Hygiene Manager at Kempinski Hotels

Job description

To assist the Food & Beverage, Kitchen and Stewarding and the entire hotel in managing the overall hygiene programme as an efficient and productive cost and service centre ensuring a seamless operation and therefore contribute to maximising guest satisfaction. The Hygiene Manager will report to the Director of Food and Beverage and will ensure that the hotel is fully in line with local and International hygiene standards and assists in guiding, correcting, planning, auditing, and organising Culinary and Stewarding operations. Ensure that all rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations,the hotel is recognized by local authorities and is compliant to all HACCP, local and International hygiene standards and regulations.

Main Responsibilities

• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Ensure that all Food & Beverage employees have an adequate knowledge of food safety.
• Organise Food safety meetings and trainings and keep accurate records of all trainings and meetings held.
• Follow up with all related teams that trainings are understood, and actions implemented.
• Develop food safety committees for the hotel to ensure all actions are communicated towards the operations.
• Have a thorough knowledge and understanding of all food and beverage items offered.
• Attend the daily Food & Beverage meeting.
• Develop a monthly report of the operational hygiene gaps and develop an action plan.
• Develop on the job trainings for all kitchen, service and stewarding staff regarding food safety.
• Develop class room trainings for all kitchen, service and stewarding staff on food safety.
• Ensure daily routine checks are done in liaison with the Stewarding Manager in all Food & Beverage areas.
• Ensure daily checks of freezers and fridges in the kitchen and bar areas.
• Prepare and compile daily, weekly and monthly F&B Outlets, Kitchen, Stewarding and entire hotel hygiene related areas report and submit to the Director of F&B and Executive Chef.
• To ensure that all data is recorded properly by the respective Stewarding and kitchen staff and filed correctly for future reference.
• Check on a daily basis pastry counters, all hotel kitchens, buffets and displays for the restaurants and banquets and report any expired stocked/ used items to the Director of F&B and the heads of department concerned. Recommend actions to be taken and follow up the implementation.
• Attend site visits for potential outside caterings.
• Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.
• Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
• Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• Develop a regular pest control programme with the Stewarding department to ensure prevention.
• Conduct regular meetings with third party hygiene consultants to discuss critical points.
• To collect food samples from events and outside caterings for future reference.
• Spot check on receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria is met.
• Spot check on the Hotel food stores and identify any food safety none compliance or any expired items stocked or being issued and report the same to the Director of F&B and Director of Finance/Financial Controller.
• Be flexible to assist the operation when and as required during operational peaks or seasonal festivities.
• Ensure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Qualifications

• BA/BSc in Food Science/ safety related field.
• Certified in food safety/ HACCP or equivalent.
• Experience in HACCP Implementation and auditing.
• Minimum two 2 years in a F&B management role
• Ability to work independently and come up with proactive, rational solutions.
• Good written and verbal communication skills.
• Ability to operate computer and office equipment.
• Proficiency in Excel and Word.
• Have a complete understanding of food safety standards/ procedures.
• Passionate for Food & Beverage and European Luxury
• Sense of responsibility and Analytical thinker
• Flexible and reliable
• Tolerant and open minded