Quality Inspector

Read standard operating procedures (SOPs) and specifications to comprehend the quality expectations for all butchery and poultry products. Select raw material and finished product samples for quality checks, utilizing appropriate inspection methods (e.g., assessing weight, cut specifications, temperature control, and packaging integrity). Use and calibrate measuring instruments such as thermometers, scales, and moisture analyzers to perform accurate quality and safety measurements. Analyze test results and inspection data to identify any deviations or non-conformities related to food safety and quality standards. Report inspection findings, document non-conformities, and recommend corrective actions. Follow established quality assurance and food safety protocols (HACCP, GMP). Build and maintain strong relationships with production employees and managers to ensure quality compliance throughout the manufacturing process.

Qualifications

• Proven experience as a Quality Inspector or relevant role within a butchery/poultry manufacturing or processing facility.
• Butchery experience or a strong understanding of meat cutting specifications and processing is highly preferred.
• Certificates: Food Safety Certification (e.g., HACCP, GMP, or equivalent) is essential.
• Knowledge of meat/poultry quality inspection techniques and food safety procedures.
• Familiarity with measuring instruments such as thermometers, pH meters, and calibrated scales.
• Understanding of QA/QC (Quality Assurance/Quality Control) and Food Safety principles.
• Strong attention to detail and accuracy in performing inspections.
• Excellent problem-solving skills to identify and resolve quality issues.
• Good communication skills to collaborate with cross-functional teams.
• Make appropriate decisions, work independently, and communicate clearly and effectively.
• Need to have your own Driver's License and Vehicle.
• Fluent in English & Arabic (written and spoken) is required.