Head Quality Assurance

Razor Sharp Hr And Consulting Opc; Chennai District; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Razor Sharp Hr And Consulting Opc in India seeks a Head of Quality Assurance, R&D to design and drive QA strategies across hotels, restaurants, and a sweets and savouries factory, ensuring best-in-class food safety, hygiene, and regulatory compliance.

You will lead audits, staff training, CAPA, supplier quality, and R&D projects for product innovation, focusing on consistency, shelf life, and customer satisfaction.

Responsibilities

• Develop, implement, and maintain QA policies, systems, and SOPs for hotel services and retail food production.
• Ensure alignment with FSSAI, HACCP, ISO 22000, GMP standards and updated regulatory guidelines.
• Continuously upgrade quality processes to meet evolving industry standards and customer expectations.
• Conduct hygiene and sanitation audits across hotel kitchens, production units, and retail outlets.
• Oversee microbiological and chemical testing with accredited labs and drive CAPAs for deviations.
• Perform pest control and environmental monitoring programs.
• Define and enforce quality specs for raw materials, in-process items, and finished goods.
• Collaborate with production to ensure consistency in taste, appearance, packaging and shelf life.
• Implement QC check points across supply chain including incoming material inspection and final product validation.
• Optimize production quality and reduce wastage through lean practices and improvement initiatives.
• Develop and deliver training on GMP, food safety, hygiene, and QA protocols to staff.
• Monitor SOP compliance and refresh training after audits or process changes.
• Embed a quality culture across all operational levels.
• Lead internal QA audits and coordinate external inspections for health, safety and compliance.
• Maintain thorough QA documentation including NCRs and CAPA logs.
• Generate QA performance reports and present insights and action plans to senior leadership.
• Stay updated with FSSAI regulations, ISO standards and local health rules for 100% compliance.
• Investigate customer complaints and perform root cause analysis to prevent recurrence.
• Implement CAPA plans and communicate resolutions to stakeholders.
• Track trends in complaints and drive long-term quality improvements.
• Collaborate with culinary and production teams for new sweets and savouries, focusing on quality, safety and market appeal.
• Lead pilot trials, sensory evaluations, and shelf-life studies.
• Identify process or ingredient innovations to improve quality, reduce cost, and enhance efficiency.

Job description

Job Title

Head Quality Assurance, R&D

Quality Control

Managing Director

Reportees

All Branch Managers, Kitchen Incharges & Production In charge.

Objective

The Head of Quality Assurance will be responsible for developing, implementing, and managing robust quality assurance and food safety strategies across hotel operations, restaurants, and the sweets and savouries factory. This role focuses on maintaining the highest standards of food safety, hygiene, regulatory compliance, product consistency, and customer satisfaction. The ideal candidate will also lead R&D initiatives for product innovation and improvement.

Key Responsibilities

Quality Assurance Strategy & Policy

• Develop, implement, and maintain comprehensive QA policies, systems, and SOPs tailored to hotel services and retail food production.
• Ensure alignment with relevant national and international standards FSSAI (Food Safety and Standards Authority of India), HACCP (Hazard Analysis and Critical Control Points), ISO 22000, GMP (Good Manufacturing Practice), etc.
• Continuously evaluate and upgrade quality processes to meet evolving industry standards and customer expectations.

Food Safety & Hygiene

• Ensure all food handling, preparation, storage, and service activities meet legal and organizational food safety standards.
• Conduct scheduled and surprise hygiene and sanitation audits across hotel kitchens, production units, and retail outlets.
• Oversee microbiological and chemical testing in collaboration with accredited labs and ensure corrective action for deviations.
• Ensure pest control and environmental monitoring programs are in place and effective.

Product Quality Control (Sweets & Savouries)

• Define and enforce quality specifications for raw materials, in-process items, and finished sweets/savoury goods.
• Collaborate with the production team to ensure consistent taste, appearance, packaging, and shelf life of products.
• Implement quality checkpoints across the supply chain, including incoming material inspection and final product validation.
• Optimize production quality and reduce wastage through lean practices and quality improvement initiatives.

Staff Training & SOP Implementation

• Develop and deliver training programs on GMP, food safety, hygiene, and QA protocols to all relevant departments.
• Monitor compliance with operational SOPs and conduct refresher training based on audit findings or process changes.
• Ensure quality culture is embedded across all operational levels.

Audits, Compliance & Reporting

• Lead internal quality audits and coordinate preparations for external inspections (health, food safety, statutory compliance).
• Maintain detailed and accurate documentation of QA systems, non-conformance reports (NCRs), and CAPA (Corrective and Preventive Action) logs.
• Generate analytical QA performance reports and present insights, risks, and improvement plans to senior leadership.
• Stay updated with FSSAI regulations, ISO standards, and local health department rules to ensure 100% compliance.

Customer Feedback & Complaint Handling

• Investigate customer complaints related to food quality, safety, or hygiene and conduct root cause analysis.
• Implement effective corrective and preventive action plans (CAPA) and communicate resolution to all stakeholders.
• Track trends in complaints and initiate long-term quality improvement projects to enhance customer satisfaction.

Research & Development (R&D)

• Work closely with culinary and production teams to develop new sweets and savouries, focusing on quality, safety, and market appeal.
• Lead pilot trials, sensory evaluations, and shelf-life studies.
• Identify process or ingredient innovations to improve quality, reduce cost, and increase production efficiency.