Role & responsibilities :

Food Safety & Hygiene Compliance

- Implement and monitor HACCP, FSSAI, and other applicable statutory food safety standards across all production and retail locations.
- Conduct routine hygiene audits of kitchens, commissary, storage areas, and outlets; ensure corrective actions are closed on time.
- Monitor personal hygiene, uniform standards, and handwashing practices of kitchen and service staff.
- Ensure pest control, waste disposal, and sanitation schedules are adhered to and documented.

Quality Control of Products & Processes

- Inspect raw materials, packaging, and finished goods against defined quality specifications.
- Conduct sensory evaluations (taste, texture, appearance, aroma) to ensure consistency with Magnolia Bakery brand standards.
- Monitor recipe adherence, portioning, weight checks, and standard operating procedures (SOPs) at all production stages.
- Verify correct storage conditions (temperature, humidity, shelf life/FEFO-FIFO) for raw materials and finished products.

Vendor & Supply Chain Quality

- Evaluate and audit suppliers/vendors for ingredient quality, packaging integrity, and compliance with agreed specifications.
- Conduct incoming quality checks (IQC) on raw materials and reject/return non-conforming stock as per protocol.
- Maintain approved vendor list documentation in coordination with Procurement.

Documentation, Audits & Reporting





- Maintain accurate QA/QC records, checklists, temperature logs, and audit trails for internal and statutory audits.
- Prepare periodic quality reports, non-conformance reports (NCRs), and corrective and preventive action (CAPA) plans.
- Coordinate with regulatory bodies and support external audits (FSSAI, ISO, customer/franchisor audits).
- Track and report Key Performance Indicators (KPIs) such as customer complaints, wastage, and audit scores to management.

Training & Continuous Improvement

- Conduct food safety and hygiene training for kitchen, commissary, and outlet staff on a regular basis.
- Investigate customer complaints related to product quality/food safety and drive root-cause corrective action.
- Recommend process improvements to reduce wastage, rework, and quality deviations.
- Support recent product development (NPD) trials with quality and shelf-life validation.

Preferred candidate profile :

- Bachelor's degree/Diploma in Food Technology, Food Science, Hotel Management, Microbiology, or a related discipline.
- 3-5 years of relevant experience in QA/QC within bakery, QSR, hospitality, or food manufacturing/retail operations.
- Working knowledge of FSSAI regulations, HACCP, GMP, and ISO 22000 is preferred.

Certification in Food Safety (e.g., FoSTaC) will be an added advantage

📌 QA/QC Executive, Food Industry- Magnolia Bakery, Bengaluru
🏢 Spago Foods
📍 Bengaluru