Tasks and Responsibilities
Develop and implement quality and food safety policies and procedures across all branches and the warehouse.
Ensure compliance with HACCP standards, hygiene practices, and safe food handling.
Conduct periodic and surprise inspection visits to restaurants and the warehouse, and prepare reports on observations and violations.
Monitor cooking, cooling, and freezing temperatures, as well as food storage conditions.
Monitor the quality of raw materials upon receipt, track shelf life and storage methods, and implement FIFO/FEFO.
Evaluate suppliers and ensure products meet approved specifications.
Investigate customer complaints related to food quality and safety, and follow up on corrective actions.
Train kitchen, front-of-house, and warehouse staff on hygiene and food safety requirements.
Prepare periodic reports on quality performance and compliance indicators, and track the closure of violations.
Standardize quality criteria and operational procedures across all branches.
Requirements and Qualifications
Bachelor’s degree in Science, Agriculture, Veterinary Medicine, Food Science, or a related field.
5 to 7 years of experience in quality and food safety, preferably in restaurants, hotels, or food companies.
Previous experience in supervising quality across multiple branches, with at least two years of managerial experience.
Proficiency in implementing the HACCP system, GMP principles, and food safety requirements.
Must hold an HACCP certificate; knowledge of ISO 22000 is an added advantage.
Ability to conduct internal audits, analyze risks, and prepare quality reports and corrective action plans.
Strong skills in communication, training, problem-solving, and reporting.
Proficiency in using Microsoft Excel and preparing performance indicators.
Willingness to travel between branches and the warehouse according to business requirements.