Job Description – Quality Manager (FMCG / Bakery Industry)Role Purpose To ensure that all bakery products meet the highest standards offood safety, quality, and compliancewhile supporting the company's growth ambitions. The Quality Manager will build and enforce robustQuality Assurance (QA)andQuality Control (QC)systems, maintainFSSC 22000 v6certification, and work cross-functionally to deliver safe, compliant, and consistent products. Key Responsibilities (KRAs) & KPIs1. Food Safety & Compliance KRA: Maintain and improve food safety management systems to comply with national and international standards. KPIs: Zero major non-conformities in FSSC 22000 v6 / ISO audits. 100% legal compliance with FSSAI, GMP, GLP requirements. Zero product recalls due to safety issues. 2. Quality Assurance System Development KRA: Build and maintain robust QA systems and documentation. KPIs: SOP coverage for 100% of production lines and SKUs . Complete Hazard Analysis & Critical Control Points (HACCP) documentation and monitoring. Perform at least one internal audit per month and track closure of NCs (non-conformities) within 30 days. 3. Raw Material & Supplier Quality Management KRA: Assure quality of incoming raw materials and packaging. KPIs: Vendor approval & qualification for 100% suppliers . Rejects/returns of raw materials kept . Supplier audits completed for 100% high-risk vendors annually . 4. In-Process & Finished Goods Quality Control KRA: Maintain high product quality and consistency. KPIs: First Pass Yield (FPY) ≥ 98% for all production batches. Customer complaints . Shelf-life monitoring and corrective action for any deviation within 48 hrs. 5. Training & Culture Building KRA: Build a strong quality and food safety culture across the plant. KPIs: Train 100% production & warehouse staff on GMP and food safety annually. Conduct at least 2 mock recall drills per year with 90%+ score in internal hygiene audits. 6. Continuous Improvement & Cost Optimization KRA: Reduce quality-related losses and rejections. KPIs: Bring down product rejections/wastage due to quality to . Execute at least 2 process improvement projects per quarter impacting quality KPIs. Reduce cost of non-quality (returns, scrap, rework) by 15% YoY . Candidate Profile Experience: 6–12 years in QA/QC in bakery / FMCG food manufacturing, with exposure to audits and certification processes. Track Record: Successfully maintaining FSSC 22000 v6 , ISO, or equivalent standards. Education: B.Sc./M.Sc. in Food Science, Food Technology, Microbiology or related field. Skills: Deep knowledge of QA/QC systems and food regulations (FSSAI, GMP, GLP). Strong documentation and audit management skills. Leadership to build food safety culture and train large shopfloor teams. Analytical approach to root cause analysis and continuous improvement. Compensation (Regional Scale) Fixed Pay: ₹9–13 LPA Variable Pay: ₹2–4 LPA (linked to audit scores, complaint levels, and cost-of-non-quality reduction) On-Target Earnings (OTE): ₹11–17 LPA Option: ESOPs 0.05–0.1% for long-term retention and alignment Success Metrics (Year 1) Zero critical non-conformities in FSSC 22000 and FSSAI audits. Reduce customer complaints to of shipments. Reduce wastage/rejections to . Achieve 100% staff training in food safety and hygiene. Set up monthly internal audit system with timely NC closures .
Job Title
Quality Assurance Manager