Reporting directly to the Senior Manager of Institutional Catering, the HSE Executive will be responsible for the quality control (food hygiene and safety), workplace safety and health of our Institutional Catering outlets in NUS.
Responsibilities:
Health/ Safety / Environment
- Conduct food safety and hygiene inspection in various outlets and central kitchen
- Create awareness on workplace hygiene and safety aspects
- Evaluate adequacy, interpret and implement quality assurance standards
- Conduct daily/weekly/monthly central kitchen audits and troubleshoot food safety and problems or complaints
- Ensure sanitation standards and procedures
- Devise sampling procedures and directions for recording and reporting quality data
- Document internal audits and other quality assurance activities
- Coordinate and support on-site audits conducted by external providers
- Administrative arrangements such as preparation of permit-to-work, risk assessments forms, incident reports, and corrective actions reports
- Any other tasks as and when assigned by Management
Requirements:
- Degree in Food Science / Food Technology or other related disciplines
- Minimum 2 years of experience in F&B industry is preferred
- Prior experience in statutory board will be an added advantage
- Internal quality auditing training or experience will be an added advantage
- Well versed in latest technology development / business movement/ government initiatives
- Strong leadership and communication skills
