Sanitation & Integrated Pest Management (IPM) Executive

About Kerry

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About the role

The Sanitation Supervisor, based out of Kerry Ingredients in Pasir Gudang, is responsible for ensuring hygiene and sanitation standards in the food manufacturing environment. This role involves managing the sanitation team, overseeing compliance with regulatory requirements, and leading training initiatives.

Key responsibilities

• Assist in managing and administering the Sanitation Department to align with company policies and departmental objectives/KPIs.
• Ensure compliance with Kerry Global, statutory, regulatory, and customer requirements related to Environmental Health and Safety (EHS) and Food Safety Quality (FSQ), including hygiene, sanitation, plant zoning, Environmental Monitoring Programs (EMP), Integrated Pest Management (IPM), HACCP, and Food Safety Plans.
• Train the Sanitation team on hygiene practices, chemical handling, cleaning equipment usage, and procedures to prevent injuries and damage.
• Implement and maintain the Master Sanitation Schedule (MSS), ensuring it remains current.
• Oversee pest control activities within the facility.
• Lead investigations and troubleshoot any non-conformances related to hygiene, sanitation, and pest control, coordinating the Root Cause Analysis and Action Plan (RCAAP).
• Prepare daily, monthly, and yearly reports and trend analyses to support continuous improvement.
• Promptly inform management of any food safety and quality issues or abnormalities identified during inspections.

Qualifications and skills

• A university degree in Food Science & Technology, Chemistry, or a related scientific discipline.
• A minimum of 2 years of supervisory experience in the food manufacturing industry, with a strong technical background in Good Manufacturing Practices (GMP), HACCP, FSSC, and related requirements. Knowledge in food chemistry, sensory analysis, microbiology, and food engineering is a plus.
• Strong leadership abilities with excellent interpersonal, communication, coaching, and conflict management skills, capable of collaborating with cross-functional teams at various organizational levels.
• Self-motivated with a proven ability to drive continuous improvement and change management initiatives.