Eligibility: • Graduate or Diploma holder from a reputed college of Food Science &Technology or Veterinary Science

• Minimum 2-4 years of experience in the Quality Department, at a food processing unit which handles poultry products, RTE or commissary of a reputed brand

• Must have thorough knowledge of FSSAI and HACCP requisites

• Should have been involved in setting up quality processes and conducting audits conforming to international requirements

• Must have knowledge of compliance requisites related to GMP, packaging and labelling, batch tracking, quality control, traceability, create and manage a recall policy

• Good communication skills and computer literacy is a must

• Any other certifications or courses will be an added advantage

• An understanding of preservation & shelf-life enhancement of food products will also be considered and preferred

• Must be a team player with a personality to stand by the directives handed down by the management Job Responsibilities:

• Create process flow of individual SKU's from a food safety point of view, document, train and implement

• Supervise and ensure that all quality parameters are being followed

• Identify gaps and shortcomings in day to day activity, seal and plug gaps

• Conduct audits with corrective actions

• Handle appointment of vendors who have met company requisites, review vendor operations, audit and score accordingly

• Make sure that all legal compliances in labelling, packaging and operations are identified and followed

• Create a recall and mitigation plan

• Follow and implement all HACCP and FSSAI directives in daily operations

• Daily supervision of GMP

• Create flow charts of new Sku from food safety and quality perspective, implement.

• Deal with third party quality checks and measures, lab analysis and systems.

• Get involved in Vendor Development Program

• Day to day supervision of upkeep, hygiene and sanitation of the processing unit.

• Create SOP'S for equipment cleaning, general areas, etc and follow up on daily implementation • Conduct periodic training for staff, motivate, discipline and track performance of individuals from personal hygiene point of view

• Present to management monthly and fortnightly reports on quality records

• Responsible for the overall plant upkeep, food safety and quality of all produce-raw material and finished product