Roles and Responsibilities:

Food Safety:

- Build and implement a unified Food Safety Management System across all managed cafeterias and kitchens, based on HACCP principles and aligned with ISO 22000 and FSSAI Schedule 4.

- Develop, standardise, and periodically review SOPs, checklists, and food safety standards covering the complete food lifecycle, including receiving, storage, preparation, cooking, holding, and service.

- Establish and enforce standards for personal hygiene, cleaning and sanitation, pest control, water quality, temperature control, allergen management, colour coding, and prevention of cross-contamination.

- Establish a practical food safety testing programme through accredited laboratories covering food, surface, and water testing.

- Monitor used cooking oil through TPC testing and ensure responsible disposal through authorised RUCO collectors.

Compliance:

- Ensure all sites maintain valid and appropriate FSSAI licences/registrations and that all statutory filings and renewals are completed within prescribed timelines.

- Ensure adequate availability of FoSTaC-trained Food Safety Supervisors across all applicable locations.

- Monitor and ensure compliance with FSSAI requirements relating to menu labelling, allergen declarations, vegetarian/non-vegetarian declarations, and platform-level responsibilities for onboarding food businesses.

- Lead regulatory inspections and third-party audits, ensuring timely closure of observations and corrective actions.

- Monitor new FSSAI orders, advisories, and regulatory updates and ensure relevant SOPs and processes are updated accordingly.

Food Partners &

- Audits:

- Establish food safety and HSEQ standards for 880+ food partners, including onboarding requirements, audit frequency, scoring methodology, corrective action processes, and consequences for non-compliance.

- Develop and implement a risk-based audit programme covering all sites, kitchens, and food partners, ensuring audit findings are tracked through to closure.

- Lead client food safety and EHS audits and present HSEQ performance during client reviews.

- Own and contribute to HSEQ sections of RFPs, proposals,



and client submissions.

Health, Safety &

- Environment:

- Lead preparedness and compliance with the Occupational Safety, Health and Working Conditions Code, 2020, including requirements applicable to company employees and partner personnel working across managed cafeterias.

- Own kitchen safety programmes covering risk assessments, burns, cuts, slips and falls, LPG/PNG safety, PESO compliance, fire safety, hood and duct cleaning, PPE, permit-to-work systems, and mock drills.

- Ensure compliance with client-specific EHS requirements across all operating locations.

- Establish incident and near-miss reporting mechanisms, lead investigations of serious incidents, and monitor key safety metrics such as LTIFR and TRIR.

- Lead environmental initiatives covering waste segregation, wet-waste processing, plastic waste management, food waste reduction, surplus food donation, and ESG data reporting required by clients.

Quality, Incidents &

- Safety Culture:

- Convert customer complaints, app ratings, audit findings, and quality observations into structured root-cause analyses and sustainable corrective actions.

- Establish and maintain measurable food quality standards covering taste, temperature, portion size, freshness, and overall customer experience.

- Lead the end-to-end response to food safety incidents, including suspected food-borne illness, foreign-object contamination, allergen exposure, and other critical incidents, from initial reporting through investigation, corrective action, and final closure.

- Approve all new sites prior to launch, ensuring compliance with food safety, layout, equipment, licensing, trained manpower, fire safety, and gas safety requirements.

- Partner with Product &




- Technology teams to digitise audits, checklists, licence tracking, temperature monitoring, and other HSEQ processes.

- Build, lead, and develop the HSEQ team, creating a solid culture of food safety, quality, health, safety, and environmental responsibility.

- Design and deliver role-based HSEQ training for employees, food handlers, operational teams, and business heads in relevant local languages, using both on-ground and digital learning formats.

What We’re Looking For:

- 8–10 years of experience in food safety, quality, or HSE, preferably within multi-site food service, contract catering, hospitality, QSR, central kitchens, or food manufacturing environments.

- Proven experience in implementing and managing standards, systems, and teams across multiple kitchens, cities, or regions.

- Solid and up-to-date knowledge of FSSAI regulations and licensing, HACCP, ISO 22000/FSSC 22000, GHP/GMP, pest control, sanitation, food labelling, TACCP/VACCP, and root-cause analysis.

- Working knowledge of occupational safety, fire safety, LPG safety, and environmental compliance, or demonstrated ability to effectively lead and collaborate with subject-matter specialists in these areas.

- Comfortable working across both operational and strategic environments, from being on the kitchen floor during early morning operations to presenting HSEQ performance and initiatives to senior leadership and clients.

- Demonstrates composure and sound judgement during critical situations, maintains high standards on non-negotiable safety and quality requirements, and focuses on building robust, scalable systems rather than relying on individual interventions.

Background:

- Bachelor’s degree in Food Technology, Food Science, Microbiology, Biotechnology, Hotel Management, Environmental Science, Engineering, or a related discipline. A PG Diploma in Food Safety &
- Quality Management would be an added advantage.

- Relevant certifications such as ISO 22000/FSSC 22000 Lead Auditor, HACCP, FoSTaC, NEBOSH/IOSH, ISO 45001/14001/9001 Lead Auditor, or Six Sigma would be preferred.

📌 VP - Food Safety (8-10 years) (Bengaluru)
🏢 HungerBox
📍 Bengaluru