Mandatory:

• B.Tech / B.E. in Food Technology, Mechanical Engineering, or Chemical Engineering or B.Sc in Food Science / Meat Technology / Dairy Science

Preferred:

• M.Tech / M.Sc in Food Processing, Microbiology, or Industrial Engineering
• Certifications in HACCP, ISO 22000, or Lean Manufacturing are a plus

Technical Skills:

• Knowledge of food processing equipment and technology
• Understanding of meat hygiene, cold chain management, and freezing technology
• Familiarity with GMP, HACCP, and FSSAI/FDA compliance
• Process improvement and cost control methods

Soft Skills:

• Strong leadership and team management skills
• Problem-solving mindset with attention to detail
• Effective communication across departments
• Time management and multitasking in a dynamic environment
• Additional Knowledge Areas (Industry Specific)

FMCG:

• High-speed packaging line operations
• Shelf-life stability testing
• Ingredient sourcing and formula standardization

Meat / Frozen Foods:

• Chilling, freezing, and blast freezing techniques
• Cleanroom and hygiene protocols
• Slaughterhouse and meat processing knowledge
• Regulatory labeling and traceability requirements

Note: Candidate must have a 2-wheeler or 4-wheeler vehicle and a valid license.