QC Staff

Qualifications & Requirements

We are looking for a dynamic and highly integrity-driven Quality Control (QC) Mobile to ensure the highest standards of food quality and safety across all our outlets and central kitchens.

Education & Experience

• Minimum Bachelor's Degree (S1) in Food Technology or an equivalent, relevant major.

• Minimum 1 year of work experience in Quality Control (QC), preferably within the restaurant, F&B (Food & Beverage), or catering industry.

Technical Competencies (Hard Skills)

• Proficiency in conducting kitchen operational audits and a deep understanding of Good Manufacturing Practice (GMP).

• Strong knowledge and expertise in Internal Audit, Food Safety Systems, Halal Assurance Systems, and QC tools.

• Experienced in managing and preparing for Halal, HACCP, SLS, and other relevant Restaurant's regulatory certifications.

• Penyelia Halal (Halal Supervisor) certification is a significant plus.

Personal Skills (Soft Skills)

• Excellent analytical and problem-solving skills.

• Ability to thrive in a fast-paced environment with a high level of attention to detail and observational ability.

• Effective communication and collaboration skills.

• High level of integrity and professionalism.

Other Requirements

• Willingness to travel (mobile work) to all outlets and Central Kitchens.

• Own vehicle is preferred.

Key Responsibilities

As a QC Mobile, you will be at the forefront of maintaining and enhancing our quality standards. Your main duties will include:

1. Audit & Reporting

• Conducting routine and comprehensive internal audits in outlets and central kitchens.

• Compiling and reporting inspection/audit results in a timely manner (preferably on the same day).

• Responsible for managing and assisting with external audits (document and site audits).

1. Quality Improvement & Standardization

• Executing follow-up actions on audit findings and collaborating effectively with other departments for improvement implementation.

• Assisting in the development of Work Standards and Work Instructions based on audit findings and operational issues.

• Ensuring continuous improvement of the quality and food safety management systems.