Job Purpose:
The Quality Control Executive ensures that food products prepared in the hot kitchen adhere to food safety standards, regulatory requirements, and company policies. This role is pivotal in overseeing quality control measures, conducting inspections, and maintaining accurate records of all food preparation processes in the hot kitchen. The QC Executive is responsible for enforcing the highest standards of product quality and food safety, identifying areas for improvement, and ensuring continuous compliance.
Key Responsibilities:
- Quality Control Monitoring & Inspection:Oversee the entire production process in the hot kitchen to ensure that raw ingredients and finished products meet quality and safety standards.
Conduct regular checks on cooking processes, ensuring adherence to critical control points (CCPs) and internal standard operating procedures (SOPs).
Inspect finished products to verify quality, texture, taste, appearance, and compliance with customer specifications before release.
- Compliance with Food Safety Standards:Ensure compliance with food safety regulations and industry standards, including HACCP, GMP, ISO 22000, FSSC 22000, and other food safety management systems.
Monitor food preparation practices to ensure the application of proper hygiene, sanitization, and handling procedures.
- Temperature Control & Monitoring:Monitor and record cooking temperatures, storage temperatures, and product cooling processes to ensure that all food safety guidelines are met.
Ensure all hot food items are kept at the appropriate temperatures to prevent bacterial growth.
Track temperature logs for compliance with food safety standards and intervene if temperatures fall outside acceptable ranges.
- Hygiene & Sanitation Oversight:Conduct regular inspections to ensure the hot kitchen environment adheres to the highest standards of cleanliness and sanitation.
Verify that all kitchen equipment, surfaces, and tools are sanitized and cleaned according to established schedules and standards.
Oversee the use of personal protective equipment (PPE) and proper food handling practices by kitchen staff to prevent contamination.
- Process Improvement:Identify opportunities for continuous improvement in the hot kitchen’s food preparation processes, hygiene practices, and overall product quality.
Work with cross-functional teams to optimize kitchen operations, reduce waste, and improve product consistency and safety
- Communication & Reporting:Report daily QC findings, product defects, temperature anomalies, and non-conformances.
Document incidents of product quality issues and report corrective actions taken to management.
- Equipment & Facility Maintenance:Ensure all equipment, tools, and machinery used in the hot kitchen are regularly inspected, calibrated, and maintained according to food safety and quality standards.
Conduct routine audits to assess the hygiene status of the kitchen, ensuring compliance with cleaning schedules, sanitation, and maintenance procedures.
Manage cleaning processes for high-risk equipment and ensure proper sanitation procedures are followed to avoid contamination risks.
Skills & Qualifications:
- Education:Minimum Diploma or Degree in Food Science, Food Technology, or a related field.
- Experience:At least 2-3 years of experience in quality assurance, food manufacturing, or food safety management, with hands-on experience in a hot kitchen or food production environment.
Experience with food safety certifications such as HACCP, GMP, ISO 22000, and FSSC 22000 is highly preferred.
- Technical Skills:Strong knowledge of food safety regulations, quality assurance methodologies, and testing protocols.
Proficient in Microsoft Office Suite (Excel, Word).
- Personal Attributes:Strong analytical and problem-solving skills, with the ability to quickly identify and address food safety risks.
Excellent communication skills for training, reporting, and collaborating with cross-functional teams.
High attention to detail and ability to work independently and under pressure.