526 Haccp Jobs - Page 3

You will be responsible for performing sampling and testing of raw materials, feed ingredients, and finished products. This includes conducting routine chemical and physical analyses such as moisture, protein, fiber, ash, fat content, and adulteration detection. It is crucial to maintain accurate laboratory records and test reports for documentation and audits. Additionally, you will ensure the calibration and proper functioning of laboratory instruments and equipment. Your role will also involve assisting in preparing standard solutions, reagents, and sample preparations. As part of the team, you will support senior chemists and quality assurance teams in root cause analysis and troubleshooting. Compliance with GMP, HACCP, and safety protocols during lab activities is essential. You will monitor quality deviations and escalate issues as required. Participation in internal audits, inspections, and sample collection as per SOPs will be expected from you. The ideal candidate should possess a B.Sc. / M.Sc. in Chemistry or Biochemistry. A minimum of 2 years of experience in a feed mill, food processing unit, or analytical laboratory is required. Freshers with academic lab experience and good technical understanding are also encouraged to apply. This is a full-time, permanent position with opportunities for fresher candidates. The benefits include Provident Fund, a rotational shift schedule, and a yearly bonus. The work location is in person. (Note: Job Types, Benefits, Schedule, and Work Location details are included for your reference but will not be a part of the final Job Description),

At McCormick, we bring our passion for flavor to work each day. We encourage growth, respect everyone's contributions and do what's right for our business, our people, our communities and our planet. Join us on our quest to make every meal and moment better. Founded in Baltimore, MD in 1889 in a room and a cellar by 25-year-old Willoughby McCormick with three employees, McCormick is a global leader in flavor. With over 14,000 employees around the world and more than $6 Billion in annual sales, the Company manufactures, markets, and distributes spices, seasoning mixes, condiments and other flavorful products to the entire food industry, retail outlets, food manufacturers, food service businesses and consumers. While our global headquarters are in the Baltimore, Maryland, USA area, McCormick operates and serves customers from nearly 60 locations in 25 countries and 170 markets in Asia-Pacific, China, Europe, Middle East and Africa, and the Americas, including North, South and Central America with recognized brands. At McCormick, we have over a 100-year legacy based on our Power of People principle. This principle fosters an unusually dedicated workforce requiring a culture of respect, recognition, inclusion and collaboration based on the highest ethical values. Position Overview: Managing, assessing and processing Suppliers approval information. Reviewing/assessing the Approval form and consulting others as required including external parties. Ensuring Vendor Assurance reviews are completed on plan and in accordance with McCormick review standards and external certification requirements. Assessing compliance and safety of raw material/ packaging and working with Category Specialists to determine whether supplier specifications are compliant with McCormick standards; ensuring suppliers close gaps where non-compliance exists. Coordinating Non-Conformance process and Corrective and Preventive Actions with the Supplier and liaising with internal stakeholders as appropriate. Responsible for maintaining audit trail and communications during Non-Conformance processes. Regular communication with Category Specialists and Supplier Quality Managers to ensure team focus is aligned to business requirement. Providing data to category specialists to enable them to produce regular reports of key KPI. Individual contributor reporting to Manager QA and Supplier Quality. Rotating Shift. Key Responsibilities: Supplier Management - Supplier qualification, Arranging Raw Material documents and approval, Vendor performance. Vendor risk assessments, raw material risk assessments, management of RM/PM specification after approval. Interact with suppliers at any and all levels required to establish and maintain effective business relationships. Management of supplier issues and CAPA. Participate or lead the development of new or revised QA procedures as assigned by the Global Quality and Regulatory. Uploading of procedure, GMP audit report on Intelex. Maintain and distribute updated specifications for products as needed. Assist the Quality Team in determining the annual Quality Program training needs. Required Qualifications & Experience: Bachelor's Degree in Food Science or related field. Min 2-year experience in Food Industry or similar area, preferably Vendor assurance. GFSI/ISO 22000 internal auditor. HACCP internal auditor.,

