Hygiene Coordinator

Job Overview:

As a Hygiene Coordinator, your primary responsibility is to ensure the seamless functioning of the Food Safety Management System (FSMS) within the hotel. This role requires meticulous attention to detail and a commitment to upholding food safety standards. Your duties will include administrative tasks, financial oversight, inventory management, supplier coordination, inspections, and monitoring hygiene practices.

Duties and Responsibilities:

Financial Management:

• Manage administrative tasks related to the audits budget, external lab expenses, and operational costs.
• Monitor and control the stocks of materials and equipment, ensuring optimal levels.
• Collaborate with the Purchasing Manager and suppliers for necessary purchases in support of Food Safety operations.
• Conduct inventories in coordination with the accounting division.
• Efficiently manage the Food Safety operation to meet departmental cost targets.
• Stay updated on trends, systems, practices, and equipment in Food Safety Management.

Coordination and Inspection:

• Conduct regular kitchen inspections, providing corrective action plans as needed.
• Monitor daily cleaning status in the kitchen in collaboration with kitchen managers and stewarding.
• Collaborate with the training manager to facilitate food handlers training sessions.

Guest Experience:

• Oversee the preparation of kitchen equipment for use.
• Perform microbiological analysis, including food and beverage testing, hand and equipment swab testing, and falling aerial count checks.
• Ensure proper storage practices for food items, including covering, dating, and labeling.
• Inspect food holding and transport equipment.
• Conduct spot checks on received food items to prevent temperature abuse.

Responsible Business:

• Maintain meticulous documentation on hygiene and food safety standards.
• Coordinate with pest control and housekeeping to address any pest-related issues.
• Conduct hygiene audits for all kitchen associates, providing feedback for improvement.
• Maintain records of food safety and hygiene-related forms, checks, and audits.
• Participate in vendor inspections alongside the purchase department.
• Continuously work towards maintaining and enhancing hygiene standards.

Accountability:

• Directly supervise kitchen and service staff.
• Indirectly oversee food stores, receiving, housekeeping, human resources, engineering, and purchase.
• Collaborate in managing the department budget and headcounts.
• Key metrics include department budget and food cost.

Qualifications and Requirements:

A Degree or Vocational Certificate in Microbiology/Food Technology is required.