Food Engineer Project Manager

Food Engineer Project Manager

• Graduated from food engineering departments of universities,

• Knowledge and experience in Food Safety and Quality Management Systems (such as ISO 9001, ISO 22000, HACCP, Hygiene),

• At least 10 years of experience in enterprises operating in the catering and catering sector,

• Knowledge of production, quality, packaging, planning management,

• Having knowledge of business processes, documentation and production processes in the project, which produces on-site,

• Will be able to control and follow the general production plans of the organization,

• Strong reporting, planning and organizational skills,

• Proficient in MS Office programs,

• Being able to take part in the shift work system when necessary,

• Open to development, analytical thinking, quick decision-making, solution-oriented,

• Developed management and organizational skills, prone to teamwork,

• We are looking for a colleague to work in our cafeteria.




• Daily field checks,

• Making daily semi-product analysis,

• Follow-up of the production flow,

• Making changes in the production area and making field inspections,

• Actively conducting audits and reports for increasing and improving work efficiency at production stations,

• Follow-up of personnel processes with OHS units,

• Ensuring coordination and communication between the catering company and our company,

• Inspection of production machinery and equipment,

• Monitoring and control of pest and pesticide spraying processes,

• Quality, Food Safety, Product and Personnel Hygiene etc. Controlling the trainings of the employees on their subjects, making and following up the trainings when necessary,

• Supervising and monitoring the execution of the activities of the Purchasing, Receiving, Preparation, Production, Packaging and Shipping units within the framework of hygiene, HACCP and Quality Assurance rules,

• Carrying out and monitoring equipment, personnel and facility environmental monitoring,

• Follow-up of the necessary analyzes sent to the external laboratory,

• Follow-up of shelf life studies.