Food Safety & Hygiene Manager (Restaurant Operations)

Job Summary:

Responsible for managing food safety, hygiene and regulatory compliance across all Sushiro outlets. This position will be the main contact person for KKM and local authorities, lead outlet hygiene audits, maintain the HACCP system and manage corrective actions arising from inspections, complaints and food-safety incidents.

Key Responsibilities

1. Act as the main contact person for KKM inspections and regulatory matters.
2. Attend KKM and local-authority inspections and prepare the required corrective-action plans and reports.
3. Manage food-premise licences and regulatory requirements with DBKL and other local authorities.
4. Conduct regular food safety and hygiene audits across all outlets.
5. Monitor food storage, temperature control, cleaning, expiry dates, personal hygiene and contamination-prevention practices.
6. Lead the implementation and maintenance of HACCP and related food-safety systems.
7. Develop and update hygiene SOPs, cleaning procedures and emergency-response guidelines.
8. Conduct internal hygiene training and coordinate mandatory food-handler training.
9. Manage pest-control service providers and ensure corrective actions are completed.
10. Investigate suspected food poisoning, foreign objects and hygiene-related customer complaints.
11. Support new outlet openings and conduct pre-opening hygiene inspections.
12. Maintain inspection, audit, training, pest-control and food-safety records.
13. Track food-safety KPIs and report significant risks or recurring issues to Management.

1. Bachelor's degree in Food Science, Food Technology, Food Safety, Microbiology, Environmental Health or a related field.
2. Minimum five years of relevant food safety, hygiene or quality assurance experience.
3. At least three years in a managerial or supervisory position.
4. Experience in restaurants, hospitality, catering, central kitchens or multi-outlet F&B is preferred.
5. Proven hands-on experience dealing with KKM inspections and regulatory matters is mandatory.
6. Experience preparing corrective-action plans and responding to regulatory findings.
7. Strong practical knowledge of HACCP and Malaysian food safety regulations.
8. Experience conducting outlet audits and investigating food-safety incidents.
9. Good command of English and Bahasa Malaysia.
10. Willing to travel regularly between outlets and respond to urgent incidents when required.