| Education |
B.Sc./ M.Sc. Food Science/ Food Technology Background |
| Experience |
3-5 Years of Experience in Mass or Industrial Catering/ FMCG Industries |
| Preference |
Worked in Cloud Kitchen/ Airline Catering Set up/ Food Manufacturing companies/ QSR. Lead Auditor Certificate in FSSC or IS0 22000: 2018 |
| Process Monitoring & Complaint Analysis |
* Periodic basis cooking process monitoring and conduct as is study
* Periodic basis blast chill process monitoring and conduct as is study
* Cooking oil – TPM Value Monitoring
* Cleaning and Sanitization process adherence and conduct as is study
* Pest control schedule adherence and efficiency data preparation in coordination with CK/ SK/ Warehouse / POD SPOCs
* Highlight if any process failure and reject materials in consultation with respective stakeholders
* Product in-transit temperature verification
* Review the customer complaints and conduct root cause or 5 Why’s Analysis in consultation with culinary and operation team
* Develop corrective action and preventive action plan for customer complaint |
| Random Sampling |
*Raw Material product and label quality check.
*Align respective SCM / Category manager to to resolve raw material quality issue.
* Randomly check product temperature of blast chill and cooked/ chilled products to review product compliance.
* Randomly sample packaging materials to verify specification adherence and highlight if any issue exist. |
| Validation/ Verification |
* Coordinate with respective CFT stakeholder to conduct product validation ( both process and transit )
* New brand launch process coordination on shelf life sampling and sampling process adherence assurance.
* Shelf life charter verification
* Brand Launch – Kitchens – Process validation and training in coordination with L&D |
| Kitchen & Supplier Auditing |
* Schedule and conduct audit for PK, CK, Warehouse and Five POD’s Kitchens on monthly basis
* Prepare audit summary and schedule a call with respective stakeholder for corrective action and NCs Closure
* Visit and conduct audit for problematic SKU’s supplier to review supplier’s process and quality control checks and measures.
* Coordinate and conduct Covid-19 Preventive measure audit |
| Third Party Audit & Authority inspection |
* Third party audit co ordination to respective area/ cluster
* Discuss with respective SPOC’s to develop corrective action and NC’s Closure for third party audit
* Coordinate with respective stakeholder for PWC/ Investor audit
* Coordinate with operation / culinary team for appropriate cooperation and response during authority inspections |
| Training |
* Conduct Food Safety and Process Control Training
* Develop relevant training content – originated out of audit findings
* Coordinate and conduct HSE training at responsible area/ cluster |
