Hygiene Manager oversees the maintenance/upgrade of sanitation and hygiene standards to ensure all food served is free of contamination and all spaces conform to required hygiene and sanitation levels.
What you’ll do:
Responsible for HACCP implementation through monitoring, coordination, assessment, verification and follow-up.
Perform internal audits and reports; report to General Manager in regards to plans and actions.
Assist the external auditing of vendors and products supply chain.
Ensure compliance with local legislation.
Conduct regular review of hygiene practices of all hotel operations and food service artists and provide constructive feedback.
Maintains purchasing, receiving and food storage standards and ensures necessary corrective actions in place regarding quality and safety of the products.
Actively involved in training artists in the fundamentals of proper inspection and sanitising of equipment and food handling, storage and transportation, facilitates the hygiene courses, maintains the hygiene database.
Actively involved in designing training manuals for the purpose of internal Hygiene Training of all artists.
Understands and communicates to all artists the proper operating and maintenance procedures of all department equipment.
Perform hazard analysis and continual improvement in hygiene and food safety.
Ensure Executive Chef Maintain and verifies records of all HACCP documentation like: A1 Form (Food Temperature Logs), A2 Form (Food Cooling Log), A3 Form (Freezer/Chiller Temperature Log), Pest Science, A13 Form Potentially Hazardous Food Log), Supplier’s Shellfish Tag, Vendors Audit Checklist, Daily Thermometer Check Log Sheet, Work Station Railroad Schedule, High Temperature Dish Machine Log, Back Kitchen Area Railroad Cleaning Schedule Log, Pot Sink Log, HACCP Log A20 (Food Temperature Log).
Develops and updates Hygiene Policies and Manuals, as related to the division/department for the implementation in the field, while ensuring compliance to the same for consistency across the group.
Conduct on a monthly basis a hygiene and food safety checklist together with all HODs and the Executive Chef.