Hygiene Manager, Assistant Manager/Quản Lý, Trợ Lý Quản Lý An Toàn Vệ Sinh Thực Phẩm

Advise and monitor food handlers on the proper good handling practices and verify their observance.
Identify key areas of risk in various food operations and take preemptive remedial action.
Verify compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food operation.
Coordinate cleaning program in all F&B areas (e.g., General clean), identify trends and make recommendation for improvement.
Conduct regular inspections on the kitchen of kitchen equipment and verify defects and non-conformities are remedied by the appropriate parties.
Maintain documentation on all hygiene and food safety standards throughout the operation.
Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health departmen.
Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriat.
Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
Provide in-house food hygiene training for all good handlers, (e.g. new hires and trainees).
Provide technical advice on product labeling issues for fulfilling government requirements.
Regularly review and refresh the food safety standards of all food handlers within the property.