In 1999, we introduced coffee drinking and gourmet café culture to Kenya. As we grew, we created more spots where people could enjoy the Java experience conveniently. Java House is on the move - we’re building branches and creating jobs all over East Africa, working to bring the Java experience closer to you. Our coffee houses would not be what th...

Job Description

Strategy/Planning

• Performs duty with minimum amount of supervision and is responsible for effectively planning his or her time during the shift
• Reviews the production schedule for the day, works with the planner to understand where he/she should be positioned to capture all relevant process or product checks and measurements.
• Ensure all production is being carried out in line with Quality Control, HACCP requirements, operating procedures including visual inspections audits, QC line checks as required.
• Implementation
• Uses a series of tools (ingredient specifications, product recipes/formulas, product specifications, manufacturing procedures, sampling program, GMP requirements, in process analysis/records e.tc.) and devices to check process or product condition and compares to standard to compare actual versus tolerable limits.
• Uses a pre-determined decision matrix to ensure that the optimum decision is made with the minimum level of escalation when out of tolerance results are observed.
• Be part of the sensory panel to conduct organoleptic analysis at a specified frequency to maintain consistency and establish corrective actions to prevent recurrence & continuous improvement programmes.
• Uses a pre-determined range of process and product checks that must be followed to ensure all product and compliance checks are conducted. Failure to do so is in itself a non-conformance which will prevent the process or product continuing to the next stage.
• Acts as an independent body from the manufacturing team, and engages as if he/she was the eyes of the final customer to ensure consistency and integrity throughout.
• Uses documentation or digital means to record checks and measures.
• Authorized to quarantine ingredients, products or a process should any such checks and measure yield out of limit results.
• Continuously monitor product quality at all stages of the raw material intake, packing, positive release and dispatch process.

Reporting and Evaluation

• Completes checks and measures against predetermined scope, completes documentation during each activity
• Refers to specific product or process name, work order number and decision at each level being pass or fail.
• Escalates failed processes or products immediately to shift manager and quality supervisor on duty, citing details and reasons for such quarantine.

Qualifications

Food science based degree or Diploma from a recognized institution

Experience

• 2 years working in a QC related position in a FMCG environment.
• Computer literate.
• Qualification or experience in ISO 22000/HACCP.
• Actively demonstrate the following behaviors : consultative ,collaborative, analytical, pro-active, change-orientated and structured with the ability to be flexible when required.
• Results driven, able to find solutions when faced with adverse results or conditions to achieve objects.

• Performs duty with minimum amount of supervision and is responsible for effectively planning his or her time during the shift
• Reviews the production schedule for the day, works with the planner to understand where he/she should be positioned to capture all relevant process or product checks and measurements.
• Ensure all production is being carried out in line with Quality Control, HACCP requirements, operating procedures including visual inspections audits, QC line checks as required.
• Uses a series of tools (ingredient specifications, product recipes/formulas, product specifications, manufacturing procedures, sampling program, GMP requirements, in process analysis/records e.tc.) and devices to check process or product condition and compares to standard to compare actual versus tolerable limits.
• Uses a pre-determined decision matrix to ensure that the optimum decision is made with the minimum level of escalation when out of tolerance results are observed.
• Be part of the sensory panel to conduct organoleptic analysis at a specified frequency to maintain consistency and establish corrective actions to prevent recurrence & continuous improvement programmes.
• Uses a pre-determined range of process and product checks that must be followed to ensure all product and compliance checks are conducted. Failure to do so is in itself a non-conformance which will prevent the process or product continuing to the next stage.
• Acts as an independent body from the manufacturing team, and engages as if he/she was the eyes of the final customer to ensure consistency and integrity throughout.
• Uses documentation or digital means to record checks and measures.
• Authorized to quarantine ingredients, products or a process should any such checks and measure yield out of limit results.
• Continuously monitor product quality at all stages of the raw material intake, packing, positive release and dispatch process.
• Completes checks and measures against predetermined scope, completes documentation during each activity
• Refers to specific product or process name, work order number and decision at each level being pass or fail.
• Escalates failed processes or products immediately to shift manager and quality supervisor on duty, citing details and reasons for such quarantine.

• Computer literate
• Qualification or experience in ISO 22000/HACCP
• Consultative
• Collaborative
• Analytical
• Pro-active
• Change-orientated
• Structured
• Flexible
• Results driven
• Problem-solving

• Food science based degree or Diploma from a recognized institution
• Qualification or experience in ISO 22000/HACCP