Quality Control Officer

About the role

The Quality Control Officer is responsible for ensuring that all food products meet the highest quality standards before they reach customers. This role focuses on detecting defects early, maintaining compliance with HACCP, FSSC and ISO standards, and supporting continuous improvement in the production environment.

Key responsibilities

• Verify that production follows approved recipes, preparation methods and SOPs set by the Executive Corporate Chef and Quality Control Manager.
• Conduct physical tests on semi‑finished and finished products, reporting any non‑conformities to the Production and Quality Control Managers.
• Monitor shelf‑life requirements and ensure they are strictly adhered to.
• Oversee critical control points (CCPs) and implement corrective actions when deviations occur.
• Perform sanitation verification and testing on equipment and production areas.
• Check that incoming products meet specifications (temperature, shelf‑life, packaging) and record the results.
• Support the implementation and continuous improvement of the Food Safety Management System (HACCP, FSSC, ISO) in the facility.

Required profile

• 1–2 years of experience in food quality control or a related field.
• Bachelor’s degree in Food Safety, Biology, Food Science, Food Technology or a comparable discipline.
• Basic Food Safety Training.
• Ability to work closely with production and quality teams to ensure compliance.

Required skills

• HACCP
• FSSC
• ISO standards
• Food safety testing and sanitation verification