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To monitor and implement for all F&B Hygiene related SOP & P&P
Prepare and monitors the requisition, storing of all chemicals and equipment.
Attends all scheduled meetings and training sessions required for the position.
Reports all accidents and issues within his department to executive chef.
Monitors daily all aspects of F&B related Hygiene in line with FSMS/HACCP and department standards.
Coordinate with engineering Dept. for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment as well as all records.
Communicates effectively with superior, staff, other F&B department heads & other department heads.
Responsible for controlling & analysing an on-going basis the following :
Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils.
All Kitchen & F&B Daily and weekly Hygiene related records.
The filing and record keeping of all Hygiene related documents.
Through walk through of all F&B Areas and weekly reports
Coordinate with all FSMS/HACCP related departments and monitor weekly all records and documentation.
Conduct documented Supplier Hygiene Audits Together with Purchasing.
Liaises and conducts quarterly F&B / Hotel, food and water sample testing with third party hotel designated laboratory.
Responsible for implementing the detailed cleaning program as scheduled, monitoring the results of each action.
To be fully aware and implements all of local and government hygiene regulations.
Responsible for providing functional assistance to the stewards during operation.
Inspects all stewarding supplies and equipment received is according to the established specification.
Checks all areas of the kitchen, canteen, storeroom, fridges are up to the level of sanitation standard.
Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition.
Conducts weekly sanitation inspections with the Executive chef and F&B Manager.
Updates & reviews cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times in line with the FSMS/HACCP and department regulations.
Checks and audits regularly the process of "Sorting" garbage.