Hygiene Manager (Hotel)

Pan Pacific Hotels Group; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading hospitality firm in Singapore is seeking a Hygiene Officer to uphold the highest sanitation standards and ensure that all food served is safe for guests and employees. The position requires developing and implementing food safety procedures, managing audits, and training staff to maintain compliance with health standards. Candidates should have 2–3 years of experience in similar roles, with mandatory WSQ Food Hygiene Officer certification and familiarity with HACCP. This role demands strong analytical and communication skills.

Qualifications

• Minimum 2–3 years of experience in food safety.
• Experience with audits and regulatory inspections.
• Strong documentation skills.

Responsibilities

• Implement critical control points for hygiene.
• Ensure cleanliness and food safety in the kitchen.
• Conduct regular inspections of F&B premises.

Skills

Food safety regulations

HACCP plan development

Analytical skills

Communication skills

Attention to detail

Team collaboration

Education

WSQ Food Hygiene Officer Course

Certification in HACCP or ISO 22000

Job description

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both 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 cleanliness in hand wash areas and changing rooms.
• 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 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
• 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 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 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.