Techologist (Research & Development) NPD, PPE,

- To develop Technological instructions & specifications for new products and technologies.
- To ensure product quality and safety by implermenting best practice and internal standards. To secure product quality by reviewing relevant analyses and feeding tests results, and if necessary, to implement immediate corrective measures.
- Execute new products and product concepts implementation.
- Optimization and supporting of production processes based on knowledge of raw materials properties and production technology. Data collection for construction of production process mathematical model;
- Statistic Process Control implementation;
- Projects of development and improvement of product design. Testing of equipment, new raw materials and finished product;
- Development and validation of technological processes and validation of equipment. Recommendations output for further ranging of technology including business-model working out and optimization;
- Interaction with related departments: Engineering support, Commercial (Purchasing, Supply), Marketing, Production, Production planning, Vendor assurance;
- To assist with the development and maintenance of R&D Quality Systems (ISO, HACCP).
- Leading of HACCP-audits on the factory (HACCP-team member).

Starting of a new plant.
Designing, organisation and opening of a new mechanized canteen (Russian, Italian cuisine).

- Handbook of industrial and economic activities of the enterprise activity of the personnel to ensure the release its products, the required range and quality in accordance with the production task;
- Production process improvement, efficiency of production technology, professional development of employees;
- Compilation of applications for essential food products, intermediates and raw materials, ensuring their timely receipt from the warehouse, control timing, amount and quality of income and sales;
- Constant monitoring of compliance with cooking technology, standards favorite raw;
- Grading the finished product;
- Monitoring the correct use of equipment;
- Briefing on the cooking technology;
- Monitoring compliance with sanitary requirements of employees and personal hygiene, production and labor discipline and work rules;
- Knowledge of organization and production technology; the range and quality requirements for foods and food products, accounting rules and regulations granting of products, consumption norms of raw materials and semi-finished products; types of technological equipment, operating principles, characteristics and operating conditions, the economy catering.