Food Techician

Responsible for quality testing activities to assure products are within customer specifications. Activities include prioritizing and assigning daily duties, troubleshooting quality issues, procuring needed materials, controlling spare parts inventory for equipment, and managing hands-on training for new and existing lab personnel.

**Responsibilities**:
Quality of products coming into and leaving the facility:

- Personally demonstrate a commitment to food and human safety
- Responsible for efficient coordination of daily lab activities
- Participates in daily meetings and assembles/disseminates communication to the appropriate departments as needed
- Daily monitor and follow up for product quality for each shift
- Updates and maintains testing equipment
- Assist in the Maintenance of the Quality Control Systems:

- Assist in the functional activities of the quality control laboratory and test bakery
- Communicating the quality of daily milled and packed products to HOD and Production
- Plan maintenance and servicing of laboratory and test bakery equipment and machinery, ensure accuracy of equipment and results at all times
- Ensure that all test procedures and methods are properly understood, carried out and evaluated
- Manage timely collection of results and compilation of reports which will ensure actions taken are effective
- Assisting the Management prerequisite program (PRP) and HACCP through implementation, training, maintenance, verification and review thereof to ensure adherence at all times to all standards and requirement

**Requirements**:

- B.Sc - preferred
- Diploma in Food Technology - preferred
- Experience working on HACCP / FSSC 22000

**Job Types**: Full-time, Permanent

Pay: ₹20,000.00 - ₹30,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Day shift

Supplemental Pay:

- Yearly bonus

Application Question(s):

- Current City?
- Current CTC?
- Expected CTC?

**Education**:

- Bachelor's (preferred)

**Experience**:

- QA/ Lab or Food Technician: 2 years (required)
- working on HACCP / FSSC 22000: 2 years (required)

Work Location: In person