Quality & Hygiene Officer

Purpose of Position

Quality and Food Safety

• Conduct routine inspections and monitor adherence to operational SOPs.
• Review quality documentation and support corrective and preventive actions.
• Monitor food handling, storage, preparation, service, cleaning, and sanitation practices.
• Ensure compliance with HACCP, food safety regulations, and hygiene standards.
• Verify temperature logs, food labelling, and traceability records.

Audits and Reporting

• Conduct internal audits and compliance checks.
• Prepare sites for external audits and inspections.
• Follow up on audit findings and corrective actions.
• Maintain audit records and prepare inspection and compliance reports.

Training and Documentation

• Support hygiene and food safety training programs and conduct toolbox talks.
• Promote personal hygiene and safe food handling practices.
• Maintain inspection, audit, incident, complaint, and corrective action records.
• Track non-conformities and monitor closure of corrective actions.

Risk and Supplier Management

• Report violations and assist with quality or food safety incident investigations.
• Support root cause analysis and corrective action implementation.
• Assist with supplier inspections, documentation reviews, receiving procedures, and product quality checks.
• Escalate high-risk issues to management and support customer complaint investigations.

Minimum Qualifications

• Diploma or bachelor's degree in Food Science, Food Technology, Microbiology, Hospitality Management, Quality Management, or a related field.
• HACCP Level 3 or equivalent food safety certification is preferred.
• Two to three years of experience in a quality assurance, food safety, or hygiene role within hospitality or food and beverage.
• Knowledge of food safety regulations, HACCP principles, and hygiene standards.
• Good computer skills, including Microsoft Office applications.
• Good command of written and spoken English.

Supportive Skills

• Strong attention to detail and communication skills.
• Ability to conduct inspections and audits professionally.
• Problem-solving and analytical abilities.
• Ability to work independently and manage multiple priorities.
• Knowledge of food safety legislation and audit requirements.
• Willingness to travel between operational locations when required.