp;</li></ul> Requirements: <ul><li>Pharmacy Graduate Mandatory</li><li>Years of experience between 1 to 2 years&nbsp;</li><li>Medical detailing skills</li><li>Scientific knowledge</li><li>Team collaboration and shared business objectives</li><li>Develop customer centric business</li></ul>

Responsibilities: <ul><li>Design food menus, create signature recipes, and train chefs on how to prepare and plate dishes</li><li>Manage a kitchen staff, including chefs, sous chefs, cooks, and dishwashers</li><li>Manage a kitchen budget and take budget into account when creating menus, ordering food, and hiring new back-of-house employees</li><li>Supervise food storage, food handling, and kitchen operations to ensure food is fresh, proper safety and handling procedures are being followed, and processes are efficient</li></ul> Requirements: <ul><li>2+ years of culinary education.</li><li>Advanced knowledge of food professional principles and practices.</li><li>Proficient knowledge of human resources management</li><li>Excellent communication skills.</li></ul>

Job Summary: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.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Responsibilities: <ul><li>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.&nbsp;</li><li>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.&nbsp;</li><li>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.&nbsp;</li><li>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.&nbsp;</li><li>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.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>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.&nbsp;</li><li>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.&nbsp;</li><li>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.&nbsp;</li><li>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.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. </li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. </li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. </li><li>Assists in the development and training of cooks as required. </li><li>Prepares administrative reports as required. </li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover.&nbsp;Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. </li><li>Works with management staff to improve performance of the unit. </li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. </li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements. </li><li>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. </li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc. </li><li>Responsible for coaching, counseling and preparing corrective action for employees. </li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education:<ul><li>Associate Degree or Bachelor Degree in the&nbsp;Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role</li></ul>&nbsp;Work Experience: <ul><li>Minimum&nbsp;10&nbsp;years of experience as a&nbsp;Chef required </li><li>Minimum of 4 years of experience as an Executive Chef&nbsp;required. </li><li>Minimum of&nbsp;1-3 years of supervisory&nbsp;experience working in a high volume, manufacturing, food production and restaurant or catering environment&nbsp;required. </li><li>In-flight catering experience or experience in a high-volume food service environment required. </li></ul>&nbsp;Technical Skills: (Certification, Licenses and Registration)<ul><li>Ability to cook meals according to detailed specifications. </li><li>Ability to work in a fast paced, deadline driven environment. </li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. </li><li>Current or previous labor relations experience is a plus, but not required. </li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. </li><li>Ability to train others required. </li><li>Must have the ability to give negative and positive feedback to employees on a daily basis. </li><li>Excellent time management skills required.&nbsp;Ability to handle multiple tasks without losing focus on priorities. </li><li>Strong organizational, analytical, communication and leadership skills required. </li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. </li><li>Experience with menu design a plus</li><li>Basic computer skills required.&nbsp;Working knowledge of Microsoft Office products preferred</li></ul>&nbsp;Technical Skills: (Certificates, Licenses and Registration)<ul><li>ServSafe Certified preferred. </li></ul>&nbsp;Language / Communication Skills:<ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual&nbsp;a plus.</li></ul>

Responsibilities: <ul><li>Subject matter expert for different analytical methodologies with the focus on GC-MS, HPLC, and Ion Exchange Chromatography</li><li>Support installation and setup of new instruments</li><li>Coordinate verification, calibration routines and maintenance program for laboratory equipment and instruments</li><li>Lead the development of new analytical methods and technologies.</li><li>Conduct application/innovation projects work independently and/or in collaboration with both internal and external partners and provides analytical expertise as part of project support</li><li>Setup analytical test programs for analyzing samples with different matrices</li><li>Participate effectively in cross functional project teams, which may include, Sales, Technical Services, Business, Marketing, Operations depending on the phase and type of the project</li><li>Bring in and translate scientific knowledge to the team and projects</li><li>Report and present results to the Analytical Science team and stakeholders involved.</li><li>Ensure the safety of all personnel and/or visitors in the lab</li><li>Build and maintain a professional external network with Universities, Research Institutes, and external labs or consultants</li><li>Other duties as determined by business needs</li></ul> Requirements: <ul><li>PhD or Master’s degree in Analytical Chemistry, food Science or related fields.</li><li>5+ years of experience in food, beverage, chemical or pharma laboratory environment.</li><li>Demonstrable experience with development of analytical methods using GC-MS, HPLC and/or Ion Exchange Chromatography.</li><li>Able to aggregate tasks when needed.</li><li>Hands-on experience in food analysis with excellent problem solving skills.</li><li>Strong understanding of the principles of analytical chemistry, food chemistry and food processing.</li><li>Ability to handle and manage change and ambiguity.</li><li>Able to work independently and in a team to complete tasks in a timely manner.</li><li>Capable of self-management and multiple project/task management.</li><li>Strong people skills related to working collaboratively with peers and upper management.&nbsp;</li><li>Open and easy communicator</li><li>May need to travel up to 5% of working days to other our client Sites domestic and international for training and/or support</li></ul>

