Food Scientist Savory

Scientist - Analytical Chemistry

Food Technologist

Regulatory Affairs and Nutrition SEA

Sales Manager - Specialty Food Ingredients

Data Science Manager

Executive Chef of Operations

Microbiologist

Senior Compliance Manager

General Manager Trainee

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>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 :﻿<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>

Overview: <ul><li>The incumbent is responsible for the development and execution of all components of the regulatory plan and influencing the nutrition and regulatory environment in the Southeast Asia Region.&nbsp;</li><li>The focus of this role is to leverage nutrition and regulatory expertise to enable business growth, to communicate our nutrition story, ensure product registration of innovation and renovation initiatives by defending our ability to sell our foods.</li><li>This role will also be responsible for labelling and regulatory compliance and influencing the external regulatory environment to provide better opportunity to operate and protect our brands.</li><li>The incumbent will work closely with the SEA Associate Director R&amp;D and Regulatory Affairs and other senior leaders in the Company to provide strategic leadership and counsel on:</li><li>Product registrations by liasioning with distributors, external regulatory authorities (e.g., FDA and Halal bodies)</li><li>Nutrition &amp; health developments and opportunities that may impact base brands, innovation, and product renovation</li><li>Current and emerging food, nutrition, health, science and regulatory issues that may represent threats or opportunities to the business and plans to influence them, both internally and externally</li><li>Regulatory compliance for nutrition claims and nutrition label information.</li><li>Opportunities to tell our nutrition story with consumers, HCP, customers and nutrition-relevant organizations</li><li>This role reports to Associate Director – R&amp;D, Nutrition and Regulatory affairs in SEA with 1 direct report: Executive, Nutrition &amp; Regulatory Affairs - SEA.</li><li>Peer Relationships: R&amp;D Food and Packaging Managers, Launch Program Managers, Sales Managers, Marketing brand managers, Quality Managers, Consumer insights lead, Internal and External Legal Counsel.</li></ul> This incumbent will also work with external groups and agencies as needed, like, but not limited to: <ul><li>Govt Health and Nutrition Policy Dept’s– eg Health Promotion Board Singapore, Malaysian Dept Health</li><li>Industry Marketing to Children Pledge Groups in Philippines, Thailand, Singapore, Malaysia</li><li>Nutrition and Dietetic Associations– e.g. Singapore Nutrition and Dietetics Assoc., Food and Nutrition Regulatory Bodies – e.g. AVA Singapore, Thai FDA, other SEA industry groups</li><li>Food Industry Asia, ASEAN Food &amp; Beverage Association.</li></ul> Responsibilities: Regulatory: <ul><li>Leads food registration in the required markets (TH, MY, SG, PH, VN and ID + Exports business including pacific Island, Myanmar, Brunei, Cambodia)</li><li>Guides the sourcing plants on Halal registrations and Halal certification management (CICOT in Thailand and MUI/BPJPH in Indonesia)</li><li>Works in partnership and collaboration with Individual markets of SEA sales and distributor teams for registrations of local entities (e.g. license to operate or import, bureau of customs approval)</li><li>Identifies implications of proposed changes to regulations and nutrition &amp; health policy</li><li>Influences the development and evolution of relevant public health guidelines and policies to enable consumer access to our products and shapes a positive outcome for company via strong relationships with decision-makers and key opinion leaders in the region.</li><li>Works with trade body associations (e.g. FTI in Thailand, PH chambers of commerce, FMM in Malaysia, GAPPMI in Indonesia, FIA in Singapore), other government agencies (e.g. Health promotion board in Singapore) and consultants to drive the regulatory agenda of the company</li><li>Leads the development of plan for the management of regulatory issues &amp; Labeling that have the potential to impact the SEA business</li><li>Coordinates crisis management support and communicate incidents happening around region and globe</li><li>Develops and implement a risk identification and management program and early response systems that prevents or limits incidents and drive continuous improvement and ultimately eliminates recalls.</li></ul>&nbsp;Nutrition Labeling and Claims: <ul><li>Accountable for, all aspects of the development of nutrition labeling and nutrient content, relative and regulated health claims and ensures full compliance with applicable local, state and federal laws and company policies in the SEA region.</li><li>Leads issue resolution for SEA by proactively identifying and driving ideas and solutions to ensure regulatory compliance.</li><li>Oversees special projects related to nutrition labeling and artwork change management.</li><li>Works closely with Marketing and R&amp;D to identify and assess compelling nutrition and health claims and substantiate the claims with appropriate technical and regulatory justifications for seeking approval with concerned FDA registration bodies</li><li>Establishes critical control points to verify nutrition labeling is based on documented formula, product and ingredient information aligned with SEA R&amp;D and company processes to reduce risk of errors and recall.</li><li>Proactively assess the external regulatory environment and supports Reporting manager to develop strategic direction to address nutrition labelling trends or issues to further business strategies.</li><li>Represent, and advocate for, company’s position externally to further support and strengthen the company’s nutrition reputation and long-term strategy.</li><li>Proactively monitors, evaluates, and leads development of comments, as appropriate, on new labeling regulatory proposals, notices and rules with relevance to the company.</li><li>Maintains nutrition labeling procedures, programs, processes and systems and data integrity. Provides insightful food labeling and claims regulatory compliance expertise and guidance to R&amp;D, Marketing, Legal, Logistics, Procurement, Plant Operations, Corporate Communications, and Consumer Affairs, as subject matter expert for the markets.</li><li>Helps create and implement corporate policy statements for nutrition labeling and regulatory issues given Company business objectives.