NIMONA CHIMDI

Support Services Company Ltd.

Responsibilities

· Coordinate office activities and operations to secure efficiency and compliance to company policies

· Preparing, organizing and storing information in paper and digital form

· Manage phone calls and correspondence (e-mail, letters, packages etc.)

· Arranging post and deliveries

· Typing up letters and reports

· Updating computer records using a database

· Printing and photocopying

· Reporting to manager and performing secretarial duties. Processing, typing, editing and

Formatting reports and documents.

· Filing documents, as well as entering data and maintaining staff databases.

· Liaising with internal departments and communicating with the staff.

· Directing internal and external calls, emails, and faxes to designated departments.

· Arranging and scheduling appointments, meetings, and events.

· Supervise administrative staff and divide responsibilities to ensure performance

· Manage agendas/travel arrangements/appointments etc. for the upper management

· Submit timely reports and prepare presentations/proposals as assigned.

· STAFF PROFILE/CV: filing up of the staff information / background for each staff for their file.

· IQAMA: following up of the staff iqama status through absher website.

· SBAHC ID BADGE FOR A NEW/OLD STAFF: preparing a new SBAHC ID badge for a new staff and renewal for old staff.

· VEHICLE ACCESS/GATE PASS: gathering their Iqama/Estimara/Driving license then preparing vehicle access/gate pass for all company Car and the staff those who have personal car.

· STAFF JOB DESCRIPTION: preparing job description for each staff for their file.

· STAFF ORIENTATION: giving orientation for a new staff according to their work function.

· ESDD GENERAL ORIENTATION: distributing the question sheet, explaining and filling up of the answer for each staff and submit to education department.

· ESDD ANNUAL UPDATE: filling up of the answer for each staff and submit to education department.

· FOOD HANDLERS/BALADIYA CERTIFICATES: checking expiry date, arranging staff list, requesting head office for medical paper, preparing their picture and attached with medical paper, arranging the schedule as per their duty free time, arranging the driver and send for medical investigation.

· STAFF EVALUATION: filling up the form during the first year, up on request.

· CODE RED CERTIFUCATE: contacting with the coordinator/trainer to arrange the date, time and location, arranging the schedule, preparing staff attendance,

· TRAIINING RECORDS: fill up check list and attach with staff attendance.

· STAFF TIME SHEET: filling up individual details and send to head office.

· K-10 FORMS: Preparing K-10 & Vacation, exit, transferal form papers, increments, deductions, settlements and etc. for staff and send to H.O.as per manager order.

· STAFF REQUETST FORM: vacation (local/ home country), final exit

· COVID 19 VACCINATION PROCESS: follow up of staff appointment, arrange the schedule and driver, send to vaccination center then secure individual file and update records.

· Preparing documents for CBAHI, JCIA, ISO, CARF & MOH during inspection.

· Preparing duty schedule for staff and time schedule for drivers during regular & Ramadan time.

· Updating computer records by using a database

· Coordinate office activities and operations to secure efficiency and compliance to company policies

· Preparing, organizing and storing information in paper and digital form

· Manage phone calls and correspondence (e-mail, letters, packages etc.)

· Arranging post and deliveries

· Typing up letters and reports

· Updating computer records using a database

· Reporting to manager and performing secretarial duties. Processing, typing, editing and

Formatting reports and documents.

· Filing documents, as well as entering data and maintaining staff databases.

· Liaising with internal departments and communicating with the staff.

· Directing internal and external calls, emails, and faxes to designated departments.

· Arranging and scheduling appointments, meetings, and events.

· Supervise administrative staff and divide responsibilities to ensure performance

· Manage agendas/travel arrangements/appointments etc. for the upper management

· Submit timely reports and prepare presentations/proposals as assigned

· STAFF PROFILE/CV: filing up of the staff information / background for each staff for their file.

· IQAMA: following up of the staff iqama status through absher website.

· SBAHC ID BADGE FOR A NEW/OLD STAFF: preparing a new SBAHC ID badge for a new staff and renewal for old staff.

· VEHICLE ACCESS/GATE PASS: gathering their Iqama/Estimara/Driving license then preparing vehicle access/gate pass for all company Car and the staff those who have personal car.

· STAFF JOB DESCRIPTION: preparing job description for each staff for their file.

· STAFF ORIENTATION: giving orientation for a new staff according to their work function.

· ESDD GENERAL ORIENTATION: distributing the question sheet, explaining and filling up of the answer for each staff and submit to education department.

· ESDD ANNUAL UPDATE: filling up of the answer for each staff and submit to education department.

· FOOD HANDLERS/BALADIYA CERTIFICATES: checking expiry date, arranging staff list, requesting head office for medical paper, preparing their picture and attached with medical paper, arranging the schedule as per their duty free time, arranging the driver and send for medical investigation.

· STAFF EVALUATION: filling up the form during the first year, up on request.

· CODE RED CERTIFUCATE: contacting with the coordinator/trainer to arrange the date, time and location, arranging the schedule, preparing staff attendance,

· TRAIINING RECORDS: fill up check list and attach with staff attendance.

· STAFF TIME SHEET: filling up individual details and send to head office.

· K-10 FORMS: Preparing K-10 & Vacation, exit, transferal form papers, increments, deductions, settlements and etc. for staff and send to H.O.as per manager order.

