Quality Manager (FMCG Environment)

SUMMARY:
The Quality Manager is responsible for overseeing quality assurance to ensure consistent production of high-quality vinegar that meets regulatory, Customer, and internal standards. This role involves optimizing fermentation efficiency, maintaining strict quality control protocols, ensuring compliance with food safety standards (FSSC 22000), and leading a team to drive continuous improvement. The manager will also be responsible for laboratory operations, troubleshooting process deviations, and implementing strategies to enhance product consistency, yield, and operational efficiency while fostering a strong culture of food safety and quality for the plant.

POSITION INFO:
Key Responsibilities:

Fermentation Process Optimization

• Assist Cellar Manager with the implement process improvements to reduce fermentation cycle times and increase production capacity.
• Monitor and troubleshoot fermentation deviations to prevent losses.

• Maintain compliance with FSSC 22000, food safety regulations, and customer specifications.
• Conduct regular quality control checks, including sensory, microbiological, and chemical testing.
• Ensure corrective actions are taken for non-conformances in product quality.
• Drive a culture of food safety and continuous improvement in quality standards.

• Oversee lab operations, ensuring acCurate and timely testing of raw materials, in-process samples, and finished products.
• Develop and validate test methods to enhance product quality monitoring.
• Manage calibration and maintenance of lab equipment.
• Ensure proper documentation and traceability of all test results.

• Manage and develop the quality and fermentation team to ensure skill competency.
• Provide training on fermentation control, quality standards, and food safety procedures.
• Implement performance reviews and coaching to improve team effectiveness.
• Foster a culture of accountability and continuous learning in the department.

• Tertiary Degree in Industrial Microbiology, Biotechnology or Food Science/Technology.
• Knowledge of food safety standards (e.g., FSSC 22000, HACCP), regulatory requirements, and quality control testing.
• Experience in fermentation preferable. Ability to analyse fermentation data, troubleshoot deviations, and implement process improvements.
• Experience in managing teams, training staff, and fostering a culture of quality, food safety culture and continuous improvement.
• Using data-driven insights to monitor fermentation performance.

• Attention to detail. Problem solving and decision making.
• Deadline orientated.
• Ability to adapt. Cross-functional.
• People skills and Strong teamwork.
• Excellent verbal and written communication skills.

• Grade 12
• Tertiary Degree in Industrial Microbiology, Biotechnology or Food Science/Technology.
• Previous fermentation related experience will be advantageous.

• 3-5 Years Quality Manager experience, preferably in FMCG environment.