Job description

Managing the fish processing plant as independent Profit centre, overseeing the daily operations of the fish processing plant in Quriyat and their employees hiring and training manufacturing plant employees, setting up the production capacity to process all Company fish production from aquaculture. Provide packaing and processing services to others to boost the Company revenue, ensure compliance to international and best quality and food safety standards such as BAP, HACCP, BRC and ISO. The job requires managing and continuously improving the productivity of all assets & resources in cost effective manner and highest utilization rate. Scope of Responsibility: Expand to cover all aquaculture species (marine finfish, crustaceans, others), and include handling of wild catch when required.

KEY ACCOUNTABILITIES: (Accountabilities under group of headings ex: Business planning, HSEQ, Business Operation, Job Context, etc)
Strategy & System:

• Develop the Company long term business plan
• Develop the Quality Management system and confirm adequacy
• Develop Health, Safety, Security and Environmental Management System and confirm adequacy
• Develop Food Safety Management System and confirm adequacy
• Develop the operation manuals and all related SOPs for production operations
• Enhance and maximize the utilization of the plant by efficient planning and continuous improvements Budgets and Plans: Production capacity at 6000 tones annually Wiled catch when required . • Outsourced Staff Oversight: Highlight that the role includes managing both company-employed staff and outsourced personnel under the same standards.
• Budget in coordination with Production, Finance and Strategy department for all activities and resources required for the Processing Plant. Monitor and report compliance to budget on monthly basis
• Submit annual production plan and KPIs
• Incorporate the annual plans of Quality and Safety department, Planning and Strategy Department as part of the Annual Production plan.
• Develop in coordination with procurement new supply sources for critical materials and strive to reduce cost. Operations:
• Scheduling of all activities and tasks on monthly, weekly and daily basis. Assign resources based on schedule. Monitor effectiveness of delivering tasks and activities. Assess compliance to operation manual and SOPs (standard operating procedures). Observe control points and equipment performance and suggest and implement improvements.
• Manage the entire life cycle of the processing and packaging including all inventory and raw materials
• Maintains adequate staff level by coordinating with HR the manpower,requirements on annual basis. Engage in selecting staff. Manage and train employees; developing personal growth opportunities.
• Study trends of results that can affect and impact key KPIs of the Company such as cost per unit, productivity per employee, waste and rejection. Suggest and implement improvements
• Effectively execute all activities within assigned OPEX and CAPEX. Continuously seeks cost effectiveness for all budgeted activities.
• Encourage, initiate and foster a spirit of cooperation and team work within and between all staff
• Implement and report on control points in accordance to QMS, HSSE-MS, Food Safety System and any accredited standard.
• Ensures all equipment and asset integrity by coordinating preventive/corrective maintenance with maintenance department
• Maintaining production information by compiling, initiating, sorting, and analysing production performance records and data. Uploading all data in timely manner in ERP
• Maintains professional and technical knowledge by reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies. Quality Controls:
• Implement Company Quality System in coordination with quality & safety department (procedures, training, analysis, continuous improvements) in line with Food Manufacturing best international standards in all critical control points throughout the value chain. In particular following critical elements:
•  Staff Hygiene and Biosecurity
•  Compliance to HACCP and laws
•  Staff productivity and discipline
•  Waste management and reduction of rejection
•  Environmental paraments control
•  Efficient preventive maintenance of equipment Safety:
• Implement safety policies for the Company inline with best industry practices
• Train all concerned staff on all safety aspects and ensure compliance. Set-up with HR rules and regulation for disciplinary actions for non-compliance and ensure implementations.
• Monitor and report improvements of key safety KPIs in line with country laws and regulation
• Coordinate with Safety department to conduct awareness campaigns and roadshow as per annual plan
• Participate in periodical inspection and audits
• Ensure Company preparedness for managing emergencies and crisis with particular emphasis on Diseases outburst, Fire incidents, contamination management etc.
• Investigate incidents and near miss in line with company policies. All incidents to be notified within 24 hours. Environment
• Conduct Environmental Impact Assessment in coordination with Quality and Safety department. Ensure all environmental controls are implemented
• Ensure License to operate is valid and all permits are renewed on time Security:
• Ensure security and prevention of loss of inventory and Company assets
• Coordinate with Safety Department to plan, budget and implement security systems, camera surveillance and remote monitoring to minimize risks to ALARP
• Coordinate joint efforts to prevent theft, sabotage and vandalism Health
• Ensure implementation of Company occupational health policies for all staff.
•  Ensure periodical health check-up in place where high risk of occupational illness exist
•  Monitor the occupational health trend and investigate trends and propose preventive measures. Continuous Improvements and LEAN:
•  Conduct regular process mapping for all critical processes and strive to
• reduce wastage in time and resources Leadership:
•  Ensure the effective management of resources, time and budget through the leadership of all department stakeholders– through effective communication, delegations, recruitment, training, coaching of Blue Waters staff in the farm– in order to maximise Company performance. Document Controls and Reporting:
• Implement an effective Document Management Systems that track all Production documents and ensure periodical reviews, distribution controls, update controls.
• Develop periodical reporting system that ensure effective monitoring of all controls and KPIs and timely decision making.

EXPERIENCE, Skills: Minimum Qualifications:

• Bachelor’s degree in Biology, Marine science, food technology, manufacturing or equivalent
• M.Sc is preferable in food safety
• Exposure to Seabream Aquaculture of at least 3 years.
• Exposure to HACCP, Food Safety of at least 2 years.
• Exposure to Tuna Processing and Seabream processing
• Exposure to HSSE management system is a strong advantage Minimum Experience:
• Minimum of 10 years’ experience in Fishing industry
• Minimum of 3 years’ experience in Quality Management systems and Food Safety in managerial position
• Minimum of 5 years’ experience running a processing plant working with Seabream farming Skills:
• Fluent in English writing and speaking
• Good analytical skills
• Good leadership skills
• Good presentation and communication skills
• Good IT/ Microsoft office skills in particular report writing and spreadsheets