Hygiene Manager (Hotel)

PAN PACIFIC HOTELS GROUP LIMITED; Singapore; On-site; SGD 40,000 - 58,000; Full time

Job summary

A leading hospitality group in Singapore is seeking a Hygiene Officer to ensure exceptional hygiene standards are maintained throughout food preparation and service. The ideal candidate will have 2-3 years of experience in a similar role, hold WSQ Food Hygiene Officer Course certification, and possess strong communication and documentation skills. This role involves implementing food safety protocols, conducting inspections, and coordinating staff training to prevent food-borne illnesses.

Qualifications

• Minimum 2–3 years of experience in a similar role.
• Experience managing audits and regulatory inspections.
• Deep understanding of food safety regulations.

Responsibilities

• Maintain sanitation standards in food preparation.
• Implement hygiene protocols and training.
• Coordinate with chefs for food safety practices.

Skills

Food hygiene management

Regulatory compliance

Strong communication skills

Attention to detail

Teamwork

Education

WSQ Food Hygiene Officer Course

HACCP or ISO 22000 certification

Job description

The incumbent is responsible to upkeep excellent hygiene standards and the highest level of sanitation in the company, ensuring all organizing food served to guests and employees is free of microbiological, chemical and physical contamination. They will also ensure all work areas conform to minimum requirements set by both the company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.
• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.
• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.
• Cleanliness Protocols: Maintain cleanliness055 in hand wash areas and changing rooms.
• ющий Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.
• Kitchen Access & Food Safety: Restrict kitchen access动作 to authorized 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 & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.
• Hygiene diretamente Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.
• Communication Protocols: Report maintenance issues to the Chief Engineer, 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 Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.
• Conduct regular inspection of F&B premises.
• Conduct weekly review of outstanding issues and meeting minutes with the Hygiene Committee.
• 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.

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.
• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).
• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.
• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).
• Ability to develop and implement HACCP plans, 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 fast paced environment and meeting tight deadlines.