Key Responsibilities:

1. Quality Assurance:

• Inspect and verify the quality of raw materials, semi-finished, and finished products.
• Ensure that all food products meet company and regulatory standards for quality and safety.

1. Food Safety Compliance:

• Monitor adherence to food safety standards such as HACCP, ISO 22000, or other relevant certifications.
• Conduct regular hygiene inspections and ensure compliance with cleanliness standards.

1. Production Oversight:

• Review production processes to ensure consistency and quality.
• Identify deviations from standard recipes or procedures and implement corrective actions.

1. Record Keeping and Reporting:

• Maintain detailed records of inspections, audits, and test results.
• Prepare reports on quality and safety metrics for management.

1. Training and Development:

• Train staff on quality standards, food safety practices, and operational procedures.
• Conduct regular refresher sessions to maintain awareness among employees.

1. Issue Resolution:

• Address and resolve quality issues promptly and effectively.
• Collaborate with procurement and production teams to ensure quality consistency.

1. Process Improvement:

• Suggest and implement improvements to enhance product quality and operational efficiency.
• Stay updated on industry best practices and incorporate them into daily operations.

Skills

Qualifications and Skills:

• Bachelor’s degree in Food Science, Nutrition, Microbiology, or a related field.
• Minimum 3 years of experience in food quality control, preferably in a central kitchen or large-scale food production environment.
• In-depth knowledge of HACCP, GMP, and other food safety standards.
• Strong analytical skills and attention to detail.
• Excellent communication and interpersonal skills.
• Proficiency in Microsoft Office and quality management software.