Hygiene Manager / Assistant Manager - Hygiene

Hyatt Hotels Corporation; Bengaluru; On-site; INR 300,000 - 600,000; Full time

Job summary

Hyatt Centric Whitefield Bangalore is seeking an Administrative professional for an entry level manager role within the food and beverage hygiene team. The role focuses on implementing hygiene policies, HACCP, and coordinating with kitchen operations to maintain high standards.

The ideal candidate will assist in menu planning support and ensure compliance across outlets and banquets, with opportunities to work closely with management on improvement plans.

Qualifications

• Experience in hygiene management in F&B environments.
• Ability to maintain and update hygiene manuals and SOPs.
• Knowledge of HACCP implementation across operations.

Responsibilities

• Establishes hygiene policies with Executive Chef for all food prep areas.
• Maintains and updates hygiene manuals as per law and management.
• Monitors hygiene standards and recommends improvements to management.
• Implements HACCP across food & beverage operations and conducts audits.
• Coordinates with Kitchen Stewarding on cleaning and disinfection procedures.
• Writes hygiene specifications and ensures compliance in all outlets and banquets.

Skills

HACCP

Food safety

Hygiene policies

Audits

Kitchen coordination

Tools

Hygiene manuals

Job description

"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

Hyatt Centric Whitefield Bangalore

Administrative

Entry Level Manager

Full-time

Worldwide

Summary

• Establishes together with the Executive Chef Hygiene policies and procedures for the entire food preparation area.
• Maintains Hygiene manuals for all areas of the food preparation and updates and revises them as dictated by law and management.
• Checks and monitors hygiene and food safety standard in all areas and makes recommendations to the concerned management staff.
• Fully implements and maintains the HACCP system into the food & beverage operation.
• Takes food samples and coordinates random checking of food hygiene standards.
• To co-ordinate with Kitchen Stewarding in developing standard cleaning and disinfecting procedure.
• Conducts scheduled operational review, audits on hygiene and documents all findings. Work out improvement plans and assists area managers in implementing action plans.
• Assists the Management to plan menus and production cycles and areas to reduce hygiene and food safety hazards.
• To ensure that each Chef de Cuisine prepares and updates the relevant section of the Departmental Operations Manual.
• To conduct meetings with the Outlet Chefs and the Outlet Management teams on hygiene related matters.
• To write specific and accurate hygiene specifications and standards policies and procedures on personal hygiene.
• Monitors health and hygiene standards in each outlet and banquet. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.

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