Job Description

Qualifications, Experience and Skills:

• BS Degree or higher in poultry, meat, seafood or food science.
• Minimum of 3 years' experience in one of the following ISO, HACCP, QA or food safety supervisory/ managerial role.
• Must have or be willing to complete certification requirements as Certified Food Safety Manager or equivalent yearly.
• Good analytical and communication (both oral and written) skills.
• Knowledge of poultry, meat, seafood or food science principles; understanding of management principles and team concepts.
• HACCP Certified with very strong HACCP and regulatory skills.
• General knowledge of kitchen functions - production, maintenance; warehouse; shipping, sanitation and lab sampling concepts.
• Must be a team player and understand how to develop in-depth programs which are operationally functionable while providing protection to the organization and consumers.
• Must be a team player and understand how to develop in-depth programs which are operationally functionable while providing protection to the organization and consumers.
• Previous experience as a Food Safety Officer in commercial environment.
• Experience Required - 5 year(s): HACCP Experience
• Preferred - Must have or be willing to complete certification requirements as Certified Food Safety officer or equivalent.
• Education Required - Bachelors or better within The Food Safety Industry
• Candidate must be experienced, active, willing to learn and teach staff, posing pleasant personality and cooperative, problem solving and on call as and when required.

• Lead all Food Safety and Regulatory efforts within the palace.
• Enforces food safety standards as outlined in the HACCP, ISO, HACCP, QA and QMS Standards and other programs.
• Maintain all required documentation.
• Be the catalyst for leading continuous improvement through technology and scientific research to take the food safety program(s) to the next level.
• Provide leadership and be an active member of all project teams to ensure food safety concerns are addressed.
• Maintain open communications with management and Kitchen staff to ensure each are aware of any potential food safety related concerns with product or product requirements/specifications.
• Ensure food safety programs are properly communicated, and Palace employees have a working knowledge of the programs through training and mentoring.
• Provide timely, accurate and relevant data and analysis to plant and Palace management.
• Ensure all kitchen equipment are well maintained, regularly checked and to report any problems to maintenance.
• Advise Executive Chef and Executive Sous Chef on major equipment breakdowns and input on equipment requirements.
• Ensuring that a high standard of personal hygiene and grooming is adhered too
• Follow standard operating procedures (SOP's) at all time.