Gaël Lokossou

As support for operational services (Supply, Production, Loading and dispatch, Operations Control), my team of five people, aims to guarantee the safety of meals - Our missions:

• Maintain the HACCP approach and ensure compliance with the procedures defined through internal audits.
• Being a source of proposals for improvement actions, coordinate and support their implementation.
• Update procedures with regard to changes in regulations and monitor their implementation.
• Lead food safety risk assessments for new processes and new menus offered to clients.

Specifically, my responsibilities:
• Manage and support team in achieving the tasks mentioned above.
• Lead "Maîtriser l’Hygiène" quality process, and monitor improvement projects.
• Manage relationships with official organizations and maintain the sanitary agreements of the site.
• Monitor subcontractors (building cleaning, pest control, laboratories).

• Ensure compliance with local health regulations, with repositories of airline catering (IFSA, Medina, ICQA, WFSG) and SERVAIR standards in SERVAIR sites, subsidiaries and shareholdings.
• Develop a monthly reporting to the general management on sanitary condition in the sites.
• Deliver food safety expertise during incident management and implement corrective actions for all SERVAIR sites in collaboration with sites quality and food safety managers.
• Perform technical assistance missions (audit, training and advice on hygiene and quality).
• Validate customer contracts on quality and hygiene issues.
• Member of SERVAIR crisis management.

• Manage a team of nine laboratory technicians.
• Validate the results of analysis and send test reports back to clients.
• Carry out tender, select suppliers and optimize hardware and reagents stocks.

• Monitor indicators and prepare monthly quality reviews.
• Analyze and respond to customer complaints.
• Update documents.