Commissary Supervisor – Food Safety & Quality

About the role

The Commissary Supervisor leads the implementation and maintenance of food safety and quality management systems across the commissary centre. The role ensures compliance with HACCP, FSSC 22000, ISO 9001 and local regulations while driving continuous improvement and staff training.

Key responsibilities

• Manage internal hygiene, sanitation procedures and quality assurance in the facility, correcting deficiencies as needed.
• Verify implementation of HACCP, PRPs, OPRPs and CCP monitoring activities and lead HACCP reviews for new products and process changes.
• Conduct internal audits, traceability exercises, mock recalls and follow‑up on audit findings.
• Investigate food safety incidents, non‑conformities and customer complaints, performing root‑cause analysis and overseeing corrective and preventive actions.
• Maintain food safety documentation, product and process specifications, and support supplier approval and compliance monitoring.
• Deliver food safety induction and refresher training, and promote a strong food safety culture among employees.

Required profile

• University degree in Veterinary Medicine, Microbiology, Agriculture, Food Technology or equivalent.
• Minimum 5 years of experience in food safety and quality management, preferably within a commissary or restaurant environment.
• Fluent in Arabic and English, both oral and written.

Required skills

• Food defense and food fraud prevention
• Root Cause Analysis
• PRPs, OPRPs and CCP monitoring
• Food safety documentation and record review
• Food safety and quality management systems (HACCP, FSSC 22000, ISO 9001)
• Food safety training delivery
• Codex Alimentarius rules and guidelines
• Laboratory microbiological testing and analysis
• Allergen management
• Traceability and mock recall execution
• Supplier approval and compliance monitoring