Responsibilities:
- Monitor and enforce food safety standards and hygiene practices across the kitchen and dining areas.
- Conduct regular inspections to ensure that the restaurant complies with local health regulations.
- Develop and implement food safety protocols and sanitation guidelines.
- Inspect raw ingredients to ensure they meet quality standards before use.
- Evaluate the preparation and presentation of dishes to ensure consistency and adherence to the restaurant’s standards.
- Perform regular taste tests and visual inspections of food and beverages.
- Maintain accurate records of inspections, audits, and training sessions.
- Report any quality control issues or discrepancies to the COO
- Prepare and submit regular quality control reports.
- Collaborate with procurement and suppliers to ensure the quality and safety of ingredients.
- Inspect deliveries to ensure they meet quality standards and address any discrepancies with suppliers.
- Monitor inventory for quality and expiration dates.
- Collect and analyze customer feedback regarding food quality and service.
- Stay updated on local and national food safety regulations and ensure the restaurant’s compliance.
- Coordinate with health inspectors during official visits and audits.
