Education**

• Bachelor's Degree in Food Science and Technology, Microbiology, Biochemistry, Chemistry, Chemical Engineering, Industrial Chemistry, or a related scientific discipline from a recognized institution.

Professional Qualifications****

• Professional certification or formal training in HACCP, GMP, ISO 22000, FSSC 22000, Food Safety Management Systems, or related quality frameworks will be an added advantage.

• Lead Auditor certification in ISO 22000, FSSC 22000, or equivalent quality and food safety standards is desirable.

• Additional training in Root Cause Analysis, Continuous Improvement, Lean Manufacturing, Six Sigma, or Quality Management Systems will be an added advantage.

Experience**

• Minimum of seven (7) to ten (10) years' relevant experience in Quality Assurance, Quality Control, Food Safety, or Technical Services within an FMCG, beverage, food processing, or manufacturing environment.

• Demonstrated experience in implementing and managing Quality Management Systems (QMS), HACCP, GMP, and other food safety and quality assurance programmes.

• Proven track record in managing regulatory compliance, certification audits, customer audits, and quality governance processes.

• Experience in supplier quality management, raw material and packaging quality assurance, and management of supplier quality improvement initiatives.

• Strong understanding of manufacturing processes, process controls, quality risk management, and continuous improvement methodologies.

• Demonstrated ability to investigate quality deviations, lead root cause analysis, and implement effective corrective and preventive actions (CAPA).

• Experience working collaboratively with Manufacturing, Supply Chain, Procurement, Commercial, and Technical teams to drive operational excellence and protect product integrity.

• Proficiency in ERP systems, Laboratory Information Management Systems (LIMS), quality reporting platforms, and Microsoft Office applications will be highly desirable.