QA (Quality Assurance)

Develop, implement & maintain SOPs, HACCP Plans, GMP & Hygiene Practices for the central kitchen.
Conduct regular Internal Audits, on hygiene, food safety & process compliance.
Ensure compliance with local authority regulations, (e.g.: Ministry of Health, HALAL, ISO).
Drive continuous improvement programs, to reduce errors, wastages & waste).

QC (Quality Control)

Inspect incoming raw materials to verify supplier quality (freshness, labelling, expiration dates).
Monitor production processes to ensure adherence to recipes, cooking methods, and portion controls.
Check finished products for taste, texture, appearance, temperature, packaging, and labelling accuracy.
Manage microbiological & chemical testing (with external labs) when required.
Verify proper storage conditions (temperature, humidity, FIFO/FEFO practices).

Documentation & Reporting

Maintain records for raw material inspections, cooking logs, batch records, CCP monitoring sheets, and corrective actions.
Prepare reports on non-conformance, customer complaints (product not meet expectations), and quality incidents (outlet rejections due to product quality/product recall by Central Kitchen).
Support external audits and provide required documentation.

Training Evaluation & Reporting

Train kitchen & production staff on quality food safety requirements.
Maintain training attendance, completion records, and evaluation forms
Submit monthly training progress reports to the Training Department/Operations.
Report to the Training Department if new staff need TY2 Jab & FHC.
Report to the Training Department if the staff need training such as GMP/HACCP/Hygiene/HALAL/ISO.

Assisting Chef (R&D) conducting Food Sensory Test

Set the evaluation criteria (Appearance, Aroma, Taste, Texture (Mouthfeel), Temperature ).
Setting up the panel with the Chef.
Recording & analysis (collect the score sheets & document the finding).

Eligibility & Skills Competencies :

Diploma/Degree in Food Technology, Food Science, Microbiology, or related field.
Minimum 1–2 years of experience in food quality assurance/control, preferably in central kitchen, restaurant, catering, or food manufacturing.
Knowledge of HACCP, GMP, HALAL, ISO 22000.
Strong attention to detail with ability to identify non-conformance quickly.
Good communication and training skills to guide kitchen staff.
Proficient in documentation, audit preparation, and reporting.

Job Types: Full-time, Permanent

Pay: RM2,700.00 - RM3,500.00 per month

Benefits:

Ability to commute/relocate:

Shah Alam (Petaling): Reliably commute or planning to relocate before starting work (Preferred)

Experience:

Language:

Willingness to travel:

Work Location: In person

QA/QC Executive

QA / QC Technician