Job Description
Complete responsibility for the highest level 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 minimum required Hygiene and sanitation standards.
- Personal Hygiene – Implement & ensure.
- Critical Control Points - procedures.
- Evaluation of Corrective actions.
- Staff Medical records updates.
- Premises – Implement & ensure Critical Control Points.
- Engineering & F&B preventive maintenance list.
- Action plan rectification.
- Delivery & storage – Implement & ensure
- Tracking system for control of supplier operating licenses.
- Daily checklist by shift for chiller temperature control.
- Control of dry store food preparation.
- Preparation& storage – Implement & ensure cooking control points.
- Storage and serving control points.
- Cleaning– Implement & ensure regular tour of back of the house with Executive chef/Chief steward and duty engineer.
- Weekly kitchen walk-through to review minutes and outstanding issues dish washing control points.
- Training – Implement & ensure involvement in Food Safety training for food handlers.
- Evaluation of efficiency of training from chemical supplier.
- Conduct refresher training for food handlers.
- Document Control – Implement & ensure checklist for food preparation/Storekeeper /Cost control/Stewarding/Food production.
- Monthly food safety training report & monthly lab test report.
- Verification of CCP records and receiving records and match with health certificate for imported items.
- Food sampling and follow up for original certificate and payment etc.
- Gather relevant information and records for any alleged food borne illness.
- Ensure internal audit for the month is completed.
- Verify the records of reported sickness of food handlers and status of their health checkup.
- Verification of all stewarding files and engineering files (PM, Calibration, Chiller monitoring etc...)
- Conduct FSMS meeting, Trainings, audits and briefing during orientation on monthly basis.