Food Production & Quality Control Officer

The People Office is an HR consulting firm that helps businesses build better teams, streamline HR processes, and create effective people management systems. We provide services including recruitment and talent placement, HR setup, employee management, policies and documentation, performance management, and organisational development. Our goal is to help growing businesses attract, manage, and retain the right talent while building structured, productive, and sustainable organisations. We are recruiting to fill the position below:

Job Title: Food Production & Quality Control Officer

Location: Berger, Lagos

Employment Type: Full-time

Reports To: Restaurant Manager / Management Gender: Preferably Female

Job Summary

The Food Production and Quality Control Officer is responsible for supporting food preparation and production while ensuring that all meals meet the restaurant's standards for taste, consistency, presentation, hygiene, and quality. The role combines practical culinary skills with quality control, food safety, portion management, and production monitoring.

Key Responsibilities

Prepare and oversee food production according to approved recipes and preparation standards. Inspect ingredients and raw materials to ensure freshness, quality, and suitability for use. Monitor food preparation, cooking, storage, and presentation to maintain consistent standards. Ensure compliance with food hygiene, sanitation, and food safety procedures. Monitor portion sizes, recipe consistency, and ingredient usage to minimise waste. Check food quality before service and identify meals that do not meet required standards. Maintain records of production quantities, ingredient usage, wastage, and quality issues. Monitor storage temperatures, food labelling, stock rotation, and expiry dates. Coordinate with kitchen staff to ensure food is prepared in the required quantities and on time. Report quality concerns, equipment issues, and production challenges to management.

Key Performance Indicators (KPIs)

Consistency of food taste, quality, and presentation. Compliance with food safety and hygiene standards. Accuracy of portion sizes and adherence to approved recipes. Reduction in avoidable food wastage. Accuracy of production and quality control records. Timely preparation of food according to service requirements. Identification and reporting of quality issues before service.