Summary

Scope and General Purpose of Job:

Maintain High standards of Hygiene in accordance with the Hotel’s standards:

• Establishes together with the Executive Chef Hygiene policies and procedures for the entire food preparation area.
• Maintains Hygiene manuals for all areas of the food preparation and updates and revises them as dictated by law and management.
• Checks and monitors hygiene and food safety standard in all areas and makes recommendations to the concerned management staff.
• Fully implements and maintains the HACCP system into the food & beverage operation.
• Takes food samples and coordinates random checking of food hygiene standards.
• To co-ordinate with Kitchen Stewarding in developing standard cleaning and disinfecting procedure.
• Conducts scheduled operational review, audits on hygiene and documents all findings. Work out improvement plans and assists area managers in implementing action plans.
• Assists the Management to plan menus and production cycles and areas to reduce hygiene and food safety hazards.
• To ensure that Executive Chef prepares and updates the relevant section of the Departmental Operations Manual.
• To conduct meetings with the Outlet Chefs and the Outlet Management teams on hygiene related matters.

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