Chuyên Viên An Toàn Vệ Sinh Thực PhẩmCông Ty TNHH Khách sạn Grand Imperial Saigon

Administration
• Assists in developing, implementing, monitoring and maintaining of Food Safety Management Systems (e.g.HACCP)
• Performs food safety and hygiene audits to monitor the Food Safety Management System (FSMS) in place and to suggest remedial actions.
• Provides training and support to the catering outlets and related departments on best hygienic practices
• Coordinates and organizes Hygiene and Safety trainings.
• Assists the Training department in all training activities related to Health and Hygiene.
• Updates and controls FSMS documentations.
• Assists in maintaining an effective Pest Control programme in the Hotel.
• Frequency of swab tests (Rooms, F&B, Spa, Fitness, Engineering)
Customer Service
• Carry out any other reasonable duties and responsibilities related to the guest.
• Ensures that employees also provide excellent, courteous and professional service to internal customers in other departments as appropriate.
• Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
• Follow up and provide feedback on the corrective measures taken to control food-poisoning risks or on pest control related to the guests
• 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 should ensure no shortcuts are taken.
Operational
Food & Beverage
• Ensures the hotel hygiene standard for Food and Beverage production and service within the Hotel are being met.
• Ensure compliance with HACCP and ISO22000 standard for hotel operations
• Enforce the F&B hygiene top 20
• Compliance with the local hygiene requirements
• Work with an external third party auditor for a minimum of 3 audits per year for example Intertek. It is recommended to perform a cross-audit with sister hotel hygiene manger
• Have random monthly laboratory testing in place for high-risk food, water, ice, fish tanks, food handlers' hands, food contact kitchen utensils and surfaces
• Conduct daily inspections in kitchens, food productions areas, food storages, walk in chillers and freezers; during these inspections observe food handlers and correct if their processes are not in accordance with hygiene standards
• Together with GM or/and HM/DOO conduct regular weekly hygiene walk through with Exe Chef, DFB, Stewarding Manager, Director of Engineering
• Works closely with all departments involved in producing safer food in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Provide weekly updates to supervisor on defects of the hotel and improvement plans, as well as any other communications
• Constantly update the hotel to ensure they have the most updated technology and standard in the market
• Takes all necessary actions to ensure the hotel passes the Hygiene inspection and successfully obtains the necessary Hygiene License for the hotel.
• Provides advice to continuous improve environmental hygiene.
• Establishes and enforces sanitation standards for the kitchen.
• Works closely with the hotels nominated cleaning supplies and hygiene consultants or related.
• Performs regular hygiene inspections in all areas of the Kitchen and food service areas.
• Performs audits as per the Food Safety Management System schedule.
Rooms
• Ensure compliance of in-room minibar and F&B related equipment located rooms floor (ex: ice machines, dishwashers in pantries, refrigerators) with HACCP and ISO22000 standards
• Conduct daily inspections in randomly assigned rooms to control in-room minibar temperature and product expiry dates
• Have monthly random laboratory testing in place on high-risk guest touchpoints (remotes, light switches, door handles, etc), minibar, in-room glassware/ chinaware/ silverware, bathroom surfaces, room attendant hands
• Provide weekly updates to Rooms Division Head on defects of the hotel and improvement plans, as well as any other communications
Engineering
• Collaborates with the Engineering department for repair and maintenance should there be any defect found with the refrigerators.
• Collaborate with Engineering department to conduct monthly laboratory testing of water in swimming pools, jacuzzi, steam rooms
Heart of the House:
• Have monthly random laboratory testing in place at Associate Restaurant, Lockers and Water Fountain stations and other main areas including but not limited to such as dormitory, associates entrance, smoking areas to ensure hygiene standards are applied
Colleagues:
• Conduct Orientation training and annual refresher training for all colleagues
• Monthly training schedule for colleagues
• Conduct specific Hygiene Training for food-handlers
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 Training Manager and their Departmental Trainers so all employees understand all Hygiene regulations.
• Supervise stewards and kitchen staff and ensures they are following hotel hygiene standards and practices. Any staff found to be working in an unhygienic manner should be reported to the Executive Chef for actions to be taken.