219 Haccp Jobs - Page 6

We seek an experienced Quality Manager to lead quality assurance and control for our juice production facility. The ideal candidate will ensure compliance with food safety standards (FSSAI,HACCP, ISO), manage QA/QC teams, and maintain high product quality in a fast - paced FMCG environment. Role & responsibilities Conduct quality analysis of beverages, including water, juice, and other beverage products. Ensure compliance with FSSAI guidelines and maintain accurate records. Implement HACCP principles to prevent contamination and spoilage of beverages. Develop and implement quality control procedures for raw materials, in-process samples, finished goods, and stability studies. Collaborate with cross-functional teams to resolve quality issues and improve processes. Preferred candidate profile 6-10 years of experience in Quality Management or related field (Beverage industry preferred). Bachelor's degree in relevant specialization (e.g., B.Tech/B.E. in Any Specialization, MS/M.Sc(Science) in Food Technology). Strong understanding of food safety regulations such as FSSAI & HACCP; ability to apply knowledge effectively. Excellent leadership skills with experience managing teams; strong communication skills for effective collaboration with stakeholders. Why join us ? Be part of a dynamic FMCG team committed to delivering high-quality juice products to millions of consumers. Work in a culture that values innovation, safety and continuous improvement. How to apply : If you meet the above requirements and are passionate about quality in the food & beverage industry , apply now or send your resume: Contact Person Somi Ghosh HR Manager 7838204667

Corporate Quality Assurance is responsible for overseeing quality assurance programs across multiple shrimp processing facilities and ensuring compliance with food safety regulations, international standards, and company policies.

Role & responsibilities Development and Implementation of new product Develop fried snack prototype Crunchier than existing profile, oil-efficient with optimal moisture content Understands the ingredient interactions and multiple frying techniques and methods to create simulation for different bill of material Improve product shelf life without impacting any existing product specifications. Flavour Formulation & Seasoning Optimization: Flavors consistency, adhesion, effectiveness post application and stability across shelf life Exploring different cutting, drying, and frying parameters for consistency Organize sensory panels to refine crispiness and flavour perception. Quality Management & Assurance Develop, implement, and maintain the companys Quality Management System (QMS) to ensure product quality meets the highest standards. Lead the design, execution, and monitoring of the companys quality control policies and procedures, including raw material inspection, in-process checks, and finished product testing. Ensure adherence to food safety standards and regulatory requirements (e.g., FDA, HACCP, GMP, local food safety regulations). Manage the risk of quality failures, food recalls, or production downtime related to quality issues, ensuring swift action is taken to address any challenges To work towards reducing the defects in process and customer complaints by taking proactive actions. Compliance, Documentation, Risk Management Maintain accurate records of quality testing, inspections, and audits, ensuring proper documentation for traceability and accountability. Liaise with external auditors and regulatory bodies, preparing the organization for inspections, audits, and certifications as required. Monitor and evaluate supplier performance, conduct supplier audits, work closely with suppliers for quality assurance Lead, mentor, and develop a team of quality assurance (QA) and quality control (QC) professionals, including training on best practices, industry standards, and regulatory requirements. Preferred candidate profile Masters degree in Food Science or Food Technology At least 10-12 years of experience in quality assurance or quality control within frying industry, with at least 5-7 years in a leadership role. Core Technical Expertise Frying, moisture and oil control, textural science in fried products, deep understanding of starch behaviour Flavour & Seasoning Formulation Strong background in flavour development, taste optimization and Flavors retention In-depth knowledge of food safety regulations (e.g., FDA, HACCP, GMP), quality systems, and relevant certifications Strong attention to detail and analytical skills Agile, proactive and results-driven with a focus on continuous improvement. High level of integrity and commitment to maintaining food safety standards. Ready to travel across manufacturing locations

TASEC Limited is looking for Executive / Senior Executive - Quality to join our dynamic team and embark on a rewarding career journey. Assisting with the preparation of operating budgets, financial statements, and reports. Processing requisition and other business forms, checking account balances, and approving purchases. Advising other departments on best practices related to fiscal procedures. Managing account records, issuing invoices, and handling payments. Collaborating with internal departments to reconcile any accounting discrepancies. Analyzing financial data and assisting with audits, reviews, and tax preparations. Updating financial spreadsheets and reports with the latest available data. Reviewing existing financial policies and procedures to ensure regulatory compliance. Providing assistance with payroll administration. Keeping records and documenting financial processes.

