Hygiene Officer

About The Role

• Support and implement the food safety management system for the Resort.
• Conduct food safety and hygiene inspections and prepare inspection reports across the Resort and track the progress accordingly.
• Assist in conducting internal and external audit programs to ensure quality and compliance.
• Detailed scheduling of to do activities, maintaining minutes and follow up dates.
• Identify training needs for Food and Health Safety in conjunction with the Learning and Development department and to ensure all related government sites are updated.
• Report, assess and investigate on food safety complaints and incidents occurring within the Resort.
• Report and investigate food safety and hygiene related incidents from a guest and vendor perspective.
• Coordinate laboratory sample analysis and report deviations accordingly for corrective actions to ensure compliance with FSMS.
• Control all documents (manuals, policies, procedures, logs) related to Health and Safety measures, HACCP and the corresponding reports.
• Verification of the CCP monitoring & HACCP records.
• Perform annual review of HACCP Manual or when and where it is required.
• Proactively identify food safety, hygiene and health and safety program development needs, approach risk assessment, monitor incident reports and formulate trends and preemptive measures.
• Remain current with local and international standards and requirements and adapt in-house programs and systems accordingly.
• Maintaining a good filing system and comply with all confidentiality requirement in accordance with the company s policy.
• To deploy health and safety programs, report performance of the program, assess, investigate and report on health and safety incidents and manage the corrective and responsive actions with all relevant departments.
• To add value to the Property Crisis Management Team
• Maintain stock and distribute all hygiene related equipment and material.
• Maintain a positive mood throughout the Team.
• Any other duties assigned by the Hygiene Manager or Culinary Director/Hotel Manager.