Hygiene Manager / Assistant Manager - Hygiene

· 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.