Assistant Manager – Technical, Quality & Food Safety

About the role

This hands‑on position supports and manages the technical, quality and food‑safety functions of a meat‑processing facility. The role works closely with Production and Engineering teams to ensure safe, compliant, and consistent products.

Key responsibilities

• Develop, maintain and control product specifications, TDS, recipes, formulations and manufacturing instructions for all SKUs.
• Establish and monitor raw‑material, in‑process and finished‑product quality standards, QC checks, sampling plans and product‑release criteria.
• Support implementation and maintenance of HACCP, CCP/OPRP, food‑safety, hygiene, sanitation, allergen, foreign‑body, traceability and cold‑chain controls.
• Investigate quality issues, customer complaints and non‑conformances, including root‑cause analysis and CAPA.
• Support new product development, factory trials, process validation and shelf‑life studies.
• Develop and control packaging specifications, including MAP, vacuum and thermoformed products.
• Ensure compliance with Oman/GCC food regulations, labeling requirements and certification standards.
• Maintain technical documentation such as SOPs, HACCP plans, QC standards, specifications, traceability, CAPA, change control, calibration and audit records.
• Collaborate with Production and Engineering to improve process control, product consistency, food safety and manufacturing efficiency.
• Support audits, inspections and implementation of HACCP, ISO 22000, FSSC 22000, BRCGS or equivalent systems.

Required profile

• Degree in Food Science, Food Technology, Meat Science, Microbiology or a related field.
• Minimum 5 years of hands‑on experience in a meat‑processing/manufacturing environment.
• Proven experience with fresh, chilled or frozen meat, minced meat, burgers/forming and portion‑controlled products.
• Strong knowledge of HACCP, food safety, quality control and manufacturing processes.
• Experience in product specifications, process control, quality investigations and CAPA.
• Good understanding of microbiology, shelf‑life, cold‑chain management and product validation.

Required skills

• HACCP implementation and maintenance
• ISO 22000, FSSC 22000, BRCGS certification systems
• Food safety and quality control procedures
• Product specification development
• Process control and CAPA
• Microbiology and shelf‑life testing
• Cold‑chain management
• Grinding, mixing/formulation, forming, portioning, marination/tumbling
• MAP and vacuum packaging
• Metal detection and checkweighing