The Role:

• Carry out audits, develop and/or review risk assessments on the hygiene, food safety and cleanliness conditions.
• Audits shall cover observations related to operational cleaning
• Conduct audit visit at least once in a week and take pictures and deliver a report within the next working day after the end of each visit
• Review the probable root causes and the proposed remedial measures by the Dining Operator/ Officer-in-charge (“OIC”)
• Attend client’s weekly operations meeting and relevant ad-hoc meetings when required
• Prepare training materials and conduct food safety and hygiene related trainings for the relevant parties of the community as requested
• Provide input to the Standard Operating Procedures (“SOPs”), Risk Assessments related to food safety and hygiene as requested
• Review and provide input on the timeline, mobilization and the operational plan of the incumbent dining operator, witness and acknowledge the hand/take over between the leaving and incumbent dining operator as and when necessary