JOB DESCRIPTION & RESPONSIBILITIES

Designation: Quality Assurance Manager

Reports To: COO (Chief Operating Officer)

Minimum Qualification: M.Sc. In Food Science & Technology

Experience: Minimum 5 Years’ Experience & Understanding of Food Safety

Environment

Depute Person: COO (Chief Operating Officer)

RESPONSIBILITES & AUTHORITIES

1) To obtain excellent knowledge of Specification of Seafood and other food items.

2) Excellent knowledge of ingredients & food additives that can be translated in to development of
new food products.
3) Skills and knowledge of carrying out nutrition analysis of different food products.
4) Good knowledge of food processing plants used by different industries for preparation of different
types of food items.
5) Suggest and implement improvements in operations of the plant.
6) Skills of making right selection for preparing food items to match the output with customer
requirement.
7) Is cost conscious and has the knowledge of critical areas for exercising cost controls.
8) Should be a logical thinker who considers various options, weighs them properly and makes
decisions in the interest of the firm.
9) Has the ability to communicate clearly and closely supervise the work of supervisors and labor.
10) Has the aptitude for documentation, paperwork and reporting.
11) Should be able to handle stress and stay calm under pressure situations.
12) A firm believer in systems approach to operations and is willing to learn and adapt to current best
practices.
14) To approve all the documents related to Food Safety mainly Process Flows, Hazard Analysis, HACCP
Plan, HACCP Verification schedules.
15) To ensure regular HACCP verification
16) To ensure implementation change control procedure and identify the changes which require HACCP
study.
17) To identify the training needs for the Food Safety team and provide training.
18) To provide feedback to executive management on the status of Food Safety System.
19) To ensure that all the plant and infrastructure maintenance activities are carried out in accordance
with Food Safety procedures.
20) To ensure cleaning and sanitation of water storage tanks, machines.
21) To implement Food safety system as per standard.
22) To provide direction to Food Safety Team members w.r.t. HACCP Study, new developments in the
field of food safety, sanitation, GMP etc
23) Responsible for the monitoring of all approved supplier and conduct evaluation and analysis as per
performance.