Quality Control Engineer

Description

Monitor the quality of raw materials (flour, butter, yeast, etc.) and ensure compliance with approved specifications during receiving and storage.
Conduct regular inspections on the production line to ensure pastries (fresh and frozen) meet standard specifications in shape, size, weight, color, and taste.
Follow up on implementing quality and food safety systems such as ISO 22000.
Analyze causes of quality deviations and propose corrective and preventive actions.
Prepare daily and weekly production quality reports.
Train workers and supervisors on quality, hygiene, and safety procedures.
Develop Standard Operating Procedures (SOPs) in collaboration with the team.
Verify the effectiveness of cleaning and sanitation processes in the production area.
Coordinate with production and maintenance teams to ensure continuity of operations without affecting quality.
Monitor product packaging according to customer requirements.
Release the final product.
Inspect vehicles used for transporting the final product.
Conduct periodic analyses of finished products and raw materials when necessary.

Requirements

Bachelor of Agricultural Sciences / Food Science / Food Safety & Quality Control (preferably)
1-3 years of experience in bakery or FMCG QC.
GMP training.
HACCP training.
Root cause analysis training.
Risk assessment analysis training.
Thorough knowledge of quality and food safety management systems.
Strong communication skills.
Google Sheets skills.
Knowledge of quality concepts in food and agricultural products.
Ability to analyze data.

Benefits

Social insurance