Quality Assurance, Workplace Safety & Risk Manager

Responsibilities

1. Food Safety & Regulatory Compliance

· Ensure full and consistent implementation of ISO 22000:2018 food safety management standards across all kitchens, production areas, and event sites.

· Monitor all operational processes to ensure compliance with Singapore Food Agency (SFA) licensing, inspection, and regulatory standards.

· Develop and maintain Food Safety Management Plans, including hazard analysis and Critical Control Points (HACCP) documentation and reviews.

· Plan, schedule, and manage routine food sampling and hand swab tests, ensuring timely lab submissions and analysis follow-ups.

· Maintain traceability systems for all raw ingredients and finished products to support product recalls or incident investigations if required.

· Coordinate quarterly external audits by certification bodies (e.g., TUV SUD), prepare audit documentation, and ensure corrective actions are implemented.

· Lead internal audits in alignment with HQ policies, prepare reports, and oversee continuous improvement actions.

2. Operational Quality Assurance

· Supervise quality standards throughout daily production, event catering set-ups, and cafeteria service, ensuring food meets internal specifications and hygiene protocols.

· Review and update Standard Operating Procedures (SOPs) for food handling, preparation, transportation, and storage.

· Monitor and validate Critical Control Points (CCPs), temperature logs, cleaning checklists, pest control measures, and allergen management.

· Conduct spot checks and kitchen walk-throughs to enforce hygiene, sanitation, and safety practices in line with company and regulatory standards.

3. 6S & Site Organization

· Drive 6S implementation (Sort, Set in Order, Shine, Standardize, Sustain, Safety) in kitchen and manufacturing areas to support food safety and operational efficiency.

· Conduct regular 6S assessments, identify improvement opportunities, and work closely with Operations and Facilities teams to implement changes.

· Track 6S KPIs, share findings, and reward team compliance through structured recognition programs.

4. Training & Culture Building

· Design, coordinate, and lead monthly Food Safety and Hygiene Training sessions for new and existing staff across kitchen, production, and service teams.

· Organize refresher courses after audit findings or hygiene lapses to ensure continuous staff development.

· Foster a strong food safety culture by engaging teams with visual aids, checklists, toolbox talks, and food safety campaigns.

· Ensure all training records are updated and accessible for audit and compliance reviews.

5. EHS & Risk Management

· Conduct comprehensive EHS (Environment, Health, and Safety) risk assessments in collaboration with Facilities and HR.

· Identify hazards, evaluate risks, and develop action plans to eliminate or mitigate risks in the workplace.

· Investigate and report all incidents or near misses involving food safety, chemical handling, or workplace injuries, and follow through on corrective actions.

· Participate in emergency drills and develop food safety emergency response protocols (e.g., power failure, contamination, fire).

6. Documentation & Reporting

· Maintain up-to-date documentation including audit reports, testing results, corrective action logs, training records, calibration logs, and cleaning schedules.

· Prepare and submit monthly Quality Reports to management summarizing audit results, incidents, compliance status, and improvements.

· Lead preparation for regulatory inspections, ensuring all documentation, licenses, and certifications are in order.

Requirements

1. Diploma or Degree in Food Science, Food Technology, Microbiology, or a related field, with WSQ Food Safety Course Level 3 (eligible to register as a Food Hygiene Officer with SFA).
2. At least 3–5 years of Food Safety / QA experience in central kitchens, catering, or food manufacturing, including handling SFA inspections and external audits (e.g., TÜV SÜD).
3. Strong working knowledge of ISO 22000:2018, HACCP, SFA regulations, and allergen and traceability management. ISO 22000 Internal or Lead Auditor certification is preferred.
4. Experience with 6S implementation, EHS risk assessments, and incident investigations. WSH or bizSAFE certification is an advantage.
5. Strong training, documentation, and reporting skills. Assertive and detail-oriented, and willing to work flexible hours, including at events.