Hygiene Co-ordinator

Rosetta Hospitality; Goa; On-site; INR 350,000 - 650,000; Full time

Job summary

Rosetta Hospitality seeks an experienced Hygiene & Food Safety Manager to oversee the resort's hygiene, sanitation and food safety operations. You will develop trainers for kitchen sections, stores, and receiving areas, and ensure adherence to BRISOP protocols.

The role includes maintaining records, coordinating with external agencies, and leading monthly food safety meetings and training. You will monitor daily checks, oversee pest control and supplier visits, and train staff to comply with

Qualifications

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications.
• Familiar with HACCP, ISO 22000 and Quality Management System ISO 9001.
• Ability to develop training programs and monitor compliance.

Responsibilities

• Propose and maintain minimum hygiene standards across all areas, stores, receiving and disposal zones.
• Maintain records related to sanitation and hygiene programs.
• Liaise with external agencies on sanitary matters (laboratories, health practitioners, etc.).
• Conduct monthly safety meetings and training; ensure records are accurate.
• Develop food safety committee and communicate actions to operations.
• Create monthly reports on hygiene gaps and action plans.

Skills

Food safety knowledge

HACCP

ISO 22000

GMP

Documentation

Vendor management

Tools

BRISOP

Job description

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

• ØResponsible for managing the resort’s hygiene, sanitation and food safety operations, including developing qualified departmental trainers for each kitchen section, stores, purchase and receiving departments.
• ØFollows immaculate grooming standards and is the custodian of the resort’s grooming policy.
• ØShould be well versed in the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols).

Specific Responsibilities:

• ØPropose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.
• ØResponsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program.
• ØContinually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
• ØSpot check on receiving area for food hygiene and vendor product quality to ensure the resort’s criteria is met.
• ØOrganize monthly food safety meetings and training, distributes and keeps accurate records of the same.
• ØFollow up with all related teams that trainings are understood and actions implemented.
• ØDevelop food safety committee for the resort to ensure all actions are communicated towards the operations.
• ØCreate a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.
• ØDevelop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training.
• ØEnsure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas.
• ØEnsure daily checks of freezers and fridges in the kitchen and bar areas.
• ØTo ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.
• ØCheck on a daily basis pastry counters, buffets and displays for the restaurants and banquets.
• ØAttend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
• ØContribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• ØInspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly.
• ØIs involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance.

ØMaintains the following records:

• üDaily chlorine tests for pool and tap water
• üCustodian of the hygiene manual for the resort
• üMaintains the medical records of guests/ employees potentially related to contamination

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications.

• ØDevelop a pest control programme with the Stewarding department to ensure prevention.
• ØResponsible for creating the incident report for any food poisoning incident in the resort.
• ØFamiliar with current culinary trends and methods.
• ØIs knowledgeble about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001.
• ØAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the resort.