Urgent : Head of Manufacturing (Industrial Bakery Products) Near Pune Our client is leading Manufacturer of Ice Cream & Frozen Food of India , UAE & UK They have Manufacturing facilities in India , Sharjah , Dubai & Manchester (UK) & Market presence in India , Middle East , United Kingdom , SAARC countries , APAC North Africa , Australia & the United States. We're seeking an experienced Manager to set up & lead our Industrial Bakery production facility & operations Near Pune Hiring & developing manufacturing team Awareness of international brands which are into industrial bakery products segment Education & Experience Bachelor's degree in Food Science / Catering , with specialization in Bakery Advanced relevant certifications is desirable (HACCP, ISO 22000, etc.) About 12+ years of experience in setting up of food manufacturing unit with specific expertise in bakery operations & a passion for driving continuous improvement & innovation Preferred expertise in Indian bakery production with exposure to various Bakery products Understanding of regional taste preferences & production challenges Comprehensive understanding of FSSAI standards & Bakery manufacturing best practices Excellent leadership & man management skills. Key Responsibilities: Production Management: Set up & oversee daily operations of our bakery manufacturing facility Ensure all production meets FSSAI standards, quality requirements, & delivery timelines Develop & implement manufacturing strategies to optimize efficiency & reduce costs Oversee all aspects of bakery production, including recipe development, scheduling, & workflow optimization. Team Leadership: Manage & motivate a team of bakers, ensuring adherence to quality standards & production schedules. Recruit, train, & develop high-performing production team members across various skill levels Manage performance reviews, career development, & succession planning Foster a collaborative work environment that emphasizes safety, quality, & innovation Navigate & address local workforce challenges while maintaining high team morale Supply Chain Management Oversee materials procurement process, supplier management with national / international Manage inventory levels to optimize production scheduling & minimize waste Build relationships with key suppliers across India to ensure reliable supply chain Identify opportunities for cost reduction while maintaining quality standards Quality Control: Maintain high standards of product quality, taste, & presentation, ensuring compliance with food safety & hygiene regulations. Cost Management: Analyze production costs, implement cost-saving measures, & optimize inventory management. Inventory Management: Manage inventory levels, order supplies, & collaborate with suppliers to ensure a reliable supply chain. Product Development: Develop & test new recipes, adapt existing recipes, & explore innovative techniques to enhance product offerings. Provide manufacturing expertise for new product development initiatives suited to Indian tastes & preferences Suggest innovative ideas for new snack & bakery products based on regional market trends Ensure smooth transition of new products from development to full-scale production Plant Operations Demand vs. Supply , Production Planning , scheduling &v Control , Engineering, Stores & inventory management, Administration, Transportation, Logistics & SCM, etc.) Carryout testing of New products for required parameters. Cost control, operational excellence, efficiency, timely delivery & Quality output. Optimization techniques & efficient facilities management. Achieve Sales & Profit objectives of the unit. Coordinate activities of various functions of the unit Ensure implementation of Statutory requirements as well as Policies of the Company. Achieve Objectives of the unit with respect to Safety, Quality & Food safety. Maintenance of Harmonious industrial relations. Liaison with external agencies Training & Mentorship: Provide training & mentorship to the bakery staff, fostering a collaborative & skilled workforce. Compliance: Ensure adherence to all relevant food safety regulations & company policies. Problem Solving: Address production issues promptly & efficiently, ensuring minimal disruption to operations. Continuous Improvement: Identify areas for improvement in production processes, implement best practices, & stay current with industry trends. Excellent communication skills in English & Hindi / Marathi You are requested to Email updated resume with following details Current Location Please confirm you are ready to work in Shirwal (Near Pune / Satara) Total Experience in Food & Beverage Manufacturing (In years) Relevant experience in manufacturing of Bakery Products ( In years) Are you comfortable to set up & lead our bakery production facility & operations ? Can you ensure all production meets FSSAI standards, quality requirements, & delivery timelines? Oversee all aspects of New product development , bakery production, including recipe development, scheduling, & workflow optimization? Please specify list of Bakery Products , you have developed & productized Team Size Managed ( Direct & Indirect) Current Salary (Fixed + Variable) Expected Salary Minimum period required for Joining Languages known Please self-rate : your English Communication skills on a scale of 1 to 10 (10 being highest) Contact Details, Residence & Mobile No Whats App No./ Skype ID In case you are not interested, we would appreciate, if you can refer us, suitable matching profiles from your rich contacts [[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[ Best Regards Pradeep Kumar / Mumbai Email: pradeep@intellectualcapital.co.in Cell: 8828181917 [[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[[

