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A. Food Sanitation and Staff Hygiene • Sanitation & Hygiene Information Drive. • Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards. B. Administration: • 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 C. Monitoring & Evaluation: • 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. • In consultation with the Chef, the different food outlet managers and Engineering, is responsible for an efficient, effective and documented preventive maintenance program for all equipment which pertains to the preservation of food materials (Fridge & Freezers), food processors, and all other equipment used that are involved in the preparation of food. • Develops initial guidelines for use in Sanitation and Personal Hygiene Inspections, and ensures that said guidelines are consistently and continuously adhered to. • In coordination with the Medical personnel, is responsible for scheduling the regular sampling of food and water for bacteriology so as to guard the sanitary value of the food and water served to the guests. • In coordination with the Medical personnel, is responsible for scheduling the regular check-up of all personnel involved in food service for them to be always healthy and during call of duty. • Recommends procedural modification to ensure sanitation and hygiene standards are upgrade/maintained. • To critically review the monthly lab test report, ensure concerned areas are addressed in a timely manner and communicate related short fall for the hotel management. • Review and make necessary changes on the FSS Manual. Keep track of all manuals distributed in the hotel. OTHER DUTIES
SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. |