Quality Control Officer

Job Summary:

The Quality Control Officer is responsible for ensuring that all food products prepared in the commissary meet established quality, safety, and regulatory standards. This role involves monitoring production processes, conducting inspections and tests, and maintaining documentation to guarantee that the commissary’s output complies with company policies and food safety regulations.

Key Responsibilities:

• Inspect raw materials, ingredients, and finished products for quality, consistency, and compliance with specifications.
• Conduct regular sampling and testing of food products, including sensory evaluation, temperature checks, and microbiological testing where applicable.
• Monitor and document hygiene and sanitation practices throughout the commissary.
• Ensure compliance with HACCP, ISO, GMP, and other relevant food safety standards.
• Identify quality issues or deviations and collaborate with production teams to implement corrective actions.
• Maintain accurate and detailed quality control records, including inspection reports, test results, and non-conformance logs.
• Assist in training commissary staff on quality standards and food safety protocols.
• Coordinate with suppliers and vendors regarding quality-related concerns.
• Participate in internal and external audits, and prepare documentation as required.
• Stay updated on food safety regulations and industry best practices.

Qualifications:

• Bachelor’s degree or diploma in Food Science, Microbiology, Nutrition, or related field preferred.
• Previous experience in quality control or assurance in a food production or commissary environment.
• Strong knowledge of food safety standards such as HACCP, GMP, ISO 22000, or equivalent.
• Detail-oriented with strong analytical and problem-solving skills.
• Excellent communication skills and ability to work collaboratively with cross-functional teams.
• Familiarity with laboratory testing methods and equipment (preferred but not mandatory).

Preferred Skills:

• Certification in food safety or quality management (e.g., HACCP, ServSafe).
• Experience with computerized quality management systems.
• Ability to train and influence staff on quality and safety standards.