Quality Assurance / Quality Control Manager - Relocate to Kuwait

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. 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.