Hygiene Manager - Food Safety and Sanitation

Hygiene Manager

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Open since May 2019, in the information technology capital of India, Four Seasons Hotel Bengaluru at Embassy ONE provides a preferred address for both business and leisure travellers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Designed to reflect a sense of its location, the Hotel’s design merges nature and architecture in an homage to Bengaluru’s reputation as the Garden City. Four Seasons Hotel Bengaluru at Embassy ONE is located in one of the city’s most dynamic development that includes Four Seasons Private Residences, premium grade office space, sophisticated retail, dining and entertainment.

JOB FUNCTIONS:

General Verification Aspects

• The ability to ensure through constant feedback the correct handling and preparation of food items according to validated HACCP studied limits and consistent to a fully compliant level for all food items prepared.
• The ability to update HACCP plan and redirect process flow diagrams as necessary for the hotel catering operations.
• The ability to assess operation daily in regards to the ongoing integrity of foundational pre-requisite programs incorporating all GAP, GMP, SSOP programs and standards.
• The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale while administering the violation information in a black and white yet unbiased manner.
• The ability to daily routinely collect samples from all main production areas for separate storage in assigned cold store for the mandatory three day, rotating appropriately in order to maintain clear organization.
• The ability to collect samples as part of verification protocol such that they may be sent to certified testing lab for micro-testing on a routine basis.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• Design and follow a Food Safety activities calendar for the property
• Design, initiate and implement Safe Food Systems such as HACCP
• Daily review of all kitchens, expiry dates, storing and documenting food samples
• Develop a strong professional relationship with the Beirut municipality
• To daily tour all of the food holding facilities to ensure along with chefs and managers that there is not even one possible breach of expired product holding or unfit food left un actioned in the preparation area.
• Assist in research and design of new programs and in the design and implementation of new safe food systems as they arise.
• Document all systems, and file all materials, templates etc
• Follow up implementation at property by proper time management
• The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Able to merge all of the mew protocols and systems in with the company's culture and vision

Maintenance Monitoring Aspects

• The ability to assist in monitoring and coordinating and supervising the prompt preventative maintenance of all production equipment. This is especially important for that equipment requiring regular calibration either for heating, freezing and cooling. These require consistent and routine documentations which would be mandatory for HACCP compliance and continued certification.
• The ability to verify the compliance of engineering in all premises, production area maintenance and pest control documentation.
• The ability to complete and provide performance evaluations for all kitchen employees in regards to food safety

Verification and Monitoring of Purchasing, Receiving and Storage System Aspects

• The ability to critique and advise all methods of purchasing, receiving and storage in regards to the full and complete operational compliance thereof to approved HACCP and ISO22000 Guidelines and standards.
• Verify the compliance of Purchasing department in the close adherence to established protocols for safe certified suppliers and temperature controlled receiving and storage efforts.

Monitoring of Facility Cleanliness and Sanitation Programs

• The ability to ensure that sanitation standards as set forth in the validated HACCP plan are complying as well as the cleanliness and neatness of the production facility form receiving of product to serving cycle. The ability to monitor and verify that the maintenance and cleanliness of all food preparation equipment is compliant and completely documented as necessary.

General Safety Responsibilities

• The ability to develop and ensure a safe working environment for people to work.
• Works closely with Security on monthly Food and Beverage safety related reporting.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to participate with Security department efforts to promote emergency response efficiencies on the team.

Training and Certification Aspects

• Assist in research, translation, adaptation of all training material
• Assist in training presentation as a trainer when and as needed
• Implement any new strategy(ies) regarding food safety .
• Be involved in books and training materials inventory and distribution
• Organize with Learning Manager the necessary trainings for food handlers and related technicians and officers.
• To ensure that all measures are taken in a timely manner in order that there is very limited risk of the hotel losing its certification once gained.

Experience Level

Mid Level