1. Conduct quarterly ACE restaurant audit and provide technical advice to the restaurant operations team as well as support for the FSCC/ROCC audit program.
2. Investigate and troubleshoot all matters relating to product quality and safety in the restaurant; provide technical advices for corrective action
3. Conduct workshops relating to product quality and food hygiene
4. Work closely with suppliers to ensure consistency in product specifications and supply quality
5. Responsible for the development of operations procedures and proper documentation
6. Request, review and work with suppliers on new ingredients’ product specifications, process flow charts and Quality Assurance Program
7. Manage suppliers’ audit program to ensure audit compliance