Head - Quality Control (FMCG)

Role & responsibilities

• Develop, implement and maintain the plant's Quality Management System (QMS).
• Establish quality standards, specifications, SOPs, work instructions and inspection procedures.
• Ensure compliance with GMP, GHP, HACCP and food safety systems.
• Establish strict physical, chemical, and microbiological specifications for flour, fats, yeasts, leavening agents, dairy, and active dry ingredients.
• Supervise quality testing at critical bakery stages: dough mixing/kneading, proofing (temp/humidity control), baking bake times/crust parameters, cooling, and slicing/wrapping.
• Supervise quality testing at critical bakery stages: dough mixing/kneading, proofing (temp/humidity control), baking bake times/crust parameters, cooling, and slicing/wrapping.
• Establish and monitor shelf-life studies for bakery products.(ie Oversee microbiological shelf-life studies and testing for mould, yeast count, pathogens, and spoilage.)
• Serve as the primary point of contact for external food safety audits, regulatory inspections, and customer food safety reviews.
• Ensure calibration of laboratory instruments & its safety
• Maintain testing records and certificates.
• Ensure proper sampling procedures.
• Work closely with R&D, Production and Marketing during new product development.
• Ensure quality of packaging materials and packaging processes.
• Ensure compliance with applicable food laws and regulations, including FSSAI requirements in India.
• Lead and develop the Quality team & Coordinate with cross functional departments

Drive continuous improvement initiatives to:

• Reduce product rejection/ Customer complaints/Process Variation/ Improve Product Consistency/ Reduce Wastage/ Improve Shelf Life of the product/ Improve hygiene standards etc.

Ensure quality of all bakery raw materials this will also include:

• Defining raw material specifications.
• Approving suppliers in coordination with Purchase.
• Incoming material inspection and testing.
• Handling rejected materials and non-conforming materials.
• Conducting supplier quality evaluations and audits.
• Monitor quality at every stage of bakery product production.

Preferred candidate profile

The ideal candidate should have strong hands-on experience in bakery/food manufacturing quality, with the ability to manage both Quality Control and Food Safety functions. The person should be capable of independently handling audits, customer complaints, laboratory operations, HACCP, supplier quality, product release and quality improvement initiatives.

Candidates can also mail their profile on [email protected]