Hygiene Manager

The Hygiene Manager is responsible for the maintenance/upgrade 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. Specifically, the Hygiene Manager will perform the following tasks to the highest standards:

• Propose and maintain hygiene standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.
• 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 all food areas being clean and orderly with an organized and efficient workflow.
• 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.
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct while maintaining the confidentiality of the Hotel Operation as set forth in EmPact.
  

Qualification Requirements

• Minimum two to three years work experience as Hygiene Manager in a hotel or similar large restaurant complex, preferable prerequisite is experience in the Hotel industry
• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure
• Creative with international culinary focus and flare. Attention to detail
• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members
• High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation
• Good computer skills.
• Effective trainer,
• Experienced in the delivery of skills training
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications
• HACCP (Hazard Analysis and Critical Control Point) - (Food Safety Management System)/ Quality Management System