క్వాలిటీ కంట్రోల్ మేనేజర్

Job Title

Quality Control (QC) Executive – Cake & Bakery Industry

Department: Quality Control (QC)
Location: Factory / Manufacturing Unit
Reporting To: Production Manager
Employment Type: Full-Time

2. Job Purpose

To ensure that all raw materials, in-process products, finished bakery products, and packaging materials meet the company’s quality, hygiene, food safety, and product specifications. The QC Executive will monitor production processes and help maintain consistent product quality.

3. Key Responsibilities

A. Raw Material Quality Inspection

• Inspect incoming raw materials such as flour, sugar, eggs, butter, cream, chocolate, milk, oil, and other bakery ingredients.

• Check material quality, expiry dates, batch numbers, packaging condition, and supplier documents.

• Verify storage conditions and ensure proper segregation of accepted and rejected materials.

• Report non-conforming raw materials to the concerned department.

B. In-Process Quality Control

• Monitor quality at different production stages, including mixing, baking, cooling, filling, icing, decoration, and packing.

• Check product weight, size, texture, colour, taste, shape, and consistency as per approved specifications.

• Monitor baking time, oven temperature, cooling conditions, and other critical process parameters.

• Ensure compliance with approved recipes, batch sheets, and production SOPs.

C. Finished Product Inspection

• Inspect cakes, pastries, patties, cookies, sponges, and other bakery products before dispatch.

• Check appearance, freshness, product weight, filling, decoration, packaging, and labelling.

• Ensure batch number, manufacturing date, expiry / use-by date, and other required label details are correct.

• Hold and report products that do not meet the approved quality standards.

D. Hygiene and Food Safety

• Monitor personal hygiene, handwashing, uniforms, gloves, and sanitation practices of production staff.

• Ensure cleaning and sanitation schedules are followed for machines, utensils, trays, moulds, tables, and production areas.

• Monitor pest-control practices and prevent cross-contamination and foreign-body contamination.

• Follow applicable food safety requirements, including relevant FSSAI regulations and the company’s food safety procedures.

E. Documentation and Reporting

• Maintain raw material inspection reports, production quality checklists, batch inspection records, and finished-product inspection reports.

• Record temperature checks, rejection reports, non-conformance reports, and corrective actions.

• Maintain product traceability and support batch-wise quality records.

• Prepare daily QC reports and report quality issues to the reporting manager.

F. Rejection and Corrective Action

• Identify defective, damaged, contaminated, or substandard products.

• Segregate rejected materials and products and prevent their accidental use or dispatch.

• Coordinate with Production, Store, Purchase, and Dispatch teams to resolve quality issues.

• Follow up on corrective and preventive actions to reduce wastage, customer complaints, and repeat defects.

4. Qualifications and Experience

• B.Tech / B.Sc. in Food Technology, Food Science, or a related discipline; relevant degree holders may also be considered.

• 1–3 years of experience in quality control in a bakery, confectionery, food-processing, or FMCG manufacturing unit.

• Knowledge of food hygiene, GMP, GHP, HACCP principles, and basic FSSAI requirements.

• Basic computer knowledge, especially Excel and report preparation.

5. Required Skills

• Strong observation and inspection skills.

• Knowledge of bakery ingredients, manufacturing processes, and product defects.

• Ability to maintain accurate records and prepare quality reports.

• Good communication and coordination with production teams.

• Attention to detail, problem-solving ability, and a disciplined approach to food safety.

• Ability to work in a factory environment and in shifts, if required.

6. Key Performance Indicators (KPIs)

• Reduction in product rejection and production wastage.

• Compliance with raw material and finished-product quality standards.

• Timely completion and accuracy of QC documentation.

• Adherence to hygiene, sanitation, and food safety procedures.

• Reduction in repeat quality defects and customer complaints.

• Timely identification and closure of non-conformance issues.

7. Authority and Accountability

• To inspect and report non-conforming materials and products.

• To recommend holding or rejection of products that fail quality checks, following the company’s approval procedure.

• To ensure that quality issues are escalated before products are released for dispatch.

• To maintain confidentiality and accuracy of all quality-related records.

• It is a Full Time గిడ్డంగి / లాజిస్టిక్స్ job for candidates with 3 - 5 years of experience.