Hygiene Co-ordinator

Rosetta Hospitality; Varca; On-site; INR 500,000 - 800,000; Full time

Job summary

Rosetta Hospitality in Goa seeks a dedicated professional to manage food safety and hygiene operations at the resort. The successful candidate will oversee sanitation practices, conduct training for staff, and ensure compliance with health regulations. Responsibilities include conducting audits, maintaining hygiene records, and liaising with government health agencies. Ideal for those with strong knowledge in food safety management and certifications such as HACCP and ISO standards.

Qualifications

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications.
• Familiarity with current culinary trends and methods.
• Knowledge of HACCP and quality management standards.

Responsibilities

• Manage the resort’s hygiene, sanitation, and food safety operations.
• Ensure adequate knowledge of food safety among employees.
• Conduct monthly food safety meetings and maintain records.

Skills

Culinary trends knowledge

Kitchen hygiene practices

Food safety management

Occupational health and safety standards

Vendor quality assessment

Education

HACCP certification

ISO 22000 certification

ISO 9001 certification

Job description

Responsibilities

• Responsible 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.
• Ensure that all food & beverage employees have an adequate knowledge of food safety.
• Follows immaculate grooming standards and is the custodian of the resort’s grooming policy.
• Should be well versed in the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols).
• Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.
• Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program.
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
• Spot checks on receiving area for food hygiene and vendor product quality to ensure the resort’s criteria is met.
• Organize monthly food safety meetings and training, distributes and keeps accurate records of the same.
• Follow up with all related teams that trainings are understood and actions implemented.
• Develop food safety committee for the resort to ensure all actions are communicated towards the operations.
• Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.
• Develop on the job and classroom trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training.
• 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.
• 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 any visit of the governmental body in terms of food hygiene and encourage positive working relation.
• Contribute to sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly.
• Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance.
• Develop a pest control programme with the Stewarding department to ensure prevention.

Records & Reporting

• Maintains the following records:
  • Daily chlorine tests for pool and tap water
  • Custodian of the hygiene manual for the resort
  • Maintains the medical records of guests/employees potentially related to contamination
• Responsible for creating the incident report for any food poisoning incident in the resort.

Qualifications

• Familiar with current culinary trends and methods.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications.
• Knowledgeable about HACCP (Hazard Analysis and Critical Control Point) – ISO 22000 (Food Safety Management System) / Quality Management System ISO 9001.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the resort.