• Managing, operating and directing all relevant activities of Quality department.
• Advise the Board of Directors on quality issues. Develop a Quality Management System, organizational structure consistent with the functions and responsibilities of the department.
• Building and controlling production procedures/ processes.
• Establish control methods.
• Managing procedures, sampling plans, results before transferring to related departments and sending to customers.
• Issues related to product quality before shipment.
• Planning of associated equipment calibration according to national or international standards.
• Establishing methods of supervision and handling of inappropriate products.
• Building control, maintain and update standards, certificate ; all the certification on time: HACCP, HALAL, SMETA, BRC, BAP, IFS, RSPO…
• Plannitng and coordination of all audits and customervisists (e.g audits, visits, 1st production)
• Ensure a systematic and consistent approach in developing and controlling standardized procedures, information, quality control, etc., between Trang and Dary factories.
• Coordinate with relevant departments in researching, designing, trial-producing, and launching new products to the market. Proactively provide feedback and input (based on experience, customer standards, legal regulations, market requirements, and actual factory conditions) until a consensus is reached before final confirmation with the customer.
• Training tasks: Develop training plans on standards, procedures, food safety and hygiene knowledge, and other related knowledge for all relevant departments and units as needed, including workers, staff, and management levels.
• Participate in the recruitment, training, and development of the department’s staff to meet current and future job requirements.
• Propose external and internal training needs to support the department’s human resource development.
• Conduct periodic performance evaluations, and implement reward and disciplinary actions for employees and workers.
Graduated from University or higher with a major in food technology or fields related to food majors.
• Having a high sense of responsibility at work and good moral character.
• TOEIC for English level and good communication.
• Excellent skills in presentation, analysis, and report writing.
• Good skills in communication and persuasion.
• Good competency in analysis, evaluation and forecasting.
• Good competency in solving issues.
• At least 5 years of working experiences in the food industry, of which at least 2 years of experiences working as Quality manager at large companies and corporations, priority if worked in seafood manufacturing / exporting companies/ industrial food.
• Mastering the Food Safety Law, having knowledge of HACCP system standard, BRC.
