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:
- Flexible schedule
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development
Ability to commute/relocate:
- Shah Alam (Petaling): Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- QA/QC: 2 years (Required)
Language:
- English (Required)
- Malay (Required)
Willingness to travel:
- 50% (Preferred)
Work Location: In person
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