Đa Khoa Tâm Anh 1.5 ★

- Conduct regular inspections of all F&B outlets, Kitchen, Canteen, Housekeeping, and other departments to ensure hygiene and sanitation standards meet or exceed hotel policies and legal regulations.
- Develop and implement hygiene protocols, ensuring compliance with HACCP (Hazard Analysis Critical Control Point) guidelines.
- Monitor food safety standards, including storage, preparation, and service.
- Conduct regular food safety audits in all F&B areas of the hotel.
- Ensure that all control points of food production and services are strictly adhered to.
- Ensure that all Food and Beverage Handlers are fully trained on the required standards.
- Work closely with relevant departments to maintain high standards of cleanliness and sanitation.
oImplement and enforce hygiene policies, including corrective actions for any issues identified during inspections.
oEnsure compliance with health and safety regulations concerning the handling of cleaning chemicals, waste disposal, and laundering procedures.
oFollow Risk Management checklists and implement corrective actions as required.
oCommunicate possible problem areas to the manager and suggest improvements.