DUTIES AND RESPONSIBILITIES:Ensure that products arrive and depart in accordance with quality and safety standards, conduct quality control inspections and provide QC ReportsReview and improve current procedures and conduct regular audits for SOP complianceMonitor staff performance, providing guidance, and conducting essential training sessionsInvestigate product quality issues, conduct root cause analyses, and raise Improvement ReportsMaintain a comprehensive filing system, complete daily QA checklists, and provide regular compliance reportsEnforce quality and cleaning standards, promptly addressing any deviationsGuide production teams, recommend improvements, and oversee the implementation of proceduresConduct daily FIFO spot checks and assess safety risks, communicating findings to relevant departmentsIdentify training needs, foster a food safety culture, and train new employeesPerform sporadic production checks and follow through on HSE minutes, findings, and improvementsTrack waste control, conduct cleaning inspections, and ensure strict adherence to product testing proceduresCommunicate with the NPD department on a weekly basis to check on any new products being trialled and testedConduct sensory evaluations and taste profiling on all new and existing products including but not limited to basting sauces, table sauces, blended spices, mayonnaise various variants, cool drinks and fruit juicesEnsure batch consistency from original kitchen sample supplied by NPD through to batches supplied to all DCs nationallyEvaluate product consistency taking most common flavours into account such as – sweet, bitter, sour, salty, meaty(umami), cool and hotObtain updated kitchen sample from suppliers once the current retention sample reaches shelf life, conduct new evaluations on new samples provided vs batches delivered to DCsEnsure availability of all product specification sheetsAnalytical Thinking - Ability to analyse data for insightful decision-making in quality control processesAttention to Detail - Meticulously focusing on specifics for thorough audits, documentation, and complianceEffective Communication - Effectively conveying information to ensure seamless collaboration with teams and stakeholdersQuality Focus - Demonstrated commitment to maintaining high-quality standards in all processesLeadership - Capable of leading and guiding production teams, providing support and recommendationsProblem-Solving - Taking proactive steps to identify risks, suggesting improvements, and solving quality-related issuesUnderstanding of SOP ImplementationQuality Control and AssuranceHealth and Safety RegulationsData Analysis and ReportingMust have worked in kitchen environments to learn about cooking techniques and ingredientsKept up with food trends, innovations, and advancements in sensory scienceKnowledge of food ingredients and applicationsMust have knowledge of recipe formulations and ingredient combinationsFSA Implementation and complianceDC External Audit ResultsCreation of training courses to address deficiencies in personnel or proceduresPerform as DC Contact for customer issuesCompile monthly quality reportsOccasional travel to DC's nationallyREQUIREMENTS:Bachelor's degree or equivalent in the relevant fieldCertified Food Safety Manager certificate /diploma - Speciality - Flavor sensory evaluations & Taste ProfilingMinimum 3 years proven experience as a QA Officer with Sensory evaluations and Taste Profiling experienceUnderstanding of further processing - AdvantageousKnowledge and understanding of poultry processing requiredHACCP Certified and strong regulatory skillsUnderstanding of management principles and team conceptsRisk Assessment and process change controlAttention to detail set priorities and follows throughUnderstand Microbiology and food technology
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