Food Safety Implementation
- Ensure food safety documentation, references, and records are updated, correct, and complete.
- Ensure hygiene and food safety standards are implemented in all food handling and storage areas based on regulatory requirements, HACCP/ISO22000 Manual, and Solaire Integrated Food Safety System (IFSS).
- Assist the Hygiene Manager in matters affecting the Solaire Integrated System.
- Conduct IFSS certification training for Housekeeping team members.
- Identify development and training needs and ensure appropriate training is implemented.
Hygiene Inspections and Audits
- Inspect food handling and storage areas, including bars, pantries, warehouses, concessionaires, and housekeeping pantries.
- Verify deep cleaning conducted by the Stewarding Team through inspection and swabbing.
- Perform supplier visits and implement Solaire's Vendor Food Safety Program.
- Act as an audit guide during third-party and government food safety audits.
Handling Food Safety Concerns
- Investigate food safety-related complaints involving Solaire-owned outlets.
- Coordinate with concessionaires Food Safety Compliance Officers on food safety concerns.
Food Safety Documents and Records
- Prepare and update monthly database for document returns.
- Create Supplier Complaint Forms for suppliers with noted deviations.
- Draft procedures for approval by the Hygiene Manager when needed.
- Review and update the HACCP/ISO22000 Manual and IFSS Departmental Handbook (Housekeeping).
- Prepare monthly summaries of audit and inspection findings.
- Review reports, recommend corrective actions, and monitor implementation.
- Conduct accurate allergen reviews for outlet menus.
Food Safety Team Working Committee Member
- Act as secretary and record meeting minutes.
- Attend bi-monthly Food Safety Working Committee meetings.
- Coordinate outstanding food safety issues related to Housekeeping.
Hygiene Team Operations and Procurement
- In the absence of the Hygiene Supervisor, ensure food samples are sent to laboratories according to approved sampling plans.
- Maintain and update hygiene expense databases.
- Assist laboratory team members during audits and accreditations.
- Ensure hygiene supplies are adequately stocked, ordered on time, and within budget.
- Oversee food safety during banquet and restaurant functions.
- Ensure food retention samples are obtained.
- Perform other duties assigned by the Hygiene Manager
Requirements
Bachelor's Degree in Biology, Microbiology, or Food Technology.
Experience in GMP, GAP, GOP, HACCP, and/or ISO22000 environments.
Physically fit and capable of performing manual tasks.
Able to work effectively with diverse nationalities and backgrounds.
Proficient in Microsoft Office applications.
Flexible with shifting schedules.
Knowledge of Food Microbiology and Food Hygiene.
Capable of conducting training and certified in training programs.
Able to work under tight deadlines.
1–2 years of supervisory or equivalent experience in Food Safety or Quality Control.
Experience with food safety documentation requirements.
Experience handling government and third-party food safety audits.
Experience coaching, training, and managing personnel.
Experience developing SOPs and food safety procedures.
