Group Halal Manager

Responsibilities

• Halal Compliance & Certification
• Oversee and ensure compliance with all MUIS Halal certification requirements across all business units.
• Manage Halal certification applications, renewals, audits, and documentation.
• Ensure adherence to Halal procedures, guidelines, and company SOPs.
• Liaise with relevant authorities, including MUIS, on Halal-related matters.
• Audit & Documentation Management
• Maintain proper Halal documentation, records, and compliance reports.
• Conduct regular internal Halal audits and inspections to identify and address non-compliance issues.
• Prepare all necessary documentation for external audits and inspections.
• Supplier & Procurement Compliance
• Verify and monitor Halal status of suppliers, ingredients, and food products.
• Ensure procurement processes comply with Halal standards and approved vendor requirements.
• Maintain updated records of Halal-certified suppliers and products.
• Operations & Process Improvement
• Monitor daily operational practices to ensure continuous Halal compliance.
• Work closely with kitchen, operations, and procurement teams to implement corrective actions where necessary.
• Recommend improvements to strengthen Halal systems and operational efficiency.
• Food Safety & Regulatory Compliance
• Ensure compliance with SFA food safety regulations, hygiene standards, and company policies.
• Support food safety and quality assurance initiatives together with operational teams.

Requirements

• Diploma or Degree in Food Science, Food Technology, Quality Assurance, Halal Management, or related field.
• Minimum 3-5 years of experience in Halal compliance, preferably in catering, central kitchen, or F&B industry.
• Strong knowledge of MUIS Halal certification requirements and Singapore food regulations.
• Good knowledge of food safety standards and hygiene practices.

Additional Information

Job Summary The Group Halal Manager is responsible for overseeing and managing all Halal compliance matters across the company's central kitchen, catering operations, and outlets.

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