Quality Food Safety Assistant Manager - Nha May Ninh Binh

Overview
Build, implement, and continuously improve Quality, Food Safety, and Packaging Quality control programs; lead quality control, continuous improvement, and team capability development initiatives to ensure products consistently meet quality and food safety requirements, operational excellence standards, and the company's business objectives at the Ninh Binh Plant.
Responsibilities
1. Quality & Food Safety Program Management
a.
Develop and implement quality control plans for raw materials, packaging materials, semi-finished products, and finished goods to ensure compliance with technical requirements, company standards, and optimal utilization of assigned resources.
b.
Develop and implement food safety control plans aligned with manufacturing operations, sanitation programs, and prerequisite programs to ensure compliance with internal and external requirements.
c.
Manage and continuously improve Quality & Food Safety programs, including GMP, HACCP, AIB, ASHA, Pathogen Environmental Monitoring (PEM), Foreign Material Control, and related programs to meet PepsiCo requirements and internal/external audit expectations.
d.
Conduct risk assessments, trend analysis, monitor corrective action effectiveness, and ensure system sustainability.
e.
Develop, update, and implement procedures, work instructions, standards, and control programs within the scope of responsibility.
f.
Lead preparation, execution, and follow-up activities for internal, regional, customer, and third-party audits related to Quality & Food Safety.
g.
Assign, lead, and monitor the execution of control plans to ensure operational effectiveness and team compliance.
h.
Manage and continuously improve Food Defense, Food Fraud Prevention, Product Security, and Crisis Management programs.
i.
Ensure systems comply with legal requirements, regulatory standards, and export market requirements.
j.
Support the implementation and maintenance of the Halal Assurance System when required by markets or certification bodies.
2. Quality & Food Safety Control Operations Management
a.
Ensure quality and food safety control activities are executed in compliance with company requirements related to GMP, HACCP, AIB, Food Safety, Safety, and Environment.
b.
Manage the disposition of HOLD raw materials, packaging materials, semi-finished products, and finished goods to ensure compliance with company procedures and requirements.
c.
Manage assets, equipment, chemicals, retention samples, and technical supplies to ensure departmental readiness and operational effectiveness.
d.
Coordinate with contractors and cross-functional departments to achieve quality, food safety, and operational objectives.
e.
Manage contractor workforce within assigned responsibility, ensuring capability and work quality meet company standards.
f.
Resolve quality and food safety incidents; lead root cause investigations and implement effective corrective and preventive actions.
g.
Manage customer complaints, consumer complaints, and quality incidents; ensure thorough root cause investigations and effective CAPA implementation.
h.
Participate in Product Recall, Mock Recall, Product Withdrawal, and Crisis Management activities when activated.
3. Packaging Quality Management
a.
Develop, implement, and continuously improve packaging quality management programs at Ninh Binh Plant and co-manufacturing sites to ensure packaging materials meet technical, quality, food safety, and operational requirements.
b.
Monitor and analyze packaging quality performance indicators, identify defect trends, and lead improvement initiatives to reduce quality losses, customer complaints, and operational inefficiencies.
c.
Collaborate with SQA, Procurement, Manufacturing, R&D, and suppliers to investigate packaging quality issues and enhance supplier capability.
d.
Establish and monitor Packaging Quality KPIs; analyze defect trends, losses, and improvement opportunities to enhance operational performance and reduce Cost of Poor Quality (COPQ).
4. Packaging Trials & Improvement Projects Management
a.
Collaborate with R&D, Manufacturing, Engineering, Procurement, and related functions to execute trials involving new packaging, packaging material changes, specification changes, or supplier changes.
b.
Assess quality, food safety, and operational risks associated with packaging changes before commercialization.
c.
Monitor and evaluate trial results and recommend appropriate control measures to ensure successful and sustainable implementation.
d.
Lead or participate in improvement projects related to Packaging Quality, Cost Saving, Productivity, and operational excellence.
e.
Support Innovation, Renovation, and Productivity projects from Quality & Food Safety perspectives.
f.
Approve quality and food safety risk assessments related to changes in ingredients, packaging, processes, equipment, operating parameters, and suppliers before implementation.
5. Reporting & Performance Management
a.
Prepare periodic reports related to Quality, Food Safety, PEM, Packaging Quality, HOLD inventory, operating expenses, and continuous improvement programs; analyze data and identify improvement opportunities to achieve 3D Scorecard targets.
b.
Monitor and manage departmental budgets to ensure effective utilization of assigned resources.
c.
Review and validate departmental administrative activities in compliance with company requirements.
d.
Track and manage critical QFS and Opex KPIs.
6. Team Capability Development
a.
Develop and implement training programs to enhance technical and professional competencies of the QC team and related functions.
b.
Coach and develop employees in Quality, Food Safety, PEM, Packaging Quality, problem-solving, and continuous improvement.
c.
Set objectives, conduct performance evaluations, and implement employee development plans in accordance with the Performance Management Process (PMP).
d.
Recommend employee recognition, disciplinary actions, and succession development plans.
e.
Communicate company policies, programs, and employee-related information in a timely manner.
f.
Promote a culture of Quality & Food Safety Ownership, Compliance, and Continuous Improvement.
g.
Develop succession plans and talent development programs within the department.
h.
Foster a culture of Ownership, Speak Up, Continuous Improvement, and Food Safety First across the plant.
7. Continuous Improvement & Special Projects
a.
Proactively identify and implement improvement opportunities to enhance quality control effectiveness, food safety performance, productivity, and operational cost optimization.
b.
Lead cross-functional improvement projects and support Supplier Quality activities, including supplier assessments, supplier quality performance improvement, and resolution of raw material and packaging quality issues.
Qualifications
University graduated in Food science.
University Degree in chemistry (Foods chemistry/ applied chemistry, chemical engineering...)
At least 5 years experiences in Quality and Food Safety
Have good written and oral communication skills in both English and Vietnamese.
Had experiences on deploying Food Safety & Quality Systems such as ISO 17025, ISO 22000, HACCP, AIB, and others (experience work with co is plus).
Intermediate computer (Word, Excel, Power point, Poweer BI) skill.
Good communication, negotiation, analytical, problem-solving skills.