JOB SUMMARY

Taking care of in-house quality procedures, standards and specifications. working with

 operating staff to establish standards, systems and procedures.

JOB DESCRIPTION

Duties & Responsibilities include…..

Corresponding Depts/ Share Responsibility & frequency

1

Developing & Maintaining Raw Material Specifications

Production, Purchase, Receiving , Stores

2

 Developing & Maintaining FG ( Finished Goods ) Specifications

Production, Dispatch, Operations

3

Inspect , approve all Labels , Tags, Ingredient Lists

Mgt, Dispatch, Purchase, Operations

4

Approved Brands & Approved Vendors List

Production, Purchase, Receiving , Stores

5

Collecting & Holding Control Samples ( of Daily Production, esp of Spl/Large/VIP Orders)

Dispatch, Sales/ Customer Care,

Operations (Daily)

6

Conduct Sensory Evaluation of Day to day Production (based on FG Specs)

Mgt, Production, Sales/Customer Care

(Daily)

7

Conduct Sensory Evaluation of any New Product / Festival Special 

Mgt, Production, Sales, Operations,

Dispatch

 8

Prepare response / Respond to customer or Client Complains, Feedbacks

Sales/ Customer Care, Operations,

Production, Mgt

9

Check Receiving’s - Fresh Veg & Fruits , Milk etc randomly

 (Daily)

10

Check Vendor samples / Any new Material - First Time Suppy

11

Define / Laydown Staff Hygiene Guidelines , Check & Report

Mgt, Production, HR (Daily)

12

Assist in developing Cleaning Schedules/ SOP's

KST, Production

 13

Advise, Assist Mgt in all Product & Process related Due Diligence , compliance etc

Mgt, Legal team

 14

Represent Mgt/ part of Core Team meeting, interacting with New Clients , Presentations etc

Mgt, Sales,

15

External Lab Analysis of Food & Water Samples ( Due Diligence)

Production, Sales/Customer Care, Eng. &

 Maintenance. (Monthly)

16

Define/Laydown Guidelines for Pest Control, Check & Report

Mgt, Production, KST, Eng. &

Maintenance

17

Define/ Laydown requirements for Log Books, Records as per Local Municipal, FSSAI, Clients guidelines, in keeping with principals of HACCP & general Good Practices

Mgt, All Departments/Sections (Ongoing)

18

Plan , Prepare, Train, Co-ordinate & Facilitate all Internal & External ( authorities or Clients) Audits & Ensure Compliance

Mgt, All Departments/Sections (Ongoing)