Hygiene Manager

Role

Role & Responsibilities

Hygiene and Sanitation Oversight

• Develop, implement, and maintain hygiene and sanitation protocols in accordance with local health regulations and industry standards.
• Conduct regular inspections to identify areas for improvement and ensure compliance with established hygiene practices.
• Collaborate with the Executive Chef to create and update hygiene policies and procedures.
• Training and Education:
• Train kitchen staff on proper hygiene practices, including handwashing, personal hygiene, and food handling.
• Conduct regular training sessions to update staff on new hygiene guidelines, procedures, and industry developments.
• Ensure that all culinary team members are aware of and adhere to established hygiene protocols.

Hygiene Audits and Documentation

• Conduct regular hygiene audits to assess compliance and identify areas for improvement.
• Maintain accurate records of hygiene inspections, corrective actions, and training sessions.
• Prepare reports for management regarding hygiene performance and recommended improvements.

Collaboration with Executive Chef

• Work closely with the Executive Chef to integrate hygiene practices seamlessly into daily kitchen operations.
• Communicate effectively with kitchen staff to address concerns and provide guidance on maintaining hygiene standards.
• Collaborate on menu planning to ensure that food safety considerations are integrated into recipe development.

Incident Response and Crisis Management

• Develop and implement crisis response plans for potential hygiene-related incidents.
• Act promptly to address any hygiene issues and coordinate with relevant authorities when necessary.
• Conduct thorough investigations in the event of hygiene-related incidents and implement corrective measures.

Supplier and Vendor Management

• Collaborate with the Executive Chef to ensure that suppliers and vendors adhere to high hygiene standards.
• Conduct periodic assessments of suppliers to verify the quality and safety of delivered goods.
• Establish and maintain effective communication channels with suppliers regarding hygiene expectations

Skills & Experience required

• Bachelor’s degree in food science, Culinary Arts, or a related field with 8-10 years of experience
• Certification in Food Safety and HACCP is highly desirable.
• Proficient in using software such as Word and Excel for documentation and record-keeping; Efficient use of email and communication tools for coordination and collaboration with team members
• Proven experience in a similar role within the culinary industry.
• Strong knowledge of local and international food safety regulations.
• Please note: This role is based on the world Island and will require a 20-25 min daily boat travel
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