Responsibilities
Review inspection results for accuracy, report problems, and plan and manage quality control work, including data analysis for improvements. Manage quality control processes, resolve issues through corrective and preventive actions, develop shift leaders and operators, and coordinate with relevant departments on quality issues and nonconformance handling and reporting.
Requirements
A bachelor’s degree in Food Science and Technology or a related field and 1–2 years of experience are required. Candidates should have communication and leadership abilities, strong analytical and problem-solving skills, English proficiency at CEFR A2 or TOEIC 225–549, and knowledge of laboratory management, ISO 9001:2015, and food safety management; food-industry QA/QC experience is a significant advantage.
