Hygiene Manager

1. Food Hygiene & Safety:
- Establish Food safety management system and combine with Management system for Hygiene and foof safety following Capella group's standard and the Governmental regulation
- Contact to appropriate authorities of government, control and complete Vietnamese regulations for Food safety certificates of hotel and hotel's products
- Coordinate with hygiene authority, attend to related workshop, and participate in the food safety training program required by the local authority
- Conducting daily inspection regarding hygiene and sanitation coditions of kitchens, restaurants, storage areas, receiving areas, ect. Coordinating with Food safety & Hygiene committee to conduct in house audits, to implement preventive and corrective maintenance solving any problems/ issues related to food safety
- Complete, whenever needed and applicable, the non conformties noted durning the audits and inspections
Cooperate with Kitchen/ Service/ Stewarding/ Engineer/ Housekeeping... to review and check the SOP/ cleaning schedules, make sure that it was followed strictly and effect
- Establish the training materials and cooperate with Training Department to set up Food safety training for all Food handlers and other hotel's staff to ensure that all of staff understand and follow food regulations from the purchase, import, storage, [protected info] serving
- Ensure that food, water, ice samples are tested frequently by an accredited third - party laboratory and reports are kept on file
- Ensure that food samples are collected on a daily basic from kitchen, buffets and functions. Be responsible for sample test or external laboratory test if required
- Participate in the Supplier Audit program by visiting the food suppliers with the coordination of the Purchasing Manager and carry out food safety audits within their premises
- Inspect, monitor, remind staff, summarize and report/ suggest solution to Chef, Genaral Manager, monthly report to Capella Group. Internal audit periodic, spor check with the board of Director. Be external audit by Capella group twice per year and announcement/ un - announcement audit from government
- Cooperate with other department to investigate the incident food, keep the incident reports. Study the incident food trend to sugguest the solution to prevent and minimize the incident food
- Ensure that the tessting results/ report/ records are recorded and kept on file
2. Guest room Hygiene:
- Cooperate with Room/ Housekeeping Department to review the SOP/ cleaning schedules for Hygiene in Guest room to make sure that effect and complies with Capella standard and Vietnamese law. Estalish the Hygiene check list for guest room
- Observe, inspect and measure the cleaning processing of Hygiene stadard in Guest room. Report to Genaral Manager every month about Hygiene in Guest room