Food Safety & Hygiene Quality Lead

SMX Convention Center; Pasay; On-site; PHP 800,000 - 1,200,000; Full time

Benefits offered by this job

Restaurant discounts

Job summary

SMX Convention Center in Pasay, Metro Manila, seeks a professional to plan, implement, verify, and audit the SMX Food Safety and Quality Program. The role emphasizes food safety risk assessment, management, and clear communication.

You will review practices with department heads, conduct periodic audits of caterers (accredited and non-accredited), develop supplier programs, monitor water quality per PNSDW, update the food safety manual, and provide training to stakeholders.

Responsibilities

• Works closely with all the Department Heads to review existing practices and formulate appropriate food safety controls.
• Conducts periodic audit to identify food safety risks in all operational processes.
• Contributes to the food flow and preparation area layout to ensure adequate hygienic facilities are provided to partners caterers.
• Conducts semi-annual audit of accredited caterers.
• Conducts site inspection of non-accredited caterers and provides recommendations if they should be approved to offer services in the venue.
• Develops a supplier program for all food and beverage providers on site.
• Updates the management regarding food safety alerts, and emerging risks in the area.
• Execution of Sustainability Goals and Compliance.
• Heads any CSR and Volunteerism Programs in coordination with Human Resources
• Ensures that monthly water and ice analysis is done based on the Philippine National Standard for Drinking Water (PNSDW, 2007) at the minimum.
• Ensures that the SMX Food Safety and Quality Manual is updated and available for review by all members of the Food Safety Team.
• Provides food safety related training to all stakeholders in the organization.

Job description

SMX Convention Center in Pasay, Metro Manila, seeks a professional to plan, implement, verify, and audit the SMX Food Safety and Quality Program. The role emphasizes food safety risk assessment, management, and clear communication.

You will review practices with department heads, conduct periodic audits of caterers (accredited and non-accredited), develop supplier programs, monitor water quality per PNSDW, update the food safety manual, and provide training to stakeholders.