Food Quality & Safety Executive & Manager

KAMPUNG CARABAO (FC) SDN. BHD.; Johor; In loco; MYR 39.000 - 50.000; Tempo pieno

Descrizione del lavoro

KAMPUNG CARABAO (FC) SDN. BHD. is seeking a hands-on Food Quality & Safety Executive & Manager in Johor Bahru to oversee food quality, storage, hygiene and safety across all restaurant outlets.

You will ensure proper handling, storage, labeling and temperature control while maintaining high safety standards. Travel between outlets is required; experience in F&B operations preferred, with strong leadership and reporting abilities.

Competenze

• Must have basic knowledge of F&B operations, food ingredients and proper food storage methods.
• Experience in restaurant operations, kitchen management, food safety or quality control is preferred.
• Knowledge of HACCP, GMP, Halal requirements or Malaysian food safety regulations is an added advantage.

Mansioni

• Food Quality Control: Monitor quality, freshness, taste, presentation and consistency across all outlets.
• Food Ingredients Storage & Inventory Control: Ensure proper storage, temperature control, labeling, FIFO/FEFO, and waste prevention.
• Outlet Inspection & Reporting: Perform inspections, identify non-compliance, and prepare reports.
• Staff Training & Supervision: Train staff on safety, hygiene and storage; supervise outlet managers.
• Ensure compliance with Malaysian food safety regulations and company SOPs.

Conoscenze

Food safety

Leadership

Communication

Problem solving

Staff training

Descrizione del lavoro

Food Quality & Safety Executive & Manager

Location: Johor Bahru, Johor
Salary: RM3,500 – RM4,500 per month (depending on experience)
Employment Type: Full-Time
Industry: Food & Beverage (Restaurant Operations)
Travel: Must be willing to visit all company restaurant outlets.

Job Description

We are looking for a responsible, experienced and hands-on Food Quality & Safety Manager to oversee food quality, ingredient storage, kitchen hygiene and food safety standards across our restaurant outlets.

The successful candidate must have a good understanding of F&B operations, proper food ingredient handling and storage, and the ability to identify and resolve food safety and hygiene issues.

Key Responsibilities

1. Food Quality Control

Monitor food quality, freshness, taste, presentation and consistency across all outlets.

Ensure food preparation and handling meet company standards.

Identify food quality issues and implement corrective actions.

2. Food Ingredients Storage & Inventory Control

Ensure proper storage of raw meat, seafood, vegetables, frozen food, dry ingredients, sauces and other food products.

Monitor chiller, freezer and dry storage conditions, including temperature control.

Ensure proper food labelling, expiry date monitoring and stock rotation using FIFO and FEFO methods.

Prevent cross-contamination, food spoilage and unnecessary wastage.

Conduct regular hygiene and food safety inspections at all restaurant outlets.

Monitor kitchen cleanliness, equipment sanitation, pest control, grease traps, drainage and waste disposal.

Ensure proper food handling, preparation and storage practices.

Identify hygiene issues and follow up until corrective actions are completed.

Ensure compliance with Malaysian food safety regulations and company hygiene standards.

4. Outlet Inspection & Reporting

Perform regular outlet inspections and prepare inspection reports.

Identify non-compliance issues and recommend improvements.

Monitor daily, weekly and monthly cleaning schedules.

Follow up with outlet managers and head chefs to ensure corrective actions are completed.

5. Staff Training & Supervision

Train kitchen employees on food safety, hygiene and proper ingredient storage.

Guide outlet managers and head chefs in maintaining food quality and cleanliness.

Ensure employees follow company food safety procedures and standard operating procedures (SOPs).

Job Requirements

Must have basic knowledge of F&B operations, food ingredients and proper food storage methods.

Experience in restaurant operations, kitchen management, food safety or quality control is preferred.

Good understanding of food hygiene, temperature control, stock rotation and contamination prevention.

Knowledge of HACCP, GMP, Halal requirements or Malaysian food safety regulations is an added advantage.

Strong communication, leadership and problem-solving skills.

Responsible, detail-oriented and able to work independently.

Willing to travel between company restaurant outlets.

Able to prepare inspection reports and follow up on corrective actions.

What We Are Looking For

A hands-on and responsible individual who can ensure that all restaurant outlets maintain high standards of food quality, ingredient storage, kitchen cleanliness and food safety.