Assistant Quality Manager (Saudi Nationals Only)

About Calo

Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We're a team of dedicated people driving this mission by providing better, faster, and more affordable ways to access food through technology.

Role Overview

We are looking for an experienced Assistant Quality Manager to support the implementation, monitoring, and continuous improvement of our food safety and quality management systems. This role will help ensure that our products, processes, and kitchen operations consistently meet regulatory requirements, customer specifications, and company standards.

The ideal candidate will have a strong background in food safety and quality assurance within the food and beverage industry, preferably in central kitchen or large-scale food production operations. They should be comfortable conducting audits, investigating quality issues, implementing corrective actions, and working closely with cross-functional teams to maintain the highest standards of food safety and product quality.

Main Responsibilities

1. Food Safety and Quality Management

• Support the implementation, maintenance, and continuous improvement of the company's Food Safety and Quality Management System, including HACCP, GMPs, SOPs, and relevant standards such as ISO 22000 and FSSC 22000.

• Ensure day-to-day kitchen and production operations comply with established food safety procedures, quality standards, and applicable local regulations.

• Monitor compliance with food safety and quality policies, identifying gaps and recommending improvements where necessary.

• Support the development, review, and implementation of food safety procedures, work instructions, and quality control processes.

2. Compliance and Auditing

• Conduct routine internal audits and inspections to assess compliance with food safety, hygiene, and quality standards.

• Support preparations for regulatory, certification, and third-party audits, ensuring the required documentation and records are maintained.

• Identify non-conformances, investigate underlying causes, and follow up on corrective and preventive action plans to ensure timely closure.

• Monitor compliance with applicable local and international food safety regulations, including relevant SFDA requirements where applicable.

3. Quality Control and Assurance

• Conduct and monitor quality checks across raw materials, food preparation, cooking, storage, packaging, and finished products.

• Ensure compliance with product specifications, temperature control requirements, hygiene standards, and established quality procedures.

• Coordinate product sampling, microbiological testing, and sensory evaluations as required.

• Investigate quality-related incidents, customer complaints, and product non-conformances, conducting root cause analysis and recommending corrective actions.

• Support product recall procedures and ensure appropriate actions are taken to protect consumer safety.

• Monitor quality performance indicators and identify opportunities to improve operational consistency and product quality.

4. Team Support and Training

• Support the Quality Manager in coordinating and supervising the day-to-day activities of the local quality team.

• Provide guidance to kitchen and production teams on food safety, hygiene, and quality requirements.

• Conduct food safety and quality training sessions for employees and follow up to ensure procedures are understood and consistently followed.

• Promote a strong food safety culture by reinforcing accountability, compliance, and continuous improvement across kitchen operations.

5. Supplier and Vendor Quality

• Support supplier approval and monitoring processes by reviewing documentation, conducting supplier assessments, and evaluating quality performance.

• Work closely with Procurement and Operations to ensure raw materials and ingredients meet established food safety and quality specifications.

• Conduct risk assessments on ingredients, raw materials, and suppliers to identify potential food safety risks.

• Ensure supplier-related non-conformances are documented, investigated, and addressed appropriately.

• Maintain effective traceability records across the supply chain, supporting investigations and mock recall exercises when required.

6. Documentation and Reporting

• Maintain accurate and up-to-date food safety and quality records, including inspection reports, audit findings, laboratory results, temperature logs, and corrective action records.

• Assist in analyzing quality data and identifying recurring issues, trends, and areas for improvement.

• Prepare regular quality reports and updates for the Quality Manager, highlighting key findings, risks, and corrective actions.

• Support the maintenance of product traceability systems and participate in mock recall exercises to assess their effectiveness.

Ideal Candidate

• Bachelor's degree in Food Science, Microbiology, Chemistry, Food Technology, or a related field.

• A minimum of 5 years of progressive experience in food safety and quality assurance within the food and beverage industry, preferably in central kitchen, catering, or large-scale food production operations.

• Previous experience in a supervisory or team leadership role is preferred.

• Good knowledge of food safety and quality management systems, including HACCP, GMPs, ISO 22000, and FSSC 22000.

• Experience conducting internal audits, investigating non-conformances, performing root cause analysis, and implementing corrective and preventive actions.

• Hands-on experience with quality control procedures, product inspections, and food safety monitoring.

• Knowledge of applicable local food safety regulations, including SFDA requirements where relevant.

• Certifications in food safety management, auditing, or other relevant disciplines are an advantage.

• Lean Six Sigma (LSS) experience is a plus.

Knowledge and Competencies

• Strong understanding of food safety principles, HACCP, GMPs, and quality assurance practices.

• Good analytical and problem-solving skills, with the ability to investigate issues and identify practical solutions.

• Strong attention to detail and the ability to identify potential food safety risks before they escalate.

• Effective communication and interpersonal skills, with the ability to work collaboratively with kitchen, production, procurement, and operations teams.

• Good organizational skills and the ability to manage multiple priorities in a fast-paced environment.

• Ability to take ownership of day-to-day quality issues, follow through on corrective actions, and escalate significant risks when necessary.

• A proactive mindset with a commitment to continuous improvement, consumer safety, and product quality.