Officer – Hygiene

Dusit Thani Laguna Singapore; Hinoba-an; On-site; PHP 420,000 - 540,000; Full time

Job summary

Dusit Thani Laguna Singapore is seeking an Officer – Hygiene to lead the FSMS program in the Philippines. You will oversee system governance, incident management, and cross-department coordination to ensure safe guest experiences.

The role requires at least 3 years of related experience, strong HACCP knowledge, and excellent English communication. You will train staff, manage audits, and coordinate with suppliers to uphold high food-safety standards.

Qualifications

• Minimum of 3 years of experience in a related field.
• Good knowledge of FSMS and HACCP principles.
• Computer literate with reporting software proficiency.
• Excellent English communication, both written and spoken.
• Well-organized with strong supervisory and coordination skills.

Responsibilities

• Lead and coordinate FSMS team activities for cross-department alignment.
• Oversee FSMS implementation and regulatory controls.
• Identify systemic deviations and authorize corrective actions.
• Conduct root cause analyses and verify preventive measures.
• Direct training for food-handling personnel.
• Chair FSMS meetings and track action items.
• Lead internal audit program for system compliance.
• Coordinate vendor audits with Purchasing Manager.
• Maintain controlled, audit-ready FSMS documentation.
• Support crisis management investigations of food safety incidents.

Skills

FSMS leadership

HACCP knowledge

English communication

Supervisory skills

Documentation & records management

Regulatory awareness

Problem-solving

Tools

MS Office

Reporting software

Job description

# Officer – HygieneMarch 5, 2026Full TimeApply Now### Job DescriptionExecutive Reporting: Evaluate and report FSMS effectiveness to the General Manager, providing data-driven recommendations for system improvement.Team Leadership: Lead and synchronize the activities of the FSMS Team to ensure cross-departmental alignment.System Governance: Oversee the implementation and maintenance of the FSMS in accordance with established procedures and regulatory controls.Incident Management: Identify systemic deviations in food processes and authorize immediate controls on non-conforming products.Root Cause Analysis: Lead comprehensive investigations into non-conformities to implement robust preventive actions.Regulatory Intelligence: Serve as the resident expert on food safety legislation and technical industry standards.Educational Oversight: Direct the provision of guidance and specialized training for all food-handling personnel.Crisis Management: Coordinate investigations into food-borne illnesses or safety complaints to protect guest health.Committee Management: Schedule and chair FSMS meetings, ensuring action items are tracked and executed.Audit Leadership: Manage and lead the internal audit program to verify system compliance.Supply Chain Quality: Collaborate with the Purchasing Manager to lead vendor audits and quality assessments.Document Governance: Ensure all critical FSMS documentation is systematically controlled and audit-ready.Succession Planning: In the absence of the Hygiene and Sanitation Manager, the Executive Chef shall chair the FSMS meetings.Option 2: Operational & Compliance Focus Best for an Officer focused on day-to-day enforcement and technical standards.FSMS Reporting: Advise the General Manager on the suitability of the FSMS to facilitate continuous system improvement.Operational Coordination: Organize the FSMS Team’s workflow to ensure all food safety tasks are completed efficiently.Process Maintenance: Ensure that FSMS procedures and controls are consistently applied across all departments.Issue Documentation: Record and analyze problems regarding food products or processes to ensure full transparency.Correction Management: Initiate immediate corrections on non-conforming products until safety standards are met.Corrective Actions: Investigate the root cause of process failures and verify that preventive measures are effective.Compliance Awareness: Maintain up-to-date knowledge of local food safety laws and technical guidelines.Staff Development: Facilitate the delivery of food safety information and training to all food-handling employees.Complaint Investigation: Coordinate the technical investigation of food safety-related complaints or illnesses.Meeting Coordination: Schedule and lead FSMS meetings, ensuring minutes are circulated and followed up.Internal Auditing: Execute and lead the internal food safety audit schedule.Vendor Liaison: Coordinate vendor site visits and quality assessments with the Purchasing department.Records Control: Manage the filing and updating of all records essential to the FSMS framework.Meeting Protocol: The Executive Chef chairs meetings in the absence of the Hygiene and Sanitation Manager.Option 3: Concise & Action-Oriented Best for a modern, high-efficiency JD format.Performance Reporting: Report FSMS suitability to the GM to facilitate organizational improvement.Team Oversight: Coordinate the work and output of the FSMS Team members.Policy Enforcement: Maintain the FSMS according to established procedures and operational controls.Deviation Tracking: Identify and document food safety issues within products or internal processes.Quality Control: Initiate controls on non-conforming products and manage the correction process.Risk Mitigation: Conduct root cause investigations to prevent the recurrence of safety non-conformities.Legislative Monitoring: Stay current on food safety legislation and relevant technical data.Guidance & Training: Provide expert advice and conduct training sessions for all food-handling staff.Health Investigations: Lead investigations into food-borne illness reports or safety feedback.Action Tracking: Chair FSMS meetings and ensure all documented action items are resolved.Audit Management: Lead and schedule all internal food safety audits.Vendor Coordination: Manage the vendor visit program in coordination with the Purchasing Manager.Data Integrity: Control and update all critical FSMS documents and records.Backup Protocol: Ensure the Executive Chef chairs meetings if the Hygiene and Sanitation Manager is absent.UPDATED JOB REQUIREMENT: Minimum of 3 years of experience in a related field.Good knowledge of food safety management systems and HACCP principles.Computer literate and proficient in using office equipment and reporting software.Excellent English communication skills, both written and spoken.Well-organized, detail-oriented, with strong supervisory and coordination skills.