QA Manager (F&B)

Key Responsibilities: Design, implement, and manage Quality Management and QA programs aligned with regulatory, global, and customer standards. Ensure compliance with QA policies, GMP, food safety requirements, HACCP, ISO, and other quality systems. Oversee QA operations, laboratory activities, and documentation to meet quality objectives and maintain certifications. Drive initiatives to improve product quality and food safety while supporting expansion, innovation, and cost-efficiency projects. Manage departmental resources, budgets, and capability development plans. Lead, coach, and evaluate QA team members; identify training needs and support professional development. Coordinate with internal teams, suppliers, logistics partners, and regulatory agencies (FDA, NMIS, BAI, BFAR, LGUs). Qualifications: Bachelors degree in Food Technology, Chemistry, Microbiology, Chemical Engineering, or related fields. Licensed Chemist or Chemical Engineer; masters degree is an advantage. At least 5 years of experience in Food QA, R&D, or Manufacturing, including 3 years in a managerial role. Strong foundation in food science, food engineering, chemistry, microbiology, QA testing, and analytical methods. Experience with QMS such as HACCP, ISO, and SPC; exposure to bakery or meat processing is a plus. Role involves office and plant work, including audits, inspections, fieldwork, and supplier visits.