Quality Control Executive

Key Responsibilities

• Inspect raw materials, vegetables, meat, poultry, dairy products, sauces, and other ingredients for quality and freshness.
• Ensure all dishes are prepared according to approved recipes, portion sizes, taste, presentation, and SOPs.
• Conduct regular kitchen hygiene and sanitation inspections.
• Check FIFO/FEFO, expiry dates, labelling, storage practices, and stock conditions.
• Monitor personal hygiene, uniforms, handwashing, and food-handling practices of kitchen staff.
• Identify food quality deviations and coordinate immediate corrective actions with chefs and restaurant managers.
• Maintain daily QC checklists, temperature records, rejection reports, and corrective-action records.
• Monitor customer complaints related to food quality and assist in root-cause analysis.
• Ensure compliance with FSSAI,HACCP,HALAL ISO 22000 standards procedures.
• Train kitchen employees on food safety, hygiene, recipe consistency, and quality standards.

Qualification & Experience

• 0 -2 years experience with Diploma/Degree in Food Technology, Food Science, Hotel Management, Catering Technology, Microbiology, or related field.
• Strong observation, documentation, communication, and problem-solving skills.