Supervisor, Food Hygiene & Sustainability

Responsible for researching, formulating, and implementing the environment policies. To develop protocols to assist their work of making an environmentally friendly working pattern.

Job Summary

To ensure the resort meets the established and global office and food hygiene standards of quality and to oversee the maintenance of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels. 

Key Duties and Responsibilities

• Draft quality assurance policies and procedures.
• Collect and compile statistical quality data.
• Analyze data to identify areas for improvement in the hygiene systems
• Develop, recommend and monitor corrective and preventive actions.
• Prepare reports to communicate outcomes of food quality and hygiene activities.
• Enforce food safety programs and procedures as well as personnel hygiene policies.
• Verify and communicate to appropriate departments any findings as relate to food safety or EarthCheck audits
• Assist with maintenance of food prep and packaging equipment, surfaces, tools.
• Help develop, maintain, and update all records, manuals, training procedures, Food Handler certificates as pertain to food safety.
• Assist with preparation for any and all food safety audits.
• Carry out food safety surveillance to identify and address the safety hazards.
• Responsible for supporting good Health and Safety practices within the Food production process, through the development of the cleaning processes and equipment used, and training provided.
• Ensure that the hotel follows Food Regulations guidelines relevant to Food Act 2024 & other related legislation.
• Comply with the hotel’s rules and regulations with regards to HACCP.
• Check food temperature at regular intervals for food at the buffet both hot and cold using temperature probe and laser.
• Wear PPE (Personal Protective Equipment) and ensure same is being respected in all concerned outlets.
• Ensure that all Staff have a valid Food Handlers Certificate and do regular follow up on same so that we are in conformity with the requirement of the authority.
• 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.
• Ensure regular checks of kitchens and bar areas.
• Develop on the job and class room trainings for all kitchen, service and stewarding staff.
• Ensure routine checks are done in liaison with the Manager, Stewarding in all F&B areas.
• Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• Spot check on receiving area for food hygiene and vendor product quality to ensure the hotel's criteria is met.
• To ensure that all data are recorded properly by the respecting kitchen staff and filed correctly for future reference.
• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel.
• Manage and review food complaints effectively.
• Audit and support to maintain an effective pest control system.
• Audit the Management and maintenance of a satisfactory waste disposal system.
• Coordinating with engineering department to implement preventive and corrective maintenance.
• Develop, apply, and monitor environmental programs and policies.
• Give advice to management about environmental matters related to the resort’s work and train staff according to these programs and policies.
• Promote environmental awareness and education.
• Review and complete environmental audits and identify areas for improvement.
• Keep records to make sure an organization is following environmental laws.
• Keep track of budgets for environmental programs.
• Determine areas of improvement to lessen environmental wastes and damages.
• Reduce the impact on local environment by pollution control, implementing plans for controlling wastes, conservation of flora and fauna, removal of hazardous substances and hydrocarbons through EarthCheck system
• May not make policy, standard operation or procedural changes without prior approval of the Director, Human Resources.
• May not make statements to the press.

 Skills, Experience & Educational Requirements

• Bachelor of Science ( BSC ) in Food Science Technology
• Minimum two to three years work experience as Hygiene Coordinator or Officer in a hotel.
• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure.
• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members.
• Good personal grooming and personal presentation.
• GMP (Good Manufacturing Practice).
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications.
• Time management, independent work skills, analytical, communication, attention to detail.
• HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001.
• Excellent knowledge of computer systems, including Microsoft Office (Word, Excel and PowerPoint).
• Ability to work independently and come up with proactive, rational solutions.
• Good written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and suppliers.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Have a complete understanding of food safety standards/ procedures.
• Have an understanding of sustainability and the Earthcheck platform.