Title:  Assistant Manager, Quality Assurance

The Quality Assurance Assistant Manager is responsible for leading, directing, and managing the Quality Assurance operations to support the objectives of providing products that consistently meet standards and specifications for quality and safety.



  • Assists the Quality Assurance Manager in designing, planning, and implementing overall quality assurance and food safety programs.
  • Reviews, audits, and analyzes the implementation of quality assurance programs and procedures across different operating units and within the organization.
  • Coordinates and collaborates with both internal and external regulatory entities, ensuring quality assurance and management systems as well as compliance with FDA, NMIS, BAI, BFAR, LGU, and other regulatory and legal requirements.
  • Prepares and submits periodic status reports on operational activities and conducts audits on suppliers, toll processors, bakeries, and depots, addressing areas of concern and recommending actions, while promptly reporting and managing critical issues related to product quality and safety.
  • Recommend improvements in test equipment, facility upgrades, and operational streamlining in coordination with other counterparts for quality improvement programs and process optimization.
  • Participates in staff selection, training, and performance evaluation as well as reviews and adjusts section's staffing levels for operational efficiency which includes designing efficient work schedules and job assignments and assesses deserving employees for promotion or regularization in alignment with QAD standards.



  • Must be a graduate of Bachelor's Degree in Chemistry, Microbiology, Chemical Engineering or related or allied courses/fields.
  • Preferably a licensed Chemist, Chemical Engineer, or Chemical Technician.
  • With at least (4) years work experience in Food Quality Assurance, Research and Development, Manufacturing, or related fields.
  • With at least (2) years of Supervisory experience and people management.
  • Must be knowledgeable in Food Science and Technology, including Food Engineering, Chemistry, Microbiology, and relevant analytical techniques. (Physiochemical Analysis)
  • Preferably with experience in implementing Quality Management Systems (QMS) such as HACCP, ISO Systems, and SPC (Statistical Process Control) in a food plant environment.
  • Familiarity with GMP, GWP, and GLP (Good Manufacturing/Warehousing/ Laboratory Practices).