SPECIFIC REQUIREMENTS/ متطلبات الوظيفة 5 years’ experience in a similar position; TS electrical or mechanical studies, BS engineering or industrial engineer; The position requires the individual to be familiar with Bakery Equipment. COMPETENCIES/ الكفاءات QUALIFICATIONS/ المؤهلات : Minimum TS Degree, University Degree is a plus; 5 years Maintenance experience; Mechanical & Electrical Principles & Practices; Fluent in Arabic and English, French is an ass Computer Literate. KNOWLEDGE/ المعرفة : Moulin D’Or Mission & Vision & Objectives; Maintenance methods and techniques; Process and procedures according to MD Quality Management System SKILLS/ المهارات : Time management; Strong problem solving; Communication; Planning; Teamwork; Working under pressure. ABILITIES/ATTITUDE/ القدرات : Self-motivated; Adaptability/flexibility; Stress tolerance; Work under high and low temperature environment. WORKING CONDITIONS/ ظروف العمل Monday to Friday (8am to 4pm); Saturday (8am to 1 pm) and Sunday off; Mainly in Office Environment; Willing to work irregular hours, shifts, or weekends as required. Willing to work in various weather conditions; Vacations and official holiday as specified by Moulin D’Or by-laws; On call duties (Extra Hours in Emergencies).
DUTIES & RESPONSIBILITIES/ المهام والمسؤوليات : PRIMARY DUTIES AND RESPONSIBILITIES المهام والمسؤوليات الأساسية/ Maintaining and repairing maintenance shop equipment; Providing technical assistance to staff; Ongoing staff training and orientation; Performing research and monitoring technical developments in techniques, equipment, supplies and material; Reporting systematically tor the CEO and or the Plant Director. ADMINISTRATIVE DUTIES AND RESPONSIBILITIES المهام والمسؤوليات الإدارية/ Organizing, controlling, and evaluating the work of maintenance team; Developing, implementing and monitoring work plans to achieve goals and objectives, Implementing and improving maintenance process and procedures according to the ISO 9001 and ISO 22000 standards. Managing staff in terms of coaching, duties, schedule, hygiene, safety and security, performance evaluation. AUTHORITIES/صلاحيات Assigning responsibilities to maintenance team, and guiding them; Planning, coordinating, directing and overseeing the scheduled and emergency installation, maintenance, repair and servicing of machinery; Changing spare parts based on technical needs; Choosing and changing local suppliers, and for international suppliers in coordination with the plant director and/or with the CEO; Buying spare parts related to the machines; Choosing staff in coordination with the HR department; Taking decisions in upgrading old machinery (partial automation e.g.: digital screen instead of buttons). REPORTING DUTIES AND RESPONSIBILITIES المهام والمسؤوليات التقريرية/ Communicating directly with the Quality Manager to ensure effective participation by the maintenance technicians in the implementation of policies and procedures regarding Quality Management System; Making recommendation to improve MD operations and solve maintenance-related problems. MONITORING AND SUPERVISING DUTIES AND RESPONSIBILITIES المهام والمسؤوليات الرقابية/ Monitoring the use of spare parts and maintenance supplies; Initiating reordering spare parts when necessary to assure availability; Supervising and coordinating activities of assigned personnel. COORDINATING DUTIES AND RESPONSIBILITIES المهام والمسؤوليات التنسيقية/ Communicating regularly with all maintenance technicians, both individually and as a group, to ensure good two-way communication concerning maintenance issues. Coordinate with the housekeeping department for appropriate machinery cleaning. Coordinating activities with MD Production Departments. Coordinate with the HR department for appropriate staffing level, training, overtime and else. OTHER DUTIES AND RESPONSIBILITIES مهام و مسؤوليات أخرى/ As a member in the food safety team, you will have to participate in the establishment, validation and the continuous improvement of the Quality & food Safety Management Systems according to the predefined planning. Participate in the realization of the hazard analysis, the establishment of control measures including the HACCP plan, ORPS and PRS, Participate in the Food Safety team meetings; Negotiate the purchase of equipment and associated services with the concerned manager. Ensure that all activities are in compliance with ISO 9001 and ISO 22000 standards. Undertake other duties as required.
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