క్వాలిటీ కంట్రోల్ మేనేజర్

JOB DESCRIPTION – QUALITY CONTROL EXECUTIVE

Cake & Bakery Manufacturing Industry

Department: Quality Control / Quality Assurance
Designation: Quality Control Executive
Reports To: Factory Manager / Operations Head
Location: Factory / Production Unit
Industry: Cake, Bakery & Confectionery

1. Job Purpose

To ensure that all raw materials, production processes, finished bakery products and packing activities meet the company's defined quality, food safety, hygiene and product standards before dispatch to stores/customers.

2. Key Responsibilities

A. Raw Material Quality Control

• Inspect incoming raw materials such as flour/maida, sugar, eggs, milk products, butter, cream, chocolate, cocoa, dry fruits, flavours, colours, fillings and other ingredients.

• Check raw materials for quality, freshness, quantity, expiry date and packaging condition.

• Verify batch number, manufacturing date and expiry/best-before date.

• Ensure proper storage conditions for raw materials.

• Reject or report materials that do not meet quality standards.

• Maintain Raw Material Inspection Records.

B. In-Process Quality Control

• Monitor quality at every stage of production including:

  • Mixing

  • Batter preparation

  • Filling

  • Moulding

  • Baking

  • Cooling

  • Slicing

  • Icing

  • Decoration

  • Packing

• Check parameters such as weight, size, shape, texture, colour, appearance and consistency.

• Monitor baking time and temperature as per approved process standards.

• Ensure proper handling of cream, fillings and other perishable ingredients.

• Identify deviations during production and immediately inform the Production Supervisor/Manager.

C. Finished Product Inspection

• Inspect finished cakes, pastries, patties, cookies, dry cakes, sponge cakes and other bakery products.

• Check:

  • Product weight

  • Appearance

  • Shape and size

  • Colour

  • Texture

  • Taste and flavour, where applicable

  • Filling/cream quantity

  • Decoration quality

  • Packaging quality

  • Labelling

  • Batch coding

• Ensure finished products comply with approved specifications before dispatch.

• Hold or reject products that fail quality requirements.

D. Hygiene & Food Safety

• Ensure personal hygiene standards are followed by production employees.

• Monitor use of hairnets, gloves, masks, aprons and safety shoes, wherever required.

• Check cleanliness of production areas, equipment, utensils, trays and worktables.

• Monitor pest-control and sanitation practices.

• Ensure proper segregation of raw materials, work-in-process and finished products.

• Report contamination risks, foreign material, improper handling or hygiene violations immediately.

E. Packaging & Labelling Control

• Check packaging material before use.

• Ensure correct product name, batch number, manufacturing date, expiry/best-before date, MRP and other required information are printed correctly.

• Verify that the correct packaging is used for each product.

• Check sealing, leakage, damage and overall packing quality.

F. Documentation & Records

Maintain accurate QC records, including:

• Raw Material Inspection Report

• Production/In-Process QC Report

• Finished Product Inspection Report

• Product Weight Record

• Baking Temperature/Time Record

• Hygiene Inspection Checklist

• Cleaning & Sanitation Checklist

• Packaging Inspection Report

• Rejection/Non-Conformance Report

• Product Complaint Record

• Corrective & Preventive Action (CAPA) Record

• Batch-wise Quality Records

• Product Sampling Records

G. Non-Conformance & Corrective Action

• Identify and record quality deviations.

• Segregate rejected/non-conforming products.

• Inform the concerned department immediately.

• Investigate the possible reason for quality failure.

• Coordinate with Production, Store, Purchase and Maintenance teams for corrective action.

• Follow up to ensure corrective actions are implemented.

• Maintain records of repeated quality issues and their resolution.

H. Customer Complaint & Product Return

• Assist in investigation of customer/store complaints related to product quality.

• Analyse returned products where required.

• Identify possible causes such as production error, storage issue, packaging failure or handling problem.

• Maintain complaint and return analysis records.

• Share recurring quality issues with the QC/Production Manager.

I. Coordination with Other Departments

Coordinate with:

• Production – process and product quality

• Store/Purchase – raw material quality

• Dispatch/Logistics – product handling and dispatch condition

• Maintenance – machine/equipment-related quality issues

• Housekeeping – hygiene and sanitation

• R&D – new product trials and specifications

• Accounts/Admin – documentation support, where required

3. Daily Responsibilities

• Conduct production-floor quality checks.

• Inspect raw materials and packaging materials.

• Check product weight and appearance.

• Monitor baking and production parameters.

• Check hygiene and employee compliance.

• Inspect finished products before dispatch.

• Record all QC observations.

• Report deviations to the concerned supervisor/manager.

• Ensure rejected products are properly identified and segregated.

• Submit daily QC report to the reporting manager.

4. Required Skills

• Good knowledge of bakery and confectionery products.

• Knowledge of food quality and hygiene practices.

• Knowledge of basic food safety principles.

• Good observation and inspection skills.

• Ability to identify defects in cakes and bakery products.

• Good documentation and reporting skills.

• Basic knowledge of MS Excel and Word.

• Ability to work on the production floor.

• Good communication and coordination skills.

• Ability to handle quality issues under production pressure.

5. Educational Qualification

Preferred:

• B.Sc./M.Sc. in Food Technology / Food Science / Microbiology / Chemistry / Dairy Technology or related field.

Diploma/Certificate in Food Technology or Quality Control may also be considered depending on experience and company requirements.

6. Experience

• 1–3 years of experience in Quality Control/Quality Assurance in:

  • Bakery

  • Cake manufacturing

  • Confectionery

  • Food manufacturing

  • FMCG food industry

Freshers with relevant Food Technology/Quality Control qualifications may also be considered.

7. Key Performance Indicators (KPIs)

• Raw material rejection rate

• Finished product rejection rate

• Customer/store complaint rate

• Product return rate due to quality issues

• QC inspection completion

• Compliance with hygiene standards

• Reduction in production defects

• Correctness and completeness of QC records

• Timely closure of quality deviations

• Compliance with company food safety standards

8. Working Conditions

• Work primarily in a cake/bakery production factory.

• Regular interaction with production, packing, stores and dispatch teams.

• May require standing and walking on the production floor for extended periods.

• Must follow factory hygiene, safety and food-handling requirements.

• Shift work may be applicable depending on production requirements.

9. Personal Attributes

• Responsible and disciplined

• Detail-oriented

• Honest and quality-conscious

• Good observation skills

• Problem-solving ability

• Team player

• Able to work under pressure

• Strong commitment to food quality and hygiene

Overall Objective:
To ensure that every cake and bakery product manufactured by the company is safe, hygienic, consistent, properly packed and compliant with the company's approved quality standards before reaching the customer.

• It is a Full Time గిడ్డంగి / లాజిస్టిక్స్ job for candidates with 3 - 4 years of experience.