Head - HSEQ

Job highlights

• Bachelor s or master s in food technology / microbiology / environmental science / industrial safety / hospitality management
• . Certifications in HACCP,ISO 22000,OHSAS / ISO 45001,NEBOSH preferred

The Head - HSEQ will be responsible for developing, implementing, and maintaining world-class Health, Safety, Environment, and Quality standards across all kitchens, production units, and service operations. This role ensures compliance with statutory norms, drives food safety excellence, reduces risk, and strengthens operational discipline across the F&B value chain.

Message from CEO:

Weve come to realize that were not merely in the B2B Food service industry; were in the business of Capturing Hearts. We find ourselves in a unique position to turn ordinary, mundane corporate cafeterias into places of pure delight, where individuals can freely express themselves, find inspiration, and share happiness. Such a profound transformation opportunity is a rare gift, where the purpose of our enterprise transcends the ordinary. If this vision resonates with you, we invite you to join us in our mission to spread joy and happiness in a world weighed down by stress and pressure. Together, lets play our part in making this world a more beautiful place.

Key Responsibilities:

1. Health & Safety (H&S)

• Develop and enforce workplace safety policies across kitchens, transport, and service areas.

• Conduct regular safety audits, risk assessments, and incident investigations.

• Implement preventive and corrective actions to reduce workplace accidents.

• Ensure compliance with OSHA, local safety laws, and F&B safety norms.

• Design and deliver safety training programs for employees and contractors.

2. Food Safety & Quality

• Implement and maintain HACCP, ISO 22000, FSSAI and other food safety standards.

• Ensure hygiene practices across receiving, storage, preparation, cooking, packaging, and dispatch.

• Conduct testing, quality audits, and kitchen inspections.

• Review and update SOPs for food handling, cleaning, sanitization, pest control, personal hygiene etc.

• Work closely with culinary and operations teams to ensure recipe and process compliance.

3. Environmental Management

• Develop strategies for waste reduction, energy conservation, and water management.

• Ensure compliance with pollution control norms and sustainability guidelines.

• Oversee proper disposal of food waste, used oil, packaging, and chemicals.

4. Compliance & Governance

• Ensure 100% adherence to FSSAI licensing, statutory audits, certifications, and documentation.

• Lead internal and external audits; coordinate with regulatory bodies.

• Maintain accurate and updated records for HSEQ inspections, licenses, and permits.

5. Training & Capability Building

• Build an HSEQ culture across all levels of the organization.

• Conduct training on food safety, hygiene, personal safety, fire safety, first aid, and emergency response.

• Guide unit managers and staff on corrective and preventive actions.

6. Continuous Improvement

• Drive quality improvement projects using tools such as Six Sigma, Kaizen, 5S.

• Monitor KPIs: incident rate, audit scores, non-compliance trends, customer complaints, waste levels.

• Introduce technology-based solutions for quality tracking and traceability.

7. Team Leadership

• Lead and mentor the HSEQ team across regions/units.

• Collaborate with Ops, HR, Culinary, Supply Chain, Facility Management, and Vendor Partners.

• Ensure performance management, training, and development of the HSEQ function.

Key Skills & Competencies:

• 10 + Years of strong knowledge of FSSAI, HACCP, ISO standards, BRC, GMP, GHP.

• Deep understanding of commercial kitchen operations, food handling, supply chain hygiene, and F&B risk controls.

• Excellent audit, inspection, and documentation skills.

• Strong leadership, communication, and stakeholder-management skills.

• Ability to manage multi-location operations.

• High attention to detail and problem-solving skills.

Educational Qualification:

• Bachelor s or master s in food technology / microbiology / environmental science / industrial safety / hospitality management.

• Certifications in HACCP, ISO 22000, OHSAS/ISO 45001, NEBOSH preferred.