As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: Prepare and present high quality dishes within company guidelines Keep all working areas clean and tidy and ensure no cross contamination Prepare all mis-en-place for all relevant menus Assist in positive outcomes from guest queries in a timely and efficient manner Ensure foods are of good quality and stored correctly Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Awareness departmental targets and strive to achieve them as part of the team Be environmentally aware What are we looking for? A Demi Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skil

1. Quality Assurance & Control 2. Food Safety & Compliance 3. Supplier & Raw Material Quality Management 4. Production Process Monitoring 5. Team Leadership & Training 6. Lab Testing & Shelf Life Analysis

1. CRM portal operations handle by QA. 2. Monitor and review CRM portal complaints, feedback and suggestions and sharing to the concern department. 3. Monitor and review CFA/distributor/dealer/Parlor, Complaint/ feedback and suggestions and sharing to the concern department. 4. Ensure customer/consumer satisfaction/communication after reviewing the corrective action. 5. Reporting and analysing trend report with respect to complaints, feedback and suggestions. 6. Continual improvement, suggestions and updation of portal and trend analysis. 7. Coordination and timely closure of complaints. Teamwork, Food & Beverage, Coordination, Computer, Crm & Portal, Haccp, Sap, 5s Concept

Receiving Raw Materials from stores Preparing feed solution and transferring the feed solution into the cell where the electrolysis is planned. Operating electrolytic cells as per relevant SOP Maintaining Relevant Documents. Operating the rectifier as per relevant SOP. Operating filter press as per the relevant SOP Filtering the solution. Maintaining work place-good housekeeping as per cGMP. Making online entries in the Batch Manufacturing Records. Assist in Implementation of ISO 9001,ISO 14001,FSSC 22000,HACCP, Halal cGMP requirements. Ensuring implementation of OCP Nos : OCP/PROD/07 OCP /STR/02. Cleaning the relevant equipments, accessories which is in the work place. To comply with all requirements, All safety rules/precautions to be followed strictly. Handing over charge to the reliving production associate.

shall be responsible for taking care of the quality assurance and quality control compliances for all the processes involving food & animal feed. He/she shall be leading the entire unit’s quality team. ISO, HACCP,. Prefer immediate joiners. Required Candidate profile Quality manager also monitor and advise on the performance of the quality management system, produce data and report on performance, measuring against set standardsDevising and establishing quality.

Responsible for ensuring products meet the established standards of quality. Specify quality requirements of raw materials. Establishes fresh food product quality documentation. Experience in food sector with knowledge of HACCP and food safety Development of Standard Operating Procedures, Finished Goods specification, Raw Material specification, Hazard risk analysis and Critical Control Point plans Training New Joiners

Role: Sous Chef (Head Chef) Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Supervise commis chefs, junior cooks, and other kitchen staff to maintain high standards of hygiene and cleanliness. Develop menus, recipes, and pricing strategies in collaboration with the Head Chef. Monitor inventory levels, ordering supplies, and controlling costs to optimize profitability. Ensure compliance with health and safety regulations (HACCP), food safety guidelines, and Tamil Nadu government rules. Desired Candidate Profile 6-12 years of experience in food production/South Indian cuisine. Strong knowledge of Chettinad, Thanjavur, and Tamil Nadu cuisines; ability to develop innovative dishes using local ingredients. Excellent menu planning skills; ability to create cost-effective menus that balance flavor profiles with budget constraints. Proven track record of effective team management; strong communication skills for working with diverse teams.

Hakkasan Mumbai is looking for Asst. Bartender to join our dynamic team and embark on a rewarding career journey Customer Service: Greet customers, take orders, and provide excellent customer service, creating a welcoming and hospitable environment. Beverage Preparation: Prepare and serve a variety of alcoholic and non-alcoholic beverages, including cocktails, beer, wine, and soft drinks, using proper techniques and recipes. Inventory Management: Manage the inventory of bar supplies, including alcohol, mixers, glassware, and other supplies, ensuring adequate levels are maintained and orders are placed as needed. Cash Handling: Handle cash, credit card transactions, and reconcile cash drawers at the end of each shift. Cleanliness and Sanitation: Maintain a clean and sanitary bar area, including cleaning and sanitizing bar equipment, glassware, and workstations. Product Knowledge: Develop and maintain a deep knowledge of the bar's menu and products, including new and seasonal items. Teamwork: Work closely with other bartenders, servers, and kitchen staff to ensure smooth operations and timely service. A successful Bartender will possess excellent communication and customer service skills, the ability to work in a fast-paced environment, and knowledge of beverage preparation techniques and recipes. They should also have good organizational and time management skills.