· STAFF REQUETST FORM: vacation (local/ home country), final exit

· COVID 19 VACCINATION PROCESS: follow up of staff appointment, arrange the schedule and driver, send to vaccination center then secure individual file and update records.

· Preparing documents for CBAHI, JCIA, ISO, CARF & MOH during inspection.

· Preparing duty schedule for staff and time schedule for drivers during regular & Ramadan time.

· Updating computer records by using a database

Support Services Company Ltd.

Responsibilities:

1. Developing and implementing quality control procedures: Establishing and maintaining quality control processes to ensure that all food products, ingredients, and services meet the company’s quality standards and regulatory requirements.
2. Conducting inspections and audits: Performing regular inspections and audits of food preparation areas, storage facilities, equipment, and processes to ensure compliance with food safety and hygiene standards.
3. Monitoring and evaluating food quality: Sampling and testing food products to assess their quality, taste, appearance, and nutritional value. Identifying any potential issues or deviations from the set standards and taking corrective actions.
4. Documenting and reporting: Maintaining detailed records of all quality control activities, test results, and corrective actions taken. Preparing reports and providing feedback to management on quality performance and areas for improvement.
5. Training and education: Providing training and guidance to staff members on food safety practices, quality control procedures, and compliance with regulatory requirements. Ensuring that all employees are aware of and adhere to the company’s quality standards.
6. Supplier management: Evaluating and approving suppliers based on their quality control processes and product quality. Conducting regular supplier audits to ensure compliance with quality standards and specifications.
7. Continuous improvement: Identifying areas for improvement in processes, procedures, and quality control systems. Implementing measures to enhance efficiency, reduce waste, and improve overall quality performance.
8. Collaboration: Working closely with other departments, such as

production, procurement, and customer service, to ensure seamless coordination and alignment of quality control efforts.

• Support Services Company Ltd.
• Responsibilities
  
  1. Developing and implementing quality control procedures: Establishing and maintaining quality control processes to ensure that all food products, ingredients, and services meet the company’s quality standards and regulatory requirements.
  2. Conducting inspections and audits: Performing regular inspections and audits of food preparation areas, storage facilities, equipment, and processes to ensure compliance with food safety and hygiene standards.
  3. Monitoring and evaluating food quality: Sampling and testing food products to assess their quality, taste, appearance, and nutritional value. Identifying any potential issues or deviations from the set standards and taking corrective actions.
  4. Documenting and reporting: Maintaining detailed records of all quality control activities, test results, and corrective actions taken. Preparing reports and providing feedback to management on quality performance and areas for improvement.
  5. Training and education: Providing training and guidance to staff members on food safety practices, quality control procedures, and compliance with regulatory requirements. Ensuring that all employees are aware of and adhere to the company’s quality standards.
  6. Supplier management: Evaluating and approving suppliers based on their quality control processes and product quality. Conducting regular supplier audits to ensure compliance with quality standards and specifications.
  7. Continuous improvement: Identifying areas for improvement in processes, procedures, and quality control systems. Implementing measures to enhance efficiency, reduce waste, and improve overall quality performance.
  8. Collaboration: Working closely with other departments, such as production, procurement, and customer service, to ensure seamless coordination and alignment of quality control efforts

DAILY BASIS WORK ACTIVITY

. Observing the temperature all storage (CCP1-7)

. Observing and checking stores – temperature, humidity, locked and shelf life of the storage (FIFO) standards

. Checking all the documentation

. Checking the food items (good receiving note) deliveries which are coming from main store or any other suppliers including fresh vegetable and reject any that are damaged, not good hygiene and temperature or expired.

. Checking personal hygiene smell, cleanliness, grooming, shaving and …

. Checking staff PPE: hairnets, face mask, apron and hand gloves during operation and services

. Maintaining visitors policy and procedure

. Maintaining Hand hygiene practice

. Checking food samples are saved for last two days.

. Inspecting food preparation and serving areas to ensure observance of safe, sanitary food handling practices like PPE (personal protecting equipment’s) and CLEAN AS YOU GO standards

. Observe and check daily and provide the reports to Management

. Observing food temperature of the kitchen and transfer for special area during the cooking, holding food & transferring.

. Observing and checking color code standards, especially for the butchery, how to use cutting board, knife and storage to avoid cross contamination risk

. Highly responsible about kitchen hygiene & sanitizing for whole kitchen & pantry.

. Observe HACCP system and the way to be implanting in the kitchen & pantry.

. Preparing the entire document and file it to be ready (updated) to any inspectors at any time that we have more than 40 files as a QA/QC department

. Creating a new format, sign of kitchen and new idea to improve the standard

. Monitoring and checking all the food items labels & any of expired date have to be changed and reporting for the supervisors for each area.

. Monitoring all the temperature in the all section during the serving and food must be hot serving. (Even the patient food trolleys).

. Making investigations that, not misuse the privileges (no any items to be taken out) by staff even one bottle of water.

· Actives :

. Getting information - observing, receiving, and otherwise obtaining information from all relevant source for the improvements.

. Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

. Identifying objects, actions, and events – identifying information by category, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

. Handling and moving objects – using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

.Training and teaching others – identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.