Objective:

The Head of Quality Assurance will be responsible for developing, implementing, and managing robust quality assurance and food safety strategies across hotel operations, restaurants, and the sweets and savouries factory. This role focuses on maintaining the highest standards of food safety, hygiene, regulatory compliance, product consistency, and customer satisfaction. The ideal candidate will also lead R&D; initiatives for product innovation and improvement.

Key Responsibilities:

Quality Assurance Strategy & Policy

- Develop, implement, and maintain comprehensive QA policies, systems, and SOPs tailored to hotel services and retail food production.
- Ensure alignment with relevant national and international standards FSSAI (Food Safety and Standards Authority of India), HACCP (Hazard Analysis and Critical Control Points), ISO 22000, GMP (Valuable Manufacturing Practice), etc.
- Continuously evaluate and upgrade quality processes to meet evolving industry standards and customer expectations.

Food Safety & Hygiene:

- Ensure all food handling, preparation, storage, and service activities meet legal and organizational food safety standards.
- Conduct scheduled and surprise hygiene and sanitation audits across hotel kitchens, production units, and retail outlets.
- Oversee microbiological and chemical testing in collaboration with accredited labs and ensure corrective action for deviations.
- Ensure pest control and environmental monitoring programs are in place and effective.

Product Quality Control (Sweets & Savouries):

- Define and enforce quality specifications for raw materials, in-process items, and finished sweets/savoury goods.
- Collaborate with the production team to ensure consistent taste, appearance, packaging, and shelf life of products.




- Implement quality checkpoints across the supply chain, including incoming material inspection and final product validation.
- Optimize production quality and reduce wastage through lean practices and quality improvement initiatives.

Staff Training & SOP Implementation:

- Develop and deliver training programs on GMP, food safety, hygiene, and QA protocols to all relevant departments.
- Monitor compliance with operational SOPs and conduct refresher training based on audit findings or process changes.
- Ensure quality culture is embedded across all operational levels.

Audits, Compliance & Reporting:

- Lead internal quality audits and coordinate preparations for external inspections (health, food safety, statutory compliance).
- Maintain detailed and accurate documentation of QA systems, non-conformance reports (NCRs), and CAPA (Corrective and Preventive Action) logs.
- Generate analytical QA performance reports and present insights, risks, and improvement plans to senior leadership.
- Stay updated with FSSAI regulations, ISO standards, and local health department rules to ensure 100% compliance.

Customer Feedback & Complaint Handling:

- Investigate customer complaints related to food quality, safety, or hygiene and conduct root cause analysis.
- Implement effective corrective and preventive action plans (CAPA) and communicate resolution to all stakeholders.
- Track trends in complaints and initiate long-term quality improvement projects to enhance customer satisfaction.

Research & Development (R&D;)

- Work closely with culinary and production teams to develop new sweets and savouries, focusing on quality, safety, and market appeal.
- Lead pilot trials, sensory evaluations, and shelf-life studies.

Identify process or ingredient innovations to improve quality, reduce cost, and increase production efficiency.

📌 Quality Assurance (Chennai)
🏢 Nithya Amirtham Indian Food
📍 Chennai