Hygiene / Quality Control Manager

Knowledge and Experience
? Minimum two to three years work experience as Hygiene Manager in a hotel or similar large restaurant complex, preferable prerequisite is experience in the Hotel industry
? Bachelor of Food Science
? Responsible self-starter, capable of handling multi-faceted projects and of working under pressure
? Good communication and guest relation's skills, a proactive problem solver
? Creative with international culinary focus and flare. Attention to detail
? Familiar with current culinary trends and methods
? Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications
? GMP (Good Manufacturing Practice)
? HACCP (Hazard Analysis and Critical Control Point)



Competencies
? Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members
? Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs
? Personable and pleasant to deal with. Reliable and approachable
? Positive can do attitude and flexible approach manages with humility
? High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation
? Good personal grooming and personal presentation
? Understands and respects local culture, able to adapt to changing environment
? Holds a qualification in Kitchen Production, Butchery and Management
? Able to develop close communications and relationships with team members
? Good computer skills. - Effective trainer, experienced in the delivery of skills training

Job Purpose

A Hygiene Manager oversees the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels.


Reporting Lines




Primary Responsibilities
? Document and control ? implement weekly checklist for food preparation / storekeeper / cost control / stewarding / food production, monthly food safety training report, monthly food lab test report and chemical supplier group audit report.
? Premises ? Implement critical control points, F&B and engineering preventive maintenance list and action plan rectification
? Delivery and storage ? Implement tracking system for control of supplier operating licenses, daily checklist by shift for chiller temperature control and control of dry store food rotation
? Preparation and serving ? Implement cooking, storage and serving control points
? Cleaning ? implement regular tour of the house with executive chef and chief steward and duty engineer, weekly hygiene committee to review minutes and outstanding issues, dishwashing control points
? To carry out all duties within the Food and beverage department relating to hygiene and sanitation in a confidential and professional manner.
? Carry out daily and random inspections of all food and beverage handling areas to ensure that correct hygiene standards are being correctly followed.
? Liaise with and respond to the appropriate government departments to ensure that the governing food hygiene laws are strictly adhered too.
? Prepare and submit monthly reports to the Food and Beverage Director and Executive Chef summarizing monthly activities, food test results and detailing areas of concern with suggestions for improvement.
? Maintain accurate records of all kitchens and bar inspections with appropriate follow up actions and corrective measures if required, to ensure that the highest hygiene standards are maintained.
? Organize monthly food samples to be tested at a licensed food laboratory.
? Assist the hotel management in applying and renewal of hygiene licenses & certificate
? Schedule and arrange periodical and ad-hoc pest control
? Demonstrate Awareness of Occupational Health and Safety Responsibilities (OH&S) policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
? Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
? Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
? Initiate action to correct a hazardous situation and notify supervisors of potential dangers
? Support the hotel?s corporate responsibility initiatives in the areas of community involvement, environment management, workplace health & safety and food safety, drive action plans as required to achieve hotel corporate responsibility objectives

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