1. FOOD SAFETY MANAGEMENT SYSTEM, FSSAI, HACCP & ISO COMPLIANCE | Weightage: 15%
- Own plant-level FSMS implementation across all 13 production lines.
- Maintain and periodically review HACCP plans covering raw material receipt, storage, mixing, forming, baking, cooling, creaming/sandwiching, packaging, metal detection and finished goods.
- Maintain PRPs, OPRPs, CCPs and CPs with documented monitoring, verification and validation.
- Ensure Schedule IV compliance and appropriate TACCP/VACCP governance within the overall FSMS framework.
- Review hazards whenever product, recipe, supplier, process, machine, layout or packaging changes.
- Conduct formal FSMS management review and ensure timely closure of critical food-safety actions.
2. GMP, GHP, SANITATION & PERSONAL HYGIENE | Weightage: 10%
- Drive excellent cleaning, sanitation and personal-hygiene standards across production, stores, warehouses, utilities, change rooms, washrooms, canteen, waste areas and external premises.
- Conduct structured plant rounds covering GMP, GHP, GSP, FIFO/FEFO, 5S, food safety and adherence to company policies.
- Monitor uniforms, hair/beard nets, hand washing, jewellery/loose-item controls, food-contact surfaces, drains, waste handling, pest evidence and cross-contamination risks.
- Verify sanitation effectiveness through ATP/manual swab testing and close deviations through CAPA.
3. QUALITY MIS & MANAGEMENT REVIEW SYSTEM | Weightage: 8%
- Establish disciplined DQR, WBR, MQR and PQI reporting.
- Maintain dashboards for complaints, hold/rejection, process deviation, hygiene, audit, CAPA ageing, supplier issues, pest-control trends, Kaizen, training and Cost of Poor Quality.
- For all 13 lines, review SKU/batch, process parameters, weight, moisture, dimensions, colour, texture, breakage, seal integrity, coding, metal detector verification, hold, rejection, rework and deviations.
- Run effective visual/wall meetings with action ownership, timelines and closure status.
4. INTERNAL + EXTERNAL AUDIT, CERTIFICATION & QUALITY GOVERNANCE | Weightage: 15%
- Create and execute an annual internal audit calendar covering GMP, GHP, HACCP, Schedule IV, glass & brittle plastic, foreign body, allergens, pest management, cleaning, CIP, traceability, storage, documentation, 5S, labelling, coding, chemicals and loose-item control.
- Keep the plant permanently audit-ready for FSSAI, ISO/FSMS, HACCP, FSSC 22000, BRCGS, customer audits, export/customer-specific audits, government inspections and third-party certification audits, as applicable.
- Own audit preparation, document readiness, plant readiness, audit execution, NC classification, RCA, CAPA and effectiveness verification.
- Track repeat NCs and audit trends department-wise and line-wise.
- Escalate critical audit and certification risks immediately to Plant Head / Operations Head.
5. PROCESS QUALITY / IPQC & FINISHED GOODS RELEASE | Weightage: 10%
- Ensure robust IPQC from dough preparation through final packing on all 13 lines.
- Monitor dough consistency, mixing time, dough temperature, sheet thickness, piece weight, baking parameters, oven profile, moisture, dimensions, colour, texture, breakage, cream percentage where applicable, seal integrity, net weight, coding and metal-detector controls.
- Release finished goods only against approved product, packaging, legal, coding and food-safety specifications.
- Maintain product-hold, disposition and escalation discipline.
6. CUSTOMER COMPLAINTS, RCA & CAPA | Weightage: 8%
- Own plant-level investigation of customer and consumer complaints, including foreign matter, insects, hair, plastic/metal, underweight, breakage, burnt/soft product, rancidity, cream, seal, coding, packaging, taste, colour and odour complaints.
- Apply structured RCA methods such as 5 Why, Fishbone, 5M/6M and Pareto.
- Ensure corrective and preventive actions are implemented and verified for effectiveness.
- Track complaint trends by line, SKU, defect, shift and repeat occurrence.
7. PEST MANAGEMENT, CIP, FUMIGATION & SANITATION VALIDATION | Weightage: 4%
- Oversee Integrated Pest Management, pest trends, bait stations, fly catchers, rodent monitoring, fumigation, CIP, deep-cleaning verification, ATP/microbial swabbing and chemical-concentration checks.
- Run fortnightly or approved-frequency CIP, fumigation and sanitation-validation programs.
- Ensure recurring pest or sanitation observations are escalated through RCA/CAPA.
8. KAIZEN, 5S & CONTINUOUS IMPROVEMENT
