Food Quality Manager

Position Overview and Requirements

The Food Quality Manager role demands a comprehensive educational background including a Bachelor's degree in Food Science, Microbiology, Quality Assurance, Hospitality Management, Culinary Arts, or closely aligned disciplines. Candidates must possess advanced certifications such as Hazard Analysis Critical Control Point (HACCP), ISO 22000 or FSSC 22000, BRCGS with lead auditor credentials, and food safety certifications comparable to ServSafe Manager or relevant regional qualifications.

Experience and Skills

Applicants should have between three to seven years of practical experience within the Food & Beverage sector, food production, or large hospitality establishments, supplemented by a minimum of two to three years in supervisory or managerial roles focusing on quality assurance, quality control, or food safety. Proven competence in undertaking facility audits and overseeing supplier auditing procedures is essential.

Key capabilities include in-depth knowledge of local and global food safety standards, advanced analytical skills to interpret laboratory results and customer feedback to detect and resolve quality issues, and the ability to develop and rigorously apply Standard Operating Procedures (SOPs) for food handling, sanitation, storage, and preparation. Effective communication skills are required to train employees at various levels and coordinate with suppliers and regulatory bodies, alongside adeptness in crisis management addressing food safety incidents and product recalls. A refined palate for sensory evaluation to consistently maintain product quality standards concerning taste, texture, and appearance is also essential.

Core Duties

• Create, maintain, and update the organization's Quality Management System (QMS).
• Perform unannounced inspections of kitchens, production, and storage areas to verify safety and compliance.
• Assess and authorize raw material suppliers and ingredient quality.
• Design and implement staff training sessions on hygiene, safety, and quality standards.
• Manage the quality department's budget, covering laboratory tests and sanitation resources.