As a member of the Research and Development team, you will be responsible for conducting sensory profiling and quality control testing to ensure the highest standards in product quality. Your role will include handling UV spectrophotometers, developing and updating quality control procedures, and implementing and maintaining quality management systems such as ISO standards and HACCP. You will be involved in testing and evaluating raw materials for quality, safety, and compliance, as well as performing in-process quality inspections and monitoring critical control points. Additionally, you will analyze finished products to ensure they meet quality standards, nutritional requirements, and labeling requirements. Ensuring food safety compliance is a key aspect of your role, where you will be responsible for adhering to food safety regulations and standards. You will monitor and track product quality throughout the production process and participate in quality management system reviews to promote quality and food safety policies. Maintaining accurate records of quality control activities and generating reports on quality issues and corrective actions will be part of your daily tasks. Collaboration and communication with other departments to identify and resolve quality issues, as well as communicating quality standards and procedures to all personnel, are essential for success in this role. In addition to technical skills, soft skills such as observation, decision-making, communication, multi-tasking, and computer skills including RS-CIT (Word, Excel, and PPT) are required for this position. This is a full-time position with day shift schedule and the work location is in person.,

The Indian Hotels Company Limited is looking for Commis I - Bakery to join our dynamic team and embark on a rewarding career journey "Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities "

Primary Responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Quality Head Qualification: BE/ME (Food Technology / Chemistry) Experience: 10-15 Years WORK LOCATION: Haliyal & Nellikuppam Must speak English & Telugu - MANDATORY JOB DESCRIPTION: Should have a good knowledge in the process & Quality Analysis or Parameters Strong knowledge of quality standards like ISO, HACCP, FSSAI Experience in QA management IF YOU ARE INTERESTED TO APPLY FOR THIS JOB SHARE YOUR RESUME TO careers@leadhr.net Contact No: 99406 32343

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operations Prepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policy Taste the food before service begins Organize all resources within the kitchen for optimum productivity and use lan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Sous Chef in indenting for provisions and discipline Allocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and production Customer service experience Commitment to quality Organized and self-motivated Customer focus Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity and an eye for detail

Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSEtraining for the kitchen production team. Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide develop. Take charge of the assigned kitchen/s of operations. Monitor sanitation practices to ensure that employees follow standards and regulations. Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options. Assist Manager / site In-charge in indenting for provisions and discipline. Responsible to allocate duties for all kitchen staff. Responsible for implementing company discipline and HR policies. Develop and train junior staff at the site to take on more responsibilities in the future. Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures. Ensure that equipment and materials are maintained as per standards. Report and take action in relation to any accident, incident fire, loss or damage. Ensure proper grooming and hygiene from all staff in the production unit. Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers. Plan interesting menus for parties and coffee-shop to ensure high sales. In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Qualifications: Hotel Management Graduate/Diploma. Minimum 7-8 years of experience in hands-on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen. Experience in menu planning and production. Experience in or exposure to bulk cooking.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

