What you will do

The hygiene assistant manager conducts internal audits related to Hygiene & Food Safety Standards in all areas. She/he collaborates with the DOF&B/ Executive Chef during local, external as well as corporate audits/. She/he identifies key areas of risk in various departments and takes pre-emptive remedial actions and brings forward any opportunities for the related departments to enhance the standards by advising on the proper practices regarding Food Safety and Hygiene. She/he is responsible for ensuring that all Food Safety & Hygiene practices are implemented across all relevant departments.

Duties & Responsibilities:

• Ensure HACCP system is in place and well maintained.
• Ensure the HACCP manual is updated.
• Develop and provide trainings for food safety and quality requirements.
• Conduct regular on job trainings when required.
• Conduct and organize monthly HACCP meetings.
• Create SOP’s, maintain manuals and updates policies and procedures related to any food safety concerns and compliance. Ensure they are properly shared with the relevant concerned departments and staff are trained appropriately.
• Conduct food safety audits as well as managing external third-party audits.
• Follow up on external audit reports and ensure concerned departments are taking corrective actions and following up on their areas.
• Conduct and organize with L&D department the food safety & hygiene internal and external trainings for all concerned colleagues.
• Monitor and verify activities to ensure all products meet food safety standards.
• Work closely with DoF&B/Executive chef on any food safety or quality assurance issues.
• Verify the hotel operation’s compliance with Food Safety, Hygiene and LWC corporate standards and local legislation.
• Monitor the implementation of the hygiene related P&P on daily and weekly basis using verification tools (Hygiene ATP machine, testing strips, etc.) and report findings while providing corrective action plan. Follow up on and ensure that the required actions are taken by the responsible team members.
• Follow up on the due diligence documents with the concerned departments.
• Identify key areas of Food Safety & Hygiene risks in all concerned departments and take pre-emptive remedial actions.
• Assist the supplier audit team in the supplier audit visits and ensure all suppliers are approved.
• Organize the monthly and quarterly Water, Food and Ice sampling and swabbing. Ensure the sampling plan is followed and actions are taken after receiving the results if needed.
• Monitor the pest control performance and coordinate with the engineering department in case of any deviation or issue related to pest’s infestation.
• Work close with the concerned departments to ensure good waste management.
• Assist the DOF&B and Executive Chef in handling the foodborne illness and allergy complaints and ensure the proper procedures are followed for the internal investigation.
• Oversee and present the repetitive issues and actions required during the HACCP meeting.
• Provide knowledge on and supervise all chemical usage in the F&B department.

What you bring

• Minimum three years' work experience in a hotel or similar large restaurant complex, preferable prerequisite is experience in the Hotel industry.
• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure.
• Creative with international culinary focus and flare. Attention to details.
• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members.
• High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation.
• Good computer skills.
• Effective trainer.
• Experienced in the delivery of skills training.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications
• HACCP (Hazard Analysis and Critical Control Point) - (Food Safety Management System)/ Quality Management System