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Open nowFirst seen 35 hours ago

Quality Control Manager

Arbete195 open roles

Where
Kuwait City, Kuwait
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Your applicationOpen nowQuality Control ManagerArbete · Kuwait City, Kuwait

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Share of postings closed within
  1. 2.0%1 day
  2. 4.3%3 days
  3. 11.5%7 days
  4. 18.1%14 days
  5. 35.6%30 days
  6. 44.6%60 days
This job: first seen 35 hours ago

The posting

Position name : Quality Control Manage

One of our clients in the restaurant & hospitality industry-a fast-growing, chef-driven café group is looking for an Quality Control Manager to .The company operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.

Location: Kuwait

Years of Experience: Bachelors degree in Food Science, Hospitality, Microbiology, or related field.

Education:Minimum 3-5 years of experience in food quality control, preferably in F&B or hospitality.

Notice Period: Immediate joiners or a maximum one-month notice period.

Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.

https://www.arbetecareers.com/Candidate-Portal

Position Summary The Quality Control Manager is responsible for ensuring that all the restaurant branches and production kitchens meet the highest standards of food quality, hygiene, safety, and operational compliance. This role oversees product consistency, sanitation procedures, and service quality through regular inspections, audits, staff training, and continuous improvements. The QC Manager ensures that all branches follow company standards, municipality regulations, and internationally accepted food safety practices.

Job Description

1. Quality Assurance & Product Consistency

  • Ensure all food items across branches meet company standards for taste, quality, portioning, and presentation.
  • Conduct regular quality checks for raw materials, production processes, and finished products.
  • Work closely with the Executive Chef and Head Chefs to maintain recipe accuracy and consistency.
  • Identify quality gaps and implement corrective actions immediately.

2. Hygiene, Sanitation & Food Safety Control

  • Oversee hygiene and sanitation practices in all branches and production kitchens.
  • Ensure compliance with local municipality food safety guidelines and company policies.
  • Conduct routine hygiene audits, temperature checks, and equipment sanitation reviews.
  • Enforce proper food handling, storage practices, and personal hygiene standards among staff.

3. Operational Audits & Inspections

  • Conduct regular branch inspections to evaluate cleanliness, service quality, kitchen discipline, and food handling.
  • Prepare audit reports with findings, scores, and corrective actions.
  • Follow up to ensure that branches implement improvements within the required timeline.
  • Coordinate with Operations for action plans and compliance follow-up.

4. Staff Training & Development

  • Train kitchen and service staff on quality standards, food safety, and hygiene protocols.
  • Conduct orientation sessions for new employees on QC standards and procedures.
  • Provide refresher trainings on HACCP, food handling, and sanitation.
  • Ensure all employees understand and follow company quality guidelines.

5. Compliance & Documentation

  • Maintain proper documentation for audits, temperature logs, cleaning schedules, and QC reports.
  • Ensure all branches maintain up-to-date compliance records and logs.
  • Prepare weekly and monthly QC summaries for management review.
  • Support municipality inspection preparations and compliance reviews.

6. Raw Material & Supplier Quality Monitoring

  • Inspect quality of delivered raw materials and ingredients.
  • Ensure suppliers meet company quality and safety specifications.
  • Report supplier issues and follow up with procurement for corrective actions.
  • Monitor storage conditions, expiry dates, and inventory rotation (FIFO).

7. Incident Management & Corrective Actions

  • Investigate customer complaints related to food quality or hygiene.
  • Identify root causes and develop corrective and preventive action plans.
  • Monitor implementation and ensure issues do not repeat.
  • Coordinate with Operations and Chefs to resolve quality-related concerns.

8. Equipment & Facility Compliance

  • Ensure all kitchen equipment is clean, safe, and properly maintained.
  • Report equipment deficiencies and follow up on repair status.
  • Monitor pest control activities and ensure branches follow proper procedures.

Qualifications

  • Strong knowledge of food safety standards, HACCP, and hygiene regulations.
  • Excellent attention to detail, inspection skills, and reporting ability.
  • Strong communication and leadership skills in dealing with cross-functional teams.

Personal Competencies

  • Strong Attention to Detail
  • Quality & Safety Mindset
  • Leadership & Training Skills
  • Analytical & Problem-Solving Skills
  • Time Management
  • Professional Communication
  • High Integrity & Compliance Focus

Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.

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