Quality Control Supervisor

The Quality Control Supervisor is responsible for the effective supervision and execution of quality control activities throughout the Central Kitchen, from raw material receiving, in-process production, packaging, finished product inspection, storage, and dispatch.

The position ensures that QC personnel consistently perform inspections, sampling, testing, monitoring, and documentation in accordance with approved product specifications, process standards, HACCP requirements, GMP, food safety requirements, and Quality Management System procedures.

The QC Supervisor provides day-to-day technical direction to the QC Team, ensures timely identification and escalation of non-conformities, and works closely with Production, QA, Warehouse, Procurement, and other relevant departments to maintain product safety, quality, consistency, and traceability.

The position maintains the independence and objectivity of QC activities while supporting Production in achieving approved quality and food safety requirements.

Key Responsibilities

A. QC Team Supervision and Leadership

1. Supervise, coach, and provide technical direction to all assigned QC personnel.

2. Develop and manage QC personnel deployment and coverage to ensure adequate inspection throughout all operating shifts and production lines.

3. Assign QC personnel to receiving, production, packaging, warehouse, and dispatch activities based on production requirements and product risk.

4. Monitor attendance, punctuality, performance, and work discipline of QC personnel.

5. Conduct regular coaching and performance feedback for QC Controllers.

6. Identify competency gaps and recommend appropriate training and development programs.

7. Ensure that all QC personnel are trained and competent in applicable inspection methods, sampling procedures, product specifications, GMP, HACCP, food safety, and QC documentation.

8. Ensure adequate QC coverage during production start-up, changeovers, critical processing activities, and dispatch.

B. Incoming Material Quality Control

9. Supervise inspection and verification of incoming raw materials, ingredients, packaging materials, and other materials used in production.

10. Ensure that QC personnel verify:

● Material identity

● Supplier and lot/batch information

● Quantity

● Expiry/best-before date

● Temperature

● Packaging integrity

● Physical condition

● Organoleptic characteristics

● Applicable COA or supporting documents

● Other approved material specifications

11. Review and evaluate QC findings for non-conforming incoming materials.

12. Ensure proper identification, segregation, and HOLD status of rejected or questionable materials.

13. Coordinate with QA, Procurement, Warehouse, and concerned suppliers regarding material non-conformities.

14. Monitor trends in raw material rejection and provide recommendations for supplier quality improvement.

C. In-Process Quality Control

15. Supervise QC monitoring and inspection activities across all assigned production lines.

16. Ensure compliance with approved product and process specifications.

17. Ensure appropriate monitoring and verification of CCPs, OPRPs, and other critical process parameters, including where applicable:

● Cooking

● Baking

● Cooling

● Chilling

● Freezing

● Metal detection

● X-ray inspection

● Weight control

● pH

● Brix

● Salt

● Moisture

● Product dimensions

● Other product-specific requirements

18. Review QC monitoring records to ensure that critical parameters are properly monitored and documented.

19. Immediately escalate critical deviations and food safety concerns to the QA Supervisor/Manager and concerned Production Management.

20. Ensure that affected products are properly identified, segregated, and placed on HOLD when required.

21. Verify that corrective actions are implemented by Production and documented appropriately.

22. Monitor recurring process deviations and recommend appropriate corrective and preventive actions.

D. Finished Product Quality Control

23. Supervise inspection and testing of finished products according to approved specifications and sampling plans.

24. Ensure QC personnel evaluate applicable finished product attributes, including:

● Appearance

● Color

● Aroma

● Taste

● Texture

● Weight

● Dimensions

● Temperature

● Packaging integrity

● Labeling and coding

● Seal integrity

● Other specified product characteristics

25. Review QC results and ensure timely reporting of non-conforming finished products.

26. Ensure proper preparation, identification, storage, and maintenance of retention/reference samples.

27. Review batch records and QC documentation for completeness prior to endorsement to QA.

28. Provide QC findings and recommendation regarding acceptance, HOLD, rework, or rejection in accordance with established procedures.

29. Ensure that final product release is performed only by authorized personnel in accordance with the approved Product Release Procedure.