Responsibilities&nbsp;<ul><li class="ql-align-justify">Manage Key &amp; Regional accounts, prospects and indirect sales channels through multilevel relationship building, KPIs, commercial and technical support.</li><li class="ql-align-justify">Support product launches and introduction new applications &amp; solutions, in collaboration with other disciplines like Business Development, Applications Team.</li><li class="ql-align-justify">Responsible for realization of business targets (revenues, volumes, prices, margins, pipeline) of customers.</li><li class="ql-align-justify">Growth of project pipeline and execution/progress on active projects, in collaboration with Business Development, Applications, R&amp;D and/or other disciplines.</li><li class="ql-align-justify">Develop and execute on tactical year planning for assigned territory in specific segments, accounts &amp; distributors, following business strategies, action plans &amp; initiatives</li><li class="ql-align-justify">Contract negotiations and closing with support of internal functions, execute on pricing strategies</li><li class="ql-align-justify">Collaboration with demand planning to implement accurate account forecasting.</li><li class="ql-align-justify">Collaboration with EMEA customer service team to manage customer interface.</li><li class="ql-align-justify">Gather market trends and competitive information to identify new sales opportunities and realize growth.</li></ul>&nbsp;Requirements&nbsp;We are looking for enthusiastic and hands-on&nbsp;specialty ingredients sales manager&nbsp;with focus on driving growth.&nbsp;Strong customer focus and result oriented.&nbsp;<ul><li class="ql-align-justify">At least 5 years of experience in technical sales of specialty ingredients / solutions in the food industry.</li><li>BSc or Msc in Food Technology, Food Science or similar.</li><li>Proven ability to build and foster strategic partnerships with key customers and distributors.</li><li class="ql-align-justify">Excellent skills in networking with people and building business relationships. Proven effective interfacing with and influencing customers at all levels and functions.</li><li>Skilled in sales planning, prospecting, and closing business deals.</li><li>Knowledge and experience with full selling cycle from unlocking the customer needs to delivering the solution&nbsp;</li><li class="ql-align-justify">Knowledge of the Food market and working with Food companies, understanding the dynamics and needs.</li><li>Recognized for ability to work across an organization and cross-functionally, new business development projects.</li><li class="ql-align-justify">Flexible and adaptable to change and passionate.</li><li>Working knowledge of the most common digital tools like a CRM system and the Microsoft applications like Excel Outook and PowerPoint,</li><li>Good command of at least two of the following languages: German, Dutch, English</li><li>Able and willing to travel up to 70%</li></ul> Locations - <ul><li>Netherlands</li><li>Belgium</li><li>Germany</li><li>Austria</li></ul>

Responsibilities:&nbsp; <ul><li>Provides leadership and development for hub unit QEH&amp;S team members, through teaching and coaching.&nbsp;</li><li>Drives successful attainment of regional QEH&amp;S goals, objectives and targets at the unit level.&nbsp;</li><li>Liaises with support functions such as Human Resources and Customer Service to evaluate and reduce potential risks.&nbsp;</li><li>Provides operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.&nbsp;</li><li>Prepares proposals and reports for unit and regional leadership.&nbsp;</li><li>Ensures adherence to departmental budgets.&nbsp;</li><li>Liaises with unit customers, union representatives, airport and regulatory agencies to identify emerging trends and issues.&nbsp;</li><li>Implements special projects related to company business objectives related to the QEH&amp;S.&nbsp;</li><li>Assesses and ensures compliance with local, state and federal food safety, environmental, health and safety regulations.&nbsp;</li><li>Ensures regulatory reporting responsibilities of units are met.&nbsp;</li><li>Partners with units to integrate sustainable compliance solutions within operations.&nbsp;</li><li>Supports Environmental Compliance Calendars for assigned units.&nbsp;</li><li>Works with regulatory agencies and environmental consulting firms to achieve goals and ensure permits are in place.&nbsp;</li><li>Supports unit operations training in QEH&amp;S.&nbsp;</li><li>Drives waste minimization, reduction and recycling process through the identification of opportunities and targets.&nbsp;</li><li>Supports operating unit program implementation.&nbsp;</li><li>Supports operating units in determination of quality defects, accident and injury root causes, corrective and preventive actions.&nbsp;</li><li>Monitors, measures and communicates unit safety trends, targets and impacts through the use of QEH&amp;S scorecards.&nbsp;</li><li>Evaluates and continuously improves unit risk prevention process effectiveness (Business Management System (BMS), Critical Control Points (CCPs), Personal Responsibility in your Daily Efforts (PRIDE) and Ramp Safety, Quality and Delivery (SQUAD).&nbsp;</li><li>Works with operations leadership to optimize deployment of QEH&amp;S processes.&nbsp;</li><li>Administers corporate QEH&amp;S policies and procedures within hub units and make improvement recommendations.&nbsp;</li><li>In conjunction with Human Resources, identifies and supports implementation of CSR, health and wellness initiatives at the unit level.&nbsp;</li><li>Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI “Preventive Controls Qualified Individual according to company policy.&nbsp;</li><li>Completes all other company required training including but not limited to ServSafe Sanitation Manager Certification.&nbsp;</li></ul> Requirements: Education:&nbsp; <ul><li>Bachelor’s degree in Environmental Health and Safety or related field.&nbsp;</li><li>In exceptional cases, relevant and extensive work experience may substitute for the degree requirement.&nbsp;</li></ul>&nbsp;Work Experience:&nbsp;&nbsp; <ul><li>Minimum 5 years industrial experience in quality, environmental, health and safety&nbsp;</li><li>Airline and/or food industry experience preferred&nbsp;</li><li>A proven track record of successful results&nbsp;</li><li>Proven experience in field implementation of quality, environmental, health and safety processes.&nbsp;</li></ul>

