Quality Control Executive

Job Purpose:

The Quality Executive is responsible for ensuring that all cake, bakery, and confectionery products meet company quality standards, food safety regulations, and customer requirements. The role involves monitoring raw materials, production processes, finished products, hygiene practices, and compliance with food safety standards.

Key Responsibilities-P

1. Quality Control & Inspection

• Conduct quality checks on raw materials, packaging materials, and finished products.
• Monitor product quality during mixing, baking, cooling, decorating, packing, and dispatch stages.
• Ensure products meet specifications for taste, texture, appearance, weight, and shelf life.
• Verify compliance with standard recipes and production procedures.

2. Food Safety & Hygiene

• Ensure compliance with GMP (Good Manufacturing Practices), GHP (Good Hygiene Practices), and food safety standards.
• Monitor personal hygiene and sanitation practices of production staff.
• Conduct regular hygiene and housekeeping inspections in production areas.
• Ensure proper cleaning and sanitization of equipment and facilities.

3. Documentation & Record Keeping

• Maintain quality control records, inspection reports, and testing logs.
• Prepare daily, weekly, and monthly quality reports.
• Monitor and maintain traceability records.
• Ensure proper documentation as per regulatory and audit requirements.

4. Process Monitoring

• Monitor critical control points (CCPs) and quality checkpoints.
• Identify quality deviations and initiate corrective actions.
• Investigate customer complaints and quality issues.
• Support process improvement initiatives to reduce wastage and improve product consistency.

5. Audit & Compliance

• Assist in internal and external quality audits.
• Ensure compliance with FSSAI, HACCP, ISO 22000, and company quality standards.
• Support implementation and maintenance of food safety management systems.

6. Laboratory & Testing Activities

• Conduct basic quality tests on ingredients and finished products.
• Monitor product shelf-life studies and quality parameters.
• Coordinate with external laboratories when required.

7. Training & Awareness

• Train production staff on food safety, hygiene, and quality requirements.
• Promote quality awareness throughout the organization.
• Conduct toolbox talks and quality training sessions.