Food Engineer

Description

Job Summary: Responsible for managing the butcher team, quality control, storage, protein processing, inventory management, and supervision of shipments and invoices. Key Highlights: 1. Bachelor's degree in Food Engineering 2. Experience in food quality control and food production management 3. Knowledge of GMP, HACCP, ANVISA, and management systems **Description and Responsibilities:** **Working Hours:** 07:00 to 16:48 **Level:** Professional **Employment Type:** Tenured \- CLT labor code Responsible for receiving and inspecting goods—especially protein-based products—to ensure compliance with established quality standards and specifications. Manages product storage, ensuring appropriate conditions for preservation and food safety. Performs inventory control and turnover for raw and processed products, monitoring expiration dates and optimizing raw material usage. Prepares the butcher’s production order, defining quantities and cutting plans according to scheduled shipments. Monitors and supervises protein processing, ensuring operational standardization and efficiency. Coordinates shipment assembly for branches, fulfilling requests from the planning system. Consolidates and analyzes branch purchase orders, supporting the preparation of centralized purchase orders. Supervises incoming and outgoing invoices, ensuring compliance with administrative and fiscal procedures. Manages the butcher team, promoting technical development of staff, sector organization, and achievement of production and quality targets. **Requirements:** **Bachelor's degree in Food Engineering.** **Prior experience in:** **Food industry, UANs, industrial kitchens, hospitals, or central production facilities;** **Quality control and inspection of products and processes;** **Production management and food safety;** **Process development and standardization.** **Technical Knowledge** **Good Manufacturing Practices (GMP) / SOPs** **HACCP / APPCC** **ANVISA, MAPA, sanitary surveillance regulations, and applicable sector legislation** **Food preservation, storage, and handling processes** **Quality control and physicochemical and microbiological analyses** **Risk management, traceability, and process monitoring** **Waste control and production efficiency** **Technical specification sheet development and process standardization** **Continuous improvement tools (5S, PDCA, Lean, KPIs)** **Use of management systems (ERP, Tecnisa, TOTVS, Sankhya, SAP, etc.)** **Benefits:** On-site meal, Life insurance, Transportation allowance