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Responsibilities
- Ensure the highest sanitation and hygiene standards across the hotel in line with ISO 22000, IHG requirements, and local regulations.
- Maintain minimum standards across all work areas, storage spaces, receiving points, pantries, waste areas, and public food-handling zones.
- Lead the hotel’s ISO 22000 program.
- Maintain clear and timely communication with all HODs regarding food safety and hygiene matters.
- Coordinate with Purchasing, Engineering, HR, Stewarding, and Culinary to ensure full compliance and alignment.
- Serve as a key liaison with government authorities, laboratories, and external agencies.
- Train, coach, and certify all food handlers in food safety, hygiene standards, personal hygiene, and ISO 22000 requirements.
- Maintain all training records and ensure compliance with local regulations.
- Promote a culture of hygiene excellence through regular briefings, knowledge-sharing, and participation in daily kitchen line-ups.
- Conduct regular hygiene audits in all kitchens, bars, storage areas, receiving areas, pantries, and public F&B spaces.
- Carry out routine checks with the Executive Chef, Sous Chefs, and Chief Steward.
- Inspect freezers, refrigerators, and food storage practices throughout all F&B outlets.
- Prepare weekly and monthly hygiene reports, ensuring accurate documentation and proper filing.
- Perform laboratory testing of food and beverage samples and maintain detailed records.
- Conduct hygiene inspections of food and beverage suppliers.
- Evaluate suppliers’ hygiene practices, documentation, and handling standards.
- Support sourcing of new suppliers meeting hotel requirements.
- Spot check deliveries to ensure product quality and compliance.
- Chair the monthly Food Safety Committee meeting and track all corrective actions.
- Support the resort’s Food Safety Management System (FSMS) and ensure all operational follow-up.
- Participate in the IHG Ways of Clean Team and produce inspection reports.
- Attend and audit off-site catering events to identify potential hygiene risks.
- Oversee pest control coordination, review performance, and develop preventive plans.
- Hold regular meetings with third-party consultants to review critical points.
Requirements
- Experience with ISO 22000
- Knowledge of IHG requirements
- Familiarity with local regulations
Skills
- Food safety
- Hygiene standards
- Personal hygiene
- Training
- Coaching
- Auditing
- Reporting
- Laboratory testing
- Supplier evaluation
- Pest control coordination
- Communication
- Coordination
- Leadership