Swiggy Hiring for Manager City QHSE at Bengaluru Full Time

Job Purpose:Responsible for ensuring that the Supplier Quality Assurance and Quality Assurance/ Food Safety for PODs/ Kitchens operations/processes are in line with the design intent of the customer and verifying their systemsto ensure they are compliant with internal and externalspecifications.

Areas of Responsibility:

1.Strategy and Development:
A.Contribute to the creation and implementation of best practice quality practices, strategies, policies, processes, and procedures to aid and improve operational performance.
A.Design Kitchen Assessments and Process/ SOP / Training.
B.Contribute to new business initiatives, vendors, and projects and review and communicate the impact on Supplier Quality activities.
2.General and Task Management:
B.Lead supplier development strategy, designing the metrics for the function and supplier performance.
C.Carry out supplier validation audits.
D.Support new product launches to ensure suppliers can deliver to the required quality standards.
E.Manage the root cause analysis and corrective actions process of supplier quality issues.
F.Perform on-site supplier visits for root cause analysis and verification of corrective actions of supplier quality issues.
G.Review and evaluate supplier quality data to identify process improvement opportunities within the supply chain.
H.Monitor and report on supplier product quality and performance understanding any commercial issues and impacts.
I.Manage the Supplier’s Key Performance Indicators (KPIs).
J.Conduct benchmarking studies to determine best practices/designs and future trends.
K.Perform root cause analysis and resolve problems.
L.Undertake personal continuous training and development.
M.Manage customer PPM (Parts per Million), supplier PPM, supplier problem solving on time, cost recovery, and supplier warranty indicators.
N.Stay current and current on any changes that may affect the supply and demand of needed products and materials and advise others of any impact.
3.Quality, Health Safety & Environment:
P.Developing schedules and conducting periodic audit processes to ensure adherence to statutory and food safety controls.
Q.Planning and coordinating monthly QHSE audits across all kitchens, presenting monthly summaries to the management.
R.Follow up on NC closure for both external and internal audits with the kitchen culinary, operation, maintenance team, etc.for effective closure of identified nonconformity.
S.Ensuring RM &PM testing, complaint handling, calibration process, cleaning and sanitation process, Pest Management, market analysis, and troubleshooting of gaps as required are carried out. The entire process shall be reviewed monthly.
T.Driving change through effective implementation of GMP, HACCP, and QHSE requirements as per the Integrated management system in all kitchens
U.Driving food safety certification process and sustainability goals across all kitchens.
4.Stakeholder management:
A.review and assess the ongoing performance of QHSE/ Supplier Quality Assurance.
B.Report on achievement of targets and identify any actions required.
C.Monitor the completion of tasks and ensure good performance and record on appropriate systems.
D.Develop and maintain strong relationships with internal and external stakeholders to ensure optimal performance.
E.Participate in cross-functional teams in developing new products or changes related to current products in meeting customer requirements.
F.Review, implement, and update company records e.g. training matrices, performance reviews, and risk assessments.

Education Qualification: Graduate/Post-graduate in Food Technology, Food Science, Microbiology
Additional Certifications (If applicable): BRC, FSSC 22000 or ISO 22000 or HACCP and ISO 45000 or ISO 14000
Experience: Minimum 10 years of experience in the Food industry specifically in FMCG, E-commerce, and Retails
Worked Largescale FMCG/ Retails/ E-commerce

TechnicalCompetencies:
1.Implemented FSMS system in Kitchen operations
2.Certified lead auditor on BRC / FSSC 22000 / ISO 22000 / HACCP
3.Expertise in Quality and Food Safety Management Systems
4.Awareness of Environmental, Health,and Safety Management Systems.

FunctionalCompetencies:
1.Leadership skills
2.Good Communication skills
3.Excellent organizational and follow-up skills
4.Looking into details
5.Working with various stakeholders
6.Training Skills
7.Competent in problem-solving, team building, planning, and decision-making