Head Of Quality Control

1. Job Summary
The Head of Quality Control is responsible for establishing and managing the company's quality assurance and food safety system across all product categories. This role ensures that products supplied to MAXIDI comply with legal regulations, food safety standards, internal specifications, and declared product compositions.
2. Key Responsibilities
2.1. Product Quality & Food Safety Management
• Develop and implement quality control standards and food safety policies across all product categories.
• Establish product specifications, quality requirements, and acceptance criteria.
• Monitor product quality throughout sourcing, production, transportation, warehousing, and retail operations.
• Investigate quality issues, customer complaints, and non-conformance cases and implement corrective actions.
• Lead product recalls and quality incident management when necessary.
2.2. Technical Review of Food Products
• Review product formulations, ingredient declarations, nutritional information, and product specifications.
• Assess whether ingredients, additives, preservatives, and processing methods comply with applicable regulations and company requirements.
• Provide technical guidance and recommendations to suppliers regarding product composition, ingredient usage, and product improvement.
• Ensure manufacturers fully understand and comply with MAXIDI product specifications and quality requirements.
• Evaluate alternative ingredients and reformulation proposals while maintaining product quality and regulatory compliance.
2.3. Supplier Quality Management
• Conduct supplier qualification, audits, and performance evaluations.
• Develop supplier quality standards and compliance requirements.
• Work closely with manufacturers to improve product consistency and production quality.
• Monitor supplier corrective action plans and ensure timely implementation.
2.4. Regulatory Compliance
• Ensure compliance with Vietnamese food safety regulations and applicable international standards.
• Review product labeling, packaging claims, certificates, and technical documentation.
• Maintain relationships with regulatory authorities, testing laboratories, and certification bodies.
• Monitor changes in food regulations and advise management on potential impacts.
2.5. Laboratory & Product Testing
• Establish product testing programs for microbiological, chemical, and sensory evaluation.
• Review laboratory reports and assess product compliance.
• Define testing frequencies and quality monitoring plans for critical products.
• Manage third-party laboratory partnerships.
2.6. Team Leadership
• Build and lead the Quality Control team.
• Develop quality procedures, SOPs, and training programs.
• Coach and develop team members to strengthen technical capabilities.
• Promote a culture of food safety and quality excellence throughout the organization.