Quality Control Executive is responsible for maintaining food quality, hygiene standards, and operational compliance in the restaurant. The role ensures that all food items are prepared, stored, and served according to established quality and safety standards while maintaining excellent customer satisfaction.

Key Roles & Responsibilities :-

1. Food Quality Monitoring
2. Hygiene & Food Safety Compliance
3. Storage & Inventory Quality Checks
4. Process & SOP Compliance
5. Vendor & Raw Material Quality
6. Documentation & Reporting
7. Customer Feedback Monitoring

Requirements
2–4 years of experience in restaurant quality control or food safety.
Knowledge of food safety standards and hygiene practices.
Strong observation and reporting skills.
Ability to work in a fast-paced restaurant environment.