Overview 1)Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2)Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6)Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps. Responsibilities Accountabilities list in priority order the main accountabilities/deliverables of the role, including key measures. These should be clearly the responsibilities of the JOB HOLDER. 1)Conducting quality checks of RM/PM material received in the plant to ensure that all FLI standards of quality are met. Monitoring RM/PM tests, reporting of non-compliance of service providers and communication about the corrective action. Maintaining accurate and comprehensive reports for communication to all the people concerned. Conducting regular audits of RM/PM stores for storage condition and FIFO/FEFO implementation. Ensure the smooth implementation of food safety policies at plant. 2)Ensuring best quality of RM/PM received in through quality checks and inspection. 3) Implementing right quality control systems/standards for the vendors / suppliers. 4) Responsible for ensuring the maintenance of implementation of GMP, GHK GLP and internal / external audits (HACCP, AIB, Personal Hygiene, Process audit) at Plant. 5) Communication to vendors in relation to the Root cause and failure analysis for deviations and follow up for the implementation of the corrective actions. 6)Ensure receiving of quality RM/PM material as per the FLI standards. Reporting of Deviation/Discrepancies to vendors/purchase and follow-up for the corrective and preventive steps. Qualifications B.Sc/ B.E./B.Tech/M.Sc - Food Technology

1.BASIC EXPERIENCE IN COMPUTER AND SAP KNOWLEDGE IS MUST 2.Check tanks and all equipments are clean prior to production process 3.Ensure tank is labelled with FG material number, description and batch number (as printed on shop floor paper) 4.To perform weighing, blending and recording rm number into shop floor paper accurately 5.Maintain cleanliness and hygiene in the production areas. 6.Use PPE and comply with HACCP/GMP requirements 7.Carry out other tasks that may be assigned from time to time 7 .Operates electric and/or gas sit down and stand-up reach trucks as required. 8. Operates various types of equipment as required (pumps, mixers and fillers). 9. Individual must have good working knowledge of GMP s, HACCP, SAP, Excel, inventory control and maintain highest levels of sanitation in and around their work area. 10.Use Mechanical equipment or be physically able to push/pull 200 Kg drums and lift 25 Kg bags as required. 11.Must participate in Cross-Training Program. 12.Able to work unsupervised and handle unexpected situations, especially when working on the off-shift. 13.Willing to work overtime as the production schedule dictates BASIC EXPERIENCE IN COMPUTER AND SAP KNOWLEDGE IS MUST Check tanks and all equipments are clean prior to production process Ensure tank is labelled with FG material number, description and batch number (as printed on shop floor paper) To perform weighing, blending and recording rm number into shop floor paper accurately Maintain cleanliness and hygiene in the production areas. Use PPE and comply with HACCP/GMP requirements Carry out other tasks that may be assigned from time to time 7 .Operates electric and/or gas sit down and stand-up reach trucks as required. 8. Operates various types of equipment as required (pumps, mixers and fillers). 9. Individual must have good working knowledge of GMP s, HACCP, SAP, Excel, inventory control and maintain highest levels of sanitation in and around their work area. 10.Use Mechanical equipment or be physically able to push/pull 200 Kg drums and lift 25 Kg bags as required. 11.Must participate in Cross-Training Program. 12.Able to work unsupervised and handle unexpected situations, especially when working on the off-shift.

Key Responsibilities: 1. Leadership and Team Management a. Lead and manage the food safety team, providing guidance, training, and support to ensure high performance. b. Coordinate the activities of the food safety team, including scheduling, assigning tasks, and monitoring progress. 2. Food Safety Management System (FSMS) a. Develop, implement, and maintain the company#39;s FSMS in accordance with relevant standards (e.g., ISO 22000, HACCP, FSSC 22000). b. Ensure that the FSMS is documented, regularly reviewed, and updated as necessary. c. Conduct internal audits to assess compliance with food safety standards and procedures. 3. Regulatory Compliance: a. Ensure compliance with local, national, and international food safety regulations and standards. b. Keep up to date with changes in food safety legislation and communicate these changes to the relevant teams. c. Liaise with regulatory bodies and ensure that all required certifications and licenses are obtained and maintained. 4. Risk Assessment and Management: a. Conduct food safety risk assessments to identify potential hazards and implement controls to mitigate these risks. b. Lead the investigation of food safety incidents, determine root causes, and develop corrective and preventive actions. 5. Training and Development: a. Develop and deliver food safety training programs for employees at all levels of the organization. b. Promote a culture of food safety awareness and best practices across the company. 6. Documentation and Reporting: a. Maintain accurate and up-to-date records of food safety activities, including audits, inspections, and training sessions. b. Prepare and present regular reports on food safety performance to senior management. 7. Continuous Improvement: a. Identify opportunities for improvement in food safety practices and processes. b. Lead initiatives to enhance food safety across the organization, including process optimization and innovation. 8. Customer and Supplier Interaction: a. Collaborate with customers and suppliers to ensure food safety requirements are understood and met.

