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Hygiene Sanitation Manager - AYANA Komodo
Loker ini dibuat lebih dari 2 bulan yang lalu
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- Manages all aspects of food hygiene to include.
- All health and hygiene laws as per the Hotels SOP's and local government regulations and laws.
- To liaise with government officials during VIP visits of government inspection Update all changes laws pertaining to the hotel.
- Daily inspections for all food handling procedures to include temperatures logs, expiration date, proper licenses, delivery procedures, receiving procedure, personal hygiene storage.
- To conduct all training classes for health and hygiene and update training books.
- To conduct weekly inspections of all outlets and update all reports.
- Assists the Chef in the management of the day to day operation of the Food Safety and Hygiene sections and info the Executive Chef of major decisions and all possible problems.
- Controls and analyzes, on an on-going basis, the level of the following:
- Issuing of food -hygiene standards
- Condition and cleanliness of facilities and equipment
- Assists the Executive Chef ,Culinary and F&B team in developing training plans, develops training material in accordance with AYANA Resort & Spa guideline and implements training plans for the Hygiene safety and other Food and Beverage employees
- Assists the Executive Chef , Culinary Team and F&B team in developing and maintaining up-dated
- operations manual lot all Hygiene and Ste9ratding sections
- Assists the Executive Chef ,Culinary team and F&B team in planning and organizing successful Pood
- and Beverage activities
- Conducts daily basis and other meetings as needed to obtain optimal results Attends and participates.to other meetings as request by the administration calendar
- Assists the Executive Chef, Culinary team and F&B team in setting Hygiene and Standard goals and developing strategies, procedures and policies.
- Assists the Executive Chef , Culinary team and F&B team in setting Hygiene standards of all food and equipment purchases in accordance with SOP s and hotel guidelines
- Works with Executive Chef in manpower planning and management needs as per Hygiene and safety.
- Works with Executive Chef, Culinary team and F&B team in the preparation and management of the Department's budget.
- Identify key areas of risk in various food operations for early remedial action
- Participate and contributing to the resort sustainability program through education, interaction and suggestion
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