THE ROLE

The Quality Assurance Manager is the absolute guardian of the Ongole premium standard. Reporting administratively to the General Manager and functionally to the Group Quality Assurance Controller (QAC) and Center of Excellence (CoE), this role has the authority to halt production or block shipments where quality is compromised.

You will ensure that the Ongole brand promise of provenance, safety, and excellence is upheld at every stage of the production and distribution chain.

REQUIRED EXPERIENCE

• Minimum 7 years of QA/QC experience in a commercial abattoir, premium meat processing facility, or high-volume food manufacturing environment.
• Hands-on experience managing dry-aging operations and cold chain integrity protocols.
• Proven ability to enforce quality standards under commercial and production pressure.
• Experience managing regulatory inspections and certification audits.

QUALIFICATIONS

• Bachelor's degree in Food Science, Meat Technology, Microbiology, or a closely related field.
• Certified Lead Auditor for ISO 22000 and HACCP – mandatory.
• Additional certification in meat grading or sensory evaluation is an advantage.

OUR COMMITMENT

We never compromise on quality. We protect our brand. We protect our customers.

• Own and enforce full compliance with KEBS, HACCP, and ISO 22000 standards across the facility.
• Manage and document dry-aging protocols, ensuring precise temperature, humidity, and yield-loss parameters are maintained.
• Conduct daily sensory and technical evaluations of primal cuts, secondary cuts, and Value-Added products.
• Report quality metrics directly to the Group QAC/CoE, independent of commercial or production pressure.
• Lead all internal audits and manage external regulatory and certification inspections.
• Train production and commercial staff on Ongole Group quality standards and food safety SOPs.

• Hands-on experience managing dry-aging operations and cold chain integrity protocols.
• Proven ability to enforce quality standards under commercial and production pressure.
• Experience managing regulatory inspections and certification audits.

• Bachelor's degree in Food Science, Meat Technology, Microbiology, or a closely related field.
• Certified Lead Auditor for ISO 22000 and HACCP – mandatory.
• Additional certification in meat grading or sensory evaluation is an advantage.