Quality Assurance / Assistant Manager

a. SOP Compliance & Internal Audit ●Ensure proper implementation and execution of Din Tai Fung SOPs and other quality measures by conducting scheduled and surprise internal audits across all outlets. ●Conduct food hygiene and safety inspections at restaurant and kitchen level, covering storage, preparation, and service areas. ●Track audit findings, non-conformance, and corrective/preventive actions (CAPA) to closure; escalate unresolved risks to management. b. Product Quality & Food Safety Testing ●Arrange laboratory testing and perform sensory product tests, Brix, and salinity measurements on finished products to confirm consistency with brand recipe standards. ●Monitor temperature control, shelf-life compliance, and product rotation (FIFO) across outlets and central kitchen. ●Support regulatory liaison with Thai FDA and local health authority requirements for food safety compliance. c. Training & Capability Building ●Conduct hygiene and quality-control training for kitchen/production and service teams to improve product execution. ●Develop and maintain SOP documentation and training materials for QA-related modules. ●Provide input to the Service Ambassador Certification framework where hygiene/quality standards intersect with front-of-house service. d. Cross-Market Coordination ●Liaise with Din Tai Fung Singapore's QA/food safety team to align Thailand's practices with the group's global standards. ●Support quality checks for new product or menu rollouts adapted for the Thailand market. e. Reporting & Continuous Improvement ●Prepare and submit QA audit schedules, findings reports, and KPI dashboards in a timely manner. ●Recommend process improvements to reduce defect rate, improve compliance, and strengthen food safety culture. ●Perform other QA-related duties as assigned by the QA Manager or HRD.

Qualifications: Bachelor's degree in Food Science, Food Technology, Nutrition, or a related field. 2–4 years of experience in quality assurance / food safety within F&B, food manufacturing, or central kitchen operations. Working knowledge of HACCP, GMP, and Thai FDA food safety requirements; WSQ Food Safety Course (or Thai-equivalent) certification is an advantage. Comfortable conducting hands-on lab/sensory testing (Brix, salinity) and outlet-level inspections. Good communication and coordination skills; able to coach service and kitchen teams. Good command of Microsoft Office or Google Workspace and report preparation. Positive attitude, service-minded, able to work under pressure, and willing to conduct branch audits. English proficiency sufficient for coordination with regional (Singapore) QA counterparts.