Qualifications and Experience

• Bachelor’s degree in Food Science, Food Technology, Chemistry, Microbiology, or related field.
  
• Minimum 7 to 10 years’ quality and food safety experience in FMCG food manufacturing.
  
• Strong understanding of HACCP, FSSC, ISO, GMP, laboratory processes, and regulatory compliance.
  
• Experience in both powder-based and snack products is an added advantage.
  
• Strong documentation, audit, and leadership skills.
  
• Demonstrated ability to manage cross-functional teams.
  

• Lead the development, implementation, and continuous improvement of the Quality and Food Safety Management System.
  
• Ensure full compliance with HACCP, ISO, FSSC, GMP, regulatory requirements, and internal standards.
  
• Oversee raw material assessment, in-process controls, finished product approval, and release procedures.
  
• Strengthen traceability, batch integrity, documentation accuracy, and allergen management.
  
• Manage laboratory operations, analytical testing, micro testing, and quality control checkpoints.
  
• Investigate quality deviations, complaints, and non-conformities, and implement corrective and preventive actions.
  
• Conduct internal audits and manage external audits, including certification renewals.
  
• Collaborate with Production, R&D, Procurement, Engineering, and Supply Chain to uphold quality and food safety standards.
  
• Lead training and awareness programmes on hygiene, quality, and food safety for all staff.
  
• Monitor sanitation, hygiene, pest control, and environmental conditions across the facility.
  
• Drive continuous improvement initiatives focused on product consistency, waste reduction, and operational excellence.