Food Quality Controller (ATCQ)

About the role

The Food Quality Controller (ATCQ) is responsible for evaluating raw materials, operational procedures, equipment functionality, and finished products across restaurants. The role involves identifying issues, providing advice, training staff, and ensuring corrective actions are taken to maintain high food safety and quality standards.

Key responsibilities

• Visit each restaurant in the assigned area at least once per year following an independent work plan.
• Assess raw materials using the European ATCQ Assessment Form and evaluate finished product quality as sold to customers.
• Review storage, handling, and operational procedures, offering advice and best‑practice recommendations.
• Identify improvement areas, contribute to action‑plan development, and troubleshoot quality problems.
• Take immediate action on severe food safety or quality issues and conduct closing meetings with restaurant management.
• Summarize findings and produce detailed reports after each visit.
• Participate in ongoing personal training on product and operational procedures.

Required profile

• Technical background in food sciences, quality management, chemistry, or veterinary science.
• Experience in quality control and auditing.
• Proficiency in English (B2 spoken and written); C1 preferred.

Required skills

• Excel
• Outlook