Hygiene Manager

1. Food Hygiene and safety:

• Establish Food safety management system and combine with Management system for Hygiene and food safety following Lotte Group’s standard and the Governmental regulation.

• Contact to appropriate authorities of government, control and complete Vietnamese regulations for Food safety certificates of hotel and hotel’s products.

• Coordinate with hygiene authority, attend to related workshop, and participate in the food safety training program required by the local authority.

• Conducting daily inspection regarding hygiene and sanitation conditions of kitchens, restaurants, storage areas, receiving areas, etc. Coordinating with Food Safety & Hygiene Committee to conduct in house audits, to implement preventive and corrective maintenance solving any problems/issues related to food safety.

• Complete, whenever needed and applicable, the non-conformity reports, corrective action requests and management review reports, as part of the HACCP system.

• Follow up on the actions related to the findings and non-conformities noted during the audits and inspections.

• Cooperate with Kitchen/Service/Stewarding/Engineeer/Housekeeping…to review and check the SOP/cleaning schedules, make sure that it was followed strictly and effect.

• Establish the training materials and cooperate with Training Department to set up Food Safety training for all Food handlers and other hotel’s staffs to ensure that all of staff understand and follow food regulations from the purchase, import, storage, processing... to serving.

• Ensure that food, water, ice samples are tested frequently by an accredited third-party laboratory and reports are kept on file.

• Ensure that food samples are collected on a daily basis from kitchen, buffets, and functions. Be responsible for sample test or external laboratory test if required.

• Participate in the Supplier Audit program by visiting the food suppliers with the coordination of the Purchasing Manager and carry out food safety audits within their premises.

• Inspect, monitor, remind staff, summarize and report/suggest solution to Director of Chef, General Manager; monthly report to Lotte Groups (R&D center). Internal audit periodic, spot check with the board of Director. Be external audited by Lotte group twice per year and announcement/un-announcement audit from government.

• Cooperate with other departments to investigate the incident food, keep the incident reports. Study the incident food trend to suggest the solution to prevent and minimize the incident food.

• Ensure that the testing results/reports/records are recorded and kept on file.

2. Guest room Hygiene:

• Cooperate with Room/Housekeeping Department to review the SOP/cleaning schedules for Hygiene in Guest room to make sure that it effect and complies with Lotte standard and Vietnamese law. Establish the Hygiene Check list for guest room.

• Observe, inspect and measure the cleaning processing of Hygiene standard in Guest room. Report to General Manager every month about Hygiene in Guest room.

- 02 months of probation with Full salary & Service charge

- Clear career development plan with many engaging training courses (local & international)

- Wonderful working environment with professional team.

- Annual vacation, Annual health check, Insurance and other welfare as in Labor Law.

• Education: Bachelor degree related to Hygiene & Food safety.

• Experience: Experience in Hygiene position in Hotel/ Restaurant

• Credentials: Hotel services certificates preferred

• Problem solving, reasoning, motivating, organizational and training abilities.

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