Hygiene Executive | voco™ Amritsar

Job overview

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.

At voco we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too.

Financial returns:

• Handles administrative works and keeps up-dated files on the following Hygiene matters: 

  • Statutory audits budget

  • External lab expenses

  • Other operational expenses

• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment 

• Liaise with the Purchasing Manager and suppliers for any purchase needed for the Food Safety operation 

• Conducts inventories in coordination with employees of the accounting division 

• Manages all functions of the Food Safety operation to achieve the optimum departmental costs 

• Keeps aware of trends, systems, practices and equipment in Food Safety Management through trade literature, hotel show and site visits 

People:

• Conducts kitchen inspections on the personal, environmental and food hygiene conditions and provides a corrective action plan and keep record on findings.

• Check daily cleaning status in kitchen with respective kitchen managers and stewarding

• Knowledgeable to decision and problem solving skills

• Works closely with the training manager to conduct food handlers training sessions.

   

Guest experience:

• Oversees the preparation of kitchen equipment for use 

• 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 labelled

• Inspect food holding and transport equipment. 

• Conduct regular spot checks on food items received for temperature abuse

• Co-ordinates microbial food tests to kitchen and laboratory in case of new products, supplies and suspected food borne illness complaints.

• Responsible business:

• Maintains documentation on all hygiene and food safety standards throughout the operation.

• Liaisons with pest control company and housekeeping for any pest issues in operations and reviews the pest control performance

• Conduct Hygiene audit of all kitchen associates and provides feedback

• Maintains records of food safety and Hygiene related forms, checks and audits

• Conducts Vendor inspection in co-ordination with purchase department.

• Maintains and makes improvement to hygiene standards.

   

• Accountability

• Number of employees supervised –

• Direct    All Kitchen and Service Staff.

• Indirect    Food Stores, Receiving, HK, HR, Engineering, Purchase.

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• Annual Operating Profit/Payroll Budget – Department Budget and Headcounts

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• Key Metrics – 

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• Department Budget

• Food Cost

   

Degree or Vocational Certificate in Microbiology/Food Technology