Assistant Manager - Quality Assurance

Company

Regal Kitchen Foods Limited

Department

Quality Assurance & Food Safety

Location

Manufacturing Unit

Reports To

Quality Manager / Head - Quality & Innovation

Area

QA, Food Safety, Compliance & Audit Support

Direct Reports

QA/QC Executives and Officers, as applicable

Industry

RTE, RTC and Shelf-Reliable Food Manufacturing

Grade

Assistant Manager

1. Job Purpose

Responsible for day-to-day implementation, monitoring and verification of the Food Safety and Quality Management System for RTE, RTC and shelf-stable products. The role supports the Quality Manager in maintaining audit readiness, regulatory compliance and effective shop-floor QA controls, while independently managing routine QA operations and escalating significant food safety, legality, authenticity or customer risks.
1. Key ResponsibilitiesA. FSQMS, HACCP & Documentation

• Implement and maintain BRCGS, SQF, IFS, FSSC 22000, ISO 22000, HACCP, FSSAI and applicable customer requirements. • Maintain SOPs, work instructions, formats, records, document control, change control and verification evidence.

• Verify GMP, GHP, sanitation, allergen control, traceability, food defence, food fraud and food safety culture requirements.

• Support hazard analysis and verify CCPs, OPRPs/preventive controls, deviations, corrective actions and verification records.

B. Audit & Regulatory Compliance

• Support certification, customer, regulatory and unannounced audits; prepare gap assessments, evidence files, trackers and departmental readiness plans.

• Participate in audit meetings, plant inspections and document reviews; prepare RCA/CAPA and track findings to effective closure.

• Support US FDA/FSMA inspection readiness, Food Safety Plan records, preventive controls, mock recalls and export-market compliance documentation.

C. Process & Product Quality Assurance

• Monitor cooking, filling, sealing, retorting/thermal processing, cooling, post-process handling and applicable time, temperature, pressure, pH, aw, vacuum and seal-integrity controls.

• Review retort charts, batch/production records and package-integrity checks; escalate any deviation from critical or scheduled process requirements immediately.

• Ensure appropriate segregation, hygiene zoning and environmental/hygiene monitoring in relevant areas.

D. Laboratory, Release & Supplier Quality

• Implement sampling/testing plans for raw materials, packaging, in-process and finished products; review physical, chemical, microbiological and sensory results.





• Review COAs, external laboratory reports, calibration/verification status and product-release documentation; investigate OOS/OOT or abnormal results.

• Review supplier quality documents, incoming material compliance, rejection trends and supplier CAPA; ensure use of approved suppliers/materials only.

E. Non-Conformance, Complaints & CAPA

• Control deviations, product holds and non-conforming materials; conduct structured root-cause analysis and prepare CAPA with effectiveness verification.

• Investigate customer complaints using retention samples, process records and test results; maintain complaint trends and escalate critical issues.

F. Traceability, Hygiene & Internal Verification

• Maintain end-to-end traceability and conduct routine mass-balance/mock recall exercises within defined timelines.

• Verify sanitation, ATP/micro/allergen checks as applicable, personal hygiene, pest management, chemical control and foreign-material programs.

• Conduct scheduled internal audits, GMP/hygiene inspections and routine plant rounds; track observations and corrective actions to closure.

G. Team Supervision & Cross-Functional Coordination

• Supervise day-to-day QA/QC activities, allocate personnel across shifts/areas, review records and coach junior QA staff.

• Coordinate with Production, Engineering, Warehouse, Procurement, R&D; and Dispatch to resolve quality and food safety issues without compromising standards.

• Support product trials, validation, scale-up and change assessment; deputise for routine QA matters when authorised.

1. Key Deliverables

• Continuous audit readiness and timely closure of internal/external findings. • Accurate QA documentation, CCP/preventive-control verification and timely product-release records.

• Reduction in repeat deviations, customer complaints, rejections and recurring non-conformities.

• Effective traceability/mock recall, GMP, hygiene, sanitation, environmental monitoring and CAPA performance.

1. Qualification & Experience

• B.Tech./B.E. in Food Technology/Food Science/Dairy Technology or related discipline; or M.Sc.



in Food Technology/Food Science/Microbiology/Chemistry or related discipline. • Minimum 6-10 years of progressive QA/QC/Food Safety experience, preferably including 2-3 years in a supervisory or senior role.

• Experience in RTE, RTC, canned, retorted, ambient or shelf-stable food manufacturing strongly preferred; exposure to export-oriented operations desirable.

1. Preferred Training / Certifications

• HACCP Level 3 or equivalent; Internal Auditor training for BRCGS/SQF/IFS/FSSC 22000/ISO 22000. • Knowledge/training in US FDA/FSMA, RCA/CAPA, allergen management, food defence, food fraud and FSSAI/export-market requirements.

• PCQI and thermal processing/retort/commercial sterility training will be preferred.

1. Core Competencies

HACCP & risk assessment • GMP/GHP/sanitation • Audit preparation • Retort & thermal process controls • Commercial sterility • Packaging/seal integrity • Environmental monitoring • Allergen management • Supplier QA • Traceability/recall • CAPA & complaint investigation • Internal auditing • Documentation & regulatory labelling • Laboratory and sensory review.
1. Key Performance Indicators

• Audit readiness, audit NC severity, on-time CAPA closure and repeat non-conformity rate. • GMP/hygiene score, CCP/process record compliance, traceability/mock recall performance and documentation accuracy.

• Complaint investigation closure time, rejection/deviation trends, product hold/release turnaround and testing/COA compliance.

• Calibration, environmental monitoring, training completion and QA team performance.

1. Authority

• Stop or temporarily suspend production/packing where an immediate food safety or serious quality risk is identified. • Place materials/products on hold; prevent use of unapproved or non-conforming materials; require correction of GMP/food safety deviations.

• Approve routine QA/verification records within delegated authority and escalate critical risks directly to the Quality Manager.

• Final product release, recall, major regulatory decisions and critical disposition remain subject to the approved authority matrix and Quality Manager/Head approval.

1. Working Conditions

Six-day working environment as per company policy. Availability may be required during audits, customer visits, trials, investigations and critical production activities. Shift coverage and travel to suppliers, laboratories or other units may be required. Pay: ₹19,485.67 - ₹69,531.02 per month

Work Location: In person

📌 Assistant Manager -Quality (Regal kitchhen limited) (Baddi)
🏢 regal kitchen food
📍 Baddi