Responsibilities: Lead and manage the site technical team, ensuring clear direction, accountability, and development.Maintain full compliance with BRCGS, customer standards, and all regulatory requirements.Work with the technical team to drive strong food safety culture across the site with a focus on understanding, discipline, and execution.Take ownership of HACCP, risk management, and verification systems.Take overall responsibility for all customer audits, visits, and technical communication by guiding and working in cooperation with the relevant technical managers, production, purchasing, engineering and other department managers as required.Oversee the management of complaints, non-conformances, and corrective actions, root cause analysis, analysis of trends and involvement of all relevant functions.Work closely with operations to ensure clear ownership of process controls, consistent product quality, and effective execution of food safety responsibilities at all process stages.Ensure strong technical presence at all process stages to verify compliance to specifications and assist management of temporary specifications when necessary.Support new product development and process changes from a technical perspective.Continuously improve systems, standards, and team capability.Requirements: Grade 12BSc Microbiology or SimilarExperience in fresh produce, chilled food, or short shelf-life productsLeading local and international retailersExperience in a multi-site or international business environmentOnly shortlisted candidates will be contacted.