Hygiene Manager who will be responsible for Ensures the smooth and efficient running of the department. Maintain High standards of Hygiene in accordance with the Hotel’s standards and financial goals. Key responsibilities will include and not limited to:
Establishes hygiene policies and procedures for the entire food preparation area in collaboration with the Executive Chef.
Maintains and updates hygiene manuals for all food preparation areas as required by law and management.
Conducts checks and monitors hygiene and food safety standards in all areas, providing recommendations to management.
Implements and maintains the HACCP system in the food and beverage operation.
Coordinates with Kitchen Stewarding to develop standard cleaning and disinfecting procedures.
Conducts scheduled operational reviews and audits on hygiene, documenting findings and assisting section heads with implementing action plans.
Collaborates with management to plan menus and production cycles to reduce hygiene and food safety hazards.
Ensures each kitchen section head prepares and updates the relevant section of the Departmental Operations Manual.
Monitors health and hygiene standards in each outlet and banquet, taking corrective action as needed.
Maintains hygiene manuals and ensures their compliance with legal and management requirements.
Communicates effectively on all matters related to hygiene, health, and safety.
Qualifications
Bachelor’s Degree or Diploma in Food Science, Microbiology, or a Related Field
5+ years of experience in a similar environment
Proven track record in a similar role
Certificate in Occupational Health and Safety
Food Hygiene and Safety Training: HACCP (Hazard Analysis and Critical Control Points) Certification
Certified Food Safety Manager: ISO 22000 Certification
Strong analytical, interpersonal and problem-solving skills
Ability to deal efficiently with complaints exhibiting a solid customer service approach
The ability to remain positive and focused in a fast-paced environment
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