Job Summary

• The Quality Assurance Officer ensures all aspects of food production and service meet the highest standards of quality, safety, and compliance in an industrial catering environment.
• Responsibilities include conducting inspections, implementing quality control procedures, training staff, and ensuring meals adhere to food safety regulations and client specifications.
• The ideal candidate should have strong attention to detail, experience in food quality management, and a commitment to high standards in catering operations.

Key Responsibilities

1. Quality Control & Inspections

• Conduct regular inspections of food production processes, kitchen operations, and service areas to ensure compliance with food safety and quality standards.
• Monitor food preparation, storage, and serving procedures to ensure proper handling, sanitation, and food safety practices.
• Review and assess finished meals to ensure they meet quality standards in taste, appearance, portion size, and presentation.
• Identify and resolve quality issues promptly, implementing corrective actions as needed.

2. Food Safety & Compliance

• Ensure compliance with all food safety and hygiene regulations related to storage, handling, preparation, and serving.
• Conduct internal audits to assess compliance with health and safety regulations, company policies, and industry standards (e.g., HACCP, ISO).
• Stay updated with food safety laws and ensure the catering service complies with local, regional, and national regulations.
• Provide recommendations for improvements and corrective actions based on audit results.

3. Training & Staff Development

• Develop and deliver training programs for kitchen and service staff on food safety, quality control, and hygiene practices.
• Ensure all team members are knowledgeable about food safety guidelines and quality standards.
• Conduct regular training updates and refresher courses to maintain high standards of food safety and quality assurance.

4. Documentation & Reporting

• Maintain accurate records of quality inspections, audits, and corrective actions taken.
• Prepare regular reports on quality performance, identifying areas for improvement and making recommendations to senior management.
• Ensure all documentation is up to date, including food safety logs, quality control checklists, and audit records.

5. Supplier & Product Evaluation

• Monitor the quality of ingredients and raw materials received from suppliers to ensure they meet required specifications.
• Conduct supplier audits and assessments to ensure consistency and quality of delivered products.
• Provide feedback to suppliers on quality issues and work with them to resolve discrepancies.

6. Continuous Improvement

• Contribute to the development and implementation of continuous improvement initiatives in food quality, service delivery, and food safety practices.
• Analyze customer feedback, quality metrics, and operational performance data to identify areas for enhancement.
• Collaborate with the catering team to implement solutions that optimize food quality and operational efficiency.

Skills

• Excellent interpersonal, communications, analytical, leadership and  organization skills