Quality Control Inspector

OCCUPATION DESCRIPTION
The Quality Control Inspector assesses the quality of food products for compliance with food safety requirements, the
organisation’s food quality standards and Standard Operating Procedures (SOPs). He/she is expected to be familiar
with food product standards and SOPs, and applies these standards when supervising Quality procedures. He is also
expected to conduct quality assurance checks.

He operates in a set-up similar to a food production environment. He should be comfortable with exposure to
physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform
and standard protection gears. He needs to be comfortable with repetitive activities and manage conflicts with
internal employees.

SKILLS CATEGORIES SKILLS

Analytical, Conceptual and Evaluative • Solve problems and make decisions at supervisory level

Food and Beverage Production • Follow food poduction standards and SOPs

Innovation • Manage productivity improvements

People and Relationship Management • Facilitate effective communication and engagement at the workplace
• Facilitate effective work teams

Quality • Conduct quality assurance checks

Workplace Safety and Health • Maintain workplace safety and health policies and procedures

Workplace Safety and Hygiene • Apply food safety management systems for food service establishments
Quality Control Supervisor
OCCUPATION DESCRIPTION
The Quality Control Supervisor supervises the quality control inspectors and oversees overall quality inspection activities
of the Central Kitchen. He/she is expected to undertake corrective actions for non-compliance cases that can be resolved
within defined procedures. He helps to prepare quality assurance guidelines for all staff and prepares regular audit reports
to be submitted to the regulatory authorities. He suggests minor modifications to food quality standards and Standard
Operating Procedures (SOPs).

He needs to operate in a set-up similar to a food production environment. He should be comfortable with exposure to
physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform and
standard protection gears. He needs to be comfortable with repetitive activities and manage conflicts with
internal employees.

SKILLS CATEGORIES SKILLS

Analytical, Conceptual and Evaluative • Solve problems and make decisions at managerial level

Business Continuity Management • Execute crisis management plans

Business Negotiation • Apply basic negotiation skills and techniques

Communications • Articulate and discuss ideas

Innovation • Manage productivity improvements

• Provide suggestions for minor modifications to food quality standards and SOPs

People and Relationship Management • Develop a work team

• Lead workplace communication and engagement
• Supervise, motivate and empower staff

People Development • Conduct orientation and training

Personal Management • Develop self to maintain professional competence at supervisory level

and Development

Quality • Assist in quality audits

• Prepare quality assurance documentation
• Supervise quality procedures
• Undertake corrective action for non-compliance quality cases within
defined procedures

Site/Outlet and • Implement site/outlet and equipment maintenance plans

Equipment Management

Workplace Safety and Health • Manage workplace safety and health system
Quality Manager
OCCUPATION DESCRIPTION
The Quality Manager holds overall responsibility for the quality control and assurance function in the Central Kitchen.
He/she develops and revises the quality assurance framework for the organisation and modifies the existing food
production standards and Standard Operating Procedures (SOPs) when necessary. He is also expected to lead and report
on quality audits, identify and resolve problems highlighted in yield reports and manage non-compliance cases. He also
monitors and recommends ways to reduce waste production.

He operates in a set-up similar to a food production environment. He should be comfortable with exposure to
physically demanding work conditions (i.e. hot and/or cold temperatures) and may also be required to wear a uniform
and standard protection gears. He needs to be comfortable with repetitive activities and manage conflicts with
internal employees.

SKILLS CATEGORIES SKILLS

Analytical, Conceptual and Evaluative • Apply systems thinking in problem-solving and decision-making

Business Continuity Management • Manage and implement business continuity plans

• Manage crisis situations

Business Negotiation • Participate in dispute resolution

• Participate in negotiations

Central Kitchen Production • Modify existing food quality standards and SOPs

Change Management • Lead team to implement change

Communications • Identify and establish internal and external stakeholder relationships

Innovation • Contribute to innovation process within own scope of work in the business unit
• Provide suggestions for modifications to existing processes
• Recommend ways to reduce waste production

People and Relationship Management • Manage cross functional and culturally diverse teams

People Development • Conduct orientation and training

• Conduct staff performance assessment process
• Develop and motivate team members through capability development
• Manage training

Personal Management • Develop self to maintain professional competence at managerial level

and Development

Planning and Implementation • Provide information for management decision making

Project Management • Implement project administration processes

Quality • Analyse yield reports

• Develop quality assurance framework
• Lead quality audit
• Manage non-compliance quality cases
• Manage quality system and processes

Risk Management • Facilitate compliance with legislative and regulatory requirements

• Manage compliance with F&B hygiene policies and procedures

Site/Outlet and • Manage site/outlet and equipment maintenance

Equipment Management