Job Description

• Responsible for routine inspections of the hotel in terms of receiving/storing and food preparation.
• Conduct regular inspections and audit the hotel premises to ensure strict compliance to food safety
  and the HACCP structure.
• Keep informed of the latest trends/rules/regulations pertaining to HACCP and ensure that the fellow
  F&B and Kitchen teams are also up to date.
• Responsible for auditing the internal operations as well as our external suppliers.
• Manage overall health and safety & food safety within the hotel.
• s health and safety policy.
• Actively reduce guest complaints relating to health and safety and food hygiene
• Train Health & Safety /Food Safety issues to managers, supervisors and colleagues
• Liaise with outside contractors and sales staff on matters of Health & Safety and food safety
• Assist the facilities department in monitoring contractors and enforcing Health & Safety standards
  as required
• Carry out food poisoning investigations, writing to manufactures as required and analysing Hazard
  Analysis information
• Monitor and document results following safety audits
• Monitor and interpret microbiological results from food sampling of all hotel kitchens and advise
  accordingly
• In-charge of pest control in all public areas and F&B related areas (excepting rooms).
• Carry out training on a monthly basis and provide records of attendance.
• Train colleagues on basic food hygiene courses for relevant hotel staff.
• Assist in the hotel in environmental awareness and assist environmental champions where
  necessary.
• Ensure all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
• Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing
  training programs in the department in conjunction with the HR Manager & the Country Quality &
  Hygiene Manager.
• He/she is familiar with all related company documentation and especially with the relevant
  Operational Standards Manual for his/her field of responsibility.
• Other duties as assigned.

Qualifications

1-3 years experience in 4-5 star Hotel

Diploma or degree in vocational hospitality or microbiology

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