Hygiene Manager

Location: Indonesia – Jakarta – Alila SCBD
Functional area: Kitchen – Stewarding
Employment type: Full-time
Job Type: Contract

A haven of relaxation infused with contemporary style, Alila SCBD .  Jakarta serves as a vibrant and modern retreat for both young urbanites and top executives. Located in the heart of Jakarta's Financial District, next door to the Indonesia Stock Exchange, the hotel provides a wealth of dining and entertainment options, plus convenient access to leading corporate offices, world-class shopping and entertainment facilities.

The Role to assist the Executive Chef in implementing and managing the overall Food Safety and Hygiene Management System (Hazard Analysis Critical Control Point - HACCP) as an efficient, productive cost and service center ensuring a smooth operation and therefore contribute to maximizing guest satisfaction consistent with Hyatt International standards, through planning, organizing, directing, and controlling the operation and administration.

Some of the responsibilities include: * Food Safety Management: To develop and implement Food Safety and Hygiene program and ensure the sustainability and proper documentation. To have adequate knowledge of food safety, organizational and communication skills to execute the food safety and hygiene policies at all levels of hotel staff and service professionals. Work in close liaison with Executive Chef in driving all aspects of the Food Safety and Hygiene Management System (HACCP). Schedule regular food safety audits of hotel food handling facilities to ensure food safety implementation and assist responsible personnel to take necessary corrective actions for the deviations from the standards. * Food Hygiene Management System (HACCP) Implementation: To ensure the proper implementation of the food safety and hygiene system (HACCP). Work in close liaison with approved HACCP consultants and external Food Safety Certification bodies to implement and maintain latest international food safety standards (HACCP/ISO) as per its guidelines and policies. Plan agenda for HACCP meetings and to coordinate interdepartmental actions and ensure communication of HACCP responsibilities and keep records. To prepare and maintain all HACCP related documents and ensure all HACCP records are properly filled out by the responsible kitchen or service Colleagues and filed. This is as per the HACCP legal requirements required to fulfill by the hotel. * Training: To ensure full awareness of the Food Hygiene Management System (HACCP) in all levels of food production and service staffs in order to implement the HACCP system effectively

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