Responsibilities:
Quality Management System:
- Develop and maintain the company’s TQM framework and HACCP in compliance with NAFDAC and best practices.
- Perform quality assurance and food safety management tasks of having to ensure consistent quality of products by developing and enforcing GMP and systems ensuring to validate processes.
- Implement systems to ensure continuous improvement and operational excellence.
- Lead root cause analysis and sustainable corrective actions for quality deviations.
Laboratory & Quality Control:
- Supervise the quality control laboratory testing and product analysis activities.
- Report quality metrics and trends routinely utilising analysis tools to determine quality performance.
- Ensure accurate and timely testing, analyses and result reporting of raw materials, in-process samples, and finished products.
- Ensure to provide coaching and mentoring for the quality assurance team, taking responsibility for the team's performance, management and development.
- Collaborate with all stakeholders to improve the performance of all the processes and products with a key focus on quality and volumes.
- Maintain laboratory equipment calibration and validation.
Supplier & Raw Material Quality:
- Establish supplier quality standards and audits.
- Ensure all incoming raw materials meet required quality and safety specifications.
- Work with procurement to develop approved supplier lists.
Internal Audits & Compliance:
- Conduct internal quality, housekeeping and food safety audits.
- Ensure readiness for external audits and certification inspections.
- Maintain documentation in line with ISO and food safety standards.
Customer Quality Assurance:
- Address customer complaints and product performance issues.
- Conduct investigations and implement sustainable corrective actions.
- Work with production to ensure products meet customer specifications.
- Should we be saying more about working with production to ensure that we’re using appropriate wheat grists/additive-improver combinations to provide required flour quality? If so, does it belong under this sub-heading or elsewhere? (Have added this under the heading QMS above.)
Training & Culture:
- Promote a quality culture across the organization.
- Train employees on quality systems, hygiene, and food safety standards.
- Lead initiatives that integrate TQM and continuous improvement principles into daily operations across the organisation
Requirements:
- Bachelor’s degree in food science, microbiology, chemistry, or a related field.
- Minimum 7–10 years of experience in food manufacturing or flour milling.
- At least 3–5 years in a managerial role in quality assurance.
- Professional certification in a food safety or quality management system is an advantage.
- Knowledge of **ISO 9001, ISO 22000, and HACCP.
Key Skills:
- Strong knowledge of Total Quality Management (TQM) principles
- Understand enzymes functionality
- Food safety systems implementation
- Analytical and problem-solving skills
- Regulatory compliance knowledge
- Continuous improvement methodologies.
Leadership Skills:
- Leadership and team development
- Well-developed interpersonal skills
- Food laboratory management skills
- Strong personality and not be afraid of decision-making
Communication & working relationships:
- Production and mill managers and operators
- Technical baking managers and officers
- Shipping Manager
- Group General Manager
Location: Warri, Delta
