Hygiene Manager

Summary

Scope and General Purpose of Job: 

Maintain High standards of Hygiene in accordance with the Hotel’s standards:

Establishes together with the Executive Chef Hygiene policies and procedures for the entire food preparation area.
Maintains Hygiene manuals for all areas of the food preparation and updates and revises them as dictated by law and management.
Checks and monitors hygiene and food safety standard in all areas and makes recommendations to the concerned management staff.
Fully implements and maintains the HACCP system into the food & beverage operation.
Takes food samples and coordinates random checking of food hygiene standards.
To co-ordinate with Kitchen Stewarding in developing standard cleaning and disinfecting procedure.
Conducts scheduled operational review, audits on hygiene and documents all findings. Work out improvement plans and assists area managers in implementing action plans.
Assists the Management to plan menus and production cycles and areas to reduce hygiene and food safety hazards.
To ensure that Executive Chef prepares and updates the relevant section of the Departmental Operations Manual.
To conduct meetings with the Outlet Chefs and the Outlet Management teams on hygiene related matters.