The ideal candidate must have a minimum of 1 year experience in food safety management within the hospitality or food service industry, exceptional interpersonal and communication skills to engage and influence various stakeholders, recognized degree or postgraduate diploma in Food Microbiology, Food Science, or Food Technology, Level 4 Award in Managing Food Safety in Catering, Level 3 Award in Supervising HACCP for Catering

Responsibilities

1. Departmental

• Ensure compliance with HACCP standards and local statutory requirements, along with Mandarin Oriental’s FLHSS standards.
• Collaborate with Outlet PICs (Person in Charge) within Food & Beverage to implement effective safety systems.
• Brief the Food Safety Manager on any food hygiene-related incidents promptly.
• Document and disseminate all food hygiene-related guest and colleague incidents to relevant stakeholders.
• Assist in conducting Food Hygiene audits and follow up on corrective action plans with relevant parties, ensuring accurate documentation.
• Identify training needs for Food Handling colleagues and coordinate with Learning & Development to schedule Mandatory Food Hygiene Trainings.
• Follow up on action plans from third-party audits.
• Organize and conduct supplier audits in line with Mandarin Oriental’s Supplier Management Program in coordination with the purchasing department.
• Foster positive Food Safety Culture through effective inter-departmental relationships.
• Coordinate with third-party laboratories for monthly food sampling and organize bi-monthly HACCP meetings, sharing minutes with stakeholders.
• Stay informed about changes in food handling processes within Food & Beverage.

1. Administration

• Clearly communicate directives from the Food Safety Manager to all Outlet PICs.
• Ensure all food handlers complete the required food safety training.
• Coordinate with the F&B/Culinary Coordinator for all hygiene-related purchases.