Position: Quality Control (QC) Executive – Plate Washing (Night Shift)Facility

Department

Operations / Quality Assurance

Reporting To

Operations Manager / Facility Manager

Job Summary

The Quality Control (QC) Executive is responsible for ensuring that all cleaned plates, bowls, glasses, cutlery, serving utensils, crates, and other reusable food-service items meet the company's quality, hygiene, and customer standards before dispatch. The role involves inspecting products at every stage of the washing, drying, sorting, packing, and dispatch process to ensure zero-defect deliveries and maximum customer satisfaction.

Key Responsibilities

1. Quality Inspection

Inspect all washed plates, bowls, glasses, cutlery, trays, serving utensils, and containers before packing.

Ensure items are completely free from:

Food residue

Oil and grease

Water marks

Stains

Soap or detergent residue

Odor

Dust or contamination

Reject chipped, cracked, broken, bent, rusted, or damaged items.

Verify that all items meet company quality standards before approval.

2. Dispatch Verification

Verify customer-wise packing quantities before dispatch.

Ensure correct plate sizes, cutlery types, serving utensils, and accessories are packed according to the dispatch list.

Cross-check dispatch against customer orders.

Prevent shortages, excess quantities, or wrong item dispatches.

3. Process Monitoring

Monitor washing, rinsing, drying, sorting, and packing activities.

Ensure Standard Operating Procedures (SOPs) are followed at every stage.

Conduct random in-process quality inspections during production.

Ensure rejected items are not mixed with approved inventory.

4. Hygiene & Food Safety

Maintain high hygiene standards in washing, drying, inspection, and packing areas.





Ensure employees follow personal hygiene requirements, including gloves, uniforms, masks, hairnets, and hand-washing procedures.

Verify proper storage of cleaned utensils to prevent contamination.

Report any hygiene or sanitation violations immediately.

5. Documentation & Reporting

Maintain Daily QC Inspection Reports.

Record rejection quantities and rejection reasons.

Prepare Corrective and Preventive Action (CAPA) reports.

Maintain customer complaint records.

Report recurring quality issues to the Operations Manager.

6. Continuous Improvement

Identify root causes of quality failures.

Recommend improvements in washing, drying, handling, and packing processes.

Assist in reducing customer complaints and product rejections.

Participate in quality improvement initiatives and internal audits.

Authority

The QC Executive has the authority to:

Stop dispatch of non-conforming materials.

Reject damaged or improperly cleaned utensils.

Recommend rewash or rework of rejected items.

Escalate repeated quality issues to management.

Request corrective actions from Operations or Washing teams.

Required Skills

Excellent attention to detail.

Strong observation and inspection skills.

Basic knowledge of hygiene, sanitation, and food safety practices.

Ability to identify quality defects quickly.

Valuable communication and coordination skills.

Basic documentation and reporting skills.





Ability to work in a fast-paced operational environment.

Problem-solving and decision-making ability.

Qualifications

Minimum: 12th Pass.

Graduate or Diploma in Hospitality, Food Technology, Quality, or Operations is preferred.

1–3 years of experience in Quality Control, Hospitality, Housekeeping, Laundry, Food Processing, Catering, Warehousing, or Manufacturing.

Freshers with strong learning ability and discipline may also be considered.

Preferred Qualities

Responsible and disciplined.

Honest and dependable.

Positive attitude.

High level of integrity.

Team player.

Punctual and reliable.

Ability to maintain consistent quality standards.

Key Performance Indicators (KPIs)

100% inspection of all dispatch materials.

Zero dispatch of dirty or damaged items.

Reduction in customer quality complaints.

Reduction in rejected or returned materials.

100% compliance with SOPs and hygiene standards.

Dispatch quantity accuracy above 99.5%.

Timely reporting of quality issues.

Reduction in rewash and rework percentage.

CAPA closure within defined timelines.

Working Conditions

Work in a plate washing and sanitation facility.

Standing and walking for extended periods.

Exposure to wet work areas and cleaning chemicals.

Rotational shifts, including weekends and holidays, as required.

Mandatory use of Personal Protective Equipment (PPE).

Success in This Role

A successful QC Executive consistently ensures that every customer receives clean, hygienic, damage-free, and accurately packed utensils while maintaining strict compliance with quality standards and contributing to continuous improvement in operational performance.

Benefits:

- Health insurance
- Provident Fund

Work Location: In person

📌 Quality Control Executive (Bengaluru)
🏢 Infinity Box
📍 Bengaluru