Bachelor's degree in Food Science and Technology, Microbiology, Public Health or a related scientific discipline; a Master's degree or relevant certifications (e.g., HACCP, ISO 22000, FSSC) is an added advantage.
Minimum of five (5) years' relevant experience in food safety, quality assurance or quality control within the FMCG or food manufacturing industry, with at least two (2) years in a supervisory or team leadership capacity.
Demonstrated knowledge and practical experience implementing and maintaining ISO 22000:2018 Food Safety Management Systems (FSMS) and HACCP principles.
Demonstrated experience managing food safety operations across multiple sites, clusters or regions.
Proven experience leading internal audits and supporting external/regulatory audits and certification processes.
Strong people management, coaching, mentoring and team development skills.
Strong analytical, critical thinking, decision-making and problem-solving skills.
Excellent communication, stakeholder engagement and technical report-writing skills.
Ability to thrive in a fast-paced, dynamic operational environment.
GK
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