Asst. Hygiene Manager

An Asst. Hygiene Manager oversees 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. What will I be doing? The Asst. Hygiene Manager is responsible for the maintenance/upgrade of sanitation and hygiene standards. Specifically, the Asst. Hygiene Manager will perform the following tasks to the highest standards:

• Propose and maintain minimum 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 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.
• 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 generates respective reports.
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

• Minimum two to three years work experience as Asst. Hygiene Manager in a hotel or similar large restaurant complex, preferably in the Hotel industry.
• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure.
• Good communication and guest relation's skills, a proactive problem solver.
• 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.
• Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs.
• Personable and pleasant to deal with. Reliable and approachable.
• Positive can-do attitude and flexible approach manages with humility.
• High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation.
• Good personal grooming and personal presentation.
• Understands and respects local culture, able to adapt to changing environment.
• Holds a qualification in Kitchen Production, Butchery, and Management.
• Able to develop close communications and relationships with team members.
• Good computer skills. Effective trainer, experienced in the delivery of skills training.
• Familiar with current culinary trends and methods.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications.
• Bachelor of Food Science.
• GMP (Good Manufacturing Practice).
• HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001.
• OHSAS 18001 (Occupational Health and Safety management System).
• Train the Trainers - Facilitator.