Quality Control (QC) Officer, Kitchen Operations (Backend)

Job Description

Title: Quality Control (QC) Officer, Kitchen Operations (Backend)

Company Name: Okra Foods Ltd.

Vacancy: 01

Age: 25 to 40 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 4 to 5 years

• Bachelor of Science (BSc)
• Diploma in Culinary Art

• Bachelor’s degree / Diploma in Food Technology, Culinary Arts, Hotel & Restaurant Management, or a related field (preferred).

• 4 to 5 years

• Age 25 to 40 years
• Only Male

• Eye for detail and commitment to maintaining high standards.
• Strong sense of responsibility and integrity.
• Practical knowledge of kitchen operations and food handling.
• Problem-solving and quick decision-making skills.
• Based in the backend kitchen, working closely with chefs, cooks, and helpers.
• Requires flexible working hours, including weekends and holidays.
• Physically active role involving standing, walking, and routine inspections. 

Skills & Ability

• Prior experience in food quality control, kitchen supervision, or F&B industry.
• Knowledge of food safety standards (HACCP, ISO 22000, or local regulations).
• Strong attention to detail with excellent observation skills.
• Good communication skills to coordinate with kitchen staff and management.
• Ability to work under pressure in a fast-paced environment.

Job Context:

The Quality Control (QC) Officer will be responsible for ensuring that all food prepared in the backend kitchen meets the restaurant’s standards of hygiene, safety, taste, and presentation. This role is vital to maintaining consistent quality, food safety compliance, and customer satisfaction.

Key Responsibilities:

Food Quality & Consistency

• Inspect raw materials and finished dishes to ensure compliance with set standards (taste, portion size, temperature, presentation).
• Conduct regular checks during food preparation to ensure consistency in recipes and cooking methods.
• Monitor food storage conditions and ensure proper labeling, FIFO (First In, First Out), and expiry tracking.

Hygiene & Safety

• Ensure compliance with food safety regulations (HACCP, local health codes).
• Check staff hygiene practices (uniform, gloves, hand washing, grooming).
• Conduct routine audits of kitchen cleanliness, equipment sanitization, and pest control.

Documentation & Reporting

• Maintain QC logs, checklists, and daily inspection reports.
• Report deviations and suggest corrective actions.
• Assist management in preparing for external food safety inspections.

Training & Guidance

• Provide guidance to kitchen staff on quality standards and safe handling practices.
• Conduct refresher training on hygiene and food safety protocols.