Educational Qualification:


Roles & Responsibilities:

• Graduate/Post graduate in Science, Food technology or Dairy technology preferably with
additional professional qualifications.
• 2-4 years relevant QA experience, preferably in Food Industry or QSR industry
• Working knowledge of product costing
• Working knowledge of food processing / production.
• Working knowledge of Food Safety tools & techniques. Trained on HACCP & GFSI schemes i.e.
BRC/FSSC 22000.
• Working knowledge of product characteristics, evaluation processes & Applications
• Effective communication, goals planning & interpersonal skills.
What’s in it for you?
Quality assurance compliance:
• Perform supplier/DC audits and coordinates with third party and suppliers for supplier audit
planning. Review and approve the third-party supplier audits. Ensure the corrective actions are
closed by supplier timely.
• Support in implementing and managing TrueView for Supplier audits, corrective actions,
Specification, QAP, Product cutting and KPI. Actively participate in TrueView core team meeting
and provide inputs on current issues with system function and improve the System.
• Support in implementing food safety systems at restaurants as per Global standard and provide
technical advice to Prevent food safety issues. Train the store team on food safety standards
through “back to basic” program
• Follow up on the restaurant emergency deviation raised in internal restaurant audit and advise
to operation team on store closure decisions. Timely close the closure decision data in website.
• Support to track and maintain the fresh produce traceability. Closely work with Franchisee team
and SCM team to improve the fresh produce traceability.
• Support SCM team on new vendor development and coordinate with supplier for Third party
audit, Specification and label and other mandatory requirements as per the vendor on-boarding
Technical competencies
• Support NPD team to timely launch new products through providing technical inputs on process
and product in cross functional weekly meeting. Timely close new product specification, labels,
HACCP plan with supplier. Complete Nutrition analysis, Shelf life of product, and delivery
validations of final product before launch.
• Ensure that current specification and labels are complying to FSSAI regulation and internal
global standard. Work with R&D team on clean labels.
• Monitor product Quality by conducting regular Cutting sessions as per calendar and follow up on
corrective actions from supplier. Update the product cuttings in centralized system.
• “Trust-but-verify”- analyze all products for emerging risks and for microbiological, chemical
contaminants & antibiotics bi-annually as per FSSAI regulation.
• Track and improve Quality complaints for food & pack suppliers on monthly basis. Communicate
the major food safety complaints to supplier for root cause analysis and corrective action for
• Support Regulatory head by providing technical inputs on Local legislation amendments,
addition of new product standards & statutory compliance.