What will I be doing :
What will I be doing?
The Hygiene Supervisor is responsible for the maintenance / upgrade 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 required Hygiene and Sanitation levels.
Specifically, the Hygiene Supervisor will perform the following tasks to the highest standards :
Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards
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
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.
What are we looking for?
A Hygiene Supervisor serving Hilton brands is always working on behalf of our Guests and working with other Team Members.
To successfully full this role, you should maintain the attitude, behaviours, skills, and values that follow :
Minimum two to three years work experience as Hygiene Supervisor in a hotel or similar large restaurant complex, preferable prerequisite is experience in the Hotel industry
Responsible self-starter, capable of handling multi-faceted projects and of working under pressure
Good communication and guest relation's skills, a proactive problem solver
Creative with international culinary focus and flare. Attention to detail
Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members
Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs
Personable and pleasant to deal with. Reliable and approachable
Positive can do attitude and flexible approach manages with humility
High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation
Good personal grooming and personal presentation
Understands and respects local culture, able to adapt to changing environment
Holds a qualification in Kitchen Production, Butchery and Management
Able to develop close communications and relationships with team members
Good computer skills. - Effective trainer, experienced in the delivery of skills training
Familiar with current culinary trends and methods
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications
Bachelor of Food Science
GMP (Good Manufacturing Practice)
HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System) / Quality Management System ISO 9001
OHSAS 18001 (Occupational Health and Safety management System)
Train the Trainers - Facilitator
Environment Management System ISO 14001
GROOMING / UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and / or required articles of clothing will be explained to you as a part of the orientation process
NOTICE : Standing, bending, stooping, and lifting weights up to and including 25 lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day.
In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times