QA / QC Executive

Role Overview

We are seeking a QA / QC Executive to oversee food safety and quality assurance processes within our kitchen and production areas. This role involves routine hygiene audits, monitoring manufacturing compliance, quality checks on raw materials and finished goods, as well as maintaining detailed quality documentation.

Key Responsibilities

• Perform daily sanitation and hygiene inspections in kitchens, storage facilities, and production zones.
• Ensure adherence to food safety regulations, standard operating procedures, and Good Manufacturing Practices.
• Inspect incoming raw materials for quality and report any deviations immediately.
• Supervise food production operations to maintain established quality benchmarks.
• Validate temperature logs for refrigeration units and prepared food items to ensure safety compliance.
• Implement proper labeling methods, FIFO inventory practices, and stock rotation protocols.
• Gather and organize quality-related records, audit forms, and checklists.
• Assist in pest control initiatives and sanitation programs to uphold cleanliness standards.
• Participate in internal auditing processes and aid in applying corrective measures.
• Monitor hygiene standards among kitchen employees and enforce practices accordingly.
• Identify potential food safety hazards and promptly alert management.
• Contribute to training sessions to enhance food safety and hygiene awareness among staff.

Candidate Requirements

• Entry-level candidates holding a B.Sc. degree in Food Technology, Food Science, Microbiology, Biotechnology, Nutrition, Hospitality Management, or related disciplines.
• Basic understanding of food safety and hygiene protocols.
• Familiarity with HACCP, FSSAI regulations, GMP, and quality assurance processes is advantageous.
• Competent in using MS Excel for maintaining records efficiently.

Work Schedule

The position requires flexibility to work in rotating shifts, which may include mornings, evenings, and nights depending on business demands. Employees must be prepared to work on shift patterns and accept weekly days off as determined by operational requirements.