Quality Assurance Executive

ob Description: QA Executive Food Safety

Location:

Role Purpose

To lead food safety, hygiene, and quality in bakery and pastry production by developing, improving, and ensuring effective systems are in place. This role is central in making sure all safety standards and legal requirements are met from raw material receipt to finished product delivery.

Main Responsibilities

• Food Safety System Development

• Oversee and improve  food safety management systems for the kitchen.
• Implement and maintain HACCP plans and ensure all critical control points are managed.
• Introduce improvements based on audit findings, new regulations, or process changes.
• Keep all food safety documentation and records accurate and up-to-date.
• Prepare the kitchen/team for regulatory audits (FSSAI, FDA, ISO 22000, BRC).
• Conduct root cause analysis when issues arise and put long-term fixes in place.

• Hygiene and Cleanliness

• Create and maintain cleaning schedules for kitchens, work areas, storage, and equipment.
• Monitor hygiene practices daily, ensuring staff follow safe procedures.
• Lead regular hygiene inspections, address gaps, and coach the team.
• Oversee pest control as part of the overall hygiene program—set up, monitor, and log pest management actions.

• Product Quality

• Set standards for product taste, texture, shelf life, and appearance.
• Check product quality throughout production and after packaging.
• Work with production, R&D, and warehouse to support product consistency and respond to any process changes.

• Training and Team Development

• Train staff on food safety systems, hygiene practices, allergen control, and proper documentation.
• Build a culture of accountability for food safety across the team.
• Communicate updates and improvements to staff clearly and regularly.

• Traceability and Recall

• Ensure batch and traceability records are maintained for every product.
• Plan and run recall exercises to be ready in case of an actual incident.
• Ensure control sample management is in place.

• Customer Complaint Response

• Investigate food safety or quality complaints quickly.
• Use complaint trends to guide system improvements and staff retraining.

Key Indicators for Success

• 100% audit compliance (food safety and hygiene)
• No customer complaints arising from safety or hygiene failures
• Consistent product quality (taste, texture, appearance)
• Low incidents of food safety or hygiene breakdowns
• Timely completion of corrective and preventive actions (CAPA)

Qualification & Experience

• Graduate in Food Technology, Microbiology, Hygiene, or Science
• 4–6 years experience in food QA, bakery/pastry kitchen production preferred
• Should have been part of  designing, maintaining, and auditing food safety systems

Key Skills

• Ability to develop and improve systems
• Strong leadership on shopfloor
• Good problem-solving and analysis
• Training and coaching skills
• Record-keeping and attention to detail

Note:

Preferred candidate profile