1. Food Safety & Compliance

• Ensure compliance with food safety regulations such as FSSAI, HACCP, and ISO standards
• Maintain hygiene and sanitation practices across kitchen and service areas

2. Quality Assurance & Control

• Develop and implement quality control procedures
• Monitor food preparation, storage, and service to ensure consistency

3. Audit Management

• Conduct internal audits and inspections
• Coordinate external audits and ensure corrective actions

4. Documentation & Record Keeping

• Maintain SOPs, hygiene logs, temperature records, and audit reports
• Ensure proper documentation for compliance and certifications

5. Training & Development

• Train staff on food safety, hygiene, and quality standards
• Conduct regular awareness sessions and refresher train...