Reporting to the General Manager, this position is a 12-month program committed to setting up future Operational Leaders (General Manager, Director, etc.) for success. The Senior Operational Leadership Trainee will complete a comprehensive training program in all areas of the airline catering operation. Upon successful completion of the 12- month training program, the Senior Operational Leadership Trainee will be prepared to be promoted into an open Leadership role. Ability to relocate is a requirement of this role.&nbsp;&nbsp;Main Duties and Responsibilities:·&nbsp;Meaningfully takes part in the Senior Operational Leadership Trainee program, including travel to other units for intensive training in operations areas including Kitchen, Pick and Pack, Equipment, Storeroom, Transportation, Wash and Pack, and Human Resources.&nbsp;·&nbsp;Engage in continuing development in management and Reston-based Regional learning activities.·&nbsp;Successfully pass knowledge and competency assessments.·&nbsp;Supports Unit operational initiatives as needed.·&nbsp;May be directed to assist in meeting business objectives and goals related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives as well as other specific goals set.·Ensures company and regional Standard Operations Procedures (SOPs) and programs are efficiently executed.·Liaises&nbsp;with support functions such as Human Resources, Legal, Customer Service, etc. to evaluate and reduce potential risks at the unit level. ·Provides&nbsp;operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.&nbsp;·&nbsp;Maintains a fully engaged and high performing team that aligns with company values and goals.·&nbsp;Supports customer audits and government audits to ensure compliance.·&nbsp;Manages the operation staff on a day-to-day basis, driving to exceed set targets.&nbsp;Qualifications&nbsp;Education:·&nbsp;&nbsp;Bachelor’s degree in business administration or related field required&nbsp;Work Experience:·&nbsp;5+ years of progressive management experience in a manufacturing environment.· Labor relations experience required·&nbsp;Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance·Proven experience successfully managing a team of supervisors and managers·Must be willing to relocate regionally&nbsp;Technical Skills: (Certification, Licenses and Registration)·&nbsp;Able to obtain an AOA badge and customs seal·&nbsp;Completes all company required training including, but not limited to, ServSafe Sanitation Manager Certification.&nbsp;Job Skills:·&nbsp;Must have strong and effective leadership skills·&nbsp;Strong Customer Service Focus·&nbsp;Strong Team development and Management skills

Job Description: <ul><li>The will assist and execute all production processes within a single technical process or shift, ensuring areas of responsibilities meet company standards for safety, quality, efficiency and financial performance.&nbsp;</li><li>In this role, you will undertake project work of shifts when required and deputize when needed in the absence of the shift manager.</li></ul> Responsibilities: <ul><li>Assist in execution of routine operations for assigned area and ensure reports are following policies and procedures related to employee safety and food and feed safety.</li><li>Monitor risks associated with products and ensure the quality of the product meets customer specifications.</li><li>Maintain adherence to company safety and hygiene standards.</li><li>Ensure employee and product safety at all times by completing full training according to task procedures and individual needs.</li><li>Support and administer production budget for a department, process, or shift.</li><li>Mentor production workers and participate in the selection process and also handle employee welfare, performance reviews and engagement, highlight training gaps and needs and performance and absence management.</li><li>Identify risks and recommend areas of improvement and innovation.</li><li>Handle basic issues and problems under direct supervision, while escalating more complex issues to appropriate staff.</li><li>other duties as assigned</li></ul> Requirements: <ul><li>Bachelor’s degree in a related field or equivalent experience</li><li>Previous experience as team leader in a production environment or shown ability in a skilled operative position with the willingness to undertake further qualification if required</li><li>Other minimum qualifications may apply</li><li>BE/B.Tech in electrical/Mechanical /Instrumentation with 4+years’ experience in production in FMCG manufacturing industry.</li></ul>

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67 food microbiology Jobs found

Food Scientist Savory

Food Technologist

Medical Representative- Dubai

Executive Chef

Executive Chef of Operations

Scientist - Analytical Chemistry

Sales Manager - Specialty Food Ingredients

Senior Compliance Manager

General Manager Trainee

Packaging Executive

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Skills

Industry

Location

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67 food microbiology Jobs found

Food Scientist Savory

Food Technologist

Medical Representative- Dubai

Executive Chef

Executive Chef of Operations

Scientist - Analytical Chemistry

Sales Manager - Specialty Food Ingredients

Senior Compliance Manager

General Manager Trainee

Packaging Executive

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

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Contact Us

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