Assistant Manager - Hygiene

Hyatt Regency; Ahmedabad District; On-site; INR 600,000 - 900,000; Full time

Job summary

Hyatt Regency Ahmedabad seeks an Assistant Manager – Hygiene to ensure top hygiene and food safety across all kitchen and F&B operations. You will support the Executive Chef in implementing hygiene policies, maintaining HACCP compliance, and coordinating audits and lab checks.

This role includes monitoring hygiene practices, updating manuals, training food-handling staff, and ensuring all culinary areas meet hotel, brand, and statutory safety requirements.

Qualifications

• Degree or diploma in Food Technology, Microbiology, Hospitality, or related field.
• HACCP certification.
• Strong knowledge of food safety regulations.
• Experience in hotel hygiene or food safety.
• Analytical and communication skills.

Responsibilities

• Implement hygiene policies and HACCP compliance across kitchen and F&B operations.
• Conduct regular audits and coordinate food safety checks and laboratory testing.
• Train staff in hygiene practices and ensure compliance with safety standards.
• Monitor hygiene practices and update manuals to meet hotel, brand, and statutory requirements.

Skills

Analytical skills

Communication skills

Education

Food Technology degree/diploma

Microbiology degree/diploma

Hospitality degree/diploma

HACCP certification

Tools

HACCP certification

Job description

Summary

The Assistant Manager – Hygiene ensures high standards of hygiene and food safety across all kitchen and F&B operations. The role supports the Executive Chef in implementing hygiene policies, maintaining HACCP compliance, conducting regular audits, and coordinating food safety checks and laboratory testing. It also includes monitoring hygiene practices, updating manuals, training food‑handling staff, and ensuring all culinary areas meet hotel, brand, and statutory safety requirements.

Organization- Hyatt Regency Ahmedabad

The Assistant Manager – Hygiene ensures high standards of hygiene and food safety across all kitchen and F&B operations. The role supports the Executive Chef in implementing hygiene policies, maintaining HACCP compliance, conducting regular audits, and coordinating food safety checks and laboratory testing. It also includes monitoring hygiene practices, updating manuals, training food‑handling staff, and ensuring all culinary areas meet hotel, brand, and statutory safety requirements.

Qualifications

The position requires a degree or diploma in Food Technology, Microbiology, Hospitality, or a related field, along with HACCP certification and strong knowledge of food safety regulations. Candidates should have relevant experience in hotel hygiene or food safety, strong analytical and communication skills, and the ability to conduct audits, training, and compliance reporting. Familiarity with ISO standards, statutory hygiene laws, and practical experience in food safety monitoring is essential.