Hygiene Manager

Key Responsibilities

• Managing Hygiene & Food Safety: Verify compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.
• Advisory Role: Advise and monitor food handlers on proper handling practices and verify their observance.
• Risk Mitigation: Identify key areas of risk in various food operations and take preemptive remedial action.
• Regulatory Compliance: Verify compliance with food and hygiene regulations, licensing conditions, and codes of practice relating to food operations.
• Technical Guidance: Provide technical advice on product labeling issues for fulfilling government requirements.
• Training: Provide in-house food hygiene training for all food handlers, including new hires and trainees; regularly review and refresh safety standards for all staff.
• Inspections: Conduct and record daily kitchen inspections on personal, environmental, and food hygiene conditions; provide corrective action plans as necessary.
• Vendor Oversight: Conduct regular vendor inspections in partnership with purchasing and culinary leadership.
• Equipment & Maintenance: Regularly inspect kitchen equipment and ensure defects are remedied; coordinate cleaning programs in all F&B areas.
• Pest Control: Liaise with pest control companies and monitor their performance.
• Documentation: Maintain comprehensive documentation on all hygiene and food safety standards throughout the operation.

Candidate Profile

• Education: Degree from an accredited university in Environmental Health, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major.
• Experience: Minimum 3 years’ experience in hygiene, food safety, or sanitation management within a luxury/5-star hotel or large hospitality operation.
• Certifications: HACCP Certification is mandatory. Food Safety Management System (FSMS) Certification (e.g., ISO 22000 / FSSC 22000) is preferred.