Food Safety Officer (5 DAYS/WEEK)

Key Responsibilities

The Food Safety Officer (FSO) is the food safety conscience of the operation, responsible for implementing, monitoring, and enforcing the organisation's HACCP system and food safety management protocols across all kitchen, service, and storage areas. This role ensures full regulatory compliance and drives a culture of food safety excellence across all teams.

• Develop, implement, and maintain the site's HACCP plan and food safety management system
  
• Conduct daily, weekly, and monthly internal audits of kitchen, service, and storage areas
  
• Monitor Critical Control Points (CCPs): cooking temperatures, chilling rates, cross-contamination risks
  
• Maintain and review all food safety records, temperature logs, checklists, and corrective action reports
  
• Train all staff (FOH and BOH) on food hygiene, allergen management, and safe food handling
  
• Liaise with the Singapore Food Agency (SFA) and other regulatory bodies; manage inspections
  
• Manage pest control programmes and coordinate with third-party service providers
  
• Review supplier certifications, ingredient specs, and incoming goods for food safety compliance
  
• Investigate and document food safety incidents, complaints, or near-misses; implement corrective actions
  
• Conduct food safety orientation for all new joiners and refresher training for existing staff
  
• Advise culinary team on safe product development, allergen labelling, and menu claim accuracy
  
• Act as the main liaison between the company and the client on all matters regarding food safety and work place safety.

Typical Qualifications & Requirements

• Minimum 2-3 years of food safety or quality assurance experience in a commercial kitchen, hotel, or food manufacturing environment

• Registered or certifiable as a Food Hygiene Officer (FHO) under SFA regulations

• Strong knowledge of Singapore Food Safety Regulations, HACCP principles, and ISO 22000 (Must-Have)
  Excellent documentation, analytical, and communication skills

• Experience in multi-cuisine or high-volume catering environments preferred

• WSQ FSC Level 4 or equivalent safety training (Advantageous)