Quality Control Specialist-Catering industry

Skills

• Food Safety & Quality Assurance:
• Implement and maintain HACCP, ISO 22000, and food safety programs in catering operations.
• Ensure compliance with local health regulations and company food safety policies.
• Conduct regular audits and inspections of kitchen operations, storage, and food handling processes.
• Monitor food quality, temperature control, and hygiene standards in production and service areas.
• Ensure proper food labeling, expiration date tracking, and allergen management.
• Training & Compliance:
• Train kitchen and service staff on food safety best practices, hygiene protocols, and quality control procedures.
• Develop and update Standard Operating Procedures (SOPs) related to food safety, hygiene, and quality.
• Ensure personal hygiene and sanitation compliance among all food handling employees.
• Conduct internal food safety audits and ensure corrective actions are implemented.
• Operational Monitoring & Reporting:
• Monitor food preparation processes to ensure consistency and adherence to company recipes.
• Investigate and resolve customer complaints related to food quality and safety.
• Maintain and manage quality control documentation, audit reports, and compliance records.
• Work closely with procurement and kitchen teams to ensure the use of high-quality ingredients.
• Implement continuous improvement initiatives to enhance food quality and production efficiency.
• Health & Safety Compliance:
• Ensure compliance with Occupational Health & Safety (OHS) and local food safety regulations.
• Work with management to reduce food waste, enhance sustainability, and minimize risks.
• Supervise waste disposal, pest control, and kitchen hygiene management.

Requirements & Qualifications:

• Experience:
• Minimum 3-5 years of experience in quality control or food safety management in the catering, restaurant, or hospitality industry.
•  Education & Certifications:
• Bachelor’s degree or diploma in Food Science, Quality Management, or Hospitality Management (preferred).
• Must have certifications in HACCP, ISO 22000, Food Safety, or equivalent (Highfield, ServSafe, or local regulatory certification).
•  Skills & Competencies:
• Strong knowledge of food safety regulations and quality control standards.
• Experience in conducting audits, inspections, and risk assessments.
• Ability to train staff and enforce compliance with quality and hygiene standards.
• Strong problem-solving skills and ability to handle food safety-related incidents.
• Proficiency in Microsoft Office, audit reporting, and quality management software.
• Excellent communication and leadership skills to work across teams.
• Preferred Qualifications:
• Experience in high-volume catering operations, central kitchens, or banqueting services.
• Knowledge of supply chain quality control and vendor audits.
• of nutritional labeling, allergens, and special dietary requirements.