Quality Controller & Hygiene Manager

Industry

Hospitality & Catering

Department

Kitchen Operations / Food Production

Reports To

Executive Chef / Kitchen Head / Operations Head

Location

Central Kitchen / Production Kitchen / Event Sites

1. Job Purpose The Quality Controller & Hygiene Manager is responsible for maintaining and monitoring the highest standards of food quality, food safety, hygiene, sanitation, cleanliness, and operational compliance across all kitchen and catering operations.

The role ensures that food is properly received, stored, prepared, cooked, transported, displayed, and served in line with the company's prescribed quality and hygiene standards. The position is also responsible for conducting regular inspections, maintaining records, training employees, identifying non-compliance, and implementing corrective actions across the central kitchen, stores, production areas, transport, live counters, buffet setups, and event locations.

2. Key Roles & ResponsibilitiesA. Food Quality Control

- Conduct regular quality inspections of raw materials, ingredients, semi-finished, and finished food products.
- Check freshness, appearance, smell, texture, packaging, labelling, manufacturing date, and expiry date of food materials.
- Ensure only approved and good-quality food materials are used for production; enforce FIFO/FEFO practices.
- Check taste, texture, appearance, temperature, and presentation of food before dispatch and service.
- Ensure consistency in food quality across all kitchen operations and event locations.
- Identify and report food items that do not meet required quality standards; ensure rejected, spoiled, expired, or contaminated food is immediately segregated and not used.

B. Kitchen Hygiene & Sanitation

- Conduct daily inspections of kitchen floors, walls, workstations, cooking equipment, utensils, refrigerators/freezers, dry storage, washing areas, handwash stations, and waste disposal areas.
- Ensure cleaning and sanitation schedules are prepared, followed, and properly recorded.
- Verify food-contact surfaces are cleaned and sanitized as per procedure.
- Ensure cleaning chemicals are correctly labelled, stored, and used safely; monitor use of colour-coded cleaning tools to prevent cross-contamination.
- Ensure appropriate waste segregation and disposal practices are followed.

C. Food Safety & Hygiene Compliance

- Monitor food safety practices throughout the complete production cycle, from receiving to final service.
- Ensure proper separation of raw and cooked food, vegetarian and non-vegetarian items, and allergen-sensitive ingredients.
- Prevent cross-contamination between raw and cooked food; monitor handling and storage of high-risk and perishable items.
- Monitor food holding conditions during events and buffet service; ensure food is protected during transportation and service.
- Immediately report and isolate any suspected contaminated food.

D. Temperature & Equipment Monitoring

- Monitor and maintain temperature records during receiving, storage, cooking, cooling, reheating, hot holding, transportation, and service.
- Ensure refrigerators, deep freezers, cold rooms, chillers, hot holding equipment, and temperature measuring devices are functioning correctly.
- Report equipment malfunction immediately and coordinate with the maintenance team for corrective action.




- Ensure food is never stored or served under unsafe temperature conditions.

E. Personal Hygiene Monitoring

- Check clean uniforms, aprons, hair covering, glove use, trimmed nails, and absence of jewellery during food handling.
- Ensure proper handwashing practices and prohibit eating, drinking, smoking, or chewing in food preparation areas.
- Monitor grooming and personal cleanliness; ensure illness or symptoms affecting food safety are reported.
- Report repeated hygiene violations to the Kitchen Head and HR Department; conduct awareness sessions as needed.

F. Receiving & Store Quality Control

- Inspect incoming food materials and coordinate with Purchase and Store teams on quality requirements.
- Verify quantity, packaging condition, manufacturing/expiry dates, product condition, and temperature where applicable.
- Reject or quarantine materials that do not meet required standards; ensure damaged or expired materials are never accepted or used.
- Monitor dry stores, cold rooms, refrigerators, and freezers; ensure proper labelling, date marking, and stock rotation.

G. Event & Outdoor Catering Quality Control

- Before the event: conduct hygiene and readiness inspections, verify clean equipment dispatch, food packaging/labelling, transportation arrangements, and on-site sanitation facilities.
- During the event: monitor food quality, and holding conditions; ensure buffet/live counters and service staff maintain hygiene compliance; monitor waste disposal.
- After the event: review hygiene and quality issues, report non-conformities, ensure proper disposal of leftover food, and prepare an event quality/hygiene report where required.

