Quality Manager – Bakery Experience
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Job summary
The Quality Manager is responsible for establishing, implementing, and maintaining a robust Quality Management System (QMS) and Food Safety program
Min Qualification:
Bachelors
Experience Level:
Mid level
Experience Length:
5 years
Job descriptions & requirements
Reports To: General Manager/Operations Manager
Role Summary: The Quality Manager is responsible for establishing, implementing, and maintaining a robust Quality Management System (QMS) and Food Safety program. This role ensures all baked products, raw materials, and manufacturing processes comply with national, international, and Rubis/Probakery’s quality and food safety standards.
Key Responsibilities:
System Management: Lead and maintain the facility's Food Safety and HACCP/HARPC programs, ensuring continuous compliance with regulations (e.g., FSMA, 21 CFR Part 117) and GFSI standards.
Audits & Compliance: Manage the internal quality audit function, develop and implement GMPs (Good Manufacturing Practices) and SSOPs (Sanitation Standard Operating Procedures), and serve as the main liaison for all regulatory and third-party food safety audits.
Product Quality: Develop and maintain product and ingredient specifications, oversee product testing (e.g., Micro/Swabs/Allergen), and conduct root cause analysis for finished product non-conformances.
Supplier Control: Carry out risk-based supplier audits and ensure that all raw materials (flour, yeast, dairy, etc.) and packaging comply with previously agreed quality specifications and traceability requirements.
Continuous Improvement: Champion a positive food safety and quality culture, driving continuous improvement projects to reduce customer complaints and production issues.
Qualifications & Experience:
University Degree in Food Science, Microbiology, Chemistry, or a related field.
Minimum of 5 years of progressive experience in Quality Assurance/Food Safety, with a preference for experience in a bakery, or food manufacturing environment.
Certifications in HACCP/HARPC and GMP principles are essential.
Strong knowledge of regulatory requirements, quality standards, and traceability systems in the food industry.
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