Quality Control & Research and Development Director

Job Purpose:

The QC & RD Director is responsible for leading the Quality Control and Research & Development departments to ensure the highest standards of food safety, product quality, and innovation. This role focuses on optimizing existing noodle formulations, developing new products aligned with market trends, and maintaining rigorous compliance with international food safety regulations (FSSC, BRC, ISO 22000).

Key Responsibilities:

1. Research & Development (R&D) & Innovation:

Product Development: Lead the end-to-end development of new noodle products (instant, dried, or fresh), seasonings, and sauces from concept to commercialization.

Formulation Optimization: Improve existing recipes to enhance taste, texture, nutritional value, and shelf-life while optimizing ingredient costs.

Pilot Trials: Supervise kitchen-scale and factory-scale trials, ensuring smooth transition from R&D to mass production.

Trend Analysis: Stay updated on global food trends, alternative flours (gluten-free, high protein), and sustainable packaging solutions.

2. Quality Control & Food Safety (QC):

Quality Management System (QMS): Establish and maintain robust QC protocols for raw materials, in-process production, and finished goods.

Compliance & Audits: Ensure the facility meets all legal requirements and GFSI standards (BRC, IFS, HACCP). Act as the primary lead for external audits.

Lab Management: Oversee the internal laboratory for chemical, physical, and microbiological testing (moisture levels, oil content, acidity, etc.).

Supplier Quality: Define specifications for raw materials (flour, palm oil, seasonings) and conduct regular supplier audits.

3. Operational Excellence & Leadership:

Process Improvement: Collaborate with the Production team to reduce waste, improve yield, and solve technical production issues.

Team Leadership: Manage and mentor a team of R&D specialists and QC technicians, fostering a culture of continuous improvement and safety.

Regulatory Affairs: Ensure all product labeling and ingredient lists comply with local and international food labeling regulations.

Required Qualifications:

Education: Bachelor’s or Master’s degree in Food Engineering, Chemical Engineering, or a related field.

Experience: Minimum 10-12 years of experience in the food industry, with at least 5 years in a senior leadership role—specifically within flour-based products or snack industry (Noodle experience is a significant plus).

Technical Skills: Deep knowledge of HACCP, ISO 22000, and food chemistry; expertise in extrusion or drying technologies.

Soft Skills: Strategic thinking, strong project management, and excellent command of English for international coordination.

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