Quality Controller (Food Manufacturing)

About the role

The Quality Controller ensures that all food products are manufactured, handled, and packaged in line with Premier Culinary’s quality standards, food safety regulations, and company specifications. The role monitors production processes, conducts inspections and tests, and flags any deviations that could affect product safety or quality.

Key responsibilities

• Perform Work‑in‑Progress (WIP) inspections, verify raw materials and release final products.
• Monitor and enforce GMP, hygiene standards, HACCP controls and Critical Control Points (CCPs).
• Manage food‑safety systems such as temperature control, foreign‑object prevention, and glass & hard‑plastic programmes.
• Carry out factory inspections, environmental monitoring and sanitation verification.
• Investigate non‑conformances, customer complaints and food‑safety incidents, and drive corrective and preventive actions.
• Maintain accurate quality documentation and ensure equipment calibration.
• Support internal, external and customer audits and maintain compliance readiness.
• Provide on‑floor guidance, coaching and support to production teams.
• Promote continuous improvement and a strong food‑safety culture.

Required profile

• Matric (Grade 12) qualification.
• Formal or practical knowledge of HACCP principles and FSSC 22000 (or similar GFSI‑recognised food‑safety systems); a Food Technologist qualification is an advantage.
• 2–3 years of experience in a food‑manufacturing environment, preferably in Quality Assurance or Quality Control.
• Strong attention to detail, good communication skills and the ability to work independently with integrity.

Required skills

• Proficiency in MS Office (Word, Excel, Outlook).
• Knowledge of HACCP principles.
• Familiarity with FSSC 22000 or comparable GFSI‑recognised food‑safety standards.