Kitchen – Food Safety And Hygiene Manager

JOB SUMMARY

Responsible verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 2 years’ experience in the food and beverage, culinary, or related professional area.
• Or Degree in Food and Beverage Management, Food Science and Technology or other relevant field.

Job Requirement

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.
• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).
• Mandatory: WSQ Food Safety Course (FSC) Level 1, WSQ Food Safety & Hygiene Level 3 (FHO) and Level 4 (FSMS). 
• Trained Food Hygiene Officer would be an advantage
• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).
• Equip with HACCP/FSMS knowledge, sanitation procedures, and food hygiene training.
• Strong documentation, analytical, and communication skills.
• Meticulous, with high attention to detail.
• Ability to handle confidential audit and testing data.
• Good team player and individual contributor.
• Able to work in fast paced environment and meeting tight deadlines.
• Willing and able to perform shift work or flexible work schedule

CORE WORK ACTIVITIES

Managing Hygiene and Food Safety Operations

• Verifies compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.
• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

Cleanliness Protocols: 

• Maintain cleanliness in hand wash areas and changing rooms.
• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

Kitchen Access & Food Safety: 

• Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

Cleanliness & Maintenance:

•  Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

Waste Management:

• Develop waste management procedures to minimize food waste, promote recycling, and ensure compliance with environmental regulations.
• Monitor waste disposal practices and implement measures to reduce environmental impact.

Hygiene Practices: 

• Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

Communication Protocols: 

• Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.
• Implement Cooking, Storage and Serving control points

Food Safety Procedures: 

• Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

Hygiene & Sanitation: 

• Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

Communication Duties: 

• Coordinate with the Director of Culinary for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.
• Conduct regular inspection of F&B premises with Director of Culinary and Director of Quality.
• Conduct monthly review of outstanding issues and follow up with Director of Quality.
• Involvement in employees’ Food Safety training and other relevant hygiene related topics.

Documentation & Reporting: 

• Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

Audit & Compliance: 

• Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

Management Communication: 

• Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.
• To carry out any other task as assigned by the Senior Management team.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.