Standards & Compliance
• Maintain minimum standards across all work areas, storage spaces, receiving points, pantries, waste areas, and public food- handling zones.
• Ensure the highest sanitation and hygiene standards across the hotel in line with ISO 22000, IHG requirements, and local regulations.
• Lead the hotel’s ISO 22000 program together with the Executive Chef, F&B Director, and relevant departments.Coordination & Communication
• Coordinate with Purchasing, Engineering, HR, Stewarding, and Culinary to ensure full compliance and alignment.
• Serve as a key liaison with government authorities, laboratories, and external agencies.
• Maintain clear and timely communication with all HODs regarding food safety and hygiene matters.
Operations Support
• Train, coach, and certify all food handlers in food safety, hygiene standards, personal hygiene, and ISO 22000 requirements.
• Maintain all training records and ensure compliance with local regulations.
• Promote a culture of hygiene excellence through regular briefings, knowledge- sharing, and participation in daily kitchen line- ups.
Committee & Program Leadership
• Conduct regular hygiene audits in all kitchens, bars, storage areas, receiving areas, pantries, and public F&B spaces.
• Carry out routine checks with the Executive Chef, Sous Chefs, and Chief Steward.
• Inspect freezers, refrigerators, and food storage practices throughout all F&B outlets.
• Perform laboratory testing of food and beverage samples and maintain detailed records.
• Prepare weekly and monthly hygiene reports, ensuring accurate documentation and proper filing.
Training & Development
• Evaluate suppliers’ hygiene practices, documentation, and handling standards.
• Support sourcing of new suppliers meeting hotel requirements.
• Conduct hygiene inspections of food and beverage suppliers together with the Purchasing team.
• Spot check deliveries to ensure product quality and compliance.
Supplier & Procurement Oversight
• Chair the monthly Food Safety Committee meeting and track all corrective actions.
• Support the resort’s Food Safety Management System (FSMS) and ensure all operational follow- up.
• Participate in the IHG Ways of Clean Team and produce inspection reports.
Audits, Inspections & Reporting
• Attend and audit off- site catering events to identify potential hygiene risks.
• Oversee pest control coordination, review performance, and develop preventive plans with Housekeeping and Stewarding.
• Hold regular meetings with third- party consultants to review critical points.
