• Conduct routine online and offline quality and food safety inspections throughout the facility, including line and area audits.
• Verify compliance of raw materials, work-in-process, finished products, labels, date codes, storage, and dispatch activities against approved quality, food safety, and brand specifications.
• Monitor HACCP and CCP controls, GMP, personal hygiene, pest control, PPE compliance, housekeeping, cleaning verification, and adherence to operating procedures.
• Perform product attribute, dimensional, and sensory evaluations and support positive product release.
• Investigate and escalate quality issues, out-of-specification results, non-conformances, and customer complaints; coordinate corrective actions and verify their effectiveness.
• Maintain accurate quality records, check sheets, trackers, complaint data, KPI and CPMU records, and reports in company systems.
• Support internal audits and continuous improvement initiatives aimed at reducing complaints and improving product quality and food safety performance.
• Coordinate routine and ad hoc microbiological sampling, laboratory testing, retesting, follow-up, and result tracking.
• Verify internal calibration of equipment, including temperature probes and scales, in line with agreed schedules.
• Support new product launches, process validation, product monitoring, label creation or verification, post-production meeting checks, and positive product release activities.
• In the absence of the Quality Supervisor, assume responsibility for the supervisor’s quality activities and work independently with minimal supervision.

Health and Safety

• Understands the hazards in their area of responsibility & ensures the team are in safe working environment; Never walks away from unsafe action or condition.
• Understands his Health and Safety responsibilities and adheres to safe working practices (WI’s) Ensure compliance to relevant policies and procedures (i.e. PPE policy).
• Supports and encourages the reporting of near misses and complete near miss forms; Report accidents immediately to Management team.

Attitude and Behaviour

• Understands the work timings & shift patterns to work accordingly.
• Able to work under pressure and manage timely tasks based on priority. Be active, confident, genuine and professional in work & communication.
• Be an active & quick learner by understanding self-strengths and weak points. Use language to communicate & get the output as intended.
• Good teamwork relations with co-workers and managers. Keep and maintain positivity & respect in all aspect of work.

 Key Relationships

• Be able to communicate work issues confidently and clearly across all levels of the business.
• Key relationships are with Team members, other Supervisors and Shift Managers on a daily basis.
• Liaise with the training team members.
• Liaise with QA team members.

Decision-making Authority

Take responsibility for quality decisions by completing risk assessments and providing supporting facts and figures to the Quality Supervisor or Site Quality Manager for disposition.

Qualifications and Requirements:

• Minimum of 2 years work experience in food safety, food quality field.
• Bachelor’s degree or equivalent formal qualification in Food Science, Food Technology, Microbiology, or a related field.

Skills and Knowledge:

• Good understanding of HACCP, GMP, food safety, Quality Management Systems, FSSC 22000 requirements, and CCP monitoring.
• Familiarity with microbiological sampling, laboratory coordination, and calibration verification.
• Strong attention to detail and accuracy.
• Good communication, influencing, and reporting skills.
• Ability to work independently and make risk-based quality decisions.
• Strong organizational, prioritization, time-management, and problem-solving skills.
• Proactive team player who can work effectively under pressure and adapt to shift requirements.
• Good computer skills, including Excel, Word, and reporting systems.