Hygiene Manager / Assistant Manager - Hygiene

Hyatt Hotels Corporation; Bengaluru; On-site; INR 350,000 - 550,000; Full time

Job summary

Hyatt Hotels Corporation in Bengaluru is seeking an Administrative Entry Level Manager to help establish hygiene policies with the Executive Chef and to maintain hygiene manuals across the food preparation areas.

The role requires monitoring sanitation standards, implementing HACCP, conducting audits, and coordinating with kitchen teams to reduce hazards and ensure compliance across Hyatt properties.

Responsibilities

• Establishes hygiene policies and procedures for the entire food preparation area with the Executive Chef.
• Maintains and updates hygiene manuals in line with laws and management directives.
• Monitors hygiene and food safety standards across all areas and recommends improvements.
• Implements and maintains HACCP system within the food & beverage operation.
• Coordinates with kitchen staff on cleaning and disinfecting procedures.
• Conducts scheduled hygiene audits and documents findings with action plans.

Job description

Close Inclusive Collection Job Postings Notification

\"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. \"

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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