Executive - HSEQ

Roles & Responsibilities

• Execute Food Safety audit as per FSSAI requirement.
• Execute the monthly Audit and conduct customized audit across Catering/Base Kitchen Audits/ Live
  
  

kitchen Audits.

• Reports to be submitted within 2 working days.
• Follow up of NC closure for both external and internal audits.
• Ensure developed corrective action on nonconformities are implemented effectively.
• Supporting for the preparation of external audits.
• Conduct training as per the Training Calendar and monthly reporting of the training activities and
  
  

updating on Tracker.

• Involved in Food incidents handling with RCA & Investigation Audit and finalize the root cause with
  
  

evidence for the identified non conformities or food incident and also recommend the CAPA to avoid

the reoccurrence of the incident

• Verify the corrective action implementation effectiveness.
• Coordinating with the clients (existing & new) for any HSEQ-related matters/ queries.
• Helping mobilization of new sites for region by ensuring adherence to all HSE & QA related processes
  
  

required for successful mobilization.

• Reducing the customer complaints to the lowest level by establishing the proper control of all food
  
  

safety hazards at the kitchens of Vendor partners at site or Base kitchen.

• Implementing the FSMS system in the vendor kitchen by conducting daily checks at the kitchen,
  
  

maintaining sanitization and cleaning of the vendor kitchen and deliver safe and hygienic food to the

client.

• Maintaining and updating the Food safety and quality records.
  
  

Requirements

• Educational Qualification – Bachelor's Degree in food science and technology or Microbiology or
  
  

Hotel management or catering technology from recognized university.

• Preference would be given if acquired Accredited Lead Auditor Course in food safety Management
  
  

System (ISO22000/FSSC22000). Have sufficient Knowledge of FSS Act and regulation. Must have

sector specific knowledge regarding Hygiene, Sanitary practices, process knowledge, Allergen

management, etc.

• Certified internal auditor on ISO 22000 / HACCP.
• Knowledge in Quality and Food Safety Management System.