Quality Control Assistant Manager/Senior Supervisor

Responsibilities:

• Lead and conduct daily on-site inspections, ensuring compliance with quality standards, food safety regulations, and operational procedures across production
• Supervise and conduct personal hygiene checks, product quality assessments, and sample retention protocols to ensure adherence to internal and external standards.
  
  
• Develop, implement, and oversee testing and sampling schedules, ensuring all critical tests are conducted in accordance with product specifications and regulatory requirements.
  
  
• Analyse test results and recommend corrective actions for any deviations or non-conformities.
  
  
• Implementation and continuous improvement of Quality Management Systems (HACCP, BRC, ISO Food Safety Management System (FSMS) for relevant operations.
  
  
• Oversee and updates of the Quality Management System and Standard of Procedure, ensuring alignment with industry best practices and regulatory changes.
  
  
• Work closely with relevant departments to ensure operational adherence to standards and address any discrepancies or audit findings.
  
  
• Ensure the accuracy, completeness, and proper retention of all quality assurance records, documents, and files as per regulatory and company policies.
  
  
• Perform regular audits of quality documentation and lead the improvement of record-keeping practices.
  
  
• Develop, review, and enhance Standard Operating Procedures (SOPs) across all areas of operations to ensure best practices in quality control and food safety.
  
  
• Conduct training, development and continuous improvement of food safety training materials, ensuring they are relevant, up-to-date, and aligned with company policies and industry standards.
  
  
• Identify and mitigate quality risks, ensuring proactive measures are taken to prevent non-conformities and quality failures.
  
  
• Communicate quality-related issues and improvements to stakeholders, ensuring alignment across all levels of the organization.
  
  

Requirements:

• Diploma / Degree in Food Science with at least 2 years of relevant experience
• Good Knowledge of Quality Management Systems (HACCP, BRC, ISO 22000)
• Good Communication, Organizational and Analytical Skills
• Ability to work with multiple priorities in a fast-paced environment is required
• 5 Days Work Week + 1 Full Saturday Per Month
• Salary package commensurate with experience