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
