Key Responsibilities:

• Design, implement, and manage Quality Management and QA programs aligned with regulatory, global, and customer standards.
• Ensure compliance with QA policies, GMP, food safety requirements, HACCP, ISO, and other quality systems.
• Oversee QA operations, laboratory activities, and documentation to meet quality objectives and maintain certifications.
• Drive initiatives to improve product quality and food safety while supporting expansion, innovation, and cost-efficiency projects.
• Manage departmental resources, budgets, and capability development plans.
• Lead, coach, and evaluate QA team members; identify training needs and support professional development.
• Coordinate with internal teams, suppliers, logistics partners, and regulatory agencies (FDA, NMIS, BAI, BFAR, LGUs).

Qualifications:

• Bachelors degree in Food Technology, Chemistry, Microbiology, Chemical Engineering, or related fields.
• Licensed Chemist or Chemical Engineer; masters degree is an advantage.
• At least 5 years of experience in Food QA, R&D, or Manufacturing, including 3 years in a managerial role.
• Strong foundation in food science, food engineering, chemistry, microbiology, QA testing, and analytical methods.
• Experience with QMS such as HACCP, ISO, and SPC; exposure to bakery or meat processing is a plus.
• Role involves office and plant work, including audits, inspections, fieldwork, and supplier visits.