Lead Auditor

Experience

• Minimum 5 years of experience in the food industry, food safety management, quality assurance, food production, or auditing.
• Experience conducting supplier audits and/or certification audits.
• Practical knowledge of HACCP and FSMS implementation.
• Responsibilities / Authorities / Accountabilities
• Primary Functions
• Plan, conduct, lead, and report third-party and second-party food safety audits.
• Perform certification audit activities, including audit execution, reporting, and submission for review and certification decisions.
• Coordinate client communications before, during, and after audits.
• Maintain impartiality, confidentiality, integrity, and independence at all times.
• Support additional certification, compliance, and operational projects as assigned by Certification Leadership.
• Client Relationship Management
• Team Player and engage all teams.
• Client Management during audit
• Manage client expectations and provide regular updates for audits, NCR Management and report completion.
• Manage Technical query and report completion as per the technical requirements
• Ensure high level of client satisfaction.
• Business Requirements
• Conducting audits Impartially and without any COI, covering the audits with integrity.
• Following and Completing field and travel related HSE requirements.
• Conducting audits as per Accreditation and requirements
• Track, Manage and communicate the plan and schedules
• Self Management
• Ability to work independently and manage client, management and Leadership skills for individual and team-based work
• Excellent time management to ensure timely deliverables.
• Self-motivated.
• Proactive problem-solving and decision-making capabilities
• Customer Focus
• Deep comprehension of technical needs
• HSE Requirements
• Comply with all organizational HSE policies and client site safety requirements.
• Complete all mandatory technical and HSE training programs.
• Performance Monitoring
• Continual Development
• Complete requirements for appropriate professional training in specified time frames.
• Regular reading of professional journals and other technical literature.
• Attend appropriate courses/seminars.
• Progress towards developing individual distinctive competence targets.
• KPI’s
• Audit completion, HSE Adherences, report completeness, defects etc
• Monitored By
• Food Scheme Lead and Certification Manager