Job Title: Restaurant Hygiene Supervisor
Location: UB City, Bangalore
Reports To: Restaurant Manager
Job Summary
The Hygiene Supervisor is responsible for ensuring the highest standards of cleanliness, sanitation, hygiene, and food safety are maintained throughout the restaurant. This includes monitoring hygiene practices in the kitchen, dining areas, food preparation areas, and storage spaces in compliance with applicable health and food-safety regulations.
Key Responsibilities
- Monitor daily cleaning and sanitation procedures across all restaurant areas.
- Conduct regular hygiene inspections, internal audits, and compliance checks.
- Ensure proper food handling, storage, temperature control, and personal hygiene practices.
- Train and educate staff on food safety, hygiene, sanitation, and safe food-handling practices.
- Ensure compliance with FSSAI (Food Safety and Standards Authority of India) regulations and applicable food-safety requirements in Karnataka.
- Maintain awareness of Karnataka State food-safety and public-health regulations, including requirements applicable to restaurants and food businesses.
- Ensure compliance with applicable Indian food-safety standards, FSS Act/Rules/Regulations, and HACCP-based food-safety practices.
- Maintain records of cleaning schedules, temperature logs, pest-control activities, hygiene inspections, corrective actions, and other food-safety documentation.
- Identify hygiene and food-safety risks and implement corrective and preventive actions.
- Coordinate with pest-control, waste-management, laundry, cleaning, and other hygiene-related service providers.
- Monitor kitchen equipment, utensils, storage areas, refrigerators, freezers, and food-contact surfaces for cleanliness and sanitation.
- Support restaurant management during inspections by FSSAI, local authorities, or other regulatory bodies.
- Ensure proper segregation and disposal of food waste and other waste materials.
- Report hygiene violations, food-safety risks, and non-compliance issues to the Restaurant Manager.
Requirements
- Proven experience in restaurant hygiene, food safety, quality control, or F&B operations, preferably in a premium or high-volume restaurant.
- Good knowledge of FSSAI regulations and food-safety requirements applicable in India.
- Working knowledge of Karnataka food-safety regulations and local health/sanitation requirements.
- Knowledge of HACCP principles, food-safety management systems, and hygiene auditing.
- Understanding of Indian food-safety standards relating to food handling, storage, sanitation, personal hygiene, pest control, and waste management.
- Strong understanding of cleaning and sanitation procedures for commercial kitchens and restaurants.
- Ability to conduct hygiene inspections, identify non-conformities, and follow up on corrective actions.
- Strong attention to detail and excellent organizational and documentation skills.
- Ability to train, guide, and lead restaurant staff on hygiene and food-safety practices.
- Good communication and interpersonal skills.
- Ability to work closely with the Restaurant Manager, Chef, kitchen team, and other departments.
- FSSAI training/certification or recognized food-safety qualification will be an added advantage.
Preferred Knowledge & Certifications
- FSSAI regulations and Indian food-safety legislation
- Karnataka food-safety and hygiene requirements
- HACCP
- Food Safety Management System (FSMS)
- Pest Control Management
- Food Hygiene Auditing
- FSSAI FoSTaC certification/training preferred
- Relevant degree/diploma/certification in Food Safety, Food Science, Hotel Management, Hospitality, or a related field is an advantage
Job Type: Full-time
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Health insurance
Work Location: In person
