1. Food Safety & Compliance

- Ensure compliance with food safety regulations such as FSSAI, HACCP, and ISO standards
- Maintain hygiene and sanitation practices across kitchen and service areas

2. Quality Assurance & Control

- Develop and implement quality control procedures
- Monitor food preparation, storage, and service to ensure consistency

3. Audit Management

- Conduct internal audits and inspections
- Coordinate external audits and ensure corrective actions

4. Documentation & Record Keeping

- Maintain SOPs, hygiene logs, temperature records, and audit reports
- Ensure proper documentation for compliance and certifications

5. Training & Development

- Train staff on food safety, hygiene, and quality standards
- Conduct regular awareness sessions and refresher training

6. Process Improvement

- Identify gaps in operations and implement corrective/preventive actions (CAPA)
- Reduce wastage and improve efficiency

7. Vendor & Raw Material Quality

- Evaluate and monitor suppliers
- Ensure quality of raw materials and storage practices

8. Incident & Risk Management

- Investigate food safety incidents and complaints
- Implement risk mitigation strategies

📌 Quality Executive- Food and Beverage (Mumbai)
🏢 sir h. n. reliance foundation hospital and research centre
📍 Mumbai