Quality Manager (Fmcg/Manufacturing)

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.
Quality Assurance & Compliance 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.
Laboratory & Analytical Testing 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.
Team Leadership & Training 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.
Functional Competence-skills and knowledge required for job: 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.
Behavioural competencies: 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.
Education: Grade 12 Tertiary Degree in Industrial Microbiology, Biotechnology or Food Science/Technology.
Previous fermentation related experience will be advantageous.
Experience: 3-5 Years Quality Manager experience, preferably in FMCG environment.
***ONLY shortlisted candidates will be contacted***