Assistant Manager /Senior Executive - HSE

Role & responsibilities

Ensure absolute compliance with statutory, food safety, and occupational health standards across food preparation, dining, and general facility areas.

Preferred candidate profile

Food Safety & Hygiene

• Monitor and enforce FSSAI, HACCP, ISO 22000, GMP (Good Manufacturing Practices), and GHP (Good Hygiene Practices) guidelines.
• Inspect kitchens, cold storage, pantries, and dining halls for cleanliness and proper food handling/storage.
• Oversee pest control schedules, waste management, and sanitation logs. [1, 2, 3, 4]

Facilities & Occupational Health & Safety (OHS)

• Conduct safety audits for facility operations, slip/trip hazards, electrical safety, and fire equipment (extinguishers, first aid kits).
• Oversee vendor operations (catering and housekeeping partners) to ensure service alignment with safety rules.
• Investigate incidents or near-misses in the facility, find root causes, and apply fixes. [1, 2, 3]

Training & Documentation

• Train kitchen and facility staff on hygiene, personal safety, and safe chemical handling.
• Maintain Management Information System (MIS) trackers, audit reports, and statutory compliance records. [1, 2]

Requirements & Qualifications

• Education: Diploma or Bachelors Degree in Food Science, Food Technology, Microbiology, Environmental Health, or a related safety discipline.
• Experience: 2 to 5 years of hands-on experience in HSEQ, food safety audits, or facility hygiene management.
• Certifications: Lead Auditor credentials for HACCP, ISO 22000, or ISO 45001 are preferred.
• Skills: Strong knowledge of local food laws, incident reporting, vendor management, and clear communication
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