Role Overview:

The General Manager - Quality Assurance and Quality Control will be responsible for leading and implementing robust Quality Assurance and Quality Control systems across all bakery products manufacturing units, ensuring compliance with food safety regulations, product quality standards, packaging integrity, and supplier quality frameworks. The position drives standardization, audit excellence, consumer complaint reduction, and continuous improvement aligned with business objectives.

Key Responsibilities:

- Develop and implement comprehensive quality assurance and quality control programs to ensure adherence to established standards and regulatory guidelines.

- Lead and manage a team of quality professionals, providing guidance, training, and performance feedback to foster a culture of quality excellence.

- Oversee the testing and inspection of raw materials, in-process goods, and finished products to identify and address any quality deviations.

- Establish and maintain robust documentation and record-keeping systems to track quality metrics, audit findings, and corrective actions.

- Conduct regular audits of manufacturing processes and facilities to identify areas for improvement and ensure compliance with food safety regulations.

- Collaborate with cross-functional teams to resolve quality issues, implement preventive measures, and drive continuous improvement initiatives.

- Monitor and analyze quality data to identify trends, patterns, and root causes of defects, and develop strategies to mitigate risks.

- Stay abreast of industry best practices, regulatory changes, and emerging technologies to enhance quality assurance and quality control processes.

- Manage relationships with external certification bodies and regulatory agencies to ensure compliance with relevant standards and regulations.

- Drive a culture of quality awareness and accountability throughout the organization, promoting employee engagement and ownership of quality processes.

Required Skillset:

- Demonstrated ability to develop and implement quality assurance and quality control programs in a food manufacturing environment.

- Proven leadership skills with the ability to effectively manage and motivate a team of quality professionals.

- Strong knowledge of food safety regulations, quality standards (e.g., ISO 22000, HACCP), and auditing principles.

- Excellent analytical and problem-solving skills with the ability to interpret data and identify root causes of quality issues.

- Exceptional communication and interpersonal skills with the ability to effectively collaborate with cross-functional teams and external stakeholders.

- Bachelor's degree in Food Science, Food Technology, or a related field; Master's degree preferred.

- Minimum of 12-15 years of experience in quality assurance and quality control within the food industry.

- Ability to work effectively in a fast-paced, demanding environment and adapt to changing priorities.

- Strong understanding of compliance requirements and regulatory frameworks related to food safety and quality.