Quality Assurance Executive

Roles & Responsibilities

The Quality Assurance Executive ensures that all food products are manufactured in compliance with food safety standards, regulatory requirements, and company policies within the hot kitchen environment. The role includes overseeing quality control, conducting inspections, maintaining accurate records, ensuring the application of food safety procedures, and driving continuous improvement across the manufacturing facility. The QA Executive plays a critical role in minimizing risks and enhancing food safety and quality systems, ensuring products meet the highest standards.

Key Responsibilities:

1. Quality Assurance Monitoring:Oversee daily production processes in the hot kitchen, ensuring strict compliance with food safety standards, quality specifications, and SOPs.
   
   Monitor and assess finished products to ensure adherence to Critical Control Points (CCPs) and overall product quality standards.
   
   Collaborate with the production team to identify potential hazards and implement preventative measures.
   
   
2. Compliance & Regulatory Management:Ensure compliance with all relevant food safety regulations, including local food safety laws, ISO 22000, FSSC 22000, GMP, HACCP, and other certifications.
   
   Ensure that all ingredients, processes, and equipment meet legal and internal standards for safety, hygiene, and quality.
   
   Maintain up-to-date knowledge of regulatory changes and advise the team on necessary adaptations.
   
   
3. Process Improvement & Optimization:Identify opportunities to improve food safety, quality, and production processes within the hot kitchen environment.
   
   Lead and implement continuous improvement initiatives that drive efficiency, reduce waste, and enhance product quality.
   
   Work closely with cross-functional teams to establish and improve best practices for product consistency and quality.
   
   
4. Training & Development:Conduct regular training sessions for kitchen staff to ensure understanding and proper implementation of food safety practices, quality control procedures, and hygiene standards.
   
   Provide on-the-job coaching to employees to maintain high standards of food handling and safety.
   
   
5. Non-Conformance & Corrective Actions:Investigate non-conformances or complaints related to product quality, food safety, and hygiene in the hot kitchen.
   
   Implement corrective and preventive actions to resolve issues and minimize recurrence.
   
   
6. Documentation & Reporting:Ensure the timely and accurate documentation of CCP logs, temperature checks, batch records, and inspection findings.
   
   Review and audit documentation to verify compliance with quality assurance processes and regulations.
   
   
7. Identifying Gaps in Key Responsibilities:Continuously evaluate existing quality assurance processes and systems in the kitchen, identifying potential gaps in food safety practices, training, or compliance.
   
   Implement proactive measures to close any identified gaps, ensuring effective quality management and robust risk mitigation strategies.
   
   Regularly review and update the Food Safety Management System (FSMS) to ensure alignment with industry best practices.
   
   
8. Equipment & Facility Maintenance:Ensure all equipment, tools, and machinery used in the hot kitchen are regularly inspected, calibrated, and maintained according to food safety and quality standards.
   
   Conduct routine audits to assess the hygiene status of the kitchen, ensuring compliance with cleaning schedules, sanitation, and maintenance procedures.
   
   Manage cleaning processes for high-risk equipment and ensure proper sanitation procedures are followed to avoid contamination risks.
   
   

Skills & Qualifications:

• Education:Minimum Diploma or Degree in Food Science, Food Technology, or a related field.
  
  
• Experience:At least 3 years of experience in quality assurance, food manufacturing, or food safety management, with hands-on experience in a hot kitchen or food production environment.
  
  Experience with food safety certifications such as HACCP, GMP, ISO 22000, and FSSC 22000 is highly preferred.
  
  
• Technical Skills:Strong knowledge of food safety regulations, quality assurance methodologies, and testing protocols.
  
  Proficient in Microsoft Office Suite (Excel, Word).
  
  
• Personal Attributes:Strong analytical and problem-solving skills, with the ability to quickly identify and address food safety risks.
  
  Excellent communication skills for training, reporting, and collaborating with cross-functional teams.
  
  High attention to detail and ability to work independently and under pressure.

Tell employers what skills you have

Microsoft Office
Quality Control
Food Safety
Quality Management
Quality Assurance
ISO
GMP
Food Manufacturing
Food Technology
Compliance
Food Safety Management
Audits
Food Science
HACCP
Regulatory Requirements
Audit

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