Food Safety and Hygiene Manager

THE RITZ-CARLTON, MILLENIA SINGAPORE; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A prestigious luxury hotel is seeking a Food Safety Officer responsible for ensuring compliance with hygiene standards and providing training. The successful candidate will have expertise in food safety regulations, managing audits, and maintaining high cleanliness standards throughout the operations.

Qualifications

• 2-3 years of experience in the luxury hospitality/F&B industry.
• Mandatory WSQ Food Safety Courses and related certifications.
• Understanding of food safety operations and audit processes.

Responsibilities

• Verifies compliance with food safety standards and conducts training.
• Implements waste management and hygiene protocols.
• Conducts inspections and documents training/audit processes.

Skills

Food safety regulations

Documentation skills

Analytical skills

Communication skills

Attention to detail

Education

High school diploma or GED

Degree in Food and Beverage Management or relevant field

Job description

JOB SUMMARY

Responsible for verifying that operations comply with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labelling issues for fulfilling government requirements.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years' experience in the food and beverage, culinary, or related professional area.
• Or a Degree in Food and Beverage Management, Food Science and Technology or other relevant field.

Job Requirement

• Minimum 2–3 years of experience in a similar role in the luxury hospitality or F&B industry.
• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).
• Mandatory: WSQ Food Safety Course (FSC) Level 1, WSQ Food Safety & Hygiene Level 3 (FHO) and Level 4 (FSMS).
• A trained Food Hygiene Officer would be an advantage.
• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).
• Equipped with FSMS knowledge, sanitation procedures, and food hygiene training.
• Strong documentation, analytical, and communication skills.
• Meticulous, with high attention to detail.
• Ability to handle confidential audit and testing data.
• Good team player and individual contributor.
• Able to work in a fast-paced environment and meet tight deadlines.
• Willing and able to perform shift work or a flexible work schedule.

CORE WORK ACTIVITIES

Managing Hygiene and Food Safety Operations

• Verifies compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.
• Implement a critical control points system, procedures and corrective actions on the personal hygiene of employees.

Cleanliness Protocols:

• Maintain cleanliness in hand-washing areas and changing rooms.
• Implement critical control points and work with the Engineering team on the preventive maintenance as well as the rectification plan for F&B premises.

Kitchen Access & Food Safety:

• Restrict kitchen access to authorised staff and separate raw and cooked food preparation areas.

Cleanliness & Maintenance:

• Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

Waste Management:

• Develop waste management procedures to minimize food waste, promote recycling, and ensure compliance with environmental regulations.
• Monitor waste disposal practices and implement measures to reduce environmental impact.

Hygiene Practices:

• Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

Communication Protocols:

• Report maintenance issues to the Director of Engineering, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.
• Implement Cooking, Storage and Serving control points

Food Safety Procedures:

• Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

Hygiene & Sanitation:

• Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

Communication Duties:

• Coordinate with the Director of Culinary for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.
• Conduct regular inspections of F&B premises with the Director of Culinary and the Director of Quality.
• Conduct a monthly review of outstanding issues and follow up with the Director of Quality.
• Involvement in employees' Food Safety training and other relevant hygiene-related topics.

Documentation & Reporting:

• Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

Audit & Compliance:

• Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

Management Communication:

• Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.
• To carry out any other task as assigned by the Senior Management team.