Hygiene Executive Officer/ Nhân Viên An Toàn Vệ Sinh

People

• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues

• Train colleagues to make sure they deliver with compliance and to the standards we expect

• Drive a great working environment for teams to thrive - linking up departments to create sense of one team

• Promote teamwork and quality service through daily communication and coordination with other departments

• Recommend or initiate any HR related actions where needed

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

• Responsible for maintaining high food quality.

• Follow Risk Management checklist form and follow the implement issue.

• Communicates possible problem areas to the manager.

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

Financial

• Help create the department’s annual budget and the setting of departmental goals

• Monitor budget and control expenses with a focus on food, beverage, and labour costs….

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

Guest Experience

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

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

Responsible Business

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

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

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

• Conduct inspections and enforce adherence to laws and regulations governing the health and safety of individuals to improve worker productivity.

• Possess a recognized local qualification as well as any legal requirement such as Professional Certificates or Licenses

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

• Other ad-hoc duties – unexpected moments when we have to pull together to get a task done

• May assist with other duties as assigned by management

1. Education:

Diploma or Vocational Certificate in Culinary Skills or related field.

2. Service years in the field :

3 years experience as a chef or an equivalent combination of education and experience

3. Service years in supervisor/manager level:

4. Knowledge and skills:

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Problem solving, reasoning, motivating, organizational and training abilities.

5. Language: Good English

6. Preferred (if required)

• Competitive salary

• Service charge

• Social Insurance as law

• Bao Viet Health insurance for personal and family

• 24/7 Accident Insurance

• Rest & Relaxation Allowance per 3 months

• Relocation assistance

• Repatriation allowance

• Home Leave allowance

• Housing, uniform, meal and transportation are provided by the resort

• Gym room