Quality Control Manger

• Raw Material Inspection
  : Test incoming viscosity, colour, aroma, and microbial load) against supplier specifications.
• Process Monitoring
  :
  Oversee Critical Control Points (CCPs) for pH levels, cooking temperatures, pasteurization, and metal detection.
• Laboratory Management
  :
  Manage chemical and microbiological testing.
• Compliance and Auditing
  :
  Maintain standards for ISO, GMP, HACCP, and FSSC 22000, preparing the plant for external audits.
• Team Leadership
  :
  Train line operators and QC technicians on hygiene protocols, sensory evaluation, and testing procedures.

• Education
  :
  Bachelor’s degree in Food Science, Food Technology, Microbiology, or a related science field.
• Experience
  : 3 to 5 years of quality assurance or control experience within food or FMCG manufacturing, preferably with spices or sauces.
• Certifications
  : HACCP (Level 3 or
  4) and formal training in FSSC 22000 or ISO 22000 systems.
• Skills
  :
  Strong analytical reporting, root-cause problem solving, and proficiency in laboratory testing methods.

The QC Manager is responsible for overseeing the enforcement strict food safety rules, inline with the company policies and disciplinary codes.

• Enforce Compliance
  :
  Correct line operators or QC technicians who bypass safety rules, such as wearing incorrect personal protective equipment (PPE) or skipping sanitation steps.
• Issue Disciplinary Action
  :
  Partner with Human Resources (HR) to issue verbal warnings, written warnings, or suspensions for repeated or severe negligence.
• Conduct Hearings
  :
  Serve as a technical expert or chairperson during internal disciplinary hearings to explain how an employee’s actions risked food safety.

This role requires you to guide the core quality team to ensure they can run tests accurately and make independent decisions under pressure.

• Technical Coaching
  :
  Oversee the QC team are comparing production of sauces/spices to the Gold standard retention samples.
• Decision-Making Support
  :
  Mentor your Quality team on how to handle difficult situations, like when to confidently stop a production line if a batch of sauce is out of specification.
• Performance Reviews
  :
  Conduct regular assessments to give constructive feedback on data accuracy, speed, and communication.

Building a strong "food safety culture" across all departments, manage and oversee the following below.

• Onboarding & Induction
  :
  Design and deliver basic hygiene and Good Manufacturing Practices (GMP) training for all new factory hires.
• Allergen & Cross-Contamination Awareness
  :
  Teach production staff how to handle sensitive ingredients (like mustard, soy, or gluten) to prevent dangerous cross-contact.
• Refresher Workshops
  :
  Run regular, interactive sessions on critical topics like pest control, waste management, and metal detector operation.
• Visual Aids & Checklists
  :
  Create simple, easy-to-understand visual guides for the factory floor to help workers remember cleaning and safety steps.

• Raw Material Inspection
  : Test incoming viscosity, colour, aroma, and microbial load) against supplier specifications.
• Process Monitoring
  :
  Oversee Critical Control Points (CCPs) for pH levels, cooking temperatures, pasteurization, and metal detection.
• Laboratory Management
  :
  Manage chemical and microbiological testing.
• Compliance and Auditing
  :
  Maintain standards for ISO, GMP, HACCP, and FSSC 22000, preparing the plant for external audits.
• Team Leadership
  :
  Train line operators and QC technicians on hygiene protocols, sensory evaluation, and testing…