ROLES AND RESPONSIBILITIES Plant Setup & Commissioning Lead end-to-end greenfield setup of bakery manufacturing unit. Oversee factory construction, utilities setup, equipment installation, and commissioning. Implement automated processes for both fresh and frozen bakery production . Manufacturing & Operations Set up and manage full-scale production with focus on hygiene, quality, and efficiency. Develop SOPs for production, maintenance, cleaning, and safety. Ensure compliance with FSSAI, HACCP, ISO 22000 , and all statutory norms. Team & Performance Management Hire, train, and lead the plant team across all functions. Build a performance-driven culture with clear KPIs and accountability. Drive safety, engagement, and continuous improvement. Supply Chain & Planning Coordinate with procurement and logistics to ensure material flow and timely dispatches. Align production planning with demand forecasts (retail & B2B). Cost, Quality & Reporting Drive cost-efficient operations and monitor waste, downtime, and productivity. Maintain high product quality and minimal rejections. Submit weekly production reports to CEO with key metrics and insights. KEY SKILLS AND REQUIREMENTS Qualifications B.E./B.Tech in Engineering / Food Tech / Mechanical; MBA preferred. Experience 1015 years in food/Bakery/FMCG manufacturing. Proven track record in greenfield setup and automated production lines. Key Skills Greenfield Plant Setup Fresh & Frozen Bakery Processes Automated Production Systems Manufacturing & Cost Control Food Safety Compliance (FSSAI, HACCP, ISO 22000) Team Leadership & KPI Management Supply Chain Coordination Weekly Reporting to Management

Role & responsibilities About the Role Reporting directly to the Directors, and working along the production Assitant, executives and 40+ team. youll be responsible for overseeing all aspects of production and operational performance. Youll lead a core team of 40 permanent staff and manage seasonal hiring of an additional 10–20 casual workers during the peak production season. Key Responsibilities& experience Proven experience (7+ years) in leading teams and managing others effectively within a manufacturing/FMCG environment Lead daily operations across production, packing, maintenance, and logistics Manage production schedules and seasonal workforce planning including recruitment Thorough knowledge of Good Manufacturing Practices HACCP, and Continuous Improvement principles. Identify and implement process improvements to drive efficiency and reduce downtime Report regularly to the Board on KPIs, performance, and operational challenges Maintain and improve property facilities Drive operational excellence to exceed financial targets Strong business acumen, with experience in budgeting, P&L, labour planning, and operational efficiency. Lead business planning, staffing strategies, and succession development across stores. Preferred candidate profile What You Bring: You are a proven commercial leader with a track record of driving growth and performance. You bring: Strategic and financial acumen Strong leadership and team-building capability Experience managing operations in a technical, manufacturing, or engineering context The ability to build trust with the Board, inspire teams, and create lasting partnerships Strong internal and external customer orientation. A deep commitment to quality, safety, and continuous improvement is core! What’s on Offer A pivotal role with the autonomy to lead and influence operations Supportive board and team environment Competitive remuneration and potential for long-term career growth

Responsibilities: * Develop new food products using food technology. * Ensure food safety through HACCP compliance. * Conduct food microbiology testing on snacks and baked goods. Annual bonus Provident fund Food allowance Health insurance

Monitor and analyze in-process materials (pulses, grains, spices, flour) to ensure high-quality finished goods. Ensure compliance with labeling, coding, and SOP standards. Ensure strict adherence to food safety regulations and legal standards. Required Candidate profile 6 to 10 years of relevant experience, especially in pulses, grains, lentils and spices. Strong knowledge of FSSAI standards, GMP, HACCP and other quality systems. Handle Quality Audit & Food Testing.

Meet Greet the customers Assisting customers throughout the shopping journey Sharing product features benefit with the customers Explaining services , building trust loyalty Resolving Customers queries pre post Sale Ensure product delivery to the customer on time Receive feedback from the customer on services product Inventory Management Daily quick count of all the PIDs available in the store Receive bulk shipment , physical count mark receive in the system on daily basis Daily replenishment to fill the display gap Check the bad inventory /damage product keep it on designated place Ensure daily handover receiving product from VRX through HOP app Highlight inventory mismatch /discrepancy to the Store Manager Operational Process Following the VM guidelines Maintain cleanliness hygiene in the store Update all the SOPs file on daily basis Reconcile daily cash card sale

