Hygiene Manager - Quản Lí Vệ Sinh An Toàn Thực Phẩm

Assist the Executive Chef in implementing and managing the Food Safety and Hygiene Management System (Hazard Analysis Critical Control Point - HACCP) and supporting a safe and efficient hotel operation and therefore contribute to maximizing guest satisfaction consistent with hotel standards.
Monitoring of production lines in all F&B areas (from receiving to final product)
Tracking & filing of all food & refrigerator temperatures
Handling food and hygiene standards of various types of kitchens / restaurants preferred.
Analyzing possible contamination points.
Microbiological analysis.
Conduct inspections and audits of beverage production process and premises, to ensure compliance with food safety & hygiene.
Ensure that all food is handled, prepared, stored and transported in a satisfactory manner.
Provide in-house training in food safety and hygiene.
Ensure that training and performance standards are maintained in food hygiene and in the use of chemicals.
Responsible for high standards maintenance of hygiene and food safety in all the beverage production & related areas.
Complies to the company policies.
Complies to the company policies.
Works within all pre-set budgetary limits.
Takes on other tasks in addition of the ones stated, in a reasonable framework.
Developments and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
Is a "brand ambassador" at all times and ensures brand integrity and clarity are always maintained.
Models the company's culture, vision, mission and core values ​​at all times.