Mandarin Oriental

Posted

Hygiene Manager

About the job

Major Responsibility:

Develop and implement comprehensive food hygiene policies and procedures in compliance with local regulations, as well as Mandarin Oriental Hotel Group standards.
Conduct routine inspections of facilities, equipment, and processes to identify areas for improvement and ensure compliance with hygiene standards.
Collaborate with chief stewarding and department heads to establish sanitation schedules and protocols for cleaning and disinfection of equipment and workspaces.
Investigate incidents of contamination or foodborne illness outbreaks and implement corrective actions to prevent recurrence.
Lead training sessions and workshops to educate colleagues on proper hygiene practices, including hand hygiene, cleaning techniques, and waste disposal procedures.
Maintain accurate records and documentation of all hygiene-related activities, including cleaning schedules, inspection reports, and training records.
Stay informed about emerging food safety trends, regulatory updates, and technological advancements in hygiene monitoring and sanitation equipment.
Collaborate with suppliers and vendors to ensure the quality and safety of incoming raw materials and packaging materials.
Perform weekly Hazard Analysis and Critical Control Points (HACCP) walkthroughs to assess potential risks and hazards in food and beverage areas.
Organize and facilitate monthly food safety meetings involving key stakeholders from various departments.
Collaborate with team members to develop strategies for continuous improvement in food safety practices.
Develop, update, and maintain Standard Operating Procedures (SOPs) and Policies & Procedures (P&P) manuals pertaining to food safety and hygiene.
Ensure that all colleagues are trained on and adhere to established SOPs and P&P
Plan and conduct regular internal food safety training sessions for colleagues at all levels.
Work closely with the Fire, Life, Health, Safety, Security & Environment (FLHSS&E) Manager to align food safety standards with broader organizational safety initiatives.
Participate in safe and sound audits and inspections, providing input on food safety-related matters.
Develop and implement a sustainability program focused on minimizing waste and reducing environmental impact.
Coordinate with external food testing laboratories to conduct routine testing of food products for microbiological.
Develop and implement a schedule for internal environmental swab sampling to monitor the cleanliness and sanitation of food processing areas, equipment, and surfaces.