1.      Science Degree preferably in Food Sciences/Food Engineering, Biology, Chemistry or related field. Food Engineer, Food Scientist, Microbiologist, with experienced in chemistry, food quality, food safety and regulatory compliance.

2.      Experienced in quality assurance management, Quality Manager in food industry with experience in GSFI implementation; Experience in implementing food safety, good manufacturing practices and HACCP.

3.      Must be comfortable speaking in groups and Management or leadership skills.

4.      Knowledge in Chemistry, biochemistry, microbiology, food industry; Sound Knowledge of regulatory guidelines (including but not limited to China FDC and US FDA) ; Technical understanding of Microbiology with emphasis on food pathogens.

5.      Fluency in English and Chinese with ability to understand, to speak, to read and to write English

6.      Quality Management Systems Implementation and auditing programs.

7.      Delivers service that meets and exceeds all customers' expectations; Able to successfully function, gets results and achieves goals during times of uncertainty and changing priorities. 

8.      Remains calm, maintains perspective and responds in a professional manner when faced with tough situations.

9.      Makes timely and quality decisions based on a combination of analysis, experience and judgment

1.      Develop, administer and maintain applicable food safety policies and related standard operating procedures for Good Manufacturing Practices (GMP), Global Food Safety Initiative (GFSI) SQF and Hazard Analysis Critical Control Points (HACCP). Conduct GMP/HACCP training sessions with plant personnel. Conduct quarterly Food Safety and Customer complaint meetings. Identify and implement appropriate QA testing policies and procedures.

2.      Responsible for monthly GMP, HACCP and SQF internal audits, procedures, paperwork and inspections.

3.      Responsible for planning, leading and coordinating quality-related activities. Including the analyses product quality metrics, customer complaints, environmental monitoring program, and leads investigation of food safety and quality issues from internal and external customers

4.      Manages the managers/supervisors, who are subordinate to him/her. A decision-making authority regarding exceptional products and food safety.

5.      Leads and manages the development of food safety programs. Tracks the effectiveness of these programs including standards, training, and quality documentation.

6.      Interfaces with other functions to ensure that company business initiatives meet quality, regulatory and food safety standards. 

7.      Responsible for the monitoring and updating of quality documents in both Chinese and English: procedures, work instructions, forms, raw material specifications, packaging, in-process products and finished products.

8.      Implementation of the organizational culture – professional thinking to quality in all managerial levels, training / guidance, support of field managers, organizational learning.

9.      Monitoring of: decisions, processes, products, material and work conditions.

10. To enable process initiations, generate conditions and supply the necessary resources for meeting the goals defined for quality and professionalism.