Food Safety & Production Supervisor

Food Safety & Production Supervisor
Company:  Amadora Gourmet Ice Cream Pvt Ltd

Location:

Velachery Central Kitchen, Chennai

Reports to:

Head of Operations  Type:  Full-time, on-site (factory-based, with periodic store visits)  Apply to:
About Amadora
Amadora makes premium artisanal ice cream, baked goods, sauces, bars and cakes from scratch — no premixes, no compounds. Everything is produced at our central kitchen in Chennai on Pastomaster and Carpigiani equipment and distributed to franchise and company-owned stores across Chennai, Bengaluru and Hyderabad. As we scale, the discipline of the factory floor is what protects the brand.

The Role
We are looking for a food technologist who has worked as a Food Safety Executive and is ready to own both sides of the floor: making sure production runs the way the process says it should, and making sure food safety norms are followed without exception, every single day.
This is a hands-on shop-floor role, not a desk role. You will be present during production, checking that steps are followed as written, catching deviations while they are still small, and holding the line on hygiene, traceability and equipment condition. Alongside the daily work, you will drive our ISO certification programme and partner with the Training team to take food safety standards out to the stores.

Key Responsibilities
1. Daily production supervision
Verify that every batch is produced to the approved recipe, sequence, temperature and time parameters — pasteurisation, ageing, batch freezing, blast freezing, hardening and packing.
Run and sign off start-of-shift, in-process and end-of-shift checks; ensure line clearance between batches and between allergen and non-allergen runs.
Check equipment and tooling condition before use — moulds, scoops, containers, gaskets, blades — and enforce immediate quarantine and physical removal of any damaged, chipped or worn item from the production area.
Monitor CCPs and record readings in real time; escalate deviations immediately rather than at end of day.
Verify raw material and packaging at receipt (COA, temperature, condition, shelf life) and enforce FEFO in cold rooms and dry stores.
Support the production plan — yields, batch sizing, changeover time, wastage — and flag where process adherence and output targets are in conflict.
2. Food safety and hygiene compliance
Own day-to-day implementation of HACCP, GMP and GHP across the facility.
Manage personal hygiene, health checks, gowning and handwashing compliance for all production staff.
Schedule and verify cleaning and sanitation (CIP and manual), pest control, water testing, swab testing and calibration; maintain the records.
Run the foreign-material control programme: metal, glass, hard plastic, wood and mould-fragment controls, with defined inspection and breakage procedures.
Manage the finished-goods and shelf-life testing programme, micro sampling and third-party lab coordination.
Maintain FSSAI licence conditions and Schedule 4 compliance; be the point person for FSSAI and customer audits.
Investigate customer complaints and internal non-conformances to root cause, define CAPA, and verify that the corrective action actually holds a month later.
Maintain full batch traceability and be able to run a mock recall to closure.
3. ISO / FSSC certification
Lead preparation for ISO 22000:2018 (and FSSC 22000 where applicable) — gap assessment, documentation, PRPs, HACCP plan, internal audits, management review and closure of certification body findings.
Build and maintain the food safety management system documentation: manual, procedures, formats, records.
Train and hand-hold the production team through the changes the certification requires, so the system survives after the certificate is issued.
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