Food Hygiene & Workplace Safety Officer - Toa Payoh

We are looking for a responsible, detail-oriented, and proactive Food Hygiene & Workplace Safety Officer to lead food safety, hygiene, and workplace safety standards across all F&B operations at Mount Faber Leisure Group. Working closely with the Operations team, this role plays a key part in driving a strong culture of safety and compliance, ensuring regulatory requirements are met, supporting audits, and upholding high standards of cleanliness across daily operations and events.

• Conduct regular inspections on food handling, storage, preparation, and service to ensure compliance with HACCP, SFA and NEA standards, including monitoring critical control points and staff’s hygiene.
• Review outlet hygiene and safety checklists, conduct spot checks, and follow up on discrepancies or non-compliance on SOPs.
• Prepare for hygiene audits and inspections. Maintain accurate records including temperature logs, pest control reports, and sanitation schedules.
• Conduct food hygiene and workplace safety training, onboard new staff with hygiene orientations and ensure SOPs are regularly updated.
• Coordinate scheduled pest control services and ensure proper upkeep of kitchen infrastructure.
• Ensure cleaning schedules are adhered to, verify correct use of cleaning agents, and inspect equipment and high-contact areas for cleanliness.
• Support Kitchen risk assessments, monitor PPE usage and safe equipment handling, and recommend measures to prevent injuries or safety incidents.
• Conduct hygiene checks and oversee food safety compliance during events, catering and pop-ups.
• Assist in renewing food licenses and Halal certifications and ensure prompt updates to authorities on new outlets or menu changes.
• Investigate food safety incidents, coordinate lab testing for food or environmental samples, implement corrective actions, report findings to management and maintain records for audit checks.

• Diploma or Degree in Food Science, Environmental Health, Public Health, Nutrition, or Hospitality Management.
• Certifications in the following are preferred: WSQ Food Safety Course Level 3, WSQ Workplace Safety & Health (WSH) training, HACCP certification.
• Familiarity with ISO 22000 or other international food safety systems is an added advantage.
• At least 3 to 4 years of relevant experience in food safety, hygiene, or F&B operations.
• Prior experience in multi-outlet or hotel F&B operations is an advantage.
• Strong knowledge of NEA/SFA food safety regulations.
• Proficient in internal audits, risk assessments, and daily compliance checks.
• Experienced in coordinating pest control, lab testing and licensing matters.
• Strong communication, documentation and interpersonal skills.
• Confident in training and guiding operations staff; able to work cross-functionally with kitchen, service and management teams.
• Meticulous, pro-active, and safety-conscious with a strong sense of responsibility.
• Assertive yet approachable in enforcing hygiene and safety standards.
• Willing to work on weekends or evenings when required (e.g. for events or audits).