Ensure quality control activities for raw materials.Manage documentation for FSMS/QMS and handle customer complaints. Conduct sensory analysis, support product/process improvement trials, and train employees on GMP, Food Safety.

Job purpose: To manage the process of sourcing for food and non-food suppliers both locally and internationally ensuring that the Company and clients standards are met in terms of timelines, cost, quality, and specifications. To monitor and assess supplier performance and identify new sources of supply as needed. To Prepare, Analyse and develop procurement and supply chain reports to monitor Procurement and supply chain performance. Role & responsibilities: Analyze and report procurement spend data to the management. Manage procurement spend data and Power BI Dashboard by Client or Mission Manage and collect Supplier and Manufactures documentation as per the required process. Receiving and handling procurement requests for materials and/or services for both Missions and the Corporate Office. Comprehending client product specifications and standards to identify potential suppliers. Sourcing from suppliers that provide the most competitive prices while ensuring the highest quality. Collation of documents for QA verification/validation & approvals & Onboarding Suppliers. Updating of SOPs & processing Supplier Evaluations. Compile procurement reports at agreed intervals and submit them to the Procurement Manager for review. Negotiating with suppliers for payment terms and conditions. Analyzing and evaluating the quotations received by comparing prices, specifications, quantities, and delivery dates to identify and recommend preferred suppliers. Supporting on Price disconnects for finance to process Invoices. Ensure the precise collection of comprehensive Vendor Registration Document Packs in strict adherence to GCC/Agility Compliance, facilitating the seamless onboarding of vendors into the GCC/Agility IT System for the issuance of Purchase Orders. Performing any other task/activity that might from time to time be identified by the Line Manager/Head of Department. Experience Requirements: Minimum of 2-3 years of experience in procurement or supply chain coordination, ideally within the food industry. Experience in creating and analyzing reports using Excel and Power BI . Knowledge of Food Safety Management Systems (such as HACCP, ISO 22000, etc.) and its application within the food industry Skills/Competencies: Advanced Excel skills (e.g., pivot tables, VLOOKUP, data analysis). Proficiency in Power BI for reporting and data visualization. Strong analytical skills with the ability to interpret procurement data and produce actionable insights. Knowledge of procurement processes, supplier management, and inventory control. Familiarity with Food Safety Management Systems and regulations (HACCP, ISO 22000, etc.). Strong communication skills, both written and verbal. Ability to work collaboratively with cross-functional teams. Perks and benefits Flexible working hours Personal Leaves and Holidays Insurance coverage

Role & responsibilities Leading quality assurance vertical. Ensuring Quality Assurance & Quality Control systems are adequate and upgraded Monitor and track the Cost of quality of the function Monitor the Cost of Poor Quality for the established plants participate in the Improvement projects for Cost reduction Reduction in Customer Complaints

Qualifications: M.Sc./ B.E - B.Tech (Chemical Engg.) •1 to 4 years of experience. •Experience in handling critical equipment like reactor, centrifuge, blender, sifter, multi-mill, etc. • • Job Responsibilities: Ensure that the products are manufactured as per the cGMP. Maintain documentation as per regulatory authorities requirements like change control, and deviations. Highlight technical problems and take corrective actions. •

Preferable From catering company background or worked in hospitals restaurants. Roles and Responsibilities Manage daily operations of hospitality services, ensuring high-quality food preparation and presentation. Oversee industrial catering services, including menu planning, inventory management, and staff supervision. Develop and implement effective HACCP protocols to maintain food safety standards. Collaborate with hotel management team to ensure seamless service delivery across all departments. Conduct regular quality control checks to identify areas for improvement. Handling admin requirements and front desk executive activities Desired Candidate Profile 4+ years of experience in hospitality industry or related field (hotels & restaurants). Strong knowledge of food processing, food safety regulations (HACCP), and industrial catering practices. Proven track record in managing large-scale catering operations with attention to detail on food quality and hygiene. Gross CTC Offered : 34 K if interested kindly share your updated resume to chandramouli.r@sodexo.com

Conducting Food Audits for Manufacturing units, Warehouses, Suppliers, CFA, Distribution, RMPM Audit. Extensive travelling 15 to 20 days in a month. Candidates from Mumbai only.

