Thursday, 14 November 2013

Quality Assurance Manager - Dubai, UAE

Job Description

1. Defining and monitoring quality policies/ projects with related documentation.
2. Establishing quality standards, implementing stringent quality control systems for continuous improvement of the quality/food safety, reduction in cost of nonconformance and there by achieving customer confidence and business target.
3.Performing process validation, cleaning validation for continuous improvement by fine tuning of process and parameters.
4.Identifying grey areas, cause & effect analysis (using all latest data analysis tools and trend analysis) to find the root cause and finally work for eliminating the defect and validating the same.
5.Work for new product development, bill of material finalisation, art work development etc. with in the legal frame.

6.Ensures that manufactured goods are produced in compliance with company specification, policies, and government polices.
7.Responsible for effective implementation and/or utilization of the approved analytical methods to ensure high quality raw material, semi finished products, finished products and packaging materials.
8. Develops and guides all team members to ensure proper implementation and adherence to HACCP guideline, GMP, and any municipal or government directive.
9. Liaises with all 3rd party external auditors and ensures that all operations departments are well prepared for external conformance audits.
10.Conducts monthly HACCP meeting with all team members and highlights issues and recommends course of corrective action were needed to ensure all departments are compiling with HACCP rules and procedures.
11. Responsible for managing of the pest control program to ensure a pest free environment.
12. Supervises the QA team on their day to day tasks.
13. Supervises the Sanitation team and ensures that cleaning and sanitation are performed as per the standards and initiates immediate corrective action when needed.
hygiene standards of employees and takes corrective action with employee in liaison with his supervisor.


1. BS in food technology, or Food chemistry, or Microbiology
2. 10 years of minimum experience and preferably 3 years in bakery
3. Knoweldge and certification in HACCP & BRC
4. Strong leadership, analytical, and interpersonel skills.


Food Technology, or Food Chemistry, ormicrobiology


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