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Key Responsibilities:

• Strong knowledge of FMCG food manufacturing processes.
• Understanding of HACCP, GMP, ISO 22000, and food safety standards.
• Experience in juice, bakery, or cake production quality control.
• Good analytical, problem-solving, and reporting skills.
• Ability to manage quality documentation and compliance records.
• Strong leadership and communication skills.
• Investigate customer complaints and implement corrective/preventive actions (CAPA).
• Coordinate with production and R&D teams to improve product quality and consistency.
• Ensure hygiene and sanitation standards are maintained in production areas.

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Key Responsibilities

• OPD Nutrition Counseling.
• Patient Nutritional Assessment.
• Diet Planning & Therapeutic Diet Management.
• Inpatient (IPD) Diet Monitoring.
• Kitchen Services & Food Quality Monitoring.
• Documentation & Reporting.
• Health Education & Awareness

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Key Responsibilities

• Ensure production activities are compliant with GMP, hygiene, food/consumer safety, and EHS standards.
• Oversee shop-floor operations to ensure safe, efficient, and quality production.
• Support execution of daily production plans to meet output, quality, and safety targets.
• Monitor production progress and optimize utilization of man, machine, and materials.
• Identify and minimize losses, wastage, and downtime through continuous improvement initiatives (E.g.,5S, Lean).
• Analyze process issues and recommend corrective actions to improve performance.
• Coordinate with Quality and Maintenance teams during routine checks and equipment breakdowns. - Train, develop, and evaluate staff to enhance team performance and compliance with SOPs.
• Use SAP/ERP systems to record production data and monitor process orders for accuracy and completeness.

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Knowledge and Skills

• Manage daily operations across all production floors.
• Implement and monitor HACCP, IS0, and local food safety standards.
• Introduce modern preservation techniques while maintaining traditional authenticity.
• Collaborate with R&D to develop new product lines.
• Supervise production & quality assurance staff, and line workers.
• Foster a culture of safety, accountability, and continuous improvement.
• Align production goals with company growth targets and market expansion.

Qualification and Skills

• Bachelor's degree in Food Technology or Food Science, (Master's preferred).
• 8-10 years of experience in food manufacturing, specifically in sauces, spices, pickles, etc
• Familiarity with food safety audits, certifications, and export regulations.
• Excellent leadership, problem-solving, and communication skills. Ability to balance traditional recipes with modern production efficiency.

Work Environment

• Based in a food production facility with regular presence on the factory floor.
• Requires flexibility during peak production seasons
• Collaboration with R&D, marketing, and supply chain teams.

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Requirements

• Bachelor's degree in Food Science, Hospitality, or related field
• Fresh graduates or 6 months experience in quality assurance
• Strong knowledge of food safety and quality standards (HACCP, ISO 22000)
• Excellent communication and problem-solving skills
• Ability to work independently and in a team
• Willingness to learn and grow
• Basic computer skills (MS Office)

Responsibilities

• Assist in trials and testing
• Maintain documentation and records
• Support QA team in daily tasks
• Ensure compliance with quality standards

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