Assistant Manager​/Manager – Technical, Quality & Food Safety

Role Purpose

Support and manage the technical, quality and food-safety function of a meat-processing facility, ensuring products aresafe, compliant, consistent and manufactured to approved specifications. This is a hands‑on factory role, working closely with Production and Engineering/Maintenance.

• Develop, maintain and control product specifications, TDS, recipes, formulations and manufacturing instructions for all SKUs.
• Establish and monitor raw-material, in-process and finished-product quality standards, QC checks, sampling plans and product-release criteria.
• Support implementation and maintenance of HACCP, CCP/OPRP, food-safety, hygiene, sanitation, allergen, foreign-body, traceability and cold-chain controls.
• Investigatequality issues, customer complaints and non-conformances, including root-cause analysis and CAPA.
• Support new product development, factory trials, process validation and shelf-life studies.
• Develop and controlpackaging specifications, including MAP, vacuum and thermoformed products.
• Ensure compliance with applicable
  
  Oman/GCC food regulations, labelling requirements and certification standards.
• Establish and maintainraw-material and packaging specifications and support supplier quality evaluation.
• Maintain technical documentation includingSOPs, HACCP plans, QC standards, specifications, traceability, CAPA, change control, calibration and audit records.
• Work closely with Production and Engineering to improve process control, product consistency, food safety and manufacturing efficiency.
• Support audits, inspections and implementation of HACCP, ISO 22000, FSSC 22000, BRCGS or equivalent systems.

• 5- 7 years of hands-on experience in a meat-processing/manufacturing environment.
• Degree in Food Science, Food Technology, Meat Science, Microbiologyor a related field.
• Proven hands-on experience inmeat-processing manufacturing.
• Experience with fresh/chilled/frozen meat, minced meat, burgers/forming and portion-controlled products.
• Strong knowledge ofHACCP, food safety, quality control and manufacturing processes.
• Experience inproduct specifications, process control, quality investigations and CAPA.
• Good understanding of microbiology, shelf life, cold-chain management and product validation.
• Practical experience working on thefactory floorand coordinating with Production and Engineering teams.
• Experience with grinding, mixing/formulation, forming, portioning, marination/tumbling, MAP/vacuum packaging, metal detection and checkweighingwill be an advantage.
• Experience with BRCGS, FSSC 22000 or ISO 22000is highly desirable.

A practical and hands‑on Technical & Quality professional with strong experience in meat processing, food safety, HACCP, quality systems and factory operations. The ideal candidate should have the technical expertise to take ownership of quality and food‑safety standards, work closely with Production and Engineering teams, and contribute to strengthening product quality, food safety, process control and technical systems within a growing meat‑processing operation.