QAQC and Research Development Manager

Job Responsibilities

• Ensure food manufacturing process (UHT / Pasteurised / Retort) for DAIRY / MILK product is safe by monitoring and controlling the production process from raw ingredient intake until packaging of finished products.
• Oversee and manage the QUALITY and R&D Department of the plant.
• Provides technical and scientific oversight of a laboratory specialty, including selection and updating of appropriate test procedures and methods, verification of test procedures performed, and establishment of the laboratory’s test performance characteristics; resolves technical problems and ensures appropriate remedial actions are taken when necessary.
• Responsible to test, run and record experiments of new raw material, products, and process with results in accordance with Research & Development specifications and safety procedures.
• Research methods to improve formulas and quality of product such as flavour, colour, texture, nutritional value etc.
• Ensure the specification of all raw materials is accurate and in compliance with the food safety or other related standards and process.
• Assist in planning and forecasting of raw material aligning with the company's financial requirements.
• Comply with the requirements of the documented quality management system that meets the applicable Malaysia / any country standard for food industry.
• Guide to develop and review quality policies and procedures.
• Lead audit programs for external authority / government, new clients, existing / new suppliers or others.
• Review and implement changes to QAQC department activities as and when necessary to meet the requirements of the Quality Management System.
• Responsible in-process quality control system is effective and finished products quality by meet the expectation of the customer and the product specification.
• Manage internal audits, management review, customers comment / complaint and respond to any complaints.
• Investigate and propose corrective action implementation for non-conformance raised by regulatory bodies, supplier, client and potential customer on food safety and quality-related matters.
• Prepare training modules, train the employees, and ensure the effectiveness of the

knowledge imparted to them.

improvement of product quality.

Requirements :