Yêu cầu công việc
- Bachelor’s Degree or higher in Food Science, Food Technology, Biotechnology, Chemistry, or related fields.
- Minimum 3–5 years of progressive QA/QC experience in Food & Beverage (F&B) manufacturing, with at least 1–2 years in a supervisory or assistant managerial role.
- Strong hands-on experience in managing FSSC 22000, Halal, and RSPO certification and audits.
- Qualified Internal Auditor for FSSC 22000 / ISO 22000 / HACCP.
- In-depth knowledge of local Food Safety Regulations, Food Additives, Halal Standards, and RSPO Supply Chain Certification.
- Strong mastery of RCA tools (5-Why, Fishbone Diagram, FMEA,…)
- Strong leadership, problem-solving, and decision-making skills under operational pressure.
- Excellent cross-functional communication and collaboration skills (working with Production, Maintenance, R&D, HR).
- Good command of written and spoken English (for reporting to WHQ/Auditors).
Công việc cụ thể là gì?
- Supports the QA Manager in leading, maintaining, and continuously improving the plant’s integrated Quality & Food Safety Management Systems (QMS/FSMS) including FSSC 22000, Halal, RSPO, and customer-specific standards.
- Directly oversees daily QA shopfloor verification, in-process quality control, non-conformity (NC) management, customer complaint investigations, and continuous improvement initiatives. The role ensures full compliance with global/WHQ standards, local food safety regulations, and fosters a robust Food Safety Culture across the plant.
Duties and Responsibilities:
- System Maintenance & Improvement: Lead, maintain, and continuously improve integrated management systems (FSSC 22000, Halal, RSPO, ISO) in alignment with WHQ requirements, customer guidelines, and local food safety laws.
- Audit Management: Plan, execute, and lead annual Internal Audit programs, and coordinate third-party certification and customer audits.
- Regulatory Oversight: Monitor and ensure plant-wide compliance with updating food laws, food additive regulations, and industry standards.
- Production Line Verification: Supervise and verify daily shopfloor QA activities to ensure full adherence to HACCP, PRPs, OPRPs, GMP, standard operating procedures (SOPs), and hygiene standards.
- In-Process Non-Conformity (NC) & Hold/Release: Oversee the identification, isolation, hold/release procedure, and disposition of non-conforming raw materials, packaging, semi-finished, and finished goods arising from production lines.
- Root Cause Analysis (RCA) & CAPA: Partner with Production, Maintenance, Warehouse, and R&D teams to facilitate RCA (5 Whys, Fishbone) for line failures, establish effective Corrective and Preventive Actions (CAPA), and track action closure to eliminate repeat defects.
- Defect Rate Reduction: Drive operational quality initiatives and monitoring programs to reduce finished product defect rates.
- Customer Complaints Handling: Lead investigations for customer complaints regarding quality and food safety, perform RCA, execute CAPAs, and produce comprehensive investigation reports for stakeholders.
- New Projects & Hygienic Design: Participate in New Product Development (NPD) trials and engineering modifications, conducting hygienic design assessments for new production lines, equipment, and facility upgrades.
- Food Safety Culture: Promote and drive a strong Food Safety Culture through regular training, behavioral audits, and continuous employee engagement.
- Team Supervision: Direct, mentor, and evaluate the performance of direct subordinates to ensure efficient work execution, proper resource allocation, and daily audit readiness.
- Capability Building: Identify skill gaps within the QA team and shopfloor personnel, conducting internal training on QMS requirements, GMP, HACCP, and allergen management.
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