Overall responsible for quality management of the company, under the direct supervision of the CEO and directly entitled to make necessary procedures applied
Collaborates closely with other departments to ensure the progresses in quality.
GENERAL RULES TO FOLLOW IN THAT ORDER:
Make our clients happy and enjoying our products
Ensure Food Safety
Maximize the company profits to reward stakeholders, shareholders and employees
QUANTITATIVE DATA & DIMENSION :
Total Employees under overall supervision: 10 – to be adjusted to objectives
Coverage : 5.000 outlets – target within 5 years 30.000
Skus: ~50
Volume: 150 b VND/year – target within 5 years 1000 b VND
MAIN ACCOUNTABILITIES :
Accountability 1 – QUALITY SYSTEM:
- ensure all forms are properly recorded and filed
- ensure a full traceability of ingredients and products
- check and supervise the proper implementation of quality controls and procedures
Accountability 2 - CERTIFICATION:
- maintain/get the following certification:
• Halal, Kosher
• ISO 14000
• ISO 9001
• ISO 22000
• BRC
• HACCP
• ISO 45000
Accountability 3 - PROCEDURES:
- Prepare all working procedure
Accountability 4 – DATA SHEETS:
- Collect and maintain all relevant certificates of suppliers
- Create and update data sheets for all product
- Collect and maintain a database of data sheets and detailed composition for every ingredient used
Accountability 5 – LEGAL DOCUMENTATION:
- Proceed to all self-declarations
Accountability 6 – PRODUCT CHECKING & SENSORIAL ANALYSIS:
- Daily check to ensure products are tested to detect any deviation in recipe
Accountability 7 – EXTERNAL AUDITS & SANITARY AUTHORIZATIONS:
- Assist audits conducted by clients, authorities or their representatives
Accountability 8 – INTERNAL AUDITS:
- Food safety :
insect and pest control : devices in place and in good condition CESCO visits followed and any deviation reported and corrected traces of animals or ants properly reported and subject to CESCO intervention insect counting on glue panel file of reports and actions follow up properly maintained and updated
workers : applying hand sanitation rules, especially after toilet and lunch wearing properly masks and hairnet no production shoes outside of production area no food or drink in production area no smoking within factory boundary no use of phone in production by staff touching food products (source of contamination)
Cleanliness : cleaning reports properly updated all surfaces, equipment and tools clean HACCP :
Incident or deviation : event properly reported, recorded, analyzed and mitigated
Critical points properly followed
- Traceability :
Documentation related to product : review documentation for one sold product
Starting from a suspected product or ingredient, we shall be able to determine all related delivery slips to recall
Is recipe clearly applied ? Deviation ?
Is the full data sheet attached in odoo ?
Are ingredients data sheets attached in odoo ?
Are HACCP, Halal, Kosher, ISO and any other applicable certificates attached to supplier file in odoo ?
If applicable, is the audit report of supplier attached in odoo ?
Recall procedure : mock up test
Review of controls at delivery : quantities really delivered, appearance of packaging, test reports of ingredients
- Procedures :
Check of the application of one procedure
- Organoleptic :
Testing of products to identify possible deviation in taste
Accountability 9 – SUPPLIER AUDITS:
- Conduct detailed yearly audits of strategic suppliers
- Conduct documentation audit for all other suppliers
Accountability 10 – NON COMPLIANCE, INCIDENT, COMPLAIN REPORTS:
- Factual report
- Mitigation proposals
- Final report
- Root cause analysis
Accountability 11 - ORGANIZATION & PEOPLE DEVELOPMENT:
- Drive, guide/coach, engage, reward and develop team to increase productivity, ensure performance against objectives and professional growth
- Build the level of functional expertise and professionalism of the team identifying gaps to be addressed and action plan to set up
- Lead in coaching culture and enhance work climate
- Identify and manage talents to build succession plan and talent pipeline
- Sets vision for department in terms of roles, skills and structure
- Manage team to ensure an efficient and effective sales and distribution of products and excellence in field executions of trade activities
Accountability 12 – COLLABORATION, COMPLIANCE, INTEGRITY:
- Permanently collaborate with other departments to ensure team spirit, alignment and synergy with other stakeholders
- Promote security standards to ensure safety of field force.
- Ensure the entire Sales organization executes activities in full respect of Banh Vang values, ethics and code of conduct.
