Technologist Engineer in the Food Industry

Organization and coordination of directly subordinated productive personnel; Realization of the established production plan and of the ︈︸‡â€‹ï¸ค︉︆​ï¸ï¸†ï¸‰â€‹ï¸‚︇quality; Monitoring the proper functioning of machines and installations during the technological process; Organization of the production flow and programming of the quantities of raw materials; Controlling the quality conditions and food safety; Monitoring processes from the point of view of product performance and compliance; Monitoring compliance with the norms regarding product quality, assortments, weight, packaging, delivery terms, quality documents; Permanent concern for increasing work productivity and reducing losses; Initiating corrective/preventive actions in order to elimination of the causes of non-conformities; Verification of the commercial aspect of the products; Verification of compliance with the delivery conditions, quality parameters of the products; Training of department staff and production line operators (specific to the arrondissement section) Responsibility for the information edited on the labels;