Manager quality assurance & food safety

Designated – QA Manager

Location – Mumbai Fort

About the Role

The QA Manager will be responsible for overseeing and implementing Quality Assurance & Food Safety Systems across the central bakery & patisserie kitchen, warehouses and all company-owned (COCO) outlets. The role involves close coordination with Production, Packing, Dispatch, Kitchen Stewarding, Maintenance, HR, Training, Procurement, and Receiving departments to ensure adherence to food safety, GMP (Good Manufacturing Practices), and GHP (Good Hygiene Practices). The QA Manager will also be responsible for the creation and implementation of the Food Safety Management System (FSMS) manual, including development of Critical Control Points (CCPs), SOPs, and quality audit frameworks and conduct periodic audits.

Responsibilities

Quality Assurance & Food Safety

Develop, implement, and maintain FSMS Manual in compliance with FSSAI, HACCP, ISO, and other statutory requirements. Establish and monitor Critical Control Points (CCPs) across production, packing, dispatch, and receiving operations. Ensure GMP & GHP standards are implemented and followed across the factory and stores. Conduct routine quality checks of raw materials, in-process products, and finished goods.

Audits & Compliance

Plan and conduct internal audits for central kitchen and COCO stores. Coordinate third-party and regulatory audits (FSSAI, HACCP, ISO, customer audits). Maintain all necessary documentation, traceability records, and compliance reports. Drive corrective and preventive actions (CAPA) in case of deviations.

Cross-functional Coordination

Work closely with Production, Packing, Dispatch, Stewarding, and Maintenance teams to address quality and hygiene issues. Partner with HR & Training to develop and deliver food safety & hygiene training programs for all staff. Coordinate with Procurement & Receiving for vendor audits, raw material quality checks, and specifications compliance.

SOPs & Process Control

Draft, implement, and periodically review SOPs for all operational areas – production, handling, packaging, storage, dispatch, and outlet-level practices. Monitor adherence to SOPs through inspections and feedback loops. Develop guidelines for pest control, sanitation, and cleaning protocols.

Continuous Improvement & Reporting

Analyze quality trends, customer complaints, and wastage data to drive continuous improvement. Provide monthly reports on quality KPIs, audit findings, compliance status, and training effectiveness. Support management in decision-making with data-driven insights.

Qualifications

Bachelor's/master's in food technology, Food Science, Microbiology, or related field. 8–12 years of QA experience in food manufacturing/central kitchen, with at least 3–5 years in a managerial role. Hands-on experience in implementing HACCP/ISO systems and handling food safety audits.

Required Skills

Strong knowledge of FSMS, HACCP, FSSAI, ISO 22000, GMP & GHP. Experience in quality assurance for bakery, patisserie, FMCG, or large-scale food production units. Excellent documentation, audit, and compliance management skills. Strong leadership, training, and cross-functional collaboration abilities. Analytical mindset with problem-solving orientation.

Preferred Skills

Experience in quality assurance for bakery, patisserie, FMCG, or large-scale food production units.