Position: Head – Quality Control (QC)
Industry: Food Manufacturing (Chapathi, Dosa Batter, Idli Batter, Ready-to-Cook Foods)
Department: Quality Assurance & Quality Control
Reporting To: Plant Head / Director – Operations
Experience
- 8–12 years in Food Manufacturing.
- Minimum3 years in a leadership role heading Quality.
- Mandatory experience in Chapathi, Dosa Batter, Idli Batter, Ready-to-Cook, Ready-to-Eat, Bakery, or Fresh Food Manufacturing.
Job Summary
The Head – Quality Control will be responsible for establishing, implementing, and monitoring quality assurance and food safety systems across the manufacturing facility. The role ensures that all products comply with statutory food safety regulations, internal quality standards, and customer requirements while driving continuous improvement in product quality and manufacturing processes.
Key Responsibilities1. Quality Management
- Develop and implement Quality Control and Quality Assurance systems across the manufacturing process.
- Establish SOPs, quality standards, inspection procedures, and testing protocols.
- Monitor incoming raw materials, in-process products, and finished goods.
- Ensure product consistency in taste, texture, shelf life, and packaging quality.
2. Food Safety & Compliance
- Ensure compliance with:
- FSSAI Regulations
- GMP (Good Manufacturing Practices)
- GHP (Good Hygiene Practices)
- HACCP
- ISO 22000 / FSMS
- Food Safety Management Systems
- Coordinate statutory inspections and customer audits.
- Maintain all quality documentation and regulatory records.
3. Laboratory & Testing
- Supervise microbiological and chemical testing.
- Validate shelf-life studies for Chapathi, Dosa Batter, and other RTC products.
- Monitor water quality and environmental hygiene.
- Approve laboratory reports before product release.
4. Production Quality Control
- Monitor CCPs (Critical Control Points).
- Ensure proper fermentation parameters for batter products.
- Standardize chapathi thickness, moisture, softness, weight, and shelf stability.
- Investigate deviations and implement CAPA (Corrective & Preventive Actions).
5. Vendor Quality Management
- Approve suppliers based on quality standards.
- Conduct supplier audits.
- Ensure raw materials meet specifications.
- Handle vendor quality complaints.
6. Customer Complaint Management
- Investigate product complaints.
- Conduct Root Cause Analysis (RCA).
- Implement corrective actions.
- Reduce complaint rates through preventive measures.
7. Documentation
Maintain:
- SOPs
- Batch Manufacturing Records
- COAs (Certificates of Analysis)
- Calibration records
- Hygiene records
- Audit reports
- Product specifications
- Traceability records
- Recall procedures
8. Team Management
- Lead the Quality Control team.
- Train employees on hygiene and food safety practices.
- Conduct periodic skill development programs.
- Build a quality-focused work culture.
9. Continuous Improvement
- Reduce product wastage.
- Improve process capability.
- Monitor quality KPIs.
- Support new product development with quality validation.
Required Qualifications
- B.Sc./M.Sc. in Food Technology, Food Science, Microbiology, Dairy Technology, Biotechnology, or related field.
- Additional certifications in HACCP, ISO 22000, Lead Auditor, or Food Safety Management will be preferred.
Pay: ₹50,000.00 - ₹70,000.00 per month
Benefits:
- Flexible schedule
- Paid time off
Work Location: In person
