Role Summary

An opportunity to lead and institutionalize food safety, quality, health, and hygiene standards across a fast-scaling, multi-unit food retail business. This role will anchor QHSE strategy, drive regulatory compliance, and build a strong food safety culture across stores, central kitchens, and supply partners.

Key Responsibilities

QHSE Strategy & Governance

- Establish and lead robust Food Safety Management Systems (FSMS) across stores, central kitchens, and supply partners

- Drive a strong, non-negotiable culture of food safety, hygiene, and compliance across all levels of the organization

- Define governance frameworks, SOPs, and audit mechanisms to ensure consistency and accountability

Food Safety & Quality Management

- Design, implement, and continuously improve HACCP-based food safety systems across bakery, beverages, and ready-to-eat categories

- Ensure strict adherence to critical controls including temperature management, shelf-life tracking, allergen control, and cross-contamination prevention

- Lead preventive controls for high-risk, short shelf-life products typical to QSR and bakery formats

- Define and monitor quality benchmarks from raw material sourcing to final customer experience

Regulatory Compliance & Audits

- Ensure full compliance with FSSAI regulations and all applicable statutory requirements

- Lead internal, external, and regulatory audits across locations

- Drive closure of audit findings through robust corrective and preventive actions (CAPA)

Store & Central Kitchen Operations

- Partner closely with Operations, Production, and Supply Chain teams to embed food safety into process design

- Define hygiene zoning, sanitation protocols, pest control, and waste management systems

- Ensure adherence to SOPs, equipment standards, and safe layouts across all formats

- Proactively identify and escalate food safety risks, ensuring zero compromise on standards

Training & Capability Building

- Build and lead a strong QHSE team across regions

- Design and deploy training programs for store teams, kitchen staff, and operations leaders

- Drive behavioral change through practical and scalable food safety training initiatives

- Establish accountability for food safety at store and unit leadership levels

Continuous Improvement & Risk Management

- Lead investigation and resolution of food safety incidents and customer complaints related to quality and hygiene

- Conduct root cause analysis and implement sustainable, system-driven solutions

- Leverage data, audits, and KPIs to continuously improve food safety and quality performance

Qualifications

- Degree in Food Technology, Microbiology or related field

- 12+ years of experience in QSR, bakery, airline catering, hospitality, or fresh food retail environments

- Certifications such as HACCP, ISO 22000 / FSSC 22000, and Lead Auditor preferred

- Strong working knowledge of FSSAI regulations is mandatory

Skills/Key Competencies

- Proven experience handling fresh food, ready-to-eat products, and short shelf-life operations

- Experience managing multi-unit or pan-India operations preferred

- Strong hands-on experience working closely with operations and production teams"