QA / QC Executive

Key Responsibilities

• Conduct daily hygiene and sanitation audits of kitchen, storage, and production areas.
• Monitor compliance with food safety standards, SOPs, and GMP (Good Manufacturing Practices).
• Check raw material quality during receipt and report deviations.
• Monitor food production processes to ensure quality standards are maintained.
• Verify temperature records of refrigerators, freezers, and cooked food items.
• Ensure proper labeling, FIFO (First In First Out), and stock rotation practices.
• Collect and maintain quality records, checklists, and audit reports.
• Support pest control, cleaning, and sanitation programs.
• Assist in internal audits and implementation of corrective actions.
• Monitor personal hygiene practices of kitchen staff.
• Identify food safety risks and escalate concerns to management.
• Support training and awareness sessions on food safety and hygiene.

Eligibility Criteria

• Freshers with B.Sc. Food Technology, Food Science, Microbiology, Biotechnology, Nutrition, Hospitality Management, or related fields.
• Basic knowledge of food safety and hygiene standards.
• Understanding of HACCP, FSSAI, GMP, and food quality practices will be an added advantage.
• Proficient in MS Excel and record maintenance.

Shift Requirement:

• Willingness to work in rotational shifts, including morning, evening, and night shifts, based on business requirements.
• Flexible to work on a shift basis and weekly offs as per operational needs.