1. Hygiene Standards and Compliance:
- Oversee hygiene practices in all food preparation areas, ensuring compliance with IHG standards, HACCP, and local health regulations.
- Conduct daily inspections of kitchens, storage areas, and other food production spaces to verify cleanliness and sanitation.
- Ensure that all food handling and preparation processes adhere to hygiene and safety protocols, minimizing the risk of contamination.
2. Food Safety Management:
- Implement and monitor food safety systems, including temperature checks, proper food storage, and cross-contamination prevention.
- Maintain and update HACCP documentation and ensure all F&B staff are trained on these standards.
- Coordinate with the culinary team to ensure all ingredients are fresh and stored under the correct conditions.
3. Training and Staff Development:
- Train F&B production staff on proper hygiene practices, including personal hygiene, food handling, and cleaning procedures.
- Conduct regular refresher training sessions to keep staff informed of any updates to hygiene regulations or hotel policies.
4. Audit and Reporting:
- Prepare for and conduct internal hygiene audits, focusing on F&B production areas.
- Assist with external audits and ensure all non-compliance issues are addressed promptly.
- Keep detailed records of inspections, audits, and corrective actions.
5. Pest Control:
- Monitor and manage pest control activities within the F&B production areas.
- Ensure proper sanitation procedures are followed to prevent pest infestations.
6. Waste Management:
- Oversee the disposal of food waste in compliance with environmental regulations.
- Implement and maintain waste reduction programs, such as composting and recycling.
7. Inventory Control:
- Manage and control the inventory of cleaning chemicals, sanitizers, and other hygiene-related supplies.
- Ensure all cleaning agents are properly labeled and stored according to safety guidelines.
8. Collaboration:
- Work closely with the Executive Chef and F&B Manager to maintain the highest levels of food hygiene.
- Collaborate with the Housekeeping and Engineering departments to address any maintenance issues that could impact food safety.
Qualifications and Skills:
- A degree or diploma in Hotel Management, Food Science, or a related field.
- Certification in HACCP, ISO 22000, or equivalent food safety standards.
- Previous experience in a hygiene role within a 5-star hotel or high-volume food production environment.
- Strong knowledge of food safety regulations and practices.
- Excellent communication and organizational skills.
- Ability to lead and train teams effectively.
اطلب مساعدة الخبراء لكتابة سيرة ذاتية مميزة.