QAQC Manager

Key Responsibilities

1.    Quality Control Management

• Monitor and verify production process controls to ensure products are manufactured according to approved specifications, SOPs, and food safety requirements.
• Conduct routine production floor inspections and participate directly in manufacturing operations when required to ensure quality and food safety standards are effectively implemented.
• Ensure proper implementation of hygiene, sanitation, allergen control, foreign matter prevention, and traceability practices throughout the facility.
• Lead investigations into customer complaints, product quality issues, and food safety incidents, including root cause analysis and implementation of corrective and preventive actions (CAPA).
• Monitor and analyze quality trends, rejection rates, wastage, and non-conformance data to drive continuous improvement initiatives.
• Oversee product inspection, testing, release, and disposition activities for raw materials, in-process products, and finished goods.

2.    Quality Assurance Management

• Ensure all SOPs, specifications, process flow documents, forms, and quality records are properly maintained, updated, controlled, and implemented.
• Collaborate with R&D and Production teams during new product development, process validation, and product trials to ensure compliance with quality and food safety requirements.
• Lead internal verification activities including calibration, environmental monitoring, GMP inspections, and validation exercises.
• Ensure effective implementation and continuous improvement of QAQC systems and food safety programs across all operational processes.

3.    Regulatory Compliance

• Ensure compliance with HALAL, HACCP, GMP, MeSTI, ISO22000/FSSC22000, and other applicable food safety and regulatory requirements.
• Coordinate and support internal, external, customer, and regulatory audits, including preparation of documentation and follow-up corrective actions.
• Stay updated on changes in food safety regulations, industry standards, and customer requirements.

4.    People Management & Competency Development

• Lead, coach, and supervise the QAQC team to ensure effective execution of daily operational activities.
• Plan manpower allocation and monitor team performance, discipline, attendance, and productivity within the department.
• Work closely with HR to identify training needs, develop competency programs, and conduct food safety and quality-related training for employees.
• Promote and drive a strong food safety, GMP, hygiene, and quality culture across all departments. Drive awareness and accountability on food safety, GMP, hygiene, and quality standards across all departments.

5.    Customer Complaint & Recall Management

• Manage customer complaints, product investigations, mock recall exercises, and product traceability activities.
• Coordinate corrective and preventive actions arising from customer complaints and product-related incidents.

6.    Supplier and Vendor Management

• Evaluate and approve suppliers/vendors based on company quality and food safety standards.
• Monitor supplier performance and coordinate with Procurement on supplier quality issues and corrective actions.

7.    Continuous Improvement & Risk Management

• Drive continuous improvement initiatives related to quality, food safety, and operational efficiency.
• Analyses quality trends, audit findings, and customer feedback to identify improvement opportunities.
• Lead risk assessments related to food safety, process control, and product quality.
• Support implementation of preventive measures to minimize operational risks.

Qualifications & Requirements

1.    Bachelor’s Degree in Food Science, Food Technology, Chemistry, Microbiology, or related field.

2.    Minimum 5 years of working experience in QAQC within food manufacturing environment, preferably in bakery, pastry, frozen food, or FMCG industry.

3.    Experience in leading QAQC operational teams within a manufacturing environment.

4.    Hands-on experience in factory operations and production floor quality control.

5.    Strong knowledge of HACCP, GMP, HALAL, MeSTI, ISO22000/FSSC22000, and food safety management systems.

6.    Good understanding of root cause analysis, CAPA, risk assessment, and continuous improvement methodologies.

7.    Strong leadership, communication, problem-solving, and cross-functional coordination skills.

8.    Able to work in a fast-paced manufacturing environment and manage operational challenges effectively.