Our Vision, we make momentsMovenpick Hotels & Resorts (MH&R) is in the ?moments? business. We?re intimately involved in important times in our guests lives. And you never know when a moment can be made. A simple smile in the lobby can create the positivity that turns a business trip into a new business celebration. An insider tip on the best way to spend a day can make an entire holiday. A romantic dinner for two can lead to a longer term partnership.It doesn?t take much to make a moment. Just to be genuine. And human. And warm. And take steps to do the ordinary in an extraordinary way.We understand that this vision cannot be achieved without great people who create and support work environments designed to produce exceptional results.The RoleBasic requirements includes / to take care of:
Personal hygiene
Food hygiene
Good house keeping
Safety
Thorough knowledge and experience in the above, trainings, inspections, corrective and preventive actions and records maintaining for the same. Create forms, policies and procedures.
Ensure highest level of sanitation and hygiene standards in the hotel.
Responsible for achieving organizational standards in hygiene, cleanliness and safety in all F&B areas and for all F&B equipment as per HACCP standards
Train and raise awareness relating to food safety and good hygiene practice to all Heartists.
Establish and implement all Food Hygiene policies and procedures in all the Kitchen, Store and Dishwashing area.
Coordinates all sanitation and hygiene related meetings & activities of the hotel
Key Deliverables and ResponsibilitiesPlanning & Organizing
Ensure /support hazard identification and Risk assessments are carried out by all operations & implement adequate control measures
Monitor trends and recommend pro-active action plans to remedy potential problems
Facilitate, investigate and analyze incidents/accidents and make sure lessons learned are shared and communicated to the concerned parties, verify the continuing implementation and effectiveness of the Operations with regards to EHS.
Carry out investigation on all alleged food poisoning cases.
Assist the Culinary and F&B teams in HACCP implementation and certification
Ensure Senior Management involvement and awareness in Environment, Health and Safety & Management System (EHSMS) and solve issues through training, inspections, communications, and direct coaching
Comply with local and international food safety standards to maintain highest level of food safety and hygiene standards in the Resort.
Review of Food safety management system, whenever required.
Liaises with Government Food Control Authorities & other regulatory bodies to ensure legal compliance.
Updating and revision of HACCP manual and system in HACCP meeting with the HACCP team
Manage and coordinate EHS Audit, third party visits related to EHS. This will include visits by the authorities, authorized insurance companies and consultants, ensure all EHS activities are in accordance with the local legislation
Manage and ensure the EHS yearly strategy is implemented by all departments, liaise with HODs to ensure that EHSMS, programs and initiatives meet Fairmont EHS standards
Produce quarterly EHS reports and identify trends and occurrences
Ensure Executive summary is updated and sent with regards to any EHS related matters
Inspect large function venues to ensure that it falls within the EHS guidelines, including the food hygiene and Fire and Safety
Support Officers in maintaining safe systems of work and implement best practices including providing specialist advise, coaching and practical support
Make consolidated trainingtestinspectionmeeting plan
New staff orientation and on boarding program tracking system
Conduct daily and team inspection and report to concerned
Whole chain verification of high-risk food
Monitoring outside catering and advise
Food safety assuring grogram for big events
Collect and make a summary of guest complaints on food quality and hygiene
Establish and perfect case library
Establish training system tailored to defend level and job type
Establish and keep staff training file
Update within hotel according to new group policy
Improve food operation procedure in hygiene
Conduct hazard analysis of newly developed cuisine
