Main responsibilities:
• Establishes and oversees the Food Safety Management System (FSMS) to minimize the risk of foodborne illness by identifying, preventing, and eliminating hazards throughout the entire food preparation process.
• Implements and enforces all standards outlined in the Corporate Hygiene Policies and Procedures, ensuring full compliance of all operations (Food and Beverage/Rooms) with local hygiene regulations.
Regularly identifies and analyzes potential hazards and risk areas using the FSMS framework.
Determines critical control points from the receipt of food- related items through to the final stage of service.
• Establishes critical limits for each Critical Control Point (CCP) and continuously monitors and assesses their effectiveness.
Develops verification procedures to ensure the ongoing effectiveness of the Critical Control Points.
Recommends and implements remedial actions to prevent and eliminate identified hazards.
• Maintains comprehensive records and documentation of all relevant findings, data, recommended remedial actions, verification procedures, minutes of meetings with concerned parties, and communications with related governmental bodies.
Possesses detailed knowledge of the layouts and locations of all restaurants and kitchens, including receiving areas, food storage areas, and designated refrigerator locations for various types of food.
• Conducts random temperature checks on buffet food items and performs regular swab and water tests for fish tanks.
Carries out daily inspections of kitchens, restaurants, and other hotel- related areas to ensure compliance with food safety and hygiene standards, specifically monitoring:
The physical working environment, including lighting and temperature.
The condition of operating areas and workstations.
The flow pattern of food products.
The condition of relevant equipment.
Staff food handling and processing procedures.
• Has the authority to immediately halt any behavior or actions by associates that may compromise food safety and hygiene. Collaborates closely with the Executive Chef and Director of F&B to review current food handling and service techniques, recommending corrective measures as necessary.
• Develops and maintains a comprehensive Operations Manual detailing policies, procedures, work processes, and performance standards required for food hygiene and safety. Ensures the manual undergoes an annual review to incorporate any necessary updates.
• Works in partnership with the Chief Steward to oversee cleaning procedures, maintenance programs, and pest control systems to ensure the effectiveness of the Food Safety Management System (FSMS). Develops and delivers regular training programs on food hygiene and safety for all food handlers and relevant personnel, including setting up appropriate courses for casual workers who provide long- term food handling services within the hotel.
• Ensures that all new food- handling associates receive training in food hygiene and safety pertinent to their roles. Implements a food sampling and dating system for the Banquet team as a precautionary measure in the event of an outbreak. Establishes, recommends, and monitors best food hygiene practices for external catering services.
