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.
4. Store food safety, with the Training team
- Work with the Head of Training to convert factory food safety standards into simple, teachable store-level procedures — cold chain, thawing, display, scooping hygiene, cleaning schedules, expiry management, allergen handling.
- Co-create training content, checklists and audit formats for franchise and company-owned stores.
- Conduct periodic store food safety audits, score them, and drive closure of findings with the operations and training teams.
- Support franchisee-side FSSAI compliance and readiness for regulatory inspections.
5. Documentation and reporting
- Maintain daily, weekly and monthly food safety and production compliance dashboards.
- Report non-conformances, wastage, complaint trends and audit scores to management with clear cause and action.
Qualifications and Competencies
Required
- B.Tech / M.Tech / B.Sc / M.Sc in Food Technology, Food Science, Dairy Technology or a related discipline.
- 3–6 years of experience, including a proven stint as a Food Safety Executive or Officer in a food manufacturing environment.
- Working knowledge of HACCP, GMP, GHP, FSSAI regulations and Schedule 4.
- Experience preparing for or maintaining ISO 22000 / FSSC 22000 certification.
- Comfortable with documentation and record discipline — you can build a format, and you can also make people fill it correctly.
- Physically comfortable working in a cold-chain environment, including chillers and blast freezers, and around early production shifts.
Preferred
- Dairy, frozen dessert, bakery or chocolate manufacturing background.
- Certified HACCP Level 3 / ISO 22000 Lead Auditor or Internal Auditor.
- Multi-site or retail-outlet audit exposure.
- Working Tamil and English; Kannada or Telugu a bonus given our other markets.
Competencies we care about
- Willingness to stop a batch. The right answer is sometimes expensive, and we want someone who says it anyway.
- Firm without being adversarial — you will be enforcing standards on colleagues you work beside every day.
- Bias for root cause over blame; interest in why the process allowed the mistake, not just who made it.
- Attention to detail that holds up on day 200, not just day 20.
What Success Looks Like (First 12 Months)
- Month 1–3: You have mapped every production line end to end, documented the actual process against the written SOP, and produced a prioritised gap list covering process adherence, hygiene, equipment condition and record-keeping.
- Month 3–4: Daily production and food safety checks are running consistently across all shifts, with real-time recording and same-day escalation of deviations — verified by you, not self-reported.
- Month 6: The ISO 22000 documentation set is complete, PRPs and the HACCP plan are implemented, and the first full internal audit cycle has been completed with CAPAs closed.
- Month 6–9: A store food safety standard, training module and audit checklist are live with the Training team, and the first round of audits is complete across Chennai stores.
- Month 9–12: ISO certification audit cleared, with no major non-conformances outstanding.
- Through the year: A measurable fall in food-safety-related customer complaints and internal non-conformances, with a traceability and mock-recall capability that closes within the target window.
Why Amadora
You will be the person who owns food safety at a brand that makes everything from scratch — which means real process, real risk and real ownership, not a premix line where the standards were set by someone else. You will build the system, certify it, and take it out to every store. Direct access to the founder and the leadership team, and a company growing fast enough that what you build now becomes how it operates at three times the size.
To apply, write to with your CV and a short note on the most significant food safety gap you have personally closed.