Job Description

Summary Administration Maintains the Hygiene Inspection Log Book. Submits all guest/ employee food and hygiene-related incident reports in a timely manner. Ensure all HALAL/HACCP/ISO22000 required reports are recorded and updated in a timely manner. Customer Service Provide a courteous and professional service at all times. Ensures that employees also provide excellent service to internal customers in other departments as appropriate. Handles guest and employee inquiries on the aspect of Hygiene in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up. Maintains positive guest and colleague interactions with good working relationships. Financial Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Must work within a budget but at the same time do not tolerate shortcuts. Operational Work Closely with all the Managers and departments Supervise all F&B service & Culinary staff and ensures they are following all hygiene standards and practices. Any colleague found to be working in an unhygienic manner should be reported to the Food & Beverage Manager & Chef De Cuisine who will advise action to be taken. Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Performs regular hygiene inspections in all areas of the Kitchen and beverage service areas and reports any wrong doings or areas of concern directly to the Chef De Cuisine (It is up to the Chef De Cuisine to take further action on any particular matter which may be of concern) Ensures the hygiene standard of Food and Beverage production and service within the Hotel. Works closely with the local Hygiene and Health authorities/ agencies and coordinates with all related matters that involve the Hotel and the authorities. Provide advice to the Management to ensure environmental hygiene. Coordinates and ensures the implementation of the Pest Control programme in the Hotel. Works closely with Human Resources to ensure all employees attend the medical check and obtain the necessary Health Card as required by the local authority. Takes all necessary actions to ensure the Hotel passes the Hygiene inspection and successfully obtains the necessary Hygiene License for the Hotel. To have a complete understanding and strictly adheres to the Hotel Policies & Procedures related to Fire, Hygiene, Health and Safety. To liase with the Training department in all training activities related to Health and Hygiene. Establishes and enforces sanitation standards for the kitchen. Works closely with Materials and receiving in the Food receiving area, and communicates with suppliers about the way they deliver the product to the hotel.in accordance with all hygiene standards (Any areas of concern about suppliers should be reported to the Chef De Cuisine) Together with the Chef De Cuisine, lead and be part of the Hygiene committee. Personnel Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws. Ensures effective training programmes for employees in coordination with the Departmental Trainers so all employees understand all Hygiene regulations. Other Duties Attends chef\'s briefing and updates the team on random hygiene test results and best hygiene practices. Understands and strictly adheres to Rules and Regulations established in the Associate Guide and the Hotel\'s policies concerning fire, hygiene, health and safety. Ensures high standards of personal presentation and grooming. Attends training sessions and meetings as and when required. Carries out any other reasonable duties and responsibilities as assigned.

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