Hygiene Manager/ Quản lý An toàn vệ sinh thực phẩm (base in Halong)

Responsible for taking care of entire FSMS (Food Safety Management System)in the hotel, with regard to food safety. Ensuring the compliances to all the local /IHG food safety audits throughout the year.

People

• Conducts kitchen inspections on the personal, environmental and food hygiene conditions and provides a corrective action plan and keep record on findings.
• Check daily cleaning status in kitchen with respective kitchen managers and stewarding
• Knowledgeable to decision and problem solving skills
• Works closely with the training manager to conduct food handlers training sessions.

Financial

• Handles administrative works and keeps up-dated files on the following Hygiene matters:
• Statutory audits budget
• External lab expenses
• Other operational expenses
• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
• Liaise with the Purchasing Manager and suppliers for any purchase needed for the Food Safety operation
• Conducts inventories in coordination with employees of the accounting division
• Manages all functions of the Food Safety operation to achieve the optimum departmental costs
• Keeps aware of trends, systems, practices and equipment in Food Safety Management through trade literature, hotel show and site visits

Guest experience

• Oversees the preparation of kitchen equipment for use
• To perform microbiological analysis of food & beverages, hand, linen equipment, swab testing and falling aerial count check
• Checking that all food items for storage are covered, dated and labeled
• Inspect food holding and transport equipment.
• Conduct regular spot checks on food items received for temperature abuse
• Co-ordinates microbial food tests to kitchen and laboratory in case of new products, supplies and suspected food borne illness complaints.

Responsible Business

• Maintains documentation on all hygiene and food safety standards throughout the operation.
• Liaisons with pest control company and housekeeping for any pest issues in operations and reviews the pest control performance
• Conduct Hygiene audit of all kitchen associates and provides feedback
• Maintains records of food safety and Hygiene related forms, checks and audits
• Conducts Vendor inspection in co-ordination with purchase department.
• Maintains and makes improvement to hygiene standards.

Accountability

• Number of employees supervised –
• Direct All Kitchen and Service Staff.
• Indirect Food Stores, Receiving, HK, HR, Engineering, Purchase.
• Annual Operating Profit/Payroll Budget – Department Budget and Headcounts
• Key Metrics –
• Department Budget
• Food Cost