ABOUT THE ROLE
The Quality Executive plays a crucial role in ensuring the adherence to GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis and Critical Control Points) requirements within the Quality Management system of the food production facility. This position involves a wide range of responsibilities including the development and implementation of SOPs, supervision of cleaning schedules, execution of quality checks, maintenance of hygiene standards, coordination of supplier audits, management of pest control programs, facilitation of in-house audits, and provision of food safety management training to staff.
Key Responsibilities:
• Preparation of SOPs, working out for cleaning schedules and their implementation
• To ensure compliance of GMP & HACCP requirements of the Quality Management system.
• To check and verify the quality & shelf life of the finished product.
• Ensuring Food Hygiene and Sanitization SOPs at all production areas, dishwashing utilities, receiving and storage areas.
• Supplier selection & audits for raw materials & other facilities.
• Conducting daily inspections regarding hygiene and Sanitization conditions of all production, storage area & dispatch section etc.
• Implementation of pest management program.
• Conducting in house audits of production units to ensure process flow.
• Food safety management training of staff. Draft the job description
Qualifications:
• Bachelor's degree in Food Science, Dairy Technology, Food Processing or related field.
• Certification in HACCP and Food Safety Management.
• Proven experience in a similar role within the food industry.
• Strong knowledge of GMP, HACCP, and food safety regulations.
• Excellent communication, leadership, and problem-solving skills.
• Attention to detail and ability to work under pressure
Working Schedule:
• Monday to Saturday
• 9:30 am to 6:00 pm