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Benefits 9 hours duty/6days working. Free Food, Accommodation ,Transport, Medical. 2 years employment visa. Flight ticket provided.

The QAQC Manager is responsible for ensuring the quality&safety of food products in the manufacturing process. This role involves overseeing the implementation of QC systems, ensuring compliance with food safety standards.

Title: Section Manager Quality Location: Store Department: Store Operations Reports To: Store General Manager and dotted to General Manager Quality JOB PURPOSE: To partner with Store Ops team and HO Quality team to implement quality standards and to monitor these against corporate guidelines and local regulations. SPECIFIC DUTIES AND JOB FUNCTION: 1. Responsible for ensuring products meet the established standards of quality including reliability, usability and performance. 2. Specify quality requirements of raw materials with suppliers. 3. Establishes all Fresh Food product standards by studying manufacturing requirements; conferring and negotiating with suppliers; implementing testing procedures. 4. Establishes fresh food product quality documentation system by writing and updating quality assurance procedures. 5. Maintains food product quality by enforcing quality assurance policies and procedures and government requirements. 6. Regularly deliver trainings at the store for store employees on quality standards. 7. Prepares product and process quality reports by collecting, analyzing, and summarizing information and trends. 8. Ensures all documentation and processes are followed as per SOPs. 9. Participates by ensuring all necessary paperwork and quality standards are in place for HACCP and other audits. 10. Collaborates with other functions such as Store teams, Head office Quality team, Commercial, Legal etc. in case of any quality inspections for issue resolution and provides all required data for the same. 11. Completes quality assurance operational requirements by scheduling and assigning employees; following up on work results. 12. Any other task as assigned. Core Competency : 1. Strong analytical skills 2. Strong observation skills 3. Excellent communication skills 4. Works effectively with store management and law enforcement 5. Cooperates with all departments 6. Good training skills 7. Open-minded 8. Professional 9. Attention to detail 10.Able to work for long periods of time walking or standing 11.Able to work varied hours, including late night Technical Competency: 1. Must have in-depth knowledge of CPWI policies, rules and regulations 2. Good understanding of computer register record Education and/or Job Experience Requirements: 1. Bachelor’s degree or equivalent in Quality function 2. Previous experience in conducting quality audits 3. At least 2-3 years of retail operations experience preferred

Role & responsibilities 1. Direct and supervise all Flight / Dishwash Supervisors, Loader Packer cum Dishwash Attendants and Operators. 2. Go through Log Book / SABRE etc., and take hand over from previous shift. 3. Maintain updated airlines catering manuals and food specifications. 4. Coordinate with relevant departments and ensure the flight is kept ready on time. 5. Liase with Kitchen regarding special meal requirement. 6. Record and implement emails/faxes concerning catering. Ensure follow up action for all amendment is taken. 7. Record all special / VIP flight information in the logbook and inform the concerned well in advance. 8. To drive Company vehicles as and when required. 9. Conduct adjustment on daily work schedule and assign work to staff according to the daily flight movement for providing good quality service to customers and achieving maximum productivity. 10. Monitor the discipline of staff in the department. 11. Monitor and rectify equipment control excesses / shortages. 12. Incharge for Duty Control Office. 13. Shoud have cordial relationship with all airlines concerned. 14. Maintain high level of hygiene standards in the department. 15. Ensure all items on the flight are correctly charged. 16. Ensure that penalties and damages are not levied by the Airlines. 17. Supervise the staff for the observance of the HACCP / Ramp safety & Security procedures and promote the safety at work in the company. 18. Perform other duties as assigned by the Operations manager. Preferred candidate profile Graduate Perks and benefits Transport charges will be paid on monthly basis Office Timing: General Shift 9 working hours Working Days: 6 Days 4 Times Meals are available ****** Note : One should be from Bangalore or nearby location only Office Location : Banglore Contact Info : careerspringsolutionsLLP Whatsapp number : 8178875231 Email ID : HR@kivenconsulting.com