Food Safety And Hygiene Officer

Food Quality

- Ensure all outlets follow standard recipes, portions and plating

- Check taste, texture, temperature and presentation of key dishes

- Do random food sampling across outlets and shifts

Food Safety & Hygiene

- Ensure FSSAI and HACCP compliance at all outlets

- Monitor food handling, storage temperatures and FIFO/FEFO

- Check personal hygiene, cleaning schedules and pest control

Raw Material Quality

- Inspect incoming meat, vegetables, dairy and dry goods

- Reject non-conforming material and track supplier issues

Outlet Audits

- Conduct scheduled and surprise audits at all outlets

- Score outlets on a quality checklist with photo reports

- Track corrective actions and re-inspect till closure

Recipe Standardisation

- Maintain recipe specs, yields and portion standards

- Run food trials for new dishes and menu changes

- Flag over-portioning and wastage

Customer Complaints

- Investigate food quality and safety complaints

- Find root causes and drive corrective actions

Training

- Train kitchen staff on hygiene and food handling

- Conduct refresher training based on audit findings

New Outlets

- Do pre-opening kitchen and food safety checks

- Give quality sign-off before launch