Comply with Syrup Manufacturing objectives and ensure that TCCC, ISO and Bracour requirements are follow.

Technical
- Follow the requirements for for the manufacture of syrups. (See Kore matrix & Requierments)
- Control the operation of the syrup system.
- Follow the CIP Matrix
- Ensure the routine calibration of equipements (like meters, thermometers, etc...) available in the syrup.
- Report on daily, weekly and monthly performance indicators.
- Take corrective action when objectives are not achieved.
- Establish a syrup production program taking into account the lines production program.
- Establish in collaboration with the maintenance department a preventive maintenance program.

Quality, food safety, Safety and environment
- Implement the syrup preparation procedures according to the recommendations of the "Mixing and Master Instructions" in order to enforce the quality standards.
- Implement filtration procedures of simple syrup.
- Establish a program respecting the CIP matrix established by the Quality Departement.
- Check the daily operational reports of the syrup.
- check that safety measures on the process areas are strictly implemented.
- Increase awareness about safety at workplace with the objective of reducing Accidents, Incidents & Near misses
- Participate in Root Cause Analysis for each accident occurred under your responsibility
- Maintain a program of cleanliness in the syrup, control and ensure the correct application of principles 5S and hygiene in the syrup.

Budget
- Prepare and proposes annual budget (Uniforms, ,equipments, external calibration, PPE, etc...)

Cost Management
- Engage actively in cost reduction in Syrup Manufacturing Process
- Regularly examine and set priorities in collaboration with the Production Director

Training & Organization
- Provide professional guidance and coaching for the staff
- Ensure that the labor code is respected (day of rest, annual leave ...)

Strategy and structure
- Develop a short middle and long term plan for actions with the Staff to improve Syrup Manufacturing Process.

Must possess at least a Bachor Degree or Professional License in Engineering (chemistry), Engineering (Industrial), Food Processing technology.

be able to perform under pressure with High attention to detail and accuracy
- with good interpersonal skills
- Has the ability to communicate effectively in verbal and written form
- Computer ability ( Excell, Word, Power Point)
- Consciousness and can work effectively with others especially those from various disciplines.
-Understand his role in the verification of the specific process of the integrated management system to achieve planned results by monitoring performance indicators (KPI) and participating in the ongoing improvement of each process under its responsibility in accordance with ISO 9001 : 2005, 14000: 2005 & 22002-1-2009, and OSHA 18000: 2008.

Lettre de motivation; CV ; Copies diplomes et Certificats