Quality Control Officer (QSR Organization) at Goldplates Feast House

Job Summary

• The Quality Control Officer is responsible for ensuring that all food products, service processes, hygiene practices, and operational standards meet the organization's quality requirements, food safety regulations, and customer expectations.
• The role involves monitoring daily operations, conducting inspections, identifying non-conformities, and implementing corrective actions across all outlets.

Key Responsibilities

• Conduct routine quality inspections of food preparation, storage, packaging, and service processes.
• Monitor compliance with food safety standards, HACCP principles, and company policies.
• Ensure proper personal hygiene and sanitation practices are maintained by all staff.
• Verify that food products meet established quality, taste, presentation, and portion standards.
• Inspect raw materials and ingredients to ensure they meet quality specifications before use.
• Monitor temperature logs for food storage, cooking, holding, and transportation.
• Perform outlet audits and prepare detailed quality control reports.
• Investigate customer complaints related to food quality, safety, or service standards and recommend corrective actions.
• Identify quality issues and work with outlet managers to implement improvement measures.
• Ensure cleaning schedules and sanitation procedures are properly followed.
• Conduct regular shelf-life and product quality checks.
• Monitor compliance with local health and safety regulations.
• Assist in developing and updating quality control procedures and checklists.
• Train staff on quality standards, food safety practices, and operational compliance requirements.
• Maintain accurate records of inspections, audits, corrective actions, and quality performance metrics.
• Support management during regulatory inspections and audits.

Qualifications & Requirements

• Bachelor's Degree or HND in Food Science, Microbiology, Hospitality Management, Nutrition, Quality Management, or a related field.
• Minimum of 2–3 years' experience in quality control, food safety, or restaurant operations, preferably within a Quick Service Restaurant (QSR) environment.
• Knowledge of HACCP, GMP, food safety regulations, and quality assurance principles.
• Strong attention to detail and analytical skills.
• Excellent report-writing and documentation abilities.
• Good communication and interpersonal skills.
• Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint).
• Ability to work independently and travel between outlet locations when required.

Key Competencies:
Quality Assurance & Food Safety:

• Attention to Detail
• Problem Solving
• Audit & Inspection Skills
• Report Writing
• Time Management
• Communication SkillsTeam Collaboration
• Compliance Management
• Continuous Improvement Mindset

Working Conditions:

• Frequent visits to restaurant outlets, kitchens, storage facilities, and production areas.
• May require weekend, public holiday, or shift work based on operational needs.
• Ability to stand for extended periods and work in fast-paced environments.