The Food Quality Controller is responsible for ensuring the highest standards of food quality, safety, and hygiene are maintained in the central kitchen. This role involves inspecting raw materials, monitoring production processes, and ensuring compliance with food safety regulations and quality standards. The Food Quality Controller collaborates with kitchen staff and management to implement and maintain effective quality control systems.

Key Responsibilities:

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.
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.
Production Oversight:
- Review production processes to ensure consistency and quality.
- Identify deviations from standard recipes or procedures and implement corrective actions.
Record Keeping and Reporting:
- Maintain detailed records of inspections, audits, and test results.
- Prepare reports on quality and safety metrics for management.
Training and Development:
- Train staff on quality standards, food safety practices, and operational procedures.
- Conduct regular refresher sessions to maintain awareness among employees.
Issue Resolution:
- Address and resolve quality issues promptly and effectively.
- Collaborate with procurement and production teams to ensure quality consistency.
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.

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.