General Responsibilities:
Ø Responsible for managing the resort’s hygiene, sanitation and food safety operations, including developing qualified departmental trainers for each kitchen section, stores, purchase and receiving departments.
Ø
Ensure that all food & beverage employees have an adequate knowledge of food safety.
Ø Follows immaculate grooming standards and is the custodian of the resort’s grooming policy.
Ø Should be well versed in the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols).
Specific Responsibilities:
Ø Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.
Ø Responsible for effective and efficient maintenance of records related to the resort’s sanitation
and hygiene efforts/program.
Ø Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
Ø Spot check on receiving area for food hygiene and vendor product quality to ensure the resort’s
criteria is met.
Ø Organize monthly food safety meetings and training, distributes and keeps accurate records of the same.
Ø Follow up with all related teams that trainings are understood and actions implemented.
Ø Develop food safety committee for the resort to ensure all actions are communicated towards the operations.
Ø Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.
Ø Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training.
Ø Ensure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas.
Ø Ensure daily checks of freezers and fridges in the kitchen and bar areas.
Ø To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.
Ø Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.
Ø Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
Ø Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
Ø Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly.
Ø Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance.
Ø Maintains the following records:
ü Laboratory test results
ü Daily chlorine tests for pool and tap water
ü Monthly hygiene meeting minutes
ü Food handlers Immunization records
ü Custodian of the hygiene manual for the resort
ü Communication correspondence on hygiene matters
ü Maintains the medical records of guests/ employees potentially related to contamination
Ø Develop a pest control programme with the Stewarding department to ensure prevention.
Ø Responsible for creating the incident report for any food poisoning incident in the resort.
Ø Familiar with current culinary trends and methods.
Ø
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications.
Ø Is knowledgeble about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001.
Ø Additional responsibilities and tasks can be added at any time according to the needs of the business and of the resort.
