Key Responsibilities:
Audit & Compliance:
- Oversee the execution of FSSAI-mandated audits and internal HSEQ audits across kitchens, catering units, and live operations.
- Review, analyze, and approve audit reports submitted by the HSEQ team; ensure timely submission to stakeholders.
- Drive closure of non-conformities (NCs) through effective corrective and preventive actions.
- Ensure regulatory compliance with FSS Act, ISO 22000/FSSC 22000, HACCP, and other client/industry standards.
Food Safety & Quality Management:
- Lead the implementation and monitoring of FSMS across vendor kitchens and sites.
- Ensure vendor partners maintain sanitation, hygiene, and allergen management protocols.
- Drive initiatives to reduce customer complaints by establishing robust hazard control processes.
- Support incident management through root cause analysis (RCA), investigations, and CAPA implementation.
Training & Development:
- Develop and manage the annual HSEQ training calendar.
- Conduct/oversee training sessions for staff and vendor teams on Food Safety, HACCP, ISO 22000, and hygiene practices.
- Build awareness on new regulatory updates, quality standards, and best practices.
Client & Stakeholder Management:
- Act as the primary point of contact for clients on HSEQ-related queries and audits.
- Support business mobilization of new sites, ensuring all HSEQ processes are implemented before go-live.
- Work with cross-functional teams (Operations, Procurement, Vendor Management) to align on HSEQ objectives.
Team Leadership & Reporting:
- Supervise and mentor HSEQ executives and auditors in the region.
- Track and report monthly audit results, incident trends, and training effectiveness to senior management.
- Provide strategic input on continuous improvement initiatives in HSEQ systems.
Requirements:
Educational Qualification & Certifications:
- Preferred: Postgraduate degree / diploma in Quality, Food Safety, or related field.
- Lead Auditor certification in ISO 22000 / FSSC 22000 (mandatory).
- Certified Internal Auditor on ISO 22000 / HACCP.
Knowledge & Skills:
- Strong knowledge of FSS Act, ISO 22000, HACCP, FSSC 22000, and other relevant regulations.
- Expertise in Food Safety, Quality Management Systems, Allergen Management, Sanitation, and
Hygiene Practices.
- Analytical skills for RCA, CAPA planning, and trend analysis.
- Excellent client-facing, communication, and stakeholder management skills.
- Ability to lead teams, manage multiple sites, and drive standardization across operations.
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