Associate Manager - HSEQ

Key Responsibilities:

Audit & Compliance:

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  Oversee the execution of FSSAI-mandated audits and internal HSEQ audits across kitchens, catering units, and live operations.

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  Review, analyze, and approve audit reports submitted by the HSEQ team; ensure timely submission to stakeholders.

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  Drive closure of non-conformities (NCs) through effective corrective and preventive actions.

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  Ensure regulatory compliance with FSS Act, ISO 22000/FSSC 22000, HACCP, and other client/industry standards.

Food Safety & Quality Management:

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  Lead the implementation and monitoring of FSMS across vendor kitchens and sites.

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  Ensure vendor partners maintain sanitation, hygiene, and allergen management protocols.

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  Drive initiatives to reduce customer complaints by establishing robust hazard control processes.

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  Support incident management through root cause analysis (RCA), investigations, and CAPA implementation.

Training & Development:

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  Develop and manage the annual HSEQ training calendar.

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  Conduct/oversee training sessions for staff and vendor teams on Food Safety, HACCP, ISO 22000, and hygiene practices.

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  Build awareness on new regulatory updates, quality standards, and best practices.

Client & Stakeholder Management:

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  Act as the primary point of contact for clients on HSEQ-related queries and audits.

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  Support business mobilization of new sites, ensuring all HSEQ processes are implemented before go-live.

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  Work with cross-functional teams (Operations, Procurement, Vendor Management) to align on HSEQ objectives.

Team Leadership & Reporting:

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  Supervise and mentor HSEQ executives and auditors in the region.

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  Track and report monthly audit results, incident trends, and training effectiveness to senior management.

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  Provide strategic input on continuous improvement initiatives in HSEQ systems.

Requirements

Educational Qualification & Certifications:

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  Bachelor’s Degree in Food Science & Technology, Microbiology, Hotel Management, or Catering Technology.

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  Preferred: Postgraduate degree / diploma in Quality, Food Safety, or related field.

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  Lead Auditor certification in ISO 22000 / FSSC 22000 (mandatory).

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  Certified Internal Auditor on ISO 22000 / HACCP.

Knowledge & Skills:

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  Strong knowledge of FSS Act, ISO 22000, HACCP, FSSC 22000, and other relevant regulations.

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  Expertise in Food Safety, Quality Management Systems, Allergen Management, Sanitation, and Hygiene Practices.

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  Analytical skills for RCA, CAPA planning, and trend analysis.

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  Excellent client-facing, communication, and stakeholder management skills.

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  Ability to lead teams, manage multiple sites, and drive standardization across operations.