Job description

The incumbent in this position is responsible to coordinate and ensure that hygiene and food safety guidelines are being followed throughout the hotel. The implementation and maintenance of the HACCP System, all regulations, practices, rules. To develop and administer programs to ensure employee safety and property compliance with safety, health and environmental regulations for specified facilities, and operations. 

Key Responsibilities: 

• Is responsible that the highest level of sanitation are achieved, maintained and strictly controls the documents required for government body certification across all outlets and kitchen areas.
• Establishes internal hygiene audits in conjunction with the Executive Chef and ensures cleaning schedules are followed in all areas both FOH and BOH to guarantee optimal cleanliness.  
• Attains and maintains the sanitation policies (HACCP) as required by the regional governing body.
• Leads by example through passionate, hands on approach. Remains visible and assists team members in all aspects of the operation.
• Displays personal ownership and responsibility for the efficient operation.
• Displays an innovative and enquiring attitude. Thinking ‘outside the box’ is very much expected. Continuously strives for product enhancement and quality improvement particularly in regard to Food Safety standards.
• Participates fully in the Culinary Training Programme and facilitates own training module in conjunction with the Department Head. Conducts theoretical and practical training sessions, preparing Presentations and Training Material.
• Fosters excellent personal interaction skills. Spends quality time with colleagues and seeks direct feedback and resolves challenges as they arise to ensure the highest level of colleague and guest satisfaction.
• Motivates by being an inspiring leader. Builds a strong team where people enjoy working and having fun. Gives directions, sets objectives, embraces empowerment and keeps colleagues accountable for their performance. Encourages team spirit by generating new ideas from all levels and implementing the most inspiring.
• Ensures optimum Productivity by monitoring team efficiency. Supports ‘multi-tasking’ as a work ethic. Insists that all safety regulations are known intimately and adheres to procedures thoroughly and accurately.
• Keeps abreast of updated and international Hospitality trends.