Job Title

About the role This role will lead the management of internal and external quality complaints, driving investigations, root cause analysis, and corrective actions. They will ensure compliance with FSSAI and BRC Grade "A" standards through audits, risk assessments, and regular updates to SOPs and HACCP plans. Collaborating with Production, Innovation, and Supply Chain teams, they will address quality challenges, optimize processes, and implement continuous improvement initiatives to enhance product safety and operational efficiency. Duties & Responsibilities Internal & External Quality Complaints Management Lead the resolution of internal and external quality complaints, ensuring timely investigation, root cause analysis, and implementation of corrective & preventive actions (CAPA). Develop and maintain a structured complaint handling system to track, analyze, and mitigate recurring quality issues. Risk Assessment & Compliance Conduct RM & PM risk assessments and implement mitigation strategies. Regularly review and update HACCP plans in alignment with evolving industry standards. Develop, implement, and revise Standard Operating Procedures (SOPs), Policies, and Work Instructions (WIs) to ensure compliance with FSSAI & BRC Grade "A" requirements. Audits, Inspections & Quality Checks Conduct internal and external audits to assess compliance with regulatory and food safety standards. Perform routine quality checks across production processes, materials, and finished products to identify and rectify deviations. Lead BRC and FSSAI audits, ensuring adherence to certification requirements. Process Improvement & Cross-functional Collaboration Work closely with production, R&D, and supply chain teams to address quality challenges and enhance product safety. Analyze quality data, identify trends, and drive continuous improvement initiatives to optimize processes and enhance operational efficiency. Qualifications and Experience Master’s degree in Food Technology, Microbiology, or a related field. Minimum 5+ years in Quality Assurance within the food, beverage, or nutrition industry. LA of HACCP, BRC, FSSC 22000, or any relevant food safety certification is preferred. Knowledge, Skills and Abilities Strong understanding of FSSAI regulations, BRC requirements, risk assessment methodologies, and supplier quality management. Excellent problem-solving abilities, attention to detail, and strong communication skills for effective stakeholder engagement. Proficient in MS-Office and experience of working on ERP will be added advantage. Attention to detail and a commitment to maintaining high standards of quality and safety. Highly confident, self- starter, independent and positive attitude. High analytical and mathematical abilities. Good verbal and non-verbal skills