Chief of Hygiene & Stewarding

As the Chief of Hygiene & Stewarding, you will responsible for taking care of entire FSMS (Food Safety Management System) in the hotel, with regard to food safety. Ensure the compliances to all the local/ IHG food safety audits throughout the year. Manage the cleanliness and maintenance of all F&B equipment in used and in store.  Responsible to establish and maintain high sanitation standards in all food preparation areas. Set standards in cleaning procedure, storekeeper in line with company policies.     

Your day-to-day: 

People   

• Conduct kitchen inspections on the personal, environmental and food hygiene conditions and provide a corrective action plan and keep record on findings 

• Check daily cleaning status in kitchen with respective kitchen managers and stewarding 

• Work closely with the Training & Quality Manager to conduct food handlers training sessions 

• Assist the Food and Beverage Manager and the Executive Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.   

• Conduct daily briefings and other meetings as needed to obtain optimal results  

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs 

Guest Experience  

• Oversee the preparation of kitchen equipment for use  

• To perform microbiological analysis of food & beverages, hand, linen equipment, swab testing and falling aerial count check 

• Checking that all food items for storage are covered, dated and labelled 

• Inspect food holding and transport equipment 

• Conduct regular spot checks on food items received for temperature abuse 

• Co-ordinate microbial food tests to kitchen and laboratory in case of new products, supplies and suspected food borne illness complaints. 

• Oversee the preparation of kitchen equipment for use  

• Manage the receiving and storage of kitchen goods  

• Oversee the cleaning and storage of kitchen equipment  

• Oversee the cleaning of the premises  

• Oversee the removal of waste 

Financial  

• Handle administrative works and keeps up-dated files on the following Hygiene matters:  

• Statutory audits budget 

• External lab expenses 

• Other operational expenses 

• Determine the minimum and maximum stocks and controls the par-stocks of all material and equipment  

• Liaise with the Purchasing Manager and suppliers for any purchase needed for the Food Safety operation  

• Conduct inventories in coordination with employees of the accounting division  

• Manage all functions of the Food Safety operation to achieve the optimum departmental costs  

• Keep aware of trends, systems, practices and equipment in Food Safety Management through trade literature, hotel show and site visits 

• Handle administrative works and keeps up-dated files on the following Stewarding matters:  

• Finance 

• Standards 

• Training 

• Outlets 

• Meetings and Miscellaneous 

• Determine the minimum and maximum stocks and control the par-stocks of all material and equipment  

• Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation  

• Conduct inventories in coordination with employees of the accounting division  

• Manage all functions of the Stewarding operation to achieve the optimum departmental costs  

• Control and analyse, on an on-going basis, the level of the following:  

• Costs 

• Breakage 

• Quality of support provided to other sections 

• Condition and cleanliness of facilities and equipment 

• Guest satisfaction 

• Keep aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits 

Responsible Business  

• Maintain documentation on all hygiene and food safety standards throughout the operation 

• Liaison with pest control company and housekeeping for any pest issues in operations and review the pest control performance 

• Conduct Hygiene audit of all kitchen associates and provide feedback 

• Maintain records of food safety and Hygiene related forms, check and audit 

• Conduct Vendor inspection in co-ordination with purchase department 

• Maintain and make improvement to hygiene standards 

• Oversee the handling of kitchen linen  

• Maintain a hygienic kitchen  

• Clean the kitchen and equipment  

• Maintain high levels of personal hygiene for self and enforces hygiene standards for team  

• Manage all functions of the Stewarding operation to achieve the optimum quality level of sanitation 

• Monitor local competitors and compare their operation with his operation 

 Accountability    

Supervises a number of team members in different food and beverage kitchensvand may include banquet facilities that cater to 500 people or less.  

Number of employees supervised – 

• Direct - All Kitchen and Service Staff 

• Indirect - Food Stores, Receiving, HK, HR, Engineering, Purchase 

Annual Operating Profit/Payroll Budget –  

• Department Budget and Headcounts 

Key Metrics –  

• Department Budget 

• Food & Breakage Cost 

• Employee Satisfaction Survey 

What we need from you? 

• Degree or Vocational Certificate in Microbiology/Food Technology  

• 5-7 years' experience as Kitchen Stewarding InCharge /Supervisor with at least 4 years in a supervisory capacity or an equivalent combination of education and experience 

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.