Nutrition Officer (QC)

Compliance & Auditing:

• Conduct daily inspections of kitchen and dining areas.
• Monitor critical control points using HACCP principles.
• Ensure strict adherence to local food safety regulations.
• Maintain accurate safety logs and documentation.

Hygiene & Sanitation:

• Oversee sanitation standards for kitchen equipment and utensils.
• Monitor chemical usage and storage safety.
• Inspect personal hygiene and uniform compliance of staff.
• Manage cleaning & pest control protocols with third-party vendors.

Menu Development & Costing:

• Help Dining Manager for developing healthy and nutrition reach menu
• Budgeting and costing of each dish ensuring food cost, overhead, labor etc. are included. Supplier & Inventory Control
• Inspect incoming food deliveries for quality and temperature.
• Verify supplier food safety certifications.
• Monitor food storage rotation using FIFO methods.
• Track and manage food allergen labeling programs.

Training & Culture:

• Conduct food safety onboarding for new kitchen staff.
• Deliver regular refresher training on hygiene practices.
• Foster a proactive culture of food safety awareness.
• Investigate and resolve food safety complaints or incidents.

• 2 to 3 years
• The applicants should have experience in the following business area(s): Manufacturing (Light Engineering and Heavy Industry), Restaurant, Agro based firms (incl. Agro Processing/Seed/GM), Electronic Equipment/Home Appliances, Group of Companies, Research Organization, Mobile Accessories, Battery, Storage cell

• Master of Science (MSc) in Food & Nutrition, Food Science & Technology
• Bachelor of Science (BSc) in Food & Nutrition, Food Science & Technology

• Graduation from a public university will be given preference.
• Professional certification in HACCP, Food Safety, or a related field will be an advantage.

• Age 28 to 34 years
• Only Male

• Proactive, self-motivated, and able to work under pressure.
• Strong reporting, documentation, and record-keeping skills.
• Good communication and interpersonal skills.
• Sound knowledge of food safety, hygiene, and quality control practices.
• Basic knowledge of HACCP, GMP, GHP, and food safety regulations.
• Proficient in Microsoft Office applications, especially Word and Excel.
• Ability to work effectively in a team as well as independently.
• Strong analytical, problem-solving, and attention-to-detail skills.

• T/A,Provident fund,Tour allowance,Medical allowance,Mobile bill,Performance bonus,Insurance,Profit share
• Lunch Facilities: Partially Subsidize
• Festival Bonus: 2