Monitor and record critical control points (CCPs) and take corrective actions
Conduct hygiene checks on staff, food items, equipment, and facilities
Perform receiving, storage, chiller, freezer, and on-board food safety checks
Carry out routine quality checks on food and equipment
Report hygiene issues and non-conformances to the QC Supervisor/Senior
Assist with safety audits and daily hygiene reporting

Minimum 2 years’ experience in the food industry with HACCP exposure

Experience in catering / in-flight / event catering audits is an advantage

Strong communication skills in English

Good interpersonal, problem-solving, and organizational skills

Bachelor’s degree preferred

CIEH Level 3 Food Hygiene (mandatory)