To be familiar with the hygiene standard of PRC and able to advise hotel management accordingly.
Representing hotel to deal with hygiene related government bureaus.
Collects and analyses all guest/ associate food-related incident reports from relevant departments in a timely manner.
Work closely with the hotels nominated cleaning and pest control suppliers, and hygiene consultants.
Coordinates and ensures the implementation of Pest Control programme in the Hotel.
Implements and maintains the HACCP (Hazard Analysis and Critical Point) system which helps to reduce the risk of food-borne illness outbreak by identifying, preventing and eliminating problems throughout the flow of food preparation.
Supervises stewards and kitchen associates and ensures they are following all hygiene standards and practises. Any associates found to be working in an unhygienic manner should be reported to the Executive Chef who will advise action to be taken.
Provides advice to the Management to ensure the hygiene standard of Food and Beverage production and service within the Hotel.
To have a complete understanding and strictly adheres to the Hotel Policies & Procedures related to Fire, Hygiene, Health and Safety.
Works closely with the local Hygiene and Health authorities/ agencies and coordinates with all related matters that involve the Hotel and the authorities.
Takes all necessary actions to ensure the Hotel passes the Hygiene inspection and successfully obtains the necessary Hygiene License at F&B and Rooms Division.
Assists Human Resources department in all training activities related to Health and Hygiene.
Works closely with Materials and receiving in the Food receiving area the hotel and also interacts with suppliers about the way they deliver produce to the hotel. (Any areas of concern about suppliers should be reported to the Executive Chef who should in turn act on this with the Materials Manager).
Coordinates with Materials department to establish a Supplier Assurance System whereby a supplier hazard analysis could be set up and plant audit to be carried out on a regularly basis.
Liaises with the third-party laboratory to conduct regular swab tests, culture control tests and water tests for all F&B outlets.
Liaises with the third-party laboratory to conduct regular test for swimming pool water.
Coordinates with Rooms to conduct a regular check on the hygiene condition in the public areas.
Holds diploma/certificate in Culinary training.
Good Hygiene Knowledge.
Basic Culinary skills.
Essential prerequisite is experience in the Hotel, Restaurant or Travel industry.