Grand Mercure Danang Hotel

The primary objective of the Hygiene Officer is to ensure uncompromising food quality products of the hotel. The position is responsible for ensuring that all control points of food production and services are strictly adhered to. Ensures that all Food and Beverage Handlers are fully trained on the required standards of preparation and service. Conducts regular food safety audits in all the Food and Beverage areas of the hotel.

1. Responsible for ensuring that all F&B personnel are aware and fully trained on the food safety standards of the hotel.

2. Communicates Food and Beverage safety audit reports, and issues recommendations to improve Food safety standards.

3. Responsible for maintaining high food quality.

4. Assists in analyzing and controlling food wastage and food cost.

5. Ensures that all procedures from Ordering, receiving, storing, preparing and issuing all food products are strictly adhered to by the Food and Beverage Department.

6. Responsible for ensuring that training of kitchen personnel and food service personnel are carefully monitored.

7. Responsible for health and safety regulation enforcement and maintaining a clean and safe kitchen, by conducting regular audits.

8. Communicates possible problem areas to the manager.

9. Leads the hotel in the implementation of the Food Safety Management Systems.

10. Holds meetings to highlight success and problem areas in the food and beverage safety issues.

11. Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage

12. Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

13. Assists the Executive Chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

14. Ensure daily walk through all outlet restaurant and kitchen to observer and correct thing if went wrong

15. Responsible for HAPPC and maintain high standard by inspected all the documentation like hygiene form, handle guest food poisoning & corrective action

16. Work closely with hygiene food safety from government to ensure meet expectation and carry out all the hygiene audit

• Education
  
• Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field
• 2 years related experience in a similar position
• Proficient in the use of Microsoft Office
• Awareness of Financial impact of Professional Food Storage
  
• Demonstrated ability to interact with customers, employees and third parties
• Good in communication

• To apply for a job in hotel or to send CV through email.