H. Audit, Inspection & Compliance

- Conduct daily hygiene inspections, weekly hygiene audits, and monthly /food safety reviews.
- Prepare audit reports, identify non-conformities, and implement corrective and preventive actions with follow-up.
- Maintain documentation required for internal and external inspections and ensure compliance with applicable food safety regulations and licensing requirements.

I. Staff Training & Development

- Conduct induction and refresher training on personal hygiene, handwashing, food safety, cross-contamination prevention, safe storage, cleaning/sanitation, waste management, and temperature monitoring.
- Maintain training records and attendance for kitchen employees, stewards, supervisors, and event food-handling staff.

J. Documentation & Record Keeping

- Maintain daily hygiene checklists, kitchen cleaning checklists, personal hygiene inspection records, and temperature monitoring logs.
- Maintain food receiving inspection reports, rejection reports, pest control records, and equipment maintenance reports.
- Maintain food quality inspection reports, corrective action reports, staff hygiene training records, internal audit reports, and event quality inspection reports.

K. Complaint & Incident Management

- Investigate food quality complaints and coordinate with the Kitchen Head and Operations Team to identify root causes.




- Implement immediate corrective action and recommend preventive measures; maintain records of complaints and corrective actions.
- In case of suspected food contamination or a serious food safety incident, immediately inform management and ensure affected food is isolated and not served or distributed.

L. Team Coordination

- Work closely with the Executive Chef/Kitchen Head, Kitchen Managers, Production Team, Store and Purchase Departments, F&B; Operations, Event Operations, Logistics, Service Team, HR, and Maintenance to ensure quality and hygiene are maintained throughout the complete catering operation.

3. Key Performance Indicators (KPIs)

KPI Area

Measure

Food Quality / Hygiene Audit Score

% inspections passed; results of daily/weekly/monthly audits

Temperature & Incident Compliance

% adherence to temperature logs; number of food safety incidents

Corrective Action & Complaints

Avg. time to close corrective actions and resolve complaints

Training & Event Quality

% staff trained on schedule; hygiene rating from event inspections

4. Qualification & ExperienceEducational Qualification

- Diploma or Degree in Food Technology, Food Safety, Hotel Management, Hospitality Management, or a related field.

Experience

- Minimum 3–5 years of relevant experience in Hospitality, Catering, Central Kitchen, Food Production, Hotel Kitchen, or Large-Scale Event Catering.
- Prior experience in food quality, hygiene, sanitation, or food safety management is preferred.

5. Skills & Competencies

- Strong knowledge of food quality, hygiene, sanitation, and food safety standards.
- Ability to conduct inspections and audits with strong observation and attention to detail.
- Positive documentation and reporting skills.
- Strong communication and cross-team coordination abilities.
- Ability to train and guide employees.
- Problem-solving and corrective-action orientation.
- Ability to work across kitchen, warehouse, production, and event locations, and handle multiple tasks in a fast-paced catering environment.
- Strong Leadership quality to guide & implement quality control policies.

6. Authority of the Position

- Stop the use or service of food that does not meet hygiene standards.
- Reject or quarantine poor-quality or unsafe food materials.
- Raise non-conformity/non-compliance observations and recommend corrective and preventive actions.
- Conduct scheduled and surprise hygiene inspections.
- Escalate serious food safety or hygiene violations to senior management.
- Recommend additional staff training or retraining where hygiene standards are not being followed.

7. Working Relationships The position will work closely with: Executive Chef / Kitchen Head, Kitchen Managers, Food Production Team, Quality & Hygiene Team, Store Department, Purchase Department, F&B; Operations, Event Operations Team, Logistics Department, Service Team, Maintenance Department, and Human Resources. 8. Reporting Structure

Executive Chef / Kitchen Head / Operations Head

↓ Quality Controller & Hygiene Manager

↓ Quality Controller / Hygiene Supervisor

↓ Kitchen Hygiene & Support Team

Approval

By signing below, the employee acknowledges having read, understood, and accepted the responsibilities, authority, and reporting structure outlined in this .

Pay: ₹18,000.00 - ₹35,000.00 per month

Benefits

- Provident Fund

Work Location: In person

📌 Quality Controller & Hygiene Manager (Dahisar)
🏢 Popular Hospitality
📍 Dahisar