Food Safety and Hygiene Supervisor

OVERALL OBJECTIVES

The job of Food Safety & Hygiene Supervisor is executed satisfactorily when:

All rules & regulations are strictly adhered within the hotel including the hotel's policy on hygiene regulations including HACCP.

The supply chain is planned to ensure the quality of the food & beverage products.

The hotel is recognized by local authorities and is compliant to all HACCP regulations.

MAIN RESPONSIBILITIES

Set an example by reporting to duty punctually wearing business attire according to the hotel's dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

Ensure that all Food & Beverage employees have an adequate knowledge of food safety.

Organize Food safety meetings and training and keep accurate records of all training and meetings held.

Follow up with all related teams that training is understood and actions implemented.

Develop food safety committees for the hotel to ensure all actions are communicated to the operations.

Have a thorough knowledge and understanding of all food and beverage items offered.

Attend the daily Food & Beverage meeting.

Develop a monthly report of the operational hygiene gaps and develop an action plan.

Develop on the job training for all kitchen, service, and stewarding staff.

Develop clroom training for all kitchen, service, and stewarding staff.

Ensure daily routine checks are done in liaison with the Stewarding Manager in all Food & Beverage areas.

Ensure daily checks of freezers and fridges in the kitchen and bar areas.

Prepare and compile monthly, and weekly F&B reports.

Ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.

Check on a daily basis pastry counters, buffets, and displays for the restaurants and banquets.

Attend site visits for potential outside caterings.

Attend operations and set-up during outside caterings to evaluate eventual hygiene gaps.

Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relationship.

Contribute to sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.

Develop a regular pest control program with the Stewarding department to ensure prevention.

Conduct regular meetings with third-party hygiene consultants to discuss critical points.

To collect food samples from events and outside caterings for future reference.

Spot check on the receiving area for food hygiene and vendor product quality to ensure the hotel’s criteria are met.

Be flexible to ist the operation when and as required during operational peaks or seasonal festivities.

Ensure to withhold and not to disclose any details or administrative communications, personal information or overheard conversations in the office to others.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel