Hygiene Executive

1. Hygiene Standards and Compliance:
  - Oversee hygiene practices in all food preparation areas, ensuring compliance with IHG standards, HACCP, and local health regulations.
  - Conduct daily inspections of kitchens, storage areas, and other food production spaces to verify cleanliness and sanitation.
  - Ensure that all food handling and preparation processes adhere to hygiene and safety protocols, minimizing the risk of contamination.

2. Food Safety Management:
  - Implement and monitor food safety systems, including temperature checks, proper food storage, and cross-contamination prevention.
  - Maintain and update HACCP documentation and ensure all F&B staff are trained on these standards.
  - Coordinate with the culinary team to ensure all ingredients are fresh and stored under the correct conditions.

3. Training and Staff Development:
  - Train F&B production staff on proper hygiene practices, including personal hygiene, food handling, and cleaning procedures.
  - Conduct regular refresher training sessions to keep staff informed of any updates to hygiene regulations or hotel policies.

4. Audit and Reporting:
  - Prepare for and conduct internal hygiene audits, focusing on F&B production areas.
  - Assist with external audits and ensure all non-compliance issues are addressed promptly.
  - Keep detailed records of inspections, audits, and corrective actions.

5. Pest Control:
  - Monitor and manage pest control activities within the F&B production areas.
  - Ensure proper sanitation procedures are followed to prevent pest infestations.

6. Waste Management:
  - Oversee the disposal of food waste in compliance with environmental regulations.
  - Implement and maintain waste reduction programs, such as composting and recycling.

7. Inventory Control:
  - Manage and control the inventory of cleaning chemicals, sanitizers, and other hygiene-related supplies.
  - Ensure all cleaning agents are properly labeled and stored according to safety guidelines.

8. Collaboration:
  - Work closely with the Executive Chef and F&B Manager to maintain the highest levels of food hygiene.
  - Collaborate with the Housekeeping and Engineering departments to address any maintenance issues that could impact food safety.

Qualifications and Skills:
- A degree or diploma in Hotel Management, Food Science, or a related field.
- Certification in HACCP, ISO 22000, or equivalent food safety standards.
- Previous experience in a hygiene role within a 5-star hotel or high-volume food production environment.
- Strong knowledge of food safety regulations and practices.
- Excellent communication and organizational skills.
- Ability to lead and train teams effectively.