I- Quality Control Manager

Job Description

1. Quality Assurance & Product Consistency

• Ensure all food items across branches meet company standards for taste quality portioning and presentation.
• Conduct regular quality checks for raw materials production processes and finished products.
• Work closely with the Executive Chef and Head Chefs to maintain recipe accuracy and consistency.
• Identify quality gaps and implement corrective actions immediately.

2. Hygiene Sanitation & Food Safety Control

• Oversee hygiene and sanitation practices in all branches and production kitchens.
• Ensure compliance with local municipality food safety guidelines and company policies.
• Conduct routine hygiene audits temperature checks and equipment sanitation reviews.
• Enforce proper food handling storage practices and personal hygiene standards among staff.

3. Operational Audits & Inspections

• Conduct regular branch inspections to evaluate cleanliness service quality kitchen discipline and food handling.
• Prepare audit reports with findings scores and corrective actions.
• Follow up to ensure that branches implement improvements within the required timeline.
• Coordinate with Operations for action plans and compliance follow-up.

4. Staff Training & Development

• Train kitchen and service staff on quality standards food safety and hygiene protocols.
• Conduct orientation sessions for new employees on QC standards and procedures.
• Provide refresher trainings on HACCP food handling and sanitation.
• Ensure all employees understand and follow company quality guidelines.

5. Compliance & Documentation

• Maintain proper documentation for audits temperature logs cleaning schedules and QC reports.
• Ensure all branches maintain up-to-date compliance records and logs.
• Prepare weekly and monthly QC summaries for management review.
• Support municipality inspection preparations and compliance reviews.

6. Raw Material & Supplier Quality Monitoring

• Inspect quality of delivered raw materials and ingredients.
• Ensure suppliers meet company quality and safety specifications.
• Report supplier issues and follow up with procurement for corrective actions.
• Monitor storage conditions expiry dates and inventory rotation (FIFO).

7. Incident Management & Corrective Actions

• Investigate customer complaints related to food quality or hygiene.
• Identify root causes and develop corrective and preventive action plans.
• Monitor implementation and ensure issues do not repeat.
• Coordinate with Operations and Chefs to resolve quality-related concerns.

8. Equipment & Facility Compliance

• Ensure all kitchen equipment is clean safe and properly maintained.
• Report equipment deficiencies and follow up on repair status.
• Monitor pest control activities and ensure branches follow proper procedures.

Qualifications

• Strong knowledge of food safety standards HACCP and hygiene regulations.
• Excellent attention to detail inspection skills and reporting ability.
• Strong communication and leadership skills in dealing with cross-functional teams.

Personal Competencies

• Strong Attention to Detail
• Quality & Safety Mindset
• Leadership & Training Skills
• Analytical & Problem-Solving Skills
• Time Management
• Professional Communication
• High Integrity & Compliance Focus

Note: We thank all applicants for their interest however only those candidates who are shortlisted will be contacted.