Quality Assurance/quality Control Manager

PROCAPITA Management Consulting; Kuwait; On-site; KWD 30,000 - 54,000; Full time

Job summary

PROCAPITA Management Consulting seeks a QA/QC & Maintenance Manager to uphold product integrity, food safety compliance, and asset reliability across the processing value chain. The role drives end-to-end governance, enforces global food safety standards, and maintains uninterrupted production with a hands-on leadership style.

The ideal candidate has 7–10 years in food manufacturing, strong command skills, and a track record of enforcing standards on the floor while promoting continuous

Qualifications

• Bachelor’s degree in a related field is required.
• Minimum 7–10 years in food processing or high-volume production.
• Certification in HACCP, FSSC 22000 or Lead Auditor is preferred.
• Strong knowledge of HACCP, GMP, and ISO/FSSC 22000 standards.
• Proven quality assurance, control, and process monitoring experience.
• Ability to troubleshoot and implement CAPA.

Responsibilities

• Oversee QA/QC and maintenance governance across the production value chain.
• Enforce food safety frameworks and ensure audit readiness.
• Lead daily and periodic quality checks, PRP and GMP activities.
• Coordinate material sampling, traceability, and calibration of devices.
• Investigate nonconformities, determine dispositions, and drive CAPA.

Skills

Communication skills

Leadership

Documentation skills

Problem solving

CAPA implementation

Root cause analysis

Education

Bachelor’s degree in Food Science/Technology/Industrial Engineering/Mechanical Engineering

Tools

HACCP knowledge

GMP knowledge

ISO/FSMS standards

Job description

Role Purpose

The QA/QC & Maintenance Manager acts as the operational custodian of product integrity, food safety compliance, and equipment reliability across the dates processing value chain.

This role drives end-to-end quality governance, enforces global food safety frameworks, and ensures uninterrupted asset performance to safeguard production continuity and regulatory compliance.

The position demands a hands‑on leader with extensive experience in food manufacturing, strong command skills, and the ability to enforce standards on the production floor while fostering a culture of continuous improvement.

Key Focus Areas & Responsibilities

QUALITY AND FOOD SAFETY MANAGEMENT ACTIVITIES

• Formulation of QA/QC goals & objectives related to food safety systems
• Research and development activities (new production procedures, formulation of new products and improving the techniques used in manufacturing)

QUALITY ASSURANCE ACTIVITIES

• Oversee in-process quality checks and ensure compliance with product specifications during grading, washing, pitting, filling, pressing, and packing stages.
• Implementing all activities related to prerequisite programs (PRPs) and Good Manufacturing Practices (GMP) and adopted food safety management system / assure that the systems are fully functional and audit-ready.

(tool for verification and validation)

• internal audits and readiness exercises for regulatory, customer, and third‑party audits. (based on food safety management system requirements)
• Execute daily inspection routines covering personnel hygiene, facility sanitation, production lines, and utilities. (as a part of system validation and verification)

QUALITY CONTROL ACTIVITIES

• Material sampling and examination (materials conformity according to national, international and company standards) which include raw material, packaging material, intermediate and final products
• Investigate non‑conforming materials or products, recommend disposition actions (according to handling of potentially unsafe products in food safety management system)
• Establishing and implementing materials traceability system (with withdrawal and recall drills to assure traceability system validity)
• Documentation, reports formulation, and appropriate actions taking according to analysis results (which include correction and corrective action selection)
• Coordinate calibration for all critical measuring and monitoring devices. (based on control of monitoring and measuring activities in food safety management system)
• Supplier evaluation based on materials inspection results and quality control activities related to material inspection (as a apart of material management)
• Customer complains investigation, trouble shooting, and correction of root causes of such problems which are related to the production

FOOD SAFETY MANAGEMENT ACTIVITIES

• Establishing and Implementing ISO 22000 system, formulation of prerequisite programs, operational prerequisite programs, and critical control points measures according to GMP, HACCP, ISO/FSSC 22000, and any relevant industry certifications as applicable in the scope of operations
• Validation and Verification planning of all food safety prerequisite programs, including:
• Personal hygiene and staff sanitation compliance
• Cleaning and sanitation programs for equipment, utensils, and infrastructure
• Pest/vermin control verification
• Waste management and disposal controls
• Allergen and cross‑contamination control
• Lead food safety incident investigations, risk assessments, and corrective/preventive action plans (CAPA).
• Maintain an audit‑ready environment at all times, with documentation, logs, and reports properly controlled and accessible.
• Continual food safety management system based on information’s collected from quality management, internal and external auditing notes, management requirements, and modification on national and international standards

Leadership, Training & People Development

• Train production and QC personnel on food safety, hygiene, GMP, SOP adherence, and inspection routines.
• Demonstrate strong leadership and the ability to command respect on the production floor while maintaining team engagement.
• Foster a disciplined, process-driven, and safety‑first culture across all shifts.
• Ensure adequate knowledge transfer and upskilling to empower teams to perform tasks independently.
• Lead toolbox talks, refresher training programs, and performance coaching sessions.

Reporting, Documentation & Communication

• Ensure all activities are recorded with accuracy, including inspection logs, deviation reports, monitoring sheets, maintenance logs, and CAPA actions.
• Produce structured daily/weekly quality and maintenance reports for management review.
• Communicate effectively across departments—production, procurement, warehouse, and management to ensure alignment and fast decision‑making.
• Maintain document control in line with food safety management standards.

Skills

Qualifications

• Bachelor’s degree in Food Science, Food Technology, Industrial Engineering, Mechanical Engineering, or relevant field.
• Minimum 7–10 years of experience in food processing, ideally in high-volume production environments.
• Certification in HACCP, FSSC 22000, or Lead Auditor training
• Strong working knowledge of HACCP, GMP, FSSC/ISO standards, and food safety risk management and control
• Proven experience in quality assurance, quality control, and production process monitoring.
• Demonstrated capability in troubleshooting, root‑cause analysis, and implementing CAPA.
• Competent leadership skills with ability to enforce compliance and manage diverse teams.
• Strong communication, reporting, and documentation skills.