Production & Quality Executive

The Production & Quality Executive is responsible for overseeing the production and quality assurance of meat and seafood products while ensuring compliance with food safety standards, regulatory requirements, and customer specifications. The role focuses on efficient production, quality control, process optimization, and continuous improvement to achieve operational excellence.

• Key ResponsibilitiesProduction OperationsSupervise daily production of meat and seafood products, including chicken, mutton, fish, prawns. 
• Monitor all processing stages, including receiving, cutting, trimming, marination, packing, and storage.
• Ensure production schedules are achieved with optimum productivity and minimal wastage.
• Monitor product yield, process efficiency, and machine utilization.
• Quality Assurance & ControlInspect incoming raw materials.
• Conduct in-process and finished product quality checks.
• Verify product specifications such as weight, size, texture and packaging integrity.
• Ensure product traceability and batch identification.
• Fish & Seafood Quality ManagementInspect fish and seafood for freshness, appearance, odor, texture, and temperature.
• Monitor seafood receiving conditions and cold chain integrity.
• Ensure proper cleaning, filleting, deboning and packaging practices.
• Monitor quality parameters for seafood products.
• Ensure compliance with microbiological, chemical, and physical quality standards for seafood processing.
• Food Safety & Regulatory ComplianceEnsure compliance with FSSAI, GMP, GHP, SSOP, and customer-specific food safety requirements.
• Monitor sanitation and hygiene practices across production areas.
• Verify cleaning and sanitation effectiveness before production.
• Maintain temperature monitoring for chillers, freezers, and cold storage.
• Support internal, customer, and regulatory audits.
• Documentation & ReportingMaintain daily production reports and quality records.
• Record CCP monitoring, temperature logs, sanitation records, metal detector verification, and production data.
• Prepare shift-wise production and quality reports.
• Maintain batch manufacturing records and traceability documentation.
• Team ManagementSupervise production operators and quality inspectors.
• Train employees on food safety, hygiene, GMP, SOPs, and quality standards.
• Ensure proper use of PPE and compliance with workplace safety requirements.
• Foster teamwork and a culture of continuous improvement.
• Continuous ImprovementIdentify opportunities to improve yield, efficiency, and product quality.
• Reduce production losses and material wastage.
• Participate in new product development and process validation.
• Support implementation of Lean Manufacturing and 5S initiatives where applicable.
• QualificationBachelor's Degree or Diploma in Food Technology, Meat Technology, Fisheries Technology, Food Science, Microbiology, or a related discipline.
• Experience2–5 years of experience in meat, poultry, seafood, or frozen food processing.
• Experience in Ready-to-Cook (RTC) and Ready-to-Eat (RTE) product manufacturing will be preferred.
• Technical SkillsKnowledge of meat and seafood processing techniques.
• Understanding of HACCP, GMP, GHP, SSOP, ISO 22000, and FSSAI requirements.
• Knowledge of IQF, blast freezing, cold chain management, and frozen food production.
• Familiarity with microbiological sampling, quality inspection, and root cause analysis.
• Good documentation and reporting skills.
• Proficiency in Microsoft Excel and ERP systems is preferred.
• Key Performance Indicators (KPIs)Production target achievement
• Product yield and productivity
• First-pass quality acceptance
• Customer complaint rate
• Product rejection and wastage percentage
• Audit and regulatory compliance scores
• Documentation accuracy
• Cold chain and temperature compliance
• Downtime reduction
• Team productivity and training effectiveness
• Working ConditionsWork in chilled, frozen, and food processing environments.
• Ability to work in rotational shifts, including weekends and holidays when required.
• Mandatory use of PPE and adherence to all food safety and workplace safety standards.