- Establish and implement Quality guidelines, standard requirements, standards and procedures.
- Design, effective implementation, monitoring and maintenance of the quality management system. These may include written procedures and other documents, including amendments.
- Approves master production instructions and all procedures impacting quality of products, including approved vendor list, contract manufacturers and other GMP related outsourced activities.
- Evaluates and approves/rejects of raw materials, packaging materials, APIs and finished products.
- Assure Food Defense and Food Fraud mitigation.
- Manage internal and external audits.
- Execution of traceability exercise, mock recall and crisis simulation together with QA procedure.
- Establish HACCP and QCP requirements together with the Food Safety Team.
- Lead and facilitate RCA sessions and ensure CAPA's are in-place and follow-up.
- Assures implementation of Crisis Management procedures and review of effectiveness
- Ensure the correct functioning of the factory laboratory, including personnel safety,
- availability of equipment and training of technicians.
- Assures compliance to Clearance Checklist of New Product Development together With R&D and Marketing Team.
- Keen focus on batching processes delivering quality and minimize waste for high yields.
- Collaborate with operations and sales management to improve RARE' quality indices.
- Conduct risk assessment together with the cross functional team to identify quality and food safety risks and identify controls.
- Drives completion of CIP validation assessment and improvement plans.
- Ensures implementation of trial and validation protocol review and approval prior execution to ensure that criteria for success were properly identified and aligned Performance and Compliance.
Skill
- Managerial and Leadership skills: A proven ability to motivate, influence and coach people as they work. Able to offer guidance and direction to team members, including setting performance standards and monitoring performance.
- Communication skills: Developed ability to convince, coordinate with concerned parties to achieve results.
- Solving Problem: Developed ability to escalate issues to the appropriate function. Strong skills to identify root causes of the problems and in setting plans to reduce or eliminate them.
- Decision-Making Skill: Ability to work in an unstructured environment with the ability to make tradeoff decisions quickly.
- Open-Minded: Ability to give/receive constructive feedback.
- Balances Immediate and Long-Term Priorities: Seeks to meet critical objectives while considering the impact of those decisions and activities on the ability to achieve long-term goals.
- Ability to prioritize plant operations in light of multiple priorities and conflicting demands.
- Drives Execution and Delivers Results: Focuses on the critical few objectives that add the most value and channels own and others' energy to consistently deliver results that meet or exceed expectations.
- Imports and Exports Good Ideas: Relentlessly seeks shares and adopts ideas and best practices in and outside the Company and embraces change introduced by others.
- Negotiation and Influencing: Coaching and motivation exploring alternatives and positions to reach outcomes that gain all parties' support and acceptance.
- Attention to detail: Ability to ensure all production documentation is complete and
accurate.
- Able to convert relevant information into daily shift report and effectively communicate needs to all relevant parties.
Qualification
- Bachelor's degree or higher in Microbiology, Food Science, Chemistry, Food Technology or Related fields.
- Minimum 5 years experience preferably, minimum 3 years professional experience in Quality Assurance related in the food and beverage industry.
- Proven experience of quality assurance and management gained within FMCG, preferably beverage manufacturing.
- Experience in Quality Assurance and management level (HACCP, GMP, GHP, NSF,
- ISO90012000, FSSC22000) preferably in the food and beverage industry.
- Working knowledge and understanding of food microbiology.
- Able to offer guidance and direction to team members, including setting performance standards and monitoring performance.
- Strong skills to identify root causes of the problems and in setting plans to reduce or eliminate them.
