Quality Manager

ofi (olam food ingredients), a new operating group from Olam Group, offers sustainable, natural food products and ingredients, including cocoa, coffee, dairy, nuts, and spices. Operating in Vietnam since 1997, ofi has built a strong presence with its head office in Ho Chi Minh City, along with regional offices and seven major factories across various provinces. As the largest exporter of cashews, pepper, and instant coffee, and among the top exporters of green coffee, ofi Vietnam works closely with a vast network of farmers. With over 4,500 employees, the company is committed to performance, diversity, and talent development. Its 'Choices for Change' strategy targets long-term impact by 2030, focusing on prosperous farmers, thriving communities, climate action, and sustainability.
KEY RESPONSIBILITIES
1. Quality Management System (QMS) & Food Safety System
• Develop and continuously improve the Quality & Food Safety Management System in accordance
with BRCGS, HACCP, GMP, customer requirements, and company standards.
• Ensure all quality and food safety procedures, SOPs, specifications, forms, and records are updated
and properly maintained.
• Monitor compliance with food safety programs including allergen control, traceability, pest control,
sanitation, and mock recall.
2. Quality Control Operations
• Supervise quality inspection activities for incoming materials, in-process products, packaging, and
finished goods.
• Review inspection results, quality records, and production documentation.
• Coordinate with Production, Warehouse, Planning, and related departments to resolve quality
issues.
• Monitor non-conforming materials/products and ensure timely corrective actions.
3. Incoming Material & Supplier Quality Management
• Review incoming material documentation including COA, specifications, and receiving records.
• Oversee sampling and inspection activities for incoming materials.
• Manage supplier quality performance and participate in supplier evaluations when required.
• Follow up supplier corrective actions related to quality and food safety issues.
4. Audit, Compliance & CAPA
• Lead and coordinate internal audits, customer audits, third-party audits, certification audits, and
regulatory inspections.
• Prepare audit documentation and ensure readiness for audits.
• Conduct root cause analysis (RCA) and implement corrective and preventive actions (CAPA).
• Monitor effectiveness and closure of audit findings and corrective actions.
5. Customer Complaint & Quality Improvement
• Investigate customer complaints and internal quality issues.
• Coordinate cross-functional teams to identify root causes and implement solutions.
• Prepare quality reports, trend analysis, and improvement recommendations.
• Drive continuous improvement initiatives to enhance product quality and food safety performance.
6. Documentation & Customer Support
• Prepare and provide technical documentation required for new customer onboarding and customer
requests.
• Ensure proper control and retention of quality and food safety records.
• Support customer questionnaires, specifications, and compliance documentation.
7. Team Management & Training
• Supervise, assign, and monitor daily activities of QC/QFS staff.
• Conduct training on GMP, HACCP, Food Safety, Quality Standards, SOPs, and company
requirements.
• Develop team competency and support employee performance improvement.
• Monitor department KPIs and drive achievement of quality objectives.
8. Reporting
• Prepare periodic quality and food safety reports for management review.
• Analyze quality performance indicators and recommend improvement actions.
• Report critical quality and food safety issues to management in a timely manner.