Hygiene Co-ordinator at Rosetta Hospitality in Goa

General Responsibilities:

Ø 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.

Ø

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

Ø Follows immaculate grooming standards and is the custodian of the resort’s grooming policy.

Ø Should be well versed in the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols).

Specific Responsibilities:

Ø Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.

Ø Responsible for effective and efficient maintenance of records related to the resort’s sanitation

and hygiene efforts/program.

Ø Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

Ø Spot check on receiving area for food hygiene and vendor product quality to ensure the resort’s

criteria is met.

Ø Organize monthly food safety meetings and training, distributes and keeps accurate records of the same.

Ø Follow up with all related teams that trainings are understood and actions implemented.

Ø Develop food safety committee for the resort to ensure all actions are communicated towards the operations.

Ø Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.

Ø Develop 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.

Ø Ensure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas.

Ø Ensure daily checks of freezers and fridges in the kitchen and bar areas.

Ø To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.

Ø Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.

Ø Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.

Ø Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.

Ø Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly.

Ø Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance.

Ø Maintains the following records:

ü Laboratory test results

ü Daily chlorine tests for pool and tap water

ü Monthly hygiene meeting minutes

ü Food handlers Immunization records

ü Custodian of the hygiene manual for the resort

ü Communication correspondence on hygiene matters

ü Maintains the medical records of guests/ employees potentially related to contamination

Ø Develop a pest control programme with the Stewarding department to ensure prevention.

Ø Responsible for creating the incident report for any food poisoning incident in the resort.

Ø Familiar with current culinary trends and methods.

Ø

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

Ø Is knowledgeble about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001.

Ø Additional responsibilities and tasks can be added at any time according to the needs of the business and of the resort.