To promote quality throughout the Food Production Facility by assuring compliance to an effective quality management system and the continuous improvement of processes through the facilitation of problem solving and the process of change management

Responsibilities

• Quality and Food Safety Strategy and Objectives.

• Provide advice and support to the operation in terms of the Quality Systems, Product Quality and Good Manufacturing Practice 

• Quality and Food Safety Related Training

• Risk Management

• Supplier Quality Management, Approval and Auditing

• Management of Material specifications control

• Manage the Quality assurance and HACCP / Food Safety system

• Customer Quality Management

Education

1. BSc Degree, Chemistry or Biochemistry or Microbiology or Food Science/Food Technology 

2. Diploma Additional Qualification: 

3. Total Quality Management Certificate, HACCP Certificate, Management Certificate

Knowledge of 

• ISO, HACCP, GMP, Food Technology, 

• World class manufacturing and quality practices and models, 

• Specific product and process knowledge, 

• Personnel and human resources practices, 

• Management systems, 

• Administration and Management, 

• Problem Solving Tools, 

• Budgets, Basic accounting, Mathematics, 

• Operations management, Audit Compliance, BCEA, LRA

Skills 

• Quality Management and Quality Control systems development and implementation in line with best practice, 

• Managing and leading teams towards high performance, 

• QC skills and use of apparatus, 

• Collect, analyse, organise and critically evaluate information, 

• Conflict handling,

• Basic accounting principles, 

• Advanced Computer Skills, 

• Budget development and management, 

• Presentation skills, 

• Audits,

• Administration Management, 

• Project management skills.

• Systems Analysis

• Attention for detail 

• Leading and managing change 

• Team leadership 

• Interactive Communication 

• Client focus Analytical thinking