Job Description:

ESSENTIAL DUTIES AND RESPONSIBILITIES
* Administration
* Maintains a daily logbook and records all incident reports and findings related to food hygiene and safety.
* Develops and maintains a detailed operations manual that reflects policies and procedures, work processes and standards of performance required for food hygiene and safety. Ensures annual review to accurately reflect any changes.
* Retains records and documentation of all the related findings, data, recommended remedial actions, verification procedures, minutes of meetings with concerned parties and any other related governmental bodies.

• Operations


• Establishes and monitors the FSMS (Food Safety Management System) which helps to reduce the risk of food-borne illness outbreaks by identifying, preventing and eliminating problems throughout the flow of food preparation.


• Works closely with the Stewarding Manager on the cleaning procedures, maintenance programs and pest control system to achieve an effective FSMS system.


• Establishes, recommends and monitors the best food hygiene practice for outside Events.


• Implements food sampling and dating system for the Events team as backup in case of an outbreak.


• Conducts daily patrols of kitchens, restaurants and other hotel related areas to ensure the following conditions are in compliance with the required food safety and hygiene standards:
  
  
  • The pattern of the 'flow' of food products
  
  
  • The condition of relevant equipment
  
  
  • The physical working environment (lighting, temperature)
  
  
  • The condition of the operating areas and workstations
  
  
  • The associates' food handling or processing procedures
  
  
  
  


• Liaises with the laboratory to conduct regular swab tests, culture control tests and water tests for fish tanks.


• Performs random temperature checks of buffet food items.


• Collaborates with the Engineering department for repair and maintenance should there be any defects found with the refrigerators.


• Conducts daily control and recording of refrigerator temperatures.


• Recommends and implements a proper waste control and management plan.


• Recommends and reinforces "re-pack" system.


• Recommends and implements a 'clean' receiving and storage plan where the risk of contamination of food is brought to a minimum.


• Identifies the current delivery practices of suppliers, recommends corrective measures (if required) and closely monitors to ensure that practices are adhere to required standards.


• Identifies the current practice and challenges in the receiving area, waste control and storage of food in the hotel.


• Knows the layouts and locations of all restaurants and kitchens, including the receiving area, food storage area, and various locations of refrigerators for storing different kinds of food.


• Establishes a Supplier Assurance System, whereby a supplier hazard analysis can be set up and plant audit be carried out on a regular basis.


• Identifies and analyses potential hazards and risk areas through the use of the FSMS system on a regular basis.


• Identifies critical control points from the receiving of food-related items through to the final stage of serving.


• Establishes critical limits for the critical control points and continuously monitors and evaluates their effectiveness.


• Recommends procedures for remedial actions to prevent and eliminate hazards.


• Establishes verification procedures to ensure the effectiveness of the critical control points.

REQUIREMENTS
* Minimum three years' experience in a similar capacity.
* Experience in handling food and hygiene standards of various types of kitchens / restaurants preferred.
* Experience in conducting training / audit checks preferred.
* Experience with local hygiene authorities (through direct contact or previous employment) is preferred.
* Qualified training programmes on hygiene and food safety controls
* Fluency in oral and written English preferred, but not absolutely necessary
* Computer knowledge required

LI-SMIK