Develop food safety culture.
Implementation of Punjab pure food rules 2016 amendment 2018.
Inspect or audit food business on basis of food safety practices.
Monitor compliance with or investigate breaches of food safety legislation.
Enter and investigate any food business premises, weather an offense has been or is being committed under the Punjab Food Authority Act or Regulation.

Formulate quality policies and monitor the proper implementation of these
policies through proper SOPs.
Make complete production feedback program and regulate it
Provide ongoing guidance, supervision, and vision to support comprehensive
quality and food safety programs and ensuring continuity of business according
customer and regulatory expectations.
Lead and Supervise Research and Development activities.
Supervise quality control technicians.
Provide for the introduction and daily application of the quality policy in the plant
to satisfy the rules that apply with respect to HACCP and food safety.
Produce reports regarding nonconformance of products or processes, daily
production quality, root cause analyses, or quality trends.
Analyze quality control test results and communicate quality control information
to all relevant organizational departments, outside vendors, or contractors.
Oversee finished product microbiological program and environmental program
including issue investigation and follow-up.
Lead HACCP, Food Safety, HALAL and Food Defense Teams.
Get ISO 22000:2005, HACCP & HALAL Certification in kitchen cuisine
Handle internal audits of KC bakeries, restaurants & flight catering (Lhr, Skt, Mux) and report to MQA.
Internal audits of supplier and generate report

Handle internal audits for KC, make reports and manage corrective actions.
Train floor staff in all areas of food safety, quality and hygiene.
Train QA officers of new hiring at different branches of Kitchen cuisine.
Responsible for manage works given to new internee at Kitchen cuisine.
Manage quality system documentation.
Follow all GMP and Safety policies, procedures and guidelines.
Monitoring and evaluating incoming raw materials, production, processing procedures & storage procedure.
Team Member of ISO 22000, HALAL & TACCP in company.
Documented the traceability of the products.
HACCP – develop HACCP plans and CCPs. Especially for restaurant and bakery items.
Product standardization and costing.
Check the quality of products from raw material to consumer hands.
Inspection of bakeries and restaurant outlets for hygiene and sanitation purposes.
Audit the suppliers of the company on biannually basis.
Monitor CCP’s on daily basis of different batches of products.
Review of company policies, standards, procedures and other documents.
HALAL documentation, application & implementation in industry