Responsible for analyzing and monitoring product quality, ensuring that all stages of the production process comply with internal standards, regulatory requirements, and customer expectations. The professional will be responsible for conducting tests on raw materials and finished products, preparing and reviewing technical documents, monitoring hygiene practices and pest control, as well as requesting and following up on microbiological analyses and potability reports. Additionally, they will conduct training and monitoring of Good Manufacturing Practices, participate in internal and external audits, manage traceability, shelf life, and contamination prevention, as well as supervise equipment calibration and management of issued reports. They will also support internal and external customers in handling inquiries and complaints, participate in workshops, and assist in updating recipes and nutritional tables, ensuring product traceability, safety, and quality. **Technical Skills** * Higher education in Food Engineering, Chemistry, Biology, Nutrition, Quality Technology, or related fields. * Experience in quality control within food industries. * Knowledge of Good Manufacturing Practices (RDC No. 275/2002). * Ability to prepare and review technical documentation (SOPs, IT, records). * Knowledge of microbiological and physicochemical analyses. * Familiarity with pest control, hygiene, and traceability. * Ability to interpret and apply regulatory and audit standards. * Basic knowledge of ERP and quality control systems. **Behavioral Skills** * Organization and attention to detail. * Analytical skills and critical thinking. * Proactivity and initiative in problem solving. * Strong communication and interpersonal skills. * Discipline and commitment to deadlines and quality standards. * Ethical conduct, confidentiality, and responsibility. * Ability to work collaboratively across multiple departments. Job type: Full-time CLT Pay: R$2,000.00 - R$2,500.00 per month