Hygiene Manager

DUTIES AND RESPONSIBILITIES:

• 1.Develop, implement and monitor food hygiene, sanitation and food safety standards throughout the hotel in accordance with legal requirements, Centara standards and hotel policies.
• 2.Conduct regular hygiene and sanitation inspections in kitchens, restaurants, bars, receiving areas, food storage areas, staff canteen and other relevant operational areas.
• 3.Monitor food receiving, storage, preparation, cooking, cooling, reheating, holding and serving practices to ensure compliance with food safety requirements.
• 4. Monitor food temperatures, expiry dates, labelling, FIFO/FEFO practices, storage conditions and controls to prevent cross-contamination.
• 5. Ensure all food handlers comply with required personal hygiene, grooming, handwashing and safe food handling standards.
• 6. Monitor cleaning and sanitation programs, including cleaning schedules, chemical usage, equipment cleanliness and sanitation records.
• 7.Coordinate pest control activities with relevant departments and external service providers and ensure corrective actions are properly followed up.
• 8.Implement, monitor and maintain HACCP principles and the hotel’s food safety management system, including required documentation and records.
• 9. Conduct internal hygiene and food safety audits, identify non-conformities and prepare corrective and preventive action plans with relevant departments.
• 10. Work closely with Kitchen, F&B, Stewarding, Purchasing, Receiving, Engineering, Human Resources, Housekeeping and other departments to resolve hygiene and food safety concerns.
• 11. Maintain accurate food safety documentation including temperature records, inspection checklists, cleaning schedules, pest control records, laboratory test results and corrective action reports.
• 12. Coordinate food sampling, water testing, surface swab testing and other laboratory testing as required, and follow up on results and necessary corrective actions.
• 13. Organize and conduct food hygiene, food safety, sanitation and HACCP training for food handlers and other relevant team members.
• 14. Investigate food safety incidents, suspected contamination and guest complaints related to food hygiene, and prepare reports with recommended corrective actions.
• 15. Support and prepare relevant departments for government inspections, corporate audits, brand audits and other internal or external food safety assessments.
• 16. Monitor changes in applicable food safety and public health regulations and communicate relevant requirements to hotel management and departments.
• 17. Prepare regular hygiene and food safety reports for management, highlighting inspection findings, risks, trends and improvement actions.
• 18. Promote food safety awareness and continuously support departments in building and maintaining a strong hygiene and food safety culture.
• 19. Follow up on all corrective actions resulting from inspections, audits or incidents to ensure completion within the agreed timeframe.
• 20. Perform any other duties and responsibilities assigned by the General Manager according to operational requirements.

- Competitive salary .

- Meal, accommodation, transportation, and phone allowances

- Enntitlement to Service Charge and hotel facilities/benefits in accordance with Company policies

- Full employee benefits in compliance with the Vietnamese Labor Law and Social Insurance regulations

• Bachelor’s degree or diploma in Food Science, Food Technology, Public Health, Environmental Health, Hospitality Management or related field.
• Minimum 2–3 years of relevant experience in food hygiene, food safety, quality assurance or a similar position, preferably in an international hotel or hospitality environment.
• Good knowledge of HACCP principles, food hygiene regulations, sanitation standards, and food safety management systems.
• Good knowledge of applicable local food safety, occupational health, and public health requirements.
• Strong inspection, auditing, analytical, problem-solving, and follow-up skills with high attention to detail.
• Good communication and interpersonal skills with the ability to coordinate effectively with different departments.
• Ability to conduct training and clearly communicate food hygiene and food safety requirements to team members.
• Good written and verbal communication skills in Vietnamese and working proficiency in English.
• Proficient in Microsoft Office applications including Word, Excel, PowerPoint, and Outlook.
• Proactive, responsible, well-organized, and able to work independently while maintaining professional integrity and confidentiality.

- Số điện thoại liên hệ: 0395******