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Jobs or company...

Assistant Hygiene Manager

  • Full Time, onsite
  • DoubleTree by Hilton Putrajaya Lakeside
  • Putrajaya, Malaysia
RM 3,800 - RM 4,000 / month
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The Assistant Hygiene Manager is responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels.

Key Areas:

· Food Sanitation and Staff Hygiene.

· Sanitation & Hygiene Information Drive.

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

· General Duties.

Food Sanitation And Staff Hygiene

a) Administration:

1. Responsible for effective and efficient maintenance of records related to the Hotel’s sanitation and hygiene efforts/program.

2. Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel.

3. Is responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel.

4. Is responsible for the office/section area being clean and orderly with an organized and efficient workflow.

5. Performs special assignments and projects assigned to the office by the superiors.

6. Conduct and chair the Food Safety Management System (FSMS) Monthly Meeting.

b) Monitoring & Evaluation:

1. Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment.

2. Is part of the Hotel’s Sanitation Team, which conducts monthly sanitation inspections throughout all food handling areas and generate respective reports.

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

4. In consultation with the Chef, the different food outlet managers and Engineering, is responsible for an efficient, effective and documented preventive maintenance program for all equipment which pertains to the preservation of food materials (Fridge & Freezers), food processors, and all other equipment used that are involved in the preparation of food.

5. Develops initial guidelines for use in Sanitation and Personal Hygiene Inspections, and ensures that said guidelines are consistently and continuously adhered to.

6. In coordination with the Medical personnel, is responsible for scheduling the regular sampling of food and water for bacteriology so as to guard the sanitary value of the food and water served to the guests.

7. In coordination with the Medical personnel, is responsible for scheduling the regular check-up of all personnel involved in food service for them to be always healthy and during call of duty.

8. Recommends procedural modification to ensure sanitation and hygiene standards are upgraded / maintained.

9. To critically review the monthly lab test report, ensure concerned areas are addressed in a timely manner and communicate related short fall to the hotel management.

10. Review and make necessary changes on the Food Safety Management System (FSMS) Manual. Keep track of all manuals distributed in the hotel.

Food Sanitation and Staff Hygiene

· To carry out independent intermittent, swabs of work surfaces, kitchen equipment, knives, slicing machines and chopping boards and communicate results.

· To monitor the desired refrigeration, cold room and ambient temperatures are maintained in all work areas.

· To monitor on a regular basis the loading/receiving bay sanitation condition, the condition of the supplier’s food transportation vehicles and carry out intermittent spot checks on the sanitation levels of fresh and frozen goods delivered.

· Conduct regular FSMS Training to all food handlers.

· Responsible to ensure that all food handlers have vaccinations and trainings and other legal compliance to work in this establishment.

Sanitation & Hygiene Information Drive

· In coordination with HRD and Communications, drafts/designs/proposes advertisements materials for internal use.

· In consultation with the Training Manager, the F&B Director and other Division/Department Heads, Supervises the attendance, conduct and training program for the personnel in food services to observe and practice proper system and technique in keeping the working area sanitary and hygienic.

Job Type: Full-time

Pay: RM3,800.00 - RM4,000.00 per month

Benefits:

  • Health insurance
  • Maternity leave
  • Meal provided
  • Opportunities for promotion
  • Professional development

Schedule:

  • Day shift

Supplemental Pay:

  • Performance bonus

Experience:

  • Duty Manager: 2 years (Preferred)

Expected Start Date: 03/17/2025