Hygiene Manager - Quản Lí Vệ Sinh An Toàn Thực Phẩm

Assist the Executive Chef in implementing and managing the Food Safety and Hygiene Management System (Hazard Analysis Critical Control Point - HACCP) and supporting a safe and efficient hotel operation and therefore contribute to maximizing guest satisfaction consistent with hotel standards.

• Monitoring of production lines in all F&B areas (from receiving to final product)
• Tracking & filing of all food & refrigerator temperatures
• Handling food and hygiene standards of various types of kitchens / restaurants preferred.
• Analyzing possible contamination points.
• Microbiological analysis.
• Conduct inspections and audits of beverage production process and premises, to ensure compliance with food safety & hygiene.
• Ensure that all food is handled, prepared, stored and transported in a satisfactory manner.
• Provide in-house training in food safety and hygiene.
• Ensure that training and performance standards are maintained in food hygiene and in the use of chemicals.
• Responsible for high standards maintenance of hygiene and food safety in all the beverage production & related areas.

• Complies to the company policies.
• Works within all pre-set budgetary limits.
• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Developments and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
• Models the company's culture, vision, mission and core values ​​at all times.