</li><li>Liaises with regional and global technical counterparts to share best practices and ensure global alignment where required</li><li>Trains, mentors and educates personnel on regulatory compliance.</li></ul> Requirements: <ul><li>Deliver Results: Acts with a sense of urgency and determination with the end result in mind.</li><li>Must have an eye for detail especially when dealing with artwork approvals and product registration approvals.</li><li>Collaborate: Builds trust, relationships and effective networking both within and outside the organization.</li><li>Strong Negotiation skills with internal and external stakeholder.</li><li>Requires excellent verbal and written English communication skills to convey detailed information to multiple individuals. [Knowledge of other Asian languages like Thai, Tagalog or Bahasa is a plus]</li><li>This job typically requires a bachelor’s degree in Food Science, Food Technology or Nutrition and Dietetics with at least 8-10 years of prior experience working within a regional regulatory department of a multinational company.</li><li>Candidate must possess detailed understanding of regulations and product registration requirements of SEA countries.</li><li>Ability to work in rapidly evolving business environments, with constantly changing priorities, high pressure and short deadlines.</li><li>Strong sense of urgency</li><li>Demonstrated ability to develop relationships with key people and organizations.</li><li>Strong interpersonal, organizational and communication skills.</li><li>The individual must be self-motivated and a self-starter.&nbsp;</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: <ul><li>Work with Analytics team (in the Front - business line) and will have the primary responsibility for generating data products (reports, applications) to meet business needs</li><li>Collaborate as part of a cross functional team with business departments (Commercial, Marketing, Strategy, etc.) and IT (data engineering).</li><li>Support stakeholders in choosing the best approach to achieve business goals with data insights, reporting and data models; always having in mind how these teams will use, consume or interact with the data products</li><li>Partner with IT to secure data models are built leveraging best practices and ensuring KPI automation.</li><li>Lead Data scientists team and support the designing of different solutions: best-in-class visualization, hypothesis testing (A/B testing), advanced models and algorithms deployments</li><li>Develop strategical reports and dashboards with a Proof of Value and scalability approach.</li><li>Develop and implement data products for main stakeholders (Commercial, Marketing, Finance departments).</li><li>Work as a translator between business and IT departments for KPIs definition and automation.</li><li>Coordinate user-focused documentation for the data solutions.</li><li>Collaborate with architects from the IT department to support data governance and quality efforts.</li><li>Support requests prioritization to align workload to business strategy.</li><li>Coordinate and develop teams of Data Scientists.</li><li>Communicate insights, data products and reports status and results clearly to the partners.</li><li>Negotiate requests, workloads and team assignment with different partners.</li></ul> Requirements: <ul><li>Bachelor’s degree in Mathematics, Actuary, Economy, Engineering, Computer science.</li><li>Masters degree in Data Science, Computer Science, Statistics or related area is a plus.</li><li>5+ years’ proven experience working on Data Visualization, Data Science, Machine Learning.</li><li>Advanced experience with programming languages for data modeling (SQL, R, Python).</li><li>Advanced experience working with Business Intelligence platforms and tools (Microsoft Power BI).</li><li>Experience with cloud platforms (desireable experience with AWS).</li><li>Project Management &amp; communication skills.</li><li>Experience on Agile methodologies (SCRUM desirable).</li><li>Problem solving/critical thinking mindset.</li><li>Highly organized.</li><li>Data storytelling and communication skills.</li><li>Proficiency in English.</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>Responsible for maintaining all activities related to Microbiological day to day activities like online Sampling, Analysis of Ingredients, Semi finished products &amp; finished products.</li><li>Microbiological Parameters monitoring, Handle EMMP, Personnel hygiene monitoring, ATP’s, shift activities managing for microbiology, facing audits, maintaining documentation related to Microbiology laboratory Management Systems, Handle &amp; Report Proficiency testing, verification of records, Finish Goods release, Food Safety Implementation, Training the food handlers on GMP, Monthly KPI reporting.&nbsp;</li><li>Validation of cleaning and sanitation programme, Shift activities managing for microbiology, facing audits, maintaining documentation related to Microbiology laboratory Management Systems, Conduct RCA and CAPA meetings on microbiological issues, follow up and report actions, Handle &amp; Report Proficiency testing, Maintain documentations of microbiology, verification of records</li><li>Conducting weekly and monthly audits like GMP &amp; Personnel hygiene.&nbsp;</li><li>Encourage a “Right First Time” culture in which employees are appropriately trained and accountable for quality</li><li>Training the food handlers on GMP, Monthly KPI reporting.</li><li>Trend analysis of plant microbiology issues, Data Reporting ,SAP release of finished goods</li></ul> Requirements: <ul><li>M.Sc (Microbiology)&nbsp;</li><li>Min 4 Years in handling microbiology analysis of food products / beverages specifically in Chocolate and confectionary&nbsp;</li><li>Sound knowledge on Microbiology and trouble shoot microbiological issues.&nbsp;</li><li>Team Management &amp; Influencing skills&nbsp;</li><li>Good communication skills</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

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141 food science Jobs found

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Skills

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141 food science Jobs found

Food Scientist Savory

Scientist - Analytical Chemistry

Food Technologist

Regulatory Affairs and Nutrition SEA

Sales Manager - Specialty Food Ingredients

Data Science Manager

Executive Chef of Operations

Microbiologist

Senior Compliance Manager

General Manager Trainee

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

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