E. Product and Material HOLD / Non-Conformance Management

30. Ensure immediate identification and containment of non-conforming materials and products.

31. Ensure proper implementation of HOLD, rejection, rework, or segregation procedures.

32. Coordinate with QA and Production regarding product disposition.

33. Investigate preliminary QC findings and provide objective data to support Root Cause Analysis (RCA).

34. Monitor implementation of corrective actions related to QC findings.

35. Escalate repeated, significant, or high-risk non-conformities to the QA Manager/Head.

36. Monitor trends in:

● Raw material rejection

● In-process defects

● Finished product defects

● CCP deviations

● Customer complaints

● Packaging defects

● Process deviations

37. Prepare recommendations for reduction of recurring quality issues.

F. QC Documentation and Reporting

38. Review daily QC reports submitted by QC Controllers.

39. Ensure accuracy, completeness, and timely submission of QC records.

40. Consolidate QC inspection and monitoring data for management reporting.

41. Prepare periodic QC reports covering:

● Quality performance

● Non-conformities

● Product rejection

● Raw material rejection

● Process deviations

● CCP deviations

● QC inspection compliance

● Trends and recurring issues

42. Maintain appropriate records for traceability and audit purposes.

43. Ensure that QC records are properly filed, controlled, and readily retrievable.

44. Review QC data and identify opportunities for process and product improvement.

G. GMP, HACCP, and Food Safety

45. Ensure that QC personnel consistently implement applicable GMP, HACCP, food safety, sanitation, and quality control requirements.

46. Conduct routine QC verification of:

● Personal hygiene

● Proper use of PPE

● Sanitation conditions

● Cross-contamination controls

● Allergen controls

● Temperature controls

● Product handling

● Storage conditions

● Foreign material controls

47. Ensure QC personnel understand the site's HACCP Plan, CCPs, OPRPs, and applicable food safety controls.

48. Immediately escalate food safety hazards or conditions that may compromise product safety.

49. Participate in internal audits, GMP inspections, food safety audits, and regulatory inspections as required.

50. Support the implementation and continuous improvement of the Central Kitchen Food Safety Management System and Quality Management System.

H. Verification and Validation Support

51. Provide QC support during process validation activities by ensuring appropriate sampling, measurement, data collection, and documentation.

52. Conduct or supervise routine process verification activities to confirm that validated processes continue to operate according to approved parameters.

53. Assist QA in collecting and analyzing data for validation, verification, product trials, and process improvement.

54. Ensure that measuring instruments used by QC personnel are within calibration and properly maintained.

55. Escalate any equipment or measurement issue that may affect the reliability of QC results.

I. Cross-Functional Coordination

56. Work closely with Production, Executive Chef/Culinary, Warehouse, Procurement, Engineering, R&D, and QA to resolve quality issues.

57. Communicate quality requirements and non-conformities clearly and objectively to concerned departments.

58. Participate in product trials, new product introductions, process changes, and product revalidation activities.

59. Support investigations related to customer complaints, product returns, and quality incidents.

60. Provide objective QC data to support management decision-making and continuous improvement.

J. Continuous Improvement

61. Analyze QC trends and recommend actions to improve product consistency and reduce defects.

62. Participate in Root Cause Analysis and CAPA activities.

63. Recommend improvements to inspection procedures, sampling plans, QC forms, and monitoring systems.

64. Identify opportunities to improve QC efficiency through digitalization, automation, data analytics, and improved reporting systems.

65. Promote a culture of quality ownership, food safety, accountability, and continuous improvement within the QC Team.

AUTHORITY AND ACCOUNTABILITY

The QC Supervisor is authorized and accountable to:

● Direct and supervise QC personnel in the execution of approved QC procedures.

● Require QC inspection and testing in accordance with established standards.

● Escalate critical food safety and quality concerns immediately.

● Recommend placing materials/products on HOLD when non-conformity is identified.

● Ensure proper segregation and identification of non-conforming materials/products.

● Recommend acceptance, rejection, rework, or further evaluation based on objective QC findings.

● Stop or escalate a process when an immediate food safety or critical quality risk is identified, in accordance with established procedures.

● Ensure QC personnel do not knowingly release or endorse non-conforming products.

● Maintain independence and objectivity of QC activities.