OPERATIONS ASSISTANT (Quality Control)

The role of Operations Assistant (Quality Control) is an integral part of
Operations Division. The main purpose of this role is to undertake quality
control checks on relevant food deliveries upon receipt. Ensure EKFC/Food
Point is a safe environment to produce high quality safe food by conducting
regular facility audits, ensuring all products are checked as per the
specification. The Operations Assistant (Quality Control) works closely with
the Operations Supervisor & Senior Operations Coordinator and takes
accountability for quality control checks, audits and timely release of
products based on the set specifications at Food Point.

Key Accountabilities

Ensure that all raw materials supplied to Food Point, especially fresh
vegetables and frozen ready-to-heat or ready-to-eat items, meet size,
appearance, packaging, and label specifications by conducting daily physical
checks and verification in the ERP system, while promptly documenting and
reporting any issues to the supplier, involving the chef for further product
checks, and coordinating with QHSE to raise a Non-Conformance Report.

Promptly document and report any issues to the supplier, involve the chef for
further product checks, and coordinate with QHSE to raise a Non-Conformance
Report.

Conduct daily audits of chillers, freezers, and preparation areas in both low-
and high-care areas, following the First-In-First-Out (FIFO) method; perform
physical inventory checks; and prepare daily quality reports for immediate
corrective and preventive actions involving stakeholders.

Verify all new and existing products have proper product specifications upon
receipt, conduct daily physical inventory checks and coordinate closely with
the NPD and Specification team.

Ensure that all cooked components are plated according to assembly routings,
including weight and step-by-step pictures, by performing daily spot checks
and applying a second layer of verification.

Report any undocumented practices and complaints within the shift to the
Supervisor, Senior Coordinator, or Chefs timely.

Ensure compliance with the guidelines outlined in the Halal Food Safety and
Quality Policy within the facility through monitoring and checking and execute
responsibilities in accordance with the department's work procedures daily.

Education Qualification:
Minimum Higher Secondary Certificate Qualification or equivalent qualification
is a must.

Candidate having a science background with knowledge on Quality Assurance/
Quality control/ Food Safety/ auditing/ documentation is preferred.

Work Experience:
Minimum ‎3 years of experience in operating within a Food Catering environment,
GMP processes and documentation.

Candidate with previous experience of conducting audits and quality control
checks is preferred.

Skills:
Ability to communicate effectively with all organisational levels.

Self-motivated with the initiative and ability to achieve results individually
and as part of a team.

Ability to conduct audits.

Ability to conduct quality control checks of food products.

Excellent time management and organisational skills with the ability to work
to strict deadlines.

Sound understanding and commitment to a quality system and procedures.

Ability to comply with corporate occupational Health and Safety
guidelines/standards.