Job Description

Purpose of the job: Oversees day-to-day production in the commissary by conducting series of tests to ensure high quality products are produced based on set standards. Responsibilities: Ensures internal hygiene procedures and quality assuring system are fully implemented in the Commissary Center. Monitors the operation procedures for the products, in the section under his responsibilities. Receives raw materials according to the quality standards and HACCP specifications Ensures observance of Global food safety management system/ Yum brands standards applied in the commissary by developing and implementing related programs Conducts laboratory microbiological analysis to assess the products and identify mistakes in production and quality deviations on products produced in the Commissary Take corrective actions when quality standard deviations are observed/encountered Understanding and conducting product evaluation, monitor product through KPIs setting. Develops technical training programs for supervisors and team members Store and dispatch the goods to restaurants under a hygiene conditions and under standard product temperature Reward & recognize TMs in his shift and Ensure team spirit and best team member service efforts at each shift. Education & Experience: Degree in Microbiology, Agriculture, Food Technology or equivalent Iso Certificate will be a plus Comprehensive knowledge in standards in food processing and production In-depth knowledge of Franchisee recipe standards and components Knowledge in inventory, cost control, raw material utilization and various food production methods Microbiology, Agriculture, Food Technology skills Excellent computer skills (Word, Excel, Power Point) Excellent command of English language (reading, writing & speaking)

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