Deskripsi pekerjaan Quality Control Staff Remboelan Restaurant
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:
- 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).
- 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.
