Full Time FOOD HYGIENE OFFICER Jobs, Salary up to SGD 2,800 in ROYAL PALM PTE. LTD. Islandwide (Singapore) - Maukerja

1. Job Summary

We are seeking a detail-oriented, organised and proactive Food Hygiene Officer to oversee food safety, hygiene standards and cleanliness across our central kitchen and restaurant outlets. The successful candidate will conduct regular inspections and audits, monitor food storage and expiry dates, prevent cross-contamination, and ensure compliance with applicable Singapore food safety requirements.

The candidate will work closely with kitchen staff, restaurant managers and operations teams to maintain consistent food hygiene standards and ensure safe food preparation, storage and handling across all locations.

2. Key Responsibilities

A. Central Kitchen Food Safety and Hygiene

• Conduct regular inspections of the central kitchen to ensure high standards of food hygiene, cleanliness and housekeeping.

• Check expiry dates, product labels, packaging conditions and stock rotation using the First-In, First-Out (FIFO) and First-Expired, First-Out (FEFO) methods, where applicable.

• Ensure raw materials, prepared food and ready-to-eat products are stored separately and appropriately.

• Monitor chiller, freezer and food storage temperatures and ensure records are properly maintained.

• Check food preparation, cooking, cooling, reheating and storage practices in accordance with established food safety procedures.

• Identify and prevent cross-contamination between raw and cooked food, allergens, utensils, equipment and food preparation areas.

• Ensure proper food labelling, date marking, storage arrangements and stock organisation.

• Inspect cleaning schedules, sanitation practices, waste disposal and pest prevention measures.

• B. Restaurant Outlet Audits and Inspections

• Conduct regular food hygiene and safety audits at all restaurant outlets.

• Inspect kitchen areas, food preparation stations, storage rooms, chillers, freezers, dining areas and washing facilities.

• Check food expiry dates, stock rotation, temperature logs and food storage conditions.

• Verify that staff follow proper handwashing, personal hygiene, food handling and sanitation procedures.

• Check the cleanliness and condition of kitchen equipment, utensils and food-contact surfaces.

• Identify non-compliance, unsafe practices and potential food safety risks.

• Prepare inspection reports, highlight findings and recommend corrective actions to the respective outlet managers.

• Conduct follow-up inspections to ensure identified issues have been resolved within the required timeframe.

C. Food Safety Standards and Compliance

• Ensure compliance with applicable Singapore Food Agency (SFA) requirements and other relevant food safety regulations.

• Implement and monitor the Company's food hygiene procedures, food safety policies and internal checklists.

• Maintain accurate records of inspections, temperature monitoring, cleaning schedules, pest control and corrective actions.

• Assist with food safety documentation, licence renewals and preparation for regulatory inspections, where required.

• Support the implementation and maintenance of applicable food safety systems, including HACCP and good hygiene practices.

• Report serious food safety concerns to management immediately and recommend appropriate control measures.

D. Staff Training and Hygiene Awareness

• Educate and guide kitchen and restaurant staff on food hygiene, safe food handling, cross-contamination prevention and proper storage practices.

• Monitor staff compliance with personal hygiene and food safety procedures.

• Identify training gaps and arrange refresher briefings when necessary.

• Promote a strong food safety culture across the central kitchen and all restaurant outlets.

E. Organisation and Reporting

• Maintain systematic food safety records, audit reports, checklists and documentation for each location.

• Develop and maintain standardised hygiene inspection checklists for the central kitchen and restaurant outlets.

• Organise and monitor expiry-date checks, temperature records, cleaning schedules and pest control documentation.

• Track outstanding corrective actions and follow up with responsible outlet managers.

• Prepare regular reports for management on audit results, recurring issues and overall hygiene compliance.

• Recommend practical improvements to food storage, kitchen organisation, cleaning procedures and operational practices.

3. Job Requirements

Diploma or Degree in Food Science, Food Technology, or related field.

• Minimum 2–3 years of QA experience in the F&B or food manufacturing industry.
• Strong knowledge of HACCP, ISO 22000, and GMP standards.
• Familiar with SFA/NEA regulations.
• Meticulous, organized, and a good team player.
• Proficient in MS Office.
• Relevant certification or training in food safety and hygiene. Food Safety Course Level 3/Food Hygiene Officer qualification.
• Previous experience in food hygiene, food safety, quality assurance or restaurant operations is preferred.
• Knowledge of food storage, expiry-date monitoring, stock rotation, temperature control and cross-contamination prevention.
• Familiarity with SFA food safety requirements and food hygiene practices in Singapore.
• Able to conduct inspections independently and prepare clear reports.
• Meticulous, organised, responsible and able to follow up on corrective actions.
• Good communication and interpersonal skills to work with kitchen teams and restaurant managers.
• Willing to travel between the central kitchen and multiple restaurant outlets.
• Able to work independently and manage multiple locations and priorities.

4. Key Competencies

• Food safety and hygiene monitoring

• Internal audits and inspections

• Expiry-date and stock rotation control

• Cross-contamination prevention

• Temperature monitoring and recordkeeping

• Staff training and corrective action follow-up

• Organisation, documentation and reporting

• Attention to detail and problem-solving

5. Performance Expectations

• Timely completion of scheduled central kitchen and outlet audits.

• Accurate and consistent monitoring of food expiry dates and storage temperatures.

• Prompt reporting and resolution of food safety non-compliance.

• Proper maintenance of food hygiene records and audit documentation.

• Improved hygiene standards and consistent compliance across all outlets.