Job responsibilities:

• Conduct daily checks on food preparation, cooking, and presentation to ensure consistency with company standards.
• Taste and inspect dishes before service to confirm flavor, texture, and appearance meet expectations.
• Verify that all recipes are followed accurately and portion sizes are consistent.
• Ensure the restaurant adheres to HACCP, NAFDAC, and other relevant food safety regulations.
• Inspect storage, refrigeration, and food handling areas for cleanliness and proper temperature control.
• Monitor staff compliance with personal hygiene and sanitation protocols.
• Inspect deliveries for quality, quantity, and compliance with specifications.
• Report and reject any substandard or expired ingredients.
• Maintain a record of supplier performance and product quality.
• Identify quality issues and recommend corrective actions to kitchen and service teams.
• Develop and implement quality improvement initiatives.
• Collaborate with chefs, cooks, and service staff to maintain excellence in both food and customer service.
• Maintain accurate quality control logs and inspection reports.
• Provide regular reports to management highlighting quality trends and areas for improvement.
• Document any deviations from quality standards and track corrective actions.
• Monitor the production phase at various levels