Quality Control Executive (Food Manufacturing)

Diploma / B.Sc. in Food Technology, Food Science, Microbiology, Chemistry, Biochemistry or any relevant discipline.

Professional training in Food Safety, HACCP, GMP or ISO 22000 will be an advantage.

Experience in Food Manufacturing, Bakery, Confectionery, FMCG or Food Processing industries will be preferred.

2–4 years of practical experience in Quality Control / Quality Assurance.

Food Quality Control & Quality Assurance

Food Manufacturing Process Monitoring

Raw Material & Finished Product Inspection

Food Safety & Hygiene Management

GMP, HACCP & ISO 22000

Laboratory Testing & Quality Analysis

Quality Documentation & Reporting

Root Cause Analysis & Problem Solving

MS Office (Word, Excel)

Team Coordination and Communication

Monitor and maintain the quality of all food and bakery products during manufacturing.

Inspect incoming raw materials, ingredients, and packaging materials.

Conduct quality inspections at different stages of the production process.

Check product taste, texture, color, weight, moisture, freshness, and overall quality.

Ensure compliance with GMP, HACCP, and applicable food safety standards.

Monitor production hygiene, sanitation, and personal hygiene practices.

Conduct quality testing of finished products before packaging and dispatch.

Monitor product shelf life, expiry dates, batch numbers, and labeling accuracy.

Identify quality issues and implement corrective and preventive actions.

Maintain daily quality inspection reports, test records, and documentation.

Coordinate with Production, Procurement, Warehouse, and Management departments.

Assist in internal quality audits and food safety inspections.

Ensure proper storage and handling of raw materials and finished products.

Investigate customer complaints related to product quality and recommend improvements.