Job Description

Job Highlights:

• Lead QA and food safety systems (HACCP, BRC, GMP, ISO 22000), with a minimum of 5 years’ relevant experience.
• Strong background in food manufacturing, especially in food canning, preferred.
• Good command of English.

Job Description

• Define and implement QA strategies, policies, and departmental objectives in alignment with corporate goals.
• Develop and execute quality assurance master plans, including setting KPIs and operational standards.
• Manage regulatory compliance for both local and export markets, covering food laws, certifications (e.g., ISO, HACCP, GMP), and factory/product registration.
• Oversee customer and third-party audits, ensuring systems and processes meet all relevant standards.
• Act as the key liaison with regulatory authorities, customers, suppliers, and service providers to ensure effective communication and issue resolution.
• Lead and organize departmental operations, including workflow planning, budget control, and resource management.
• Foster strong collaboration with internal teams to support continuous improvement and resolve QA-related concerns.
• Communicate company policies clearly across the team and ensure consistent compliance throughout the organization.
• Build and lead a high-performing team by coaching, evaluating performance, and promoting engagement through shared goals and QA initiatives (e.g., 5S, Kaizen).
• Troubleshoot and resolve departmental issues effectively and escalate critical matters to senior leadership when necessary.

Qualifications

• Bachelor’s or Master’s degree in Food Science, Food Technology, or a related discipline.
• Minimum 5 years of experience in Quality Assurance, food safety, or food auditing within the food manufacturing industry; experience in food canning is a strong advantage.
• In-depth understanding of international food safety standards and regulatory requirements for both domestic and export markets.
• Strong knowledge and hands-on experience with food safety and quality management systems, including HACCP, BRC, GMP, and ISO 22000.
• Proven ability to manage certifications, coordinate external audits, and ensure ongoing compliance with evolving food regulations.
• Work schedule: Monday to Saturday, with alternate Saturdays off.