• Implements and enforces all standards outlined in the Corporate Hygiene Policies and Procedures, ensuring full compliance of all operations (Food and Beverage/Rooms) with local hygiene regulations.

• Establishes and oversees the Food Safety Management System (FSMS) to minimize the risk of foodborne illness by identifying, preventing, and eliminating hazards throughout the entire food preparation process.

Regularly identifies and analyzes potential hazards and risk areas using the FSMS framework.

Determines critical control points from the receipt of food-related items through to the final stage of service.

• Establishes critical limits for each Critical Control Point (CCP) and continuously monitors and assesses their effectiveness.

Recommends and implements remedial actions to prevent and eliminate identified hazards.

Develops verification procedures to ensure the ongoing effectiveness of the Critical Control Points.

• Maintains comprehensive records and documentation of all relevant findings, data, recommended remedial actions, verification procedures, minutes of meetings with concerned parties, and communications with related governmental bodies.

Possesses detailed knowledge of the layouts and locations of all restaurants and kitchens, including receiving areas, food storage areas, and designated refrigerator locations for various types of food.

• Conducts random temperature checks on buffet food items and performs regular swab and water tests for fish tanks.

Carries out daily inspections of kitchens, restaurants, and other hotel-related areas to ensure compliance with food safety and hygiene standards, specifically monitoring:

a. The flow pattern of food products.

b. The condition of relevant equipment.

c. The physical working environment, including lighting and temperature.

d. The condition of operating areas and workstations.

e. Staff food handling and processing procedures.

• Has the authority to immediately halt any behavior or actions by associates that may compromise food safety and hygiene. Collaborates closely with the Executive Chef and Director of F&B to review current food handling and service techniques, recommending corrective measures as necessary.

• Works in partnership with the Chief Steward to oversee cleaning procedures, maintenance programs, and pest control systems to ensure the effectiveness of the Food Safety Management System (FSMS). Develops and delivers regular training programs on food hygiene and safety for all food handlers and relevant personnel, including setting up appropriate courses for casual workers who provide long-term food handling services within the hotel.

• Ensures that all new food-handling associates receive training in food hygiene and safety pertinent to their roles. Implements a food sampling and dating system for the Banquet team as a precautionary measure in the event of an outbreak. Establishes, recommends, and monitors best food hygiene practices for external catering services.

• Develops and maintains a comprehensive Operations Manual detailing policies, procedures, work processes, and performance standards required for food hygiene and safety. Ensures the manual undergoes an annual review to incorporate any necessary updates.

• Attractive salary/ Mức lương hấp dẫn
• Pre-opening allowace/ Phụ cấp cho giai đoạn tiền mở cửa
• Relocation allowance/ Hỗ trợ chi phí đi lại khi nhận việc
• Annual home leave allowance/ Hỗ trợ chi phí trợ cấp thăm nhà hàng năm
• Rest and relaxation allowance/ trợ cấp nghỉ dưỡng
• Service charge allowance during pre-opening/ Hỗ trợ phụ cấp phí phục vụ trong giai đoạn tiền mở cửa
• Staff accommodation/ được cung cấp nhà ở tại Nhà nhân viên
• 3 meals per day including days off…./ Cung cấp 3 bữa ăn mỗi ngày kể cả ngày nghỉ
• 12-15 annual leave/ 12-15 ngày phép năm
• Social and Health insurance as per local law/ Bảo hiểm y tế và bảo hiểm xã hội theo luật lao động
• Training and developing plan/ Chương trình đào tạo và phát triển
• 12 complimentary rooms at Hyatt properties around the world/ được trải nghiệm 12 đêm phòng miễn phí tại các khách sạn của tập đoàn Hyatt trong và ngoài nước

Required skills:

• Well-organized with the ability to prioritize tasks effectively

• Committed to upholding professional values and ethics

• Results-driven and focused on achieving objectives

• Detail-oriented with strong attention to accuracy

• Flexible and adaptable to working in various locations and environments

• Self-motivated and proactive in managing responsibilities

Qualifications:

• Completion of qualified training programs on hygiene and food safety controls.

• Fluency in both spoken and written English is required.

Experience:

• Minimum of two years’ experience in a similar role or capacity.

• Preferably experienced in managing food and hygiene standards across various types of kitchens and restaurants.

• Experience in conducting training sessions and audit inspections is preferred.

• Prior experience working with local hygiene authorities, either through direct contact or previous employment, is an advantage.