Hygiene Manager at Accor

Chennai, tamil nadu, India -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Grooming Standards, Hygiene Standards, Record Maintenance, Training, External Liaising, Product Quality, HACCP, ISO 22000, ISO 9001, English Proficiency, Self-Audits, Compliance Monitoring

Industry

Hospitality

Description

Company Description Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations. Job Description Ensure that all food & beverage employees have an adequate knowledge of food safety. Follows immaculate grooming standards and is the custodian of the property’s grooming policy. Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards. Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program. Hold trainings and meetings with the Training Managers and Chemical Suppliers. Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters. Spot check on receiving area for food hygiene and vendor product quality to ensure the property’s criteria is met. Organize monthly food safety meetings and training, distributes and keeps accurate records of the same. Follow up with all related teams that trainings are understood and actions implemented. Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance. Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training. Ensure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas. Ensure daily checks of freezers and fridges in the kitchen and bar areas. To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference. Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets. Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation. Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene. Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly. Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance. Qualifications Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications Is knowledgeable about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001 Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The manager is responsible for ensuring all food and beverage employees maintain adequate food safety knowledge and adhere to strict grooming standards, while proposing and maintaining minimum hygiene standards across all operational areas, stores, and disposal sites. This role involves organizing and conducting regular food safety training, liaising with external agencies, and creating monthly reports on operational hygiene gaps with corresponding action plans.