Vice President Audit

Job Purpose

We currently have an exciting opportunity for a dynamic individual to join our catering team as the Vice President of Audit and Quality Control. In this role, you will play a crucial part in ensuring global food safety excellence and upholding adherence to legal regulatory standards, as well as operational performance standards. Your responsibilities will include developing and monitoring performance standards, managing corrective action plans, overseeing the development of operational contingency plans, and collaborating with Emirates Flight Catering (EKFC) and Network wide catering partners to ensure compliance with food safety, Halal, and HACCP standards. This is a pivotal position that requires strong leadership skills and a dedication to maintaining the highest standards of quality and safety across our operations. If you are passionate about ensuring the safety and quality of food products, we encourage you to apply for this role.

Job Outline

1. Lead a comprehensive strategy aimed at achieving optimal onboard quality and supplier performance across various metrics for food safety, halal and quality compliance, best practices standards as well as onboard and supplier audit programs.
2. Lead and develop quality standards including but not limited to audit procedures, food safety, halal compliance, training, trials, compliance, and monitoring.
3. Responsible for all ongoing onboard food safety, halal compliance programs as well as supplier audits and benchmarking to ensure the quality of products.
4. Ensuring quality assurance of all training content, driving consistency in training delivery, managing compliance registry, and monitoring the Halal certification register for third-party service providers. This includes ensuring key stakeholders receive relevant and up-to-date training.
5. Lead the food safety and Halal compliance assurance programs to ensure ongoing verification of good manufacturing and operational practice. Ensure adequate microbiological sampling program is designed and maintained with timely feedback and corrective actions implemented.
6. Oversee the relevant software system and other relevant tools and systems including catering schedule, crew complaints, menu planning, galley load planning, quality assurance (compliance & audit) invoicing and inventory management. Acting on complaints regarding food safety and supporting the investigation process.