Senior Executive – QHSE – Swiggy Chennai Tamil Nadu

About the Job – Senior Executive – QHSE – Swiggy Chennai Tamil Nadu

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