Minimum Requirements / Experience:

Grade 12 essential. Bachelor’s degree in food science, Dairy Science, Microbiology, or a related field as a minimum requirement. Postgraduate qualification advantageous.
In the absence of qualifications, relevant experience will be considered.
3 - 5 years working experience in quality related role, at supervisory/leadership level, preferably in a food manufacturing industry.

Other requirements:

Sound knowledge and experience working with QMS, including FSSC and GMP.
Strong knowledge of food safety regulations, quality control standards, and HACCP principles.
Excellent leadership, self-management and team management skills.
Analytical and problem-solving abilities.
Strong communication and interpersonal skills.
Computer literate with Intermediate Excel.

Responsibilities:

Develop, implement, and maintain quality control systems and procedures.
Ensure the company complies with all relevant food safety and quality regulations, such as GMP, FFSC, HACCP, and any other applicable standards.
Conduct internal and external audits, address non-conformities, implement corrective and preventive actions.
Identify opportunities for improvement and work on enhancing product quality and operational efficiency.
Train employees on quality control procedures, safety measures, and good manufacturing practices.
Develop and implement procedures for handling product quality issues, recalls, and customer complaints. Investigate root causes and implement corrective actions

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