Manager Quality Assurance (Food Manufacturing)

Company Overview

Oishi Manufacturing Pte Ltd, established in 2003, produces and distributes halal-certified ice cream, gelato, premixes and bakery items, and related products from an 18,000 sq. ft. facility. Serving HORECA, QSR, Retail brands, Ship Suppliers, and distributors locally and regionally, it holds FSSC 22000 and BRCGS certifications.

As the Manager Quality Assurance, you are responsible for ensuring the Company's Quality Assurance, Food Safety and Regulatory Compliance functions across all manufacturing operations are met. The role ensures compliance with customer requirements, food safety regulations and certification standards while driving continuous improvement in product quality and operational performance.

Key Responsibilities

• Manage the Quality Assurance and Quality Control teams.
• Maintain and continuously improve the Company's Food Safety Management System.
• Ensure compliance with FSSC 22000, BRCGS, HACCP, GMP, MUIS Halal requirements, Singapore Food Agency (SFA), SMETA regulations/standards.
• Oversee quality assurance activities across all manufacturing processes and approve product release.
• Lead customer, certification and regulatory audits.
• Investigate customer complaints, non-conformances and food safety incidents, ensuring timely implementation of corrective and preventive actions (CAPA).
• Establish and monitor quality KPIs, analyse trends and drive continuous improvement initiatives.
• Manage supplier quality, product specifications and validation of new products and processes.
• Develop, mentor and train the Quality team while promoting a strong food safety culture across the company.
• Work closely with Production, R&D, Supply Chain and Sales to ensure consistent product quality and customer satisfaction.

Qualifications

• Degree in Food Science, Food Technology or a related discipline.
• Minimum 10 years' experience in food manufacturing quality, including at least 5 years in a management role.
• Strong knowledge of FSSC 22000, BRCGS, HACCP, GMP, Halal requirements and food regulatory compliance.
• Excellent leadership, analytical and communication skills.

Key Performance Indicators

• Successful certification and customer audits.
• Customer complaint and non-conformance rates.
• CAPA closure within agreed timelines.
• Food safety and regulatory compliance.
• Product quality and Right First Time (RFT) performance.
• Continuous improvement and quality cost reduction.