The Hygiene Executive is responsible for establishing, monitoring, and maintaining the highest standards of food safety, sanitation, and hygiene across all Food & Beverage outlets, kitchens, banqueting, and storage facilities at Mercure Miri City Centre. This role ensures full compliance with Accor standards, HACCP, and local regulations set by the Ministry of Health Malaysia (KKM).
Key Responsibilities
1. Hygiene & HACCP Compliance
Conduct daily inspections of all kitchens, food preparation areas, guest outlets, store rooms, and stewarding facilities to ensure strict hygiene standards.
Monitor critical control points (CCPs) including food storage temperatures, cooking/cooling logs, defrosting procedures, and cross-contamination risks.
Oversee personal hygiene standards for all food handlers (uniforms, hair restraints, handwashing practices, and health certificates).
Ensure proper chemical usage, dosing, and safety data sheet (SDS) compliance across kitchen and stewarding areas.
2. Audits
Coordinate regular third-party audits and internal Accor hygiene assessments.
Manage routine microbiological testing for food samples, surface swabs, ice machines, and water quality in coordination with accredited laboratories.
Supervise the integrated Pest Control management program, reviewing technician reports and following up on recommended preventive actions.
3. Training & Education
Develop and deliver mandatory Food Safety and Personal Hygiene training programs for all new hires and existing kitchen/F&B staff.
Maintain comprehensive training logs in coordination with the Talent & Culture department to satisfy audit requirements.
4. Supplier Quality & Receiving
Inspect receiving dock operations to verify supplier delivery conditions, vehicle hygiene, product temperatures, and expiry dates.
Participate in supplier audits and quality reviews in coordination with the Purchasing department.
5. Documentation & Incident Management
Maintain up-to-date HACCP documentation, corrective action logs, and audit reports.
Investigate any guest complaints or internal incidents related to food safety, implementing immediate corrective and preventive actions.