Food Safety & Hygiene Lead

MERCURE; Miri; On-site; MYR 67,000 - 89,000; Full time

Benefits offered by this job

Discounted hotel rates

Accor learning programs

Global opportunities

CSR & ESG involvement

Job summary

Mercure Miri City Centre is seeking a qualified Hygiene Executive to establish and maintain the highest standards of food safety, sanitation, and hygiene across all F&B outlets, kitchens, banqueting, and storage areas in line with Accor standards and local health regulations.

The role requires conducting daily inspections, monitoring CCPs, training staff, coordinating audits, and maintaining HACCP documentation to safeguard guests and uphold brand quality.

Qualifications

• Bachelor’s degree in Food Science, Microbiology, Environmental Health, Hospitality Management, or a related field.
• Minimum 2–3 years of experience in a food safety/hygiene role within a 4-star or 5-star international hotel chain.
• Certification in HACCP Level 3 or Level 4 will be an added advantage.
• Strong observational skills, detail-oriented, and effective communication and coaching capabilities.

Responsibilities

• Conduct daily hygiene inspections across kitchens, outlets, and storage to uphold high standards.
• Monitor CCPs, temperatures, logs, and cross-contamination risks.
• Oversee personal hygiene and SDS compliance for food handlers.
• Coordinate third-party audits and internal Accor hygiene assessments.
• Develop and deliver food safety and personal hygiene training for staff.
• Maintain HACCP documentation and audit records.
• Investigate guest complaints related to food safety and implement corrective actions.
• Inspect receiving docks and verify supplier delivery conditions and temperatures.

Skills

Observational skills

Attention to detail

Communication skills

Coaching capabilities

Education

Bachelor’s degree in Food Science, Microbiology, Environmental Health, Hospitality Management, or a related field

Job description

Mercure Miri City Centre is seeking a qualified Hygiene Executive to establish and maintain the highest standards of food safety, sanitation, and hygiene across all F&B outlets, kitchens, banqueting, and storage areas in line with Accor standards and local health regulations.

The role requires conducting daily inspections, monitoring CCPs, training staff, coordinating audits, and maintaining HACCP documentation to safeguard guests and uphold brand quality.