Quality Assurance Section Head

Key Responsibilities

• Strong understanding of food safety, quality, and health, safety, and environment (HSE) regulations and standards (e.g., BRC, ISO 45001, ISO 9001, ISO 14001, and social standards).

• Develop, maintain, and continuously improve the Quality, HSE and Food Safety Management Systems in line with applicable international standards, customer requirements, and legal regulations.

• Develop and maintain quality plans, procedures, specifications, and inspection programs. Verify that GMP, GHP, HACCP, and GAP requirements are applied by the operating departments.

• Verify, through inspection rounds, audits, and record reviews, that processing, packaging, storage, and dispatch comply with approved specifications and procedures.

• Plan and conduct internal audits. Coordinate external, customer, certification, and regulatory audits, and follow up that the responsible departments close the findings on time.

• Record and follow up nonconformities, support root cause analysis, and verify that corrective and preventive actions are implemented and effective.

• Investigate customer complaints and returns, prioritize them by food safety risk and consumer impact, and ensure responses are sent on time.

• Work with the operating departments to resolve quality issues, support product development, and drive improvement initiatives.

• Lead, develop, and evaluate the QA team, ensuring competency, training, resource allocation, and performance management.

• Set quality objectives and KPIs, monitor trends, and report periodically to management. Escalate significant risks and performance gaps.