Hygiene Manager

Reporting to: Human Resources Manager
Head of Food Hygiene Committee
Primary Function
Responsible for supervising all food safety & hygiene issues at F&B department to ensure it meet our standard levels.

Responsibilities:
- Conducting daily inspection regarding hygiene and sanitation conditions of kitchens, restaurants, storage areas, receiving areas, etc. Coordinating with Food Safety & Hygiene Committee to conduct in house audits, to implement preventive and corrective maintenance solving any problems/issues related to food safety.

- Complete, whenever needed and applicable, the non-conformity reports, corrective action requests and management review reports, as part of the HACCP system.

- Follow up on the actions related to the findings and non-conformities noted during the audits and inspections.

- Preparation of SOPs, working out for cleaning schedules and their implementation along with Executive Chef, Chief Steward, employee training etc.

- Ensure that the HACCP records for delivery, sanitation of fruits and vegetables, storage, food thawing, temperature control for cooking, reheating, display, storage, dishwashing, outside catering, are completed on time by the concerned associates, kept on file, reviewed and signed.

- Ensure that food, water, ice samples are tested frequently by an accredited third-party laboratory and reports are kept on file.

- Ensure that food samples are collected on a daily basis from kitchen, buffets, and functions. Be responsible for sample test or external laboratory test if required.

- Carry out calibration, on a regular basis, for the probe thermometers used.

- Ensure that the results are recorded and kept on file.

- Organize regular food safety team meeting, inform hotel management in term of food safety trend.

- Participate in the Supplier Audit program by visiting the food suppliers with the coordination of the Purchasing Manager and carry out food safety audits within their premises.

- Complete the monthly food safety audit reports.

- Advise the suppliers on the areas that require improvement and request them to take appropriate actions within a specified time period.

- Coordinate with hygiene authority, attend to related workshop, and participate in the food safety training program required by the local authority.

- Support Engineering to conduct environmental tasks.

- Coordinate with HR team member to arrange HR activities as assigned.

- University degree in food processing, nutrition or similar fields.
- A strong microbiology background is required.
- Have strong knowledge of HACCP and ISO standards.
- Excellent computer proficiency; organizational, oral and written communication skills are required.
- Good English both oral and writing.
- Demonstrated ability to work independently or with team.

- Follow the company's regulations

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