Job Description
We are looking to grow our team and engage a highly motivated and passionate Hygiene Supervisor who will work closely with the team to drive and deliver on the Fairmont promise, turning moments into memories.
Reporting to the Executive Chef, the Hygiene Supervisor will be in charge of maintaining and upgrading sanitation and hygiene standards to ensure that all food given to guests and staff is free of microbiological, chemical, and physical contamination and that all work environments meet mandated Hygiene and Sanitation levels
To ensure the effectiveness of the HACCP food safety system and practices by consolidating food safety data, customer complaints, etc. and communicate the same to management and concerned HOD’s
In accordance with business needs, food division support and permanent control, the Hygiene Supervisor will lead and implement a bi-monthly self-audit in accordance with the HACCP standards for best practice implementation
The Hygiene Supervisor will be responsible for the hygiene implementation best practice and corrective action.
Ensuring the best practice through team training and permanent fundamental awareness through spot check and team support and guidance.
Propose and maintain minimum requirements in all workspaces, stores, receiving, and waste disposal areas to ensure that needed hygiene standards are adhered to at all times.
Responsible for the effective and efficient maintenance of record documents related to the Hotel’s sanitation and hygiene efforts/program.
Continually liaises with external agencies (labs, government agencies etc.) on sanitary matters
To manage the segregation, storage and timely removal of all waste – recycles, hazardous and confidential waste streams
Sensitize the team on all Accor hygiene standard Plans and schedules work of his section and personnel taking into consideration such things as workloads and events orders.
Responsible for both hotel and catering division.
Coordinate with various department heads and provide necessary support on hygiene related issues across the organization
Assist in the implementation of corrective actions, and ensure verification and closure of all findings related to inspections, audits and microbiological sampling results
Conduct training for food handlers in conjunction with departmental heads / process owners and improve overall competence of food handlers
Qualifications
Diploma/Bachelors of Food Science or related studies
2 years’ work experience in a similar capacity in the Hospitality Industry-Food production manufacture
HACCP & Food Safety certifications
Responsible self-starter, capable of handling multi-faceted projects
Proactive problem solver
Able to communicate effectively with all levels of team members
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards
Innovator
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