As an experienced and proactive Environment, Health & Safety (EHS) Manager, you will lead and manage all EHS initiatives in our dairy processing facility. Your responsibilities include developing, implementing, and maintaining programs to ensure a safe and compliant work environment in alignment with regulatory standards and company policies. A deep understanding of food-grade processing, hygiene protocols, waste management, and regulatory compliance specific to the dairy industry is essential for this role. Your key responsibilities will involve EHS program development & management, overseeing health & safety initiatives, ensuring environmental compliance, managing emergency preparedness, and maintaining reporting & documentation. You will be required to develop and implement EHS policies, procedures, and training tailored to dairy operations, ensure compliance with local, state, and federal regulations, conduct safety audits and risk assessments, oversee occupational health initiatives, lead incident/accident investigations, manage effluent treatment plant operations, coordinate sustainability efforts, lead emergency response planning, and maintain accurate records of all EHS activities. To excel in this role, you should hold a Bachelor's degree in Environmental Science, Industrial Safety, Engineering, or a related field with a minimum of 3-5 years of EHS experience, preferably in the dairy or food processing industry. Strong knowledge of food safety, HACCP, and GMP standards is required, along with certifications in ISO 14001/45001, NEBOSH, or equivalent being a plus. Excellent communication and training skills, proficiency in EHS software and MS Office tools, leadership abilities, strong analytical and problem-solving skills, attention to detail, a proactive approach, and the ability to work under pressure and manage multiple priorities are key competencies for success in this role. If you are a dedicated EHS professional looking to make a significant impact in ensuring a safe work environment within a dairy processing facility, we encourage you to apply for this exciting opportunity and contribute to the success of our organization.,

You will be responsible for overseeing routine proximate testing of food samples in the Proximate Analysis Department of our Food Testing Laboratory. Your duties will include supervising and coordinating daily operations, managing a team of lab analysts, ensuring quality control, maintaining compliance with regulatory standards, and contributing to method development and troubleshooting. Key Responsibilities: - Supervise and coordinate daily operations of the Proximate Department, including tasks related to Moisture, Ash, Protein, Fat, Fiber, etc. - Allocate tasks and manage workflow of lab analysts and technicians to ensure timely and accurate analysis of food samples as per standard protocols. - Review and validate test results, ensuring proper documentation in LIMS or lab records. - Oversee calibration, maintenance, and troubleshooting of instruments such as muffle furnace, Soxhlet apparatus, Kjeldahl unit, and moisture analyzer. - Implement and monitor adherence to Good Laboratory Practices (GLP) and ISO/IEC 17025:2017 guidelines. - Train and mentor team members to enhance skills and maintain high performance. - Prepare and review SOPs, work instructions, and risk assessments related to proximate testing. - Support internal and external audits, participate in corrective and preventive actions (CAPA). - Coordinate with other departments for sample processing, reporting, and client queries. - Drive continuous improvement initiatives within the department. Qualifications & Skills: - Bachelors or Masters degree in Food Technology, Chemistry, Biochemistry, or related field. - 8-11 years of relevant experience in proximate analysis in a food testing laboratory. - Strong understanding of standard food testing methodologies and regulatory requirements (FSSAI, BIS, AOAC, ISO). - Familiarity with laboratory instruments and their routine maintenance. - Excellent communication, leadership, and team management skills. - Proficient in documentation, quality management systems, and audit handling. - Attention to detail and ability to work in a fast-paced environment. Preferred Certifications: - Training in ISO/IEC 17025:2017 - Internal Auditor Certification (ISO 17025 or ISO 9001) - HACCP/FSSAI/Food Safety related training This is a full-time position with benefits including food, health insurance, paid sick time, and Provident Fund. The work schedule is a day shift with shift allowance and yearly bonus. The work location is in person.,

