Job Purpose
Responsible for ensuring all food products, processes, and facilities meet quality, safety, and regulatory standards (FSSAI, HACCP, ISO 22000) across production, storage, and dispatch.
Key Responsibilities
Quality & Food Safety Systems
- Develop, implement and maintain QA/QC procedures and food safety systems.
- Monitor food safety hazards and implement preventive controls.
- Implement and maintain HACCP, FSSAI, ISO 22000/FSSC 22000 standards
- Develop and enforce SOPs for hygiene, sanitation, and food handling
- Conduct internal audits and prepare for external/regulatory audits
- Manage non-conformance reports (NCRs) and corrective/preventive actions (CAPA)
Raw Material & Vendor Quality
- Inspect and approve incoming raw materials against quality specs
- Conduct vendor/supplier audits and maintain approved vendor lists
- Monitor storage conditions for raw materials (temperature, hygiene, shelf life)
In-Process & Final Product Quality
- Monitor production processes for adherence to quality standards
- Conduct sensory evaluation, physical/chemical testing of products
- Approve or reject batches based on quality parameters
- Maintain batch records and traceability documentation
Hygiene & Sanitation
- Oversee personal hygiene compliance of staff (uniforms, handwashing, health checks)
- Monitor pest control, cleaning schedules, and sanitation programs
- Ensure proper waste disposal and cross-contamination controls
Documentation & Compliance
- Maintain records: meter readings, temperature logs, cleaning logs, attendance of QA checks
- Ensure licenses (FSSAI, trade license, fire safety) are valid and renewed
- Prepare reports for management and regulatory bodies
Team Management
- Train kitchen/production staff on food safety and hygiene practices
- Supervise QA executives/supervisors and security staff on quality-related checks
- Conduct regular refresher training and mock audits
Customer Complaints & Continuous Improvement
- Investigate customer complaints related to quality
- Drive root-cause analysis and implement preventive measures
- Recommend process improvements to reduce wastage and improve consistency
Key Requirements
Category
Details
Education- B.Sc/M.Sc (Food Technology), B.Tech (Food Science), or related field
Experience - 5–10 years in QA/QC role in food/hospitality/catering industry
Certifications-HACCP, ISO 22000, FSSAI (preferred)
Skills- Knowledge of food safety regulations, auditing, documentation, team management
Other- Willingness to work across shifts/sites, attention to detail
Key Performance Indicators (KPIs)
- Audit compliance score (internal/external)
- Number of NCRs closed within timeline
- Customer complaint reduction rate
- Zero major food safety violations
- Training completion rate for staff
Pay: ₹45,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
