Quality Team Lead

JDE Peet's; Johor Bahru; Sur place; MYR 80 000 - 100 000; Plein temps

Résumé du poste

A leading food safety and quality company in Johor Bahru is seeking a Quality Team Lead. The role involves supervising quality operations, ensuring compliance with food safety standards, and leading a team to enhance product quality and safety. Candidates should have a Bachelor’s degree in a related field and over 7 years of experience in manufacturing. Strong team leadership and analytical skills are essential. Responsibilities include conducting audits, managing customer complaints, and leading continuous improvement initiatives.

Qualifications

• 7+ years in a manufacturing environment.
• Knowledge of quality and food safety standards (ISO/FSSC 22000, IFS, HACCP, GMP).
• Language proficiency: Local (Fluent), English (Intermediate).

Responsabilités

• Supervise daily quality operations and ensure FSMS compliance.
• Lead complaint investigations and verify compliance to specifications.
• Conduct audits and provide QA support to production.

Connaissances

Team leadership

Analytical skills

Communication

Networking

Statistical skills

Formation

University Degree in Food Science or related field

Description du poste

Quality Management Johor Bahru Full-time Malaysia

Job Description

The Quality Team Lead drives daily quality operations by supervising process controls, product verification, hold and release governance, ensuring FSMS compliance, timely escalation of issues, and continuous improvement across the plant.

Key Responsibilities:

• Ensure FSMS compliance and audit readiness (FSSC, GMP, HACCP, Halal, Kosher, SNI, USFDA) through validation, documentation accuracy, CAPA effectiveness, and zero NC performance.
• Safeguard product quality and food safety by verifying compliance to specifications, leading complaint investigations, supporting COA/testing, and providing QA support to production.
• Monitors and verifies GMP & sanitation execution, escalates gaps for correction.
• Maintain SHE and financial discipline within the Quality function.
• Champion SHE culture, adhere to safety rules, conduct BOS, and ensure a safe work environment.
• Lead daily quality operations, supervise process controls, product verification, hold‑and‑release governance, organize team structure, maintain schedules, and represent Quality in operating performance meetings.
• Authorize product release; manage QI, block/unblock, rework, and downgrade via SAP.
• Execute FSMS (HACCP, GMP, FSSC 22000): maintain compliance, conduct mock recall, audit preparation, CAPA closure, verify CCPs and OPRPs, train production teams, oversee HEM, and provide shopfloor QA oversight.
• Lead continuous improvement initiatives [CAPA], issue and track corrective actions and NCs, provide solutions for allergen, GMP, Halal, and food safety issues.
• Manage customer complaints, drive resolution, monitor trends, and conduct risk assessment.
• Represent Quality in new product introductions and line trials, review specifications, approve documentation, and conduct annual reviews.
• Deliver daily, weekly, monthly KPI updates, report QI, RFT, NC costing, conduct loss analysis, and lead automation/digitalization program.
• Ensure HEM swab execution, air monitoring, sanitation, GMP audit, and pest control verification.
• Collaborate across functions, resolve interdepartmental issues, and support operational excellence.
• Drive continuous improvement, automation, workflow enhancements, disseminate food safety knowledge, and promote FSQ campaigns.
• Develop, update, and maintain SOPs, specifications, and documents; ensure new material meets standards; authorize COA issuance.
• Conduct proactive risk assessments, implement preventive measures, maintain quality systems, foster competency development, and report FSQ culture maturity.
• Support MOS activities, deliver quality system tools, share safety programs, and provide training.
• Monitor AOP, OPEX, CAPEX, enforce financial discipline, and manage overtime requests.
• Coach and mentor technicians, drive improvement opportunities, and facilitate competence development.
• Communicate with stakeholders, exercise authority to stop production, and contribute to ad‑hoc tasks.

Qualifications

• University Degree (Bachelor's) in Food Science, Food Technology, Microbiology, Chemistry, Biology, or related field.
• 7+ years in a manufacturing environment.
• Knowledge of quality and food safety standards (ISO/FSSC 22000, IFS, HACCP, GMP).
• Strong team leadership, communication, analytical, networking, and statistical skills.
• Approach problem solving with high accuracy and decision quality.
• Language proficiency: Local (Fluent), English (Intermediate).