QUALITY CONTROL OFFICER AT CHILIS BY EBEVANDE | QUALITY CONTROL JOBS IN OYO

About Company:

Chilis by Ebevande, a 24-hours Service Restaurants and lounge located in Ibadan, Oyo,

Job Description:

We are seeking a highly disciplined, detail-oriented, and vigilant Quality Control Officer to oversee our food safety architectures, kitchen compliance, and operational efficiency across our 24-hour production shifts. In this vital role, you will act as the ultimate guardian of brand standards.

You will be responsible for auditing incoming raw materials from suppliers, enforcing zero-waste inventory controls, monitoring environment-wide sanitation, and reviewing customer feedback loops. Additionally, this is a highly cooperative, cross-functional role requiring operational agility you will actively step in to support front-of-house transactions and assist the cashier desk whenever necessary to ensure seamless customer service.

Requirements:

1. Food Safety, Ingredient Inspection & Supply Chain Audits

• Receiving Diagnostics: Inspect all incoming raw ingredients, fresh produce, and meats received from suppliers, verifying freshness, optimal temperature, and strict compliance with our raw material quality standards. Reject subpar batches immediately.

• Storage & Handling Verification: Monitor food handling, thawing, cold-chain storage, and prep procedures to eliminate cross-contamination risks and proactively prevent foodborne illnesses.

• Regulatory Compliance: Ensure the restaurant consistently meets or exceeds local health codes, environmental sanitation regulations, and overriding hospitality industry standards.

2. Recipe Standardization & Material Optimization

• Consistency Enforcer: Conduct routine line checks and blind tastings to verify that all dishes perfectly match established recipes, portion sizes, presentation guidelines, and taste benchmarks.

• Yield & Waste Engineering: Monitor the daily usage of raw materials on the kitchen floor. Implement strict portion control measures and waste-reduction tracking protocols to optimize product margins.

• Menu Co-Development: Partner collaboratively with the Head Chef and restaurant management to design new menu offerings, refine existing recipes, and enhance plate profitability.

3. Elite Environment Hygiene & Sanitation Governance

• Deep Sanitation Oversight: Supervise and sign off on continuous cleaning schedules for the kitchen floor, cooking equipment, exhaust hoods, walk-in cold rooms, dining areas, and guest restrooms.

• Utensil Sterilization: Ensure that all cooking utensils, cutlery, plates, and service trays are subjected to rigorous, continuous cleaning and sterilization processes.

• Environmental Upkeep: Oversee the structural hygiene of the entire facility premises, ensuring every station remains pristine, organized, safe, and welcoming at all times of the day and night.

4. Cross-Functional Support & Cashier Assistance

• Front-of-House Agility: Actively step in to assist the cashier desk during peak rush hours, processing client payments, managing point-of-sale (POS) systems, and addressing customer ordering needs efficiently to prevent service bottlenecks.

• Customer Feedback Synthesis: Monitor customer reviews, verbal complaints, and comments to identify systemic operational gaps, implementing immediate remedial corrections with the service team.

5. Employee Training & Analytical Reporting

• Staff Education: Conduct regular briefings and practical training sessions for kitchen and service personnel on personal hygiene, food allergen awareness, and modern quality control procedures.

• Metrics & Performance Logs: Keep detailed shift logs, documenting raw material rejections, daily waste weights, sanitation scores, and compliance deviations, reporting directly to management.

Qualifications and Skills:

Education & Experience Framework

• Academic Baseline: Ordinary National Diploma (OND) in Food Science and Technology, Catering and Hotel Management, Microbiology, Biochemistry, or a strictly related applied science/hospitality discipline.

• Track Record: 2 to 5 years of active, progressive experience operating within a Quality Control, Kitchen Supervisor, or Food Safety Compliance capacity, ideally within a busy hotel kitchen, fast-food chain, or quick-service restaurant.

Technical Competencies & Workspace Fit

• Industry Tool Literacy: Practical familiarity with modern food preservation techniques, inventory rotation models (FIFO/LIFO), and commercial kitchen safety tools.

• Dual Capabilities: Competence or willingness to run digital Point-of-Sale (POS) machines, handle cash accurately, and manage front-line customer inquiries professionally.

• Shift Adaptability: Absolute availability to work flexible, rotating day, night, and weekend shifts within a demanding 24-hour restaurant operational structure.

• Immediate Availability: Candidates must be completely ready to resume work duties immediately upon passing the evaluation stages.

• Geographic Proximity: Candidates must strictly reside within or around Ring Road, Challenge, Mobil, MKO Abiola Way, iyaganku, or immediate nearby areas in Ibadan for an easy, reliable daily commute.

Salary

Application Closing Date: 30th June, 2026

Application Instructions:

Interested and qualified candidates should forward their CV to: chilisrestaurant.ibadan@gmail.com using the position as subject of email.