Role & responsibilities
1. QA Strategy, Governance & Systems
- Define the overall Quality & Food Safety strategy, roadmap and annual QA calendar for Restaurants, CML and Warehouses.
- Own and continually improve the Food Safety Management System (FSMS), documentation and SOPs for all processes from procurement to dispatch and service.
- Set up and track QA KPIs (non-conformities, complaint rate, audit scores, lab failures, rejections, etc.) and drive corrective and preventive actions (CAPA).
2. Restaurant, CML & Warehouse Quality Operations
- Oversee daily QA activities at CML including Daily Quality Reports (DQR) for poultry, mutton and other raw materials at receiving, ensuring adherence to approved specifications.
- Ensure process and recipe compliance across receiving, storage, handling, processing, packaging and dispatch at CML; enforce FIFO / FEFO and critical control checks (temperatures, TPM/TDS, etc.).
- Define and monitor QA standards for floor walks in restaurants, CML and warehouses hygiene, food safety practices, cross-contamination control, pest control, personal hygiene, etc.
3. Raw Material, Ingredient & Product Quality
- Own specifications for chicken, mutton and other key raw materials in collaboration with Procurement, Culinary / NPD and Operations.
- Plan and oversee periodic (monthly/quarterly) lab testing of critical raw materials and finished products through NABL-accredited labs as per the QA calendar.
- Support new product launches by defining ingredient standards, validation protocols, shelf-life studies and release criteria.
4. Regulatory & External Stakeholder Management
- Ensure full compliance with FSSAI regulations licensing & registration, Schedule 4 requirements, labelling, documentation, records, and periodic updates.
- Liaise with local municipal and food safety authorities (e.g., GHMC, State FDA) during inspections, sampling drives and incident handling; represent the company confidently and transparently.
- Coordinate implementation of FSSAI / FoSTaC requirements at the store level and CML, including Food Safety Supervisor norms and mandatory trainings.
5. Audits – Internal, External & Vendor
- Design and implement the internal audit program for Restaurants, CML and Warehouses – frequency, checklists, scoring, corrective actions and follow-ups.
- Lead external audits (certification bodies, brand audits, statutory audits) and ensure readiness of sites, documentation and people.
- Own vendor / supplier audit programs for critical categories (meat, rice, masalas, oil, packaging, etc.) – qualification, periodic audits, CAPA tracking and performance scorecards.
6. Training, Culture & Change Management
- Build a strong culture of “Food Safety First” across restaurants, CML and warehouses.
- Plan and deliver structured training programs on hygiene, food safety, GMP/GHP, HACCP basics, allergen management, personal hygiene, cleaning & sanitation, etc., for all levels.
- Coordinate with certified FoSTaC training partners to ensure store and CML staff are trained and certified as per FSSAI norms.
7. Customer Complaints & Risk Management
- Own the process for capturing, investigating and closing customer complaints related to product quality and food safety; ensure quick response and sustainable fixes.
- Lead risk assessments on food safety hazards and operational changes; maintain risk registers and mitigation plans.
- Establish an escalation matrix and response plan for any food safety incident or regulatory non-compliance.
8. Data, Reporting & Systems
- Ensure all QA activities (DQRs, audits, lab tests, training, CAPA, incidents) are recorded digitally and available as a single source of truth.
- Use Excel / BI tools to generate dashboards on QA performance, and present monthly/quarterly reviews to leadership.
9. Team Leadership & Collaboration
- Lead and mentor the QA team across Restaurants, CML and Warehouses (executives, auditors and coordinators); define roles, targets and development plans.
- Collaborate closely with Operations, Procurement, NPD / Culinary, Supply Chain, Projects and HR to integrate QA into every business decision.
- Plan QA budgets (lab, audits, training, certifications).
Preferred candidate profile
Academic Qualification:
- B.Tech / M.Tech in Food Technology, Dairy Technology, Agricultural Engineering, (OR)
- B.Sc / M.Sc in Food Science, Microbiology, Biotechnology or related discipline.
Experience
- 10+ years of experience in Quality Assurance & Food Safety in F&B / QSR / FMCG / Retail food chains, ready-to-eat / ready-to-cook foods and central kitchens.
- Minimum 2 years in a leadership role managing multi-location QA teams
- Hands-on experience in implementing and managing HACCP, ISO 22000 / FSSC 22000, GHP/GMP and internal audit programs is preferable.
- Prior experience dealing with FSSAI, local municipal bodies and external auditors is essential.
Certifications:
Preferably (or to be completed within 6–12 months of joining):
- FoSTaC – Advanced (Catering / Manufacturing) – FSSAI.
- HACCP certification (minimum Level 3 / Implementer).
- Internal Auditor / Lead Auditor certification in at least one of the following is a plus:
- ISO 22000 / FSMS
- FSSC 22000
- ISO 9001 (QMS) – good to have for system orientation.
