Key Responsibilities
- Conduct regular inspections of food preparation, storage, and service areas to ensure compliance with hygiene and safety standards (HACCP, GMP, or internal SOP).
- Monitor food production processes to ensure consistency, portion control, and adherence to recipes and presentation standards.
- Check the quality and freshness of raw materials, semi-finished, and finished products before use or service.
- Collaborate with kitchen, purchasing, and service teams to address quality deviations or non-conformities.
- Ensure proper storage, labeling, and rotation of ingredients (FIFO system).
- Conduct temperature checks for chillers, freezers, and hot holding equipment.
- Record and report any incidents, spoilage, or deviations from quality standards.
- Develop and maintain documentation related to quality inspections, corrective actions, and follow-up audits.
- Provide training or refreshment to kitchen and service staff regarding hygiene and food safety practices.
- Support management in continuous improvement initiatives to enhance product quality and guest satisfaction.
Qualifications
- Bachelor’s Degree / Diploma in Food Technology, Culinary Arts, Hospitality Management, or related field.
- Certification in food safety, HACCP, or sanitation is an advantage.
Required Skills & Experience
- Minimum 2 years of experience in quality control, kitchen supervision, or food production, preferably in F&B, hospitality, or catering industry.
- Strong knowledge of food safety standards, sanitation regulations, and quality assurance procedures.
- High attention to detail and ability to detect quality issues quickly.
- Good communication and reporting skills.
- Proficiency in Microsoft Office (Excel, Word, and PowerPoint).
- Ability to work under pressure and handle multiple tasks efficiently.
- Strong sense of responsibility, integrity, and teamwork.
