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Job Description

The Hygiene Manager is responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels. Specifically, the Hygiene Manager will perform the following tasks to the highest standards:

• Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards
• Responsible for effective and efficient maintenance of records related to the Hotel's sanitation and hygiene efforts/program
• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel
• Responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel
• Responsible for the office/section area being clean and orderly with an organized and efficient workflow
• Performs special assignments and projects assigned to the office by the superiors
• Conduct and chair the FSS Monthly Meeting
• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment
• Is part of the Hotel's Sanitation Team, which conducts monthly sanitation inspections throughout all food handling areas and generate respective reports
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

Primary Responsibilities

IMPLEMENTS FOOD SAFETY PROGRAMME

• Carries out inspection at daily basis for outlets and kitchens.
• Monitors, inspects and ensures that the basic hygiene standards for Culinary and F&B outlets are complied.
• Briefs and monitors the performance and communicates food safety requirements.
• Develops food safety documentation and visual aids (posters for communication, awareness and ensures competence of colleagues in food safety programme.)
• Assists to ensure HACCP system compliance by NEA in compliance to a licensed A grading and hygienic premises.

VEIFICATION OF FOOD SAFETY PROGRAMME

• Audits/Inspects the colleague dining room’s operation on it’s hygiene standards.

MONITORING AND MEASUREMENTS

• Calibrates thermometers for all outlets where critical control points are implemented for food safety use.

CORRECTIVE AND PREVENTIVE ACTIONS

• Assists to follow up on corrective actions and implement preventive actions.

Key Interactions

Internally

Department Heads on topics related to Food Safety only

• Stewarding
• Housekeeping
• Engineering
• Property maintenance (if applicable)
• Culinary chefs/colleagues
• F&B Directors/managers/colleagues
• Banquet managers/colleagues
• Front office/executive lounges
• Receiving managers/personnel
• Purchasing Director/team

Externally

Third party/ External contractor with impact on activities related to Food Safety

• Pest Control Body
• Night cleaning body
• Waste collection/disposal body
• NEA/Food establishment hygiene standard compliance regulator
• Third party Audit / Inspection Organisation
• Food Suppliers
• Compass (Third party staff canteen operator)
• Third party lab testing body

Qualifications

Your experience and skills include:
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Higher degree in Microbiology

Certificates/Licenses regarding Food Safety & Hygiene