Food Quality Management

1. Food Quality Management

Monitor and enforce standard recipes portion control and presentation guidelines.

Conduct regular tasting sessions to ensure flavor and consistency across all outlets.

Ensure proper storage handling and labeling of ingredients to maintain freshness.

2. Hygiene & Food Safety

Ensure compliance with HACCP local health regulations and company safety standards.

Inspect kitchen cleanliness equipment sanitation and staff hygiene practices.

Oversee proper waste management and pest control measures.

3. Service Quality

Monitor order accuracy serving temperature and customer experience standards.

Conduct regular training and coaching sessions for outlet staff on quality and hygiene.

4. Operational Oversight

Perform regular audits of inventory supplier compliance and kitchen operations.

Identify areas for improvement and implement corrective actions.

Maintain detailed QC reports and documentation for management review.

5. Reporting & Communication

Prepare weekly and monthly QC reports for senior management.

Communicate findings and recommendations effectively to outlet managers.

Collaborate with Operations and Training teams to implement quality improvements.

Requirements

Bachelors degree in Food Science Hospitality or related field preferred.

Minimum 3-5 years of experience in food quality control preferably in quick-service restaurants or F&B chains.

Strong knowledge of food safety standards and regulations (HACCP ISO local food laws).

Skills & Competencies

Attention to detail and commitment to consistency.

Strong leadership and training abilities.

Good analytical problem-solving and decision-making skills.

Excellent communication and reporting skills.

Ability to work under pressure in a fast-paced environment.