Assistant Manager Hygiene

SECTION1: MAIN DUTIES A. Food Sanitation and Staff Hygiene

• Sanitation & Hygiene Information Drive.
• Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.

B. Administration:

• Responsible for effective and efficient maintenance of records related to the Hotel’s sanitation and hygiene efforts/program.
• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel.
• Responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel.
• Responsible for the office/section area being clean and orderly with an organized and efficient workflow.
• Performs special assignments and projects assigned to the office by the superiors.
• Conduct and chair the FSS Monthly Meeting

C. Monitoring & Evaluation:

• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment.
• Is part of the Hotel’s Sanitation Team, which conducts monthly sanitation inspections throughout all food handling areas and generate respective reports.
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
• In consultation with the Chef, the different food outlet managers and Engineering, is responsible for an efficient, effective and documented preventive maintenance program for all equipment which pertains to the preservation of food materials (Fridge & Freezers), food processors, and all other equipment used that are involved in the preparation of food.