Hygiene Manager
Reporting to the Executive Chef, the main purpose of this role is to establish and maintain the Food Hygiene and Safety Management System and HACCP standards
Responsibilities
- Ensure daily routine checks are done in liaison with all Food & Beverage departments for proper handling and storage of all food items in accordance with Group FSMS, HACCP and SFA standards
- Ensure that all kitchens/bars are HACCP certified and ensure standards are maintained if not exceeded
- Oversee the document management to establish, review and update Standard Operation Procedures in accordance with Group FSMS, HAACP and SFA standards
- Oversee ordering of hygiene related materials
- Oversea supplier audits, SG Clean audits, kitchen licenses as well as halal certification renewal process
- Prepare and compile monthly report on the operational hygiene gaps
- Chair monthly FSMS/HACCP meeting to review trends and findings after which to draw up action plan with the HACCP FSMS team
- Conduct in-house training on FSMS/HACCP regularly
- Handle incident reporting and investigation for feedback and complaints
- Ensure good practices for food handling
- To plan and schedule for external lab test sampling monthly
- Undertake any other ad-hoc duties, relevant to your roles, as assigned by the Supervisor
