The Food Safety Officer (FSO) is the food safety conscience of the operation, responsible for implementing, monitoring, and enforcing the organisation's HACCP system and food safety management protocols across all kitchen, service, and storage areas. This role ensures full regulatory compliance and drives a culture of food safety excellence across all teams.

• Develop, implement, and maintain the site's HACCP plan and food safety management system
• Conduct daily, weekly, and monthly internal audits of kitchen, service, and storage areas
• Monitor Critical Control Points (CCPs): cooking temperatures, chilling rates, cross-contamination risks
• Maintain and review all food safety records, temperature logs, checklists, and corrective action reports
• Train all staff (FOH and BOH) on food hygiene, allergen management, and safe food handling
• Liaise with the Singapore Food Agency (SFA) and other regulatory bodies; manage inspections