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Hygiene Manager-Conrad
Hilton
posted 1d ago
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Job Description
- Responsible for the Entire HACCP HFSMS program.
- Attend meetings and trainings as directed by the Director of Operations.
- Responsible for the daily FB audit, action plans and reports.
- Train all culinary and FB team members.
- Maintain good communication with internal, external guests and team members.
- Supervise daily and point out malpractices, recording it in a logbook for further action.
- Knowledgeable of fire control and safety procedures.
- Check and ensure that garbage room hygiene is up to standard and method of garbage classification is approved.
- Maintain contact with customers, suppliers, government, competitors and the other league members.
- Motivate all culinary members, building strong teamwork.
- Organize and assist the Finance team with the monthly inventory.
- Mentor all Kitchen, Food Beverage team members in ensuring food safety standards.
- Act as a liaison with other departments and external agencies including high-level public and private contacts.
- Schedule, conduct and follow up on HACCP and HFSMS meetings.
- Attend designated meetings and deal with a diverse group of important external callers and visitors.
- Possess a high level of interpersonal skills to handle sensitive and confidential situations.
- Able to interact and communicate with individuals at all levels of public and private entities.
- Drive the Continuous Improvement Programme with an established and dedicated team that has assisted in the company achieving HFSMS and focusing on HACCP accreditation.
- Communicate with the Executive Chef and Executive Sous Chef on all aspects of the HFSMS HACCP, to ensure proper co-ordination of instructions and directives.
- Streamline all training requirements with HFSMS and HACCP team members and ensure they are adhered to.
- Supervise hygiene procedures, monitor logbooks, hot and cold service holding units to ensure proper food turnover and cleanliness.
- Implement corrective actions when food does not comply with HACCP standards.
- Emphasize on the importance of our FIFO (First in, first out) and date labelling systems.
- Maintain a good working relationship with other departments and employees to ensure full co-operation and commitment from all.
- Perform other duties related to operations in order to maintain the food safety management system of the hotel.
- Carry out any other reasonable duties and responsibilities as assigned.
Employment Type: Full Time, Permanent
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