Regent Phú Quốc

• Maintain clear and timely communication with all HODs regarding food safety and hygiene matters.
• Coordinate with Purchasing, Engineering, HR, Stewarding, and Culinary to ensure full compliance and alignment.
• Serve as a key liaison with government authorities, laboratories, and external agencies.

Training & Development

• Train, coach, and certify all food handlers in food safety, hygiene standards, personal hygiene, and ISO 22000 requirements.
• Maintain all training records and ensure compliance with local regulations.
• Promote a culture of hygiene excellence through regular briefings, knowledge-sharing, and participation in daily kitchen line-ups.

Audits, Inspections & Reporting

• Conduct regular hygiene audits in all kitchens, bars, storage areas, receiving areas, pantries, and public F&B spaces.
• Carry out routine checks with the Executive Chef, Sous Chefs, and Chief Steward.
• Inspect freezers, refrigerators, and food storage practices throughout all F&B outlets.
• Prepare weekly and monthly hygiene reports, ensuring accurate documentation and proper filing.
• Perform laboratory testing of food and beverage samples and maintain detailed records.

Supplier & Procurement Oversight

• Conduct hygiene inspections of food and beverage suppliers together with the Purchasing team.
• Evaluate suppliers’ hygiene practices, documentation, and handling standards.
• Support sourcing of new suppliers meeting hotel requirements.
• Spot check deliveries to ensure product quality and compliance.

Committee & Program Leadership

• Chair the monthly Food Safety Committee meeting and track all corrective actions.
• Support the resort’s Food Safety Management System (FSMS) and ensure all operational follow-up.
• Participate in the IHG Ways of Clean Team and produce inspection reports.

Operations Support

• Attend and audit off-site catering events to identify potential hygiene risks.
• Oversee pest control coordination, review performance, and develop preventive plans with Housekeeping and Stewarding.
• Hold regular meetings with third-party consultants to review critical points.

• Competitive salary
• Service charge
• Social Insurance as law
• Bao Viet Health insurance for personal and family
• 24/7 Accident Insurance
• Relocation assistance
• Repatriation allowance
• Home Leave allowance
• Housing, uniform, meal and transportation are provided by the resort
• Gym room

• Desired Diploma or Bachelor in Food Science or related field.

• Minimum two to three years’ work experience as Assistant Hygiene Manager or Supervisor in a hotel or similar large restaurant complex, the preferable prerequisite is experiencing in the Hotel industry

• 2-3 Year previous experience in a similar position

Required Skills

• HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001
• Food Safety/Hygiene Level 4 Certification
• Laboratory knowledge
• Food Safety knowledge
• A good relationship with Hygiene Office and government
• Computer and Microsoft Office skills
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards Certifications
• Team player, who values teamwork, has good team-building ski,lls and can communicate effectively with all levels of team members
• Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs
• Personable and pleasant to deal with. Reliable and approachable
• To maintain high standards of personal hygiene at all times
• Positive “can-do” attitude, motivated, passionate and seeks opportunities to be multi-skilled and trained Guest-driven and friendly
• Outgoing, pleasant personality with significant guest interaction
• Able to embrace and respect the local culture

Language

• Vietnamese Native Speaker
• Good comprehension of the English language.

Phone: 02973 88 0000/Hotline: 0919 290 709 (HR Department)