Responsible for taking care of entire FSMS (Food Safety Management System)in the hotel, with regard to food safety. Ensuring the compliances to all the local /IHG food safety audits throughout the year.
People
Check daily cleaning status in kitchen with respective kitchen managers and stewarding
Works closely with the training manager to conduct food handlers training sessions.
Knowledgeable to decision and problem solving skills
Conducts kitchen inspections on the personal, environmental and food hygiene conditions and provides a corrective action plan and keep record on findings.
Financial
Conducts inventories in coordination with employees of the accounting division
Handles administrative works and keeps up- dated files on the following Hygiene matters:
Liaise with the Purchasing Manager and suppliers for any purchase needed for the Food Safety operation
Determines the minimum and maximum stocks and controls the par- stocks of all material and equipment
Statutory audits budget
External lab expenses
Keeps aware of trends, systems, practices and equipment in Food Safety Management through trade literature, hotel show and site visits
Manages all functions of the Food Safety operation to achieve the optimum departmental costs
Other operational expenses
Guest experience
Oversees the preparation of kitchen equipment for use
Co- ordinates microbial food tests to kitchen and laboratory in case of new products, supplies and suspected food borne illness complaints.
Conduct regular spot checks on food items received for temperature abuse
Inspect food holding and transport equipment.
To perform microbiological analysis of food & beverages, hand, linen equipment, swab testing and falling aerial count check
Checking that all food items for storage are covered, dated and labeled
Responsible Business
Maintains and makes improvement to hygiene standards.
Liaisons with pest control company and housekeeping for any pest issues in operations and reviews the pest control performance
Maintains documentation on all hygiene and food safety standards throughout the operation.
Conducts Vendor inspection in co- ordination with purchase department.
Maintains records of food safety and Hygiene related forms, checks and audits
Conduct Hygiene audit of all kitchen associates and provides feedback
Accountability
Annual Operating Profit/Payroll Budget – Department Budget and Headcounts
Indirect Food Stores, Receiving, HK, HR, Engineering, Purchase.
Number of employees supervised –
Key Metrics –
Direct All Kitchen and Service Staff.
Department Budget
Food Cost
