Summary

.Establishes together with the Executive Chef Hygiene policies and procedures for the entire food preparation area.

.Maintains Hygiene manuals for all areas of the food preparation and updates and revises them as dictated by law and management.

.Checks and monitors hygiene and food safety standard in all areas and makes recommendations to the concerned management staff.

.Fully implements and maintains the HACCP system into the food & beverage operation.

.Takes food samples and coordinates random checking of food hygiene standards.

.To co-ordinate with Kitchen Stewarding in developing standard cleaning and disinfecting procedure.

.Conducts scheduled operational review, audits on hygiene and documents all findings. Work out improvement plans and assists area managers in implementing action plans.

.Assists the Management to plan menus and production cycles and areas to reduce hygiene and food safety hazards.

.To ensure that each Chef de Cuisine prepares and updates the relevant section of the Departmental Operations Manual.

.To conduct meetings with the Outlet Chefs and the Outlet Management teams on hygiene related matters.

.To write specific and accurate hygiene specifications and standards policies and procedures on personal hygiene.

.Monitors health and hygiene standards in each outlet and banquet. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.

Qualifications

Graduation Degree

Hygiene Manager / Assistant Manager - Hygiene