JOB DESCRIPTION – QHSE EXECUTIVE (F&B Industry/Hospitality)
Department
Quality Assurance / QHSE
Position
QHSE Executive
Location
India – Base location as assigned
Travel
Frequent PAN-India site travel required
Reporting To
QHSE Manager / Head – QHSE
Operations Covered
Airport Lounges, QSRs, Canteens, Production Kitchens, Stores and other JTHPL/RV/Aviserv F&B / Allied Operations
1. Role Purpose
To support implementation and monitoring of Aviserv’s QHSE, food safety, hygiene and regulatory standards across all operating locations through regular site audits, surprise inspections, night vigilance, SOP implementation, record verification, staff training and CAPA follow-up. The role requires strong field presence and willingness to undertake frequent PAN-India travel, night inspections and surprise audits to independently verify actual operating standards across shifts.
2. Key Responsibilities – Site Audits & Surprise Inspections
· Conduct scheduled and surprise QHSE, food-safety, hygiene and operational compliance audits across assigned locations.
· Inspect kitchens, lounges, QSRs, canteens, stores, receiving areas, production facilities and other operational areas.
· Verify compliance with FSSAI requirements, internal QHSE standards, food-safety requirements and approved SOPs.
· Identify and classify Critical / Major / Minor non-conformities and document observations with photographic evidence.
· Prepare professional audit/inspection reports within defined timelines.
· Follow up with site teams until agreed CAPAs are closed and verify effectiveness of corrective actions.
3. Night Vigilance & Shift Compliance
· Conduct regular night-shift and early-morning surprise inspections to verify actual operating practices outside normal management hours.
· Monitor food preparation, receiving, storage, cleaning, pest activity, waste disposal, staff hygiene and opening/closing practices during night operations.
· Identify deviations between documented SOPs and actual site practices.
· Immediately escalate critical food-safety, hygiene or safety risks.
4. SOP Implementation & Compliance
· Support rollout and implementation of approved QHSE and operational SOPs across locations.
· Verify that current SOPs, checklists and records are available and correctly followed at site.
· Conduct practical demonstrations/coaching wherever implementation gaps are observed.
· Identify recurring process deviations and recommend improvements to the QHSE Manager.
· Support standardization of QHSE practices across locations.
5. Record & Documentation Monitoring
· Review site QHSE and food-safety records for accuracy, completeness, authenticity and timely completion.
· Monitor temperature logs, receiving records, FIFO/FEFO, cleaning schedules, sanitation records, pest-control records, oil monitoring, food tasting/retention, calibration, laboratory reports, training records and prescribed checklists.
· Verify that records reflect actual operational practices and are not merely completed for documentation purposes.
· Immediately report missing, inaccurate or manipulated records.
6. Food Safety, Hygiene & Sanitation
· Monitor personal hygiene, food handling, receiving, storage, thawing, preparation, cooking, holding and service practices.
· Verify temperature controls and cold-chain compliance.
· Monitor cleaning and sanitation practices, chemical usage/concentration and food-contact surface hygiene.
· Verify pest-control implementation and identify pest-entry/harbourage risks.
· Monitor waste segregation, garbage disposal and housekeeping standards.
· Identify physical, chemical, microbial and allergen contamination risks.
7. Training & Capability Building
· Conduct scheduled and need-based QHSE/Food Safety training and toolbox sessions for operational employees.
· Deliver practical training on personal hygiene, food safety, SOPs, cleaning and sanitation, allergen management, waste management, pest prevention and workplace safety.
· Conduct refresher training following audit failures, complaints or incidents.
· Maintain attendance, assessment and training-effectiveness records.
· Support implementation of the PAN-India QHSE training calendar.
8. CAPA & Incident Follow-up
· Track corrective and preventive actions arising from audits, complaints and incidents.
· Verify CAPA physically at site rather than relying only on photographs or email confirmations.
· Escalate overdue Critical / Major observations.
· Support RCA investigations for food-safety, hygiene and QHSE incidents as directed by the QHSE Manager.
· Monitor repeat observations and highlight ineffective corrective actions.
9. Laboratory Testing & Calibration Monitoring
· Coordinate/verify scheduled food, potable-water and surface-swab testing at assigned sites.
· Maintain testing schedules and follow up on laboratory reports.
· Escalate unsatisfactory results and verify corrective action.
· Monitor calibration/verification status of thermometers and other critical food-safety monitoring devices.
10. FSSAI & Regulatory Compliance
· Verify site-level compliance with applicable FSSAI requirements and statutory documentation.
· Check display and availability of licenses, mandatory records and required food-safety documentation.
· Support the QHSE Manager during FSSAI/regulatory inspections and compliance exercises.
· Immediately report license/documentation or statutory compliance risks.
11. PAN-India Site Travel
· Undertake frequent travel to locations across India based on audit schedules and operational requirements.
· Be available for short-notice travel, surprise visits, night audits, weekend/holiday inspections and operational investigations whenever required.
· Submit visit reports and action trackers following each assignment.
12. Key Performance Indicators
KPI
Expected Performance
Planned Site Audits
≥95% of assigned audits/inspections completed as scheduled
Night Vigilance
Complete assigned night/surprise inspections every month as per QHSE plan
Audit Reporting
100% reports submitted within prescribed timeline
Critical CAPA
100% critical observations tracked and escalated until verified closure
Overall CAPA
≥95% assigned CAPAs followed up within agreed timeline
SOP Compliance
≥90% implementation compliance at assigned sites
Record Monitoring
100% critical food-safety/QHSE records verified during scheduled site visits
Training
≥95% assigned training calendar completion
Repeat Observations
Measurable reduction in repeat Critical/Major observations
Lab Testing / Calibration
100% assigned critical testing/calibration due dates monitored
Reporting
Monthly QHSE visit reports submitted within defined timelines
Travel Coverage
100% assigned PAN-India site visits completed as per approved audit plan
13. Qualification & Experience
· Graduate / Diploma in Food Technology, Food Science, Hotel Management, Microbiology, Environmental Health, Occupational Safety or related discipline.
· Preferred certifications: FoSTaC / HACCP / ISO 22000 / Food Safety / Internal Auditor.
· Preferably 1 – 3 years of experience in Food Safety, Quality Assurance or QHSE within hospitality, institutional catering, airline/airport catering, hotels, QSR, restaurants or large-scale food-production operations.
14. Required Competencies
· Strong working knowledge of FSSAI requirements, food hygiene, HACCP principles, sanitation, pest management, temperature control and food-storage practices.
· Strong auditing, observation, investigation and report-writing skills.
· Ability to challenge operational deviations professionally and objectively.
· Ability to conduct practical shop-floor training and coaching.
· Working knowledge of Excel, PowerPoint and Word for QHSE reporting and analysis.
· Field-oriented, self-driven and comfortable working independently across multiple locations and shifts.
· Must be willing to travel extensively across India and conduct night/surprise inspections.
15. Role Positioning
Recommended recruitment title: QHSE Executive
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
