Job Purpose

The quality controller is mainly responsible for executing the different Standards established by the quality control supervisor by testing and assessing the Fish before it is dispatched using various techniques checking that specifications are met and that the Fish meets the Organisations Intended standards.

Responsibilities and Duties

• Organisational quality systems, procedures, and policies
• Interpretation of work instructions
• Applicable products, processes, and quality specifications
• Types and usage of quality system tools and equipment
• Types and interpretation of quality records
• Legislative and industrial framework for quality
• Organisational quality systems, procedures, and policies
• Organisational procedures for detecting, reporting, and resolving non-compliances
• Organisational procedures for providing feedback for quality improvements
• Workplace-based quality practices and procedures
• Quality specifications and tolerances within work or product specifications
• Types of quality data, statistic collection tools and methodology
• Types of workplace tools, equipment, machines, processes, and operating procedures
• Workplace communication processes and types of communication techniques
• Safety hazards identification
• Types of workplace communication techniques
• Relevant industry code of practice
• Non-conformities in the workplace and the quality system
• Methods of quality control policy development
• Types of quality control performance metrics and parameters
• Quality control regulations
• Principles of validation and testing requirements
• Methods of measuring and monitoring quality standards for food manufacturing processes and products

Skills

• Advanced Communication Skills
• Interpersonal Relations
• Strong Analytical skills
• Decision Making
• Problem Solving
• Leadership
• Computer literate
• Corporate Governance
• Strategy Implementation
• Customer Relationship Management
• Negotiating skills
• Ability to build & mange a Team
• Ability to Manage priorities

Education

• Diploma or higher in a relevant field
• Grade Twelve (12) Certificate
• Relevant Certification from recognized body

Experience

• 1-2 years relevant work experience
• 1-Hands on prior experience in quality assurance
• Experience in FMCG industry is an added advantage

• Organisational quality systems, procedures, and policies
• Interpretation of work instructions
• Applicable products, processes, and quality specifications
• Types and usage of quality system tools and equipment
• Types and interpretation of quality records
• Legislative and industrial framework for quality
• Organisational quality systems, procedures, and policies
• Organisational procedures for detecting, reporting, and resolving non-compliances
• Organisational procedures for providing feedback for quality improvements
• Workplace-based quality practices and procedures
• Quality specifications and tolerances within work or product specifications
• Types of quality data, statistic collection tools and methodology
• Types of workplace tools, equipment, machines, processes, and operating procedures
• Workplace communication processes and types of communication techniques
• Safety hazards identification
• Types of workplace communication techniques
• Relevant industry code of practice
• Non-conformities in the workplace and the quality system
• Methods of quality control policy development
• Types of quality control performance metrics and parameters
• Quality control regulations
• Principles of validation and testing requirements
• Methods of measuring and monitoring quality standards for food manufacturing processes and products

• Advanced Communication Skills
• Interpersonal Relations
• Strong Analytical skills
• Decision Making
• Problem Solving
• Leadership
• Computer literate
• Corporate Governance
• Strategy Implementation
• Customer Relationship Management
• Negotiating skills
• Ability to build & mange a Team
• Ability to Manage priorities

• Diploma or higher in a relevant field
• Grade Twelve (12) Certificate
• Relevant Certification from recognized body