The Plant Manager will play a crucial role in overseeing all operational aspects of a natural product extraction and food processing facility. Your responsibilities will encompass managing production, quality control, maintenance, and distribution to ensure compliance with safety regulations and operational efficiency. Your pivotal role in achieving productivity, cost-effectiveness, and continual improvement in plant operations will be instrumental in upholding the highest standards of food safety and product quality. In terms of Production & Operations Management, you will be tasked with supervising daily operations to facilitate smooth and cost-effective production aligned with organizational objectives. It will be essential to strategize, monitor, and enhance production schedules, resource allocation, and material flow. Driving enhancements in plant efficiency, yield, waste reduction, and operational costs will be a core aspect of your responsibilities. Furthermore, ensuring strict adherence to Standard Operating Procedures (SOPs) across all departments will be critical. As for Quality & Food Safety, you will lead the implementation of various food safety systems, including cGMP, HACCP, FDA, FSSAI, HALAL, KOSHER regulations, certifications, and standards throughout the facility. Upholding internal quality benchmarks and customer specifications for all finished products will be imperative. Establishing robust quality control systems, conducting root cause analysis to address deviations, and personally taking charge of corrective actions in the event of critical non-conformities will also fall within your purview. Additionally, you will be responsible for overseeing regulatory and customer audits and ensuring meticulous documentation for the same. In terms of Budgeting & Cost Control, collaboration with the finance team to develop annual operating budgets will be paramount. Monitoring and managing costs across various domains such as production, labor, maintenance, and utilities to align with budgetary targets will be crucial. Identifying opportunities for cost savings through process optimization and waste minimization will also be a key focus area. When it comes to New Product & Process Development, you will be expected to support the scaling up of new products from R&D and Sales, with a keen eye on ensuring commercial viability. Collaborating with cross-functional teams to trial and implement innovative extraction and processing technologies will be essential for driving continuous growth and innovation within the facility. To qualify for this position, you should hold a Masters or Bachelor's degree in Chemical Engineering, Chemical Technology, Food Technology, Biotechnology, Chemistry, or related disciplines. A minimum of 12 years of industry experience, including at least 5 years in a leadership role within food processing, food ingredient manufacturing, Nutraceuticals, or natural product extraction, is required. Demonstrated expertise in managing plant operations, production teams, and quality systems is essential. Sound knowledge of cGMP, HACCP, FDA, FSSAI, HALAL, KOSHER guidelines, and regulatory frameworks will be advantageous. Preferred experience includes prior involvement in fruits, vegetables, herbs, extraction and purification, or plant-based ingredient processing. Exposure to solvent extraction, spray drying, concentration, milling, conveying, blending, and packaging technologies will be considered beneficial for this role.,

The QA/QC Engineer at NMTG will be responsible for overseeing the quality control and quality assurance of the company's raw and finished products. This role involves analyzing incoming packaging materials, coordinating with suppliers, ensuring compliance with specifications, setting requirements for suppliers, monitoring compliance, maintaining testing records, and ensuring that all quality parameters are followed throughout operations. Key responsibilities include testing raw and packaging materials, final products, and calibration of instruments. The QA/QC Engineer will also be responsible for preparing various QA reports, conducting new product development and testing at R&D, addressing customer issues, conducting field visits for quality concerns, testing newly developed products, and engaging in continuous R&D based on customer requirements and market dynamics. The ideal candidate should possess the ability to manage Quality Management Systems (QMS), strong written and verbal communication skills, and knowledge of HACCP (Hazard Analysis and Critical Control Points). Desired skills include being a technical graduate, demonstrating good leadership, analytical, time management, and organizational skills, as well as problem-solving abilities. The candidate for this position should hold a Bachelor's degree in Mechanical Engineering and have relevant experience in production or QC. Travel may be required based on business needs. The preferred domain for this role is Quality, and the position is open to male candidates.,

7+ yrs in plant operations, preferably in natural mineral water or beverage manufacturing. Oversee end-to-end operations of the natural mineral water plant, ensuring smooth & efficient production processes. Lead a team of supervisors, technicians