Role & responsibilities
Ensure compliance with food safety, FSSAI, GMP/GHP, hygiene and company quality standards across the Central Kitchen.
Monitor raw materials, production processes, temperature controls, packing, labelling and finished product quality.
Identify quality deviations, manage hold/rejection, CAPA, root-cause analysis and timely corrective actions.
Maintain accurate quality records, audits, traceability and compliance documentation.
Drive quality improvement, employee food-safety awareness and reduction of customer complaints/rejections.