Maya Amoury

- Check production orders and the minimum stock of fillings to make the cooking schedule - Order the necessary Raw Material for cooking department based on orders and stock inventory - Contact the suppliers to get all necessary documents for Raw Materials : external COA, Data Sheets,MSDS - Inspection of Raw Materials organoleptic and/or lab testing and take the approval decision accrodinlgy - Distribute the cooking tasks to the team and assure their achievement - Check the cooking recipes and record all the cooking in the traceability form - Do the End product ID for every new product and notify the sales department - Inspection of cooking after finishing: taste and smoothness and taking samples - Do the internal lab tests as well as follow up the external tests - Do the monthly LAB Inventory and put the Lab orders accordingly - Fill the daily and weekly supervision form, GMP checklist, personal hygiene form and all necessary documents for the food safety system -Inspection of chocolate quality in the production departments and before delivering to the wrapping department - Maintain the Pest control file: appointments and reports - Do the new cooking trials

Application of HSEMS (Health, Safety and Environment Management System)