Quality Analyst

Role Summary

The Kitchen Quality Analyst is the gatekeeper of our culinary standards. You are responsible for ensuring that every food item produced meets our specifications for taste, texture, appearance, and portion size. You will conduct daily sensory evaluations, audit kitchen processes, and analyze data to reduce waste and improve consistency across the operation.

Key Responsibilities

1. Product Quality & Sensory Evaluation

• Line Checks: Conduct random sampling of finished dishes during service/production to verify they match the "Gold Standard" photos and recipe cards.
• Sensory Testing: Perform daily organoleptic tests (taste, smell, visual inspection) on sauces, soups, and pre-prepped items before they are used in service.
• Yield Analysis: Monitor butchery and prep stations to ensure yield percentages are accurate and waste is minimized.

2. Process Monitoring & HACCP

• CCP Monitoring: Verify that Critical Control Points (cooking temperatures, cooling times, hot holding) are being recorded accurately by the kitchen team.
• Standardization: Ensure all cooks are following the exact steps in the Standard Operating Procedures (SOPs); correct "shortcuts" immediately.
• Supplier Checks: Inspect incoming raw materials (produce, proteins) for freshness and quality; reject items that do not meet specifications.

*

3. Data Analysis & Reporting

• Waste Tracking: Analyze food waste logs to identify patterns (e.g., "Why are we throwing away 5kg of rice every Tuesday?").
• Incident Reports: Investigate customer complaints regarding food quality (e.g., "cold food," "salty," "undercooked") and provide root cause analysis.
• Audit Reports: Submit weekly Quality Assurance reports to the Executive Chef and Operations Manager highlighting scores and areas for improvement.

4. Training & Calibration

• On-the-Spot Coaching: Provide immediate, constructive feedback to line cooks when a dish fails a quality check.
• New Menu Launch: Assist in the rollout of new menu items by verifying that the kitchen team understands the new plating and portioning requirements.

Qualifications & Requirements

Education:

• Degree or Diploma in Culinary Arts, Food Science, or Hotel Management.
• Certification: Advanced Food Safety (Level 3 or 4) and HACCP certification are mandatory.

Experience:

• Minimum [2-4] years of experience in a professional kitchen (as a Chef de Partie or higher) OR in a Food Quality Assurance role.
• Experience with high-volume production (catering/banqueting) is preferred.

Skills:

• Palate: A refined palate capable of detecting subtle variances in seasoning and flavor profiles.
• Attention to Detail: Ability to spot a 5-gram difference in portioning or a slight deviation in plating.
• Tech Savvy: Proficiency in Excel and QA software (e.g., iAuditor, SafetyCulture).
• Diplomacy: Ability to critique the work of chefs and cooks constructively without causing conflict.

Key Performance Indicators (KPIs)

• Product Consistency Score: Measured via internal audits.
• **Customer

Job Types: Full-time, Permanent

Pay: ₹10,990.83 - ₹30,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Paid time off
• Provident Fund

Work Location: In person