Title:  Assistant Manager, Food Safety & Quality Assurance (F&B)

Primary Responsibilities:

• Assist in the implementation and maintenance of food safety and hygiene policies and standards.
• Collaborate with receiving, logistics, kitchen, service, and stewarding teams on food safety measures.
• Assist in planning and conducting food safety and hygiene training for chefs and service team members.
• Conduct refresher training sessions to maintain high levels of compliance and awareness.
• Ensure that food safety training is up-to-date and compliance is maintained.
• Conduct regular checks, audits, and inspections of food handling and hygiene practices.
• Identify areas for improvement and assist in implementing corrective actions.
• Support in resolving food safety and quality issues across operations.
• Collaborate with relevant teams to address food safety concerns and document incidents.
• Assist in investigating food safety-related incidents, providing corrective actions, and analyzing root causes to prevent recurrence.
• Implement and maintain Safe Work Procedures (SWPs) and risk assessments for all activities in kitchen operations.
• Conduct regular audits to ensure workplace safety compliance and adherence to regulatory bodies (e.g., SCDF).
• Ensure alignment of workplace safety practices with regulatory requirements.
• Design and implement workplace safety training programs for chefs and service team members.
• Communicate workplace safety requirements effectively to internal and external stakeholders.
• Assist in investigating workplace injury cases, providing corrective actions, and analyzing root causes to prevent recurrence.

Requirements:

• Minimum Bachelor’s degree in Food Science, Food Technology, Microbiology, Chemistry, or a related field, with at least 2 years of experience in a QA management role within the Food and Beverage industry.
• Advanced certificate in training and assessment certified (ACTA) preferred
• Possess WSQ Conduct Food Safety / Food Hygiene Audit preferred
• Able to understand and conduct food safety risk analysis and workplace safety risk assessment.
• Knowledge of food safety management systems (such as GMP, HACCP, ISO 22000) would be an advantage.
• Knowledge of workplace safety and health management systems (such as ISO 45000) would be an advantage.
• Strong analytical and critical thinking skills
• Excellent communication skills