Job Opening for Senior Executive at Swiggy in Bengaluru, Karnataka

Swiggy in Bengaluru, Karnataka is seeking a Senior Executive – QHSE. The main responsibility of this role is to ensure that the Supplier Quality Assurance and Quality Assurance or Food Safety for PODs or kitchen operations and processes align with the customer’s design intent.

Additionally, the candidate will be responsible for verifying the systems to ensure compliance with both internal and external specifications.

Vacancy Details

Position Name: Senior Executive – QHSE

Organization Name: Swiggy

Location: Bengaluru, Karnataka

Education Qualification

Degree in Food Technology, Food Science, or Microbiology with additional certifications (If Applicable) such as BRC, FSSC 22000, ISO 22000, HACCP, ISO 45000, or ISO 14000.

Experience

A minimum of 10 years of experience is required in the food industry, with a specific focus on FMCG, E-commerce, and Retail.

Previous work experience should include large-scale projects in FMCG, Retail, and E-commerce.

Responsibilities

Strategy and Development:

• Assist in developing and executing top-quality practices, strategies, policies, processes, and procedures to enhance operational efficiency.
• Create Kitchen Assessments and Develop Process/SOP/Training.
• Support new business ventures, vendors, and projects and assess and communicate the effects on Supplier Quality operations.

General and Task Management:

• Develop a strategy for supplier development and create metrics to measure supplier performance.
• Conduct audits to validate suppliers.
• Provide support for new product launches to ensure suppliers meet quality standards.
• Manage the process of identifying the root cause of supplier quality issues and implementing corrective actions.
• Visit suppliers on-site to analyze the root cause of quality issues and verify corrective actions.
• Analyze supplier quality data to identify opportunities for process improvement in the supply chain.
• Monitor and report on supplier product quality and performance, addressing any commercial issues.
• Manage the Key Performance Indicators (KPIs) of suppliers.
• Conduct benchmarking studies to identify best practices and future trends.
• Perform root cause analysis and resolve problems.
• Continuously train and develop oneself.
• Manage customer and supplier indicators such as PPM, problem-solving, cost recovery, and warranty.
• Stay updated on changes that may impact the supply and demand of products and materials, and inform others of any potential impact.

Quality, Health Safety & Environment:

• Develop schedules and conduct periodic audit processes to ensure compliance with statutory and food safety regulations.
• Plan and coordinate monthly QHSE audits for all kitchens, and present monthly summaries to management.
• Follow up on closing non-conformities identified in both external and internal audits with kitchen staff for effective resolution.
• Ensure testing of raw materials and packaging materials, handle complaints, calibrate equipment, maintain cleanliness and sanitation, manage pests, analyze the market, and address any gaps as needed. Review this process monthly.
• Implement GMP, HACCP, and QHSE requirements in all kitchens to drive change as per the Integrated Management System.
• Lead the food safety certification process and sustainability initiatives in all kitchens.

Stakeholder management:

• It involves reviewing and evaluating the ongoing performance of QHSE/ Supplier Quality Assurance.
• Reporting on target achievements and identifying necessary actions is also important.
• Monitoring task completion and ensuring good performance while recording on appropriate systems is crucial.
• Developing and nurturing strong relationships with both internal and external stakeholders is essential for optimal performance.
• Participating in cross-functional teams to develop new products or make changes to existing products to meet customer requirements is also a key aspect.
• Additionally, reviewing, implementing, and updating company records such as training matrices, performance reviews, and risk assessments is necessary.

Required Skills

• Strong leadership abilities
• Effective communication skills
• Exceptional organizational and follow-up abilities
• Attention to detail
• Collaboration with diverse stakeholders
• Proficient in training
• Skilled in problem-solving, team building, planning, and decision-making
• Established FSMS system for Kitchen operations
• Certified lead auditor for BRC / FSSC 22000 / ISO 22000 / HACCP
• Specialized in Quality and Food Safety Management Systems
• Knowledgeable in Environmental, Health, and Safety Management Systems.

Apply Here

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