Assistant Food Safety Manager

AccorHotel

General:

• Consistently offer professional, friendly and engaging service to the colleagues and leaders.
• Assisting Executive Chef with the daily administration tasks.
• Comply with the Company s Corporate Code of Conduct.
• Establishes monthly reports according to requirements.
• Maintenance of highest sanitation and hygienic standards in the Food and beverage operation.
• Keep the HACCP records and all other related papers ready and up to date.
• Is familiar with all relevant company documentation for his/her field of responsibility.

Special:

• Ensure that the HACCP standards in the Hotel are met.
• Gives Basic hygiene Training to all employee in the Hotel that are selected by their Department Heads.

Duties:

• Check on a daily basis all Buffet display for temperature and takes sample for analyzes if needed.
• Daily inspection of all the Kitchen and reports given to Chef Office.
• Controls the production, preparation and presentation of all items, to ensure the highest level of quality at all times.
• Conduct daily inspections of all items and ensures they are set in a proper manner and they are in good quality at all times.
• Studies and informs, about latest changes of Hygiene development.
• Ensure the highest level of personal hygiene and his/her kitchen uniform is worn in the correct and cleanliness manner to reflect a good example to others.
• Inspect the maintenance of all equipment and utensils. Informs Executive Chef of any problems or issue regarding to the hygiene.
• Conducts on the job training related to hygiene and safety.
• Check all the outlets with special attention to beverage service.
• Performs related duties and special projects as assigned.
• Controls movement of unauthorized personnel in Kitchen.

People Management:

• Maintain a climate of trust and team spirit though out the operation.
• Give special attention to staff welfare and social activities.
• All staff in proper uniforms with nametags and correct grooming.
• Ensure employees are fully aware of employee s Handbook, as well as Fire & Emergency Manual.

Guest Satisfaction:

• To attain and follow up on any guest complaints.
• Corrective actions to be taken immediately to prevent future recurrence of any guest complaints.
• Guest suggestions have to be listened to and brought to the Executive Chef s attention.

Fire, Life, Health and Security:

• Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same.
• Familiarize yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents and near misses are logged investigated and rectified to prevent future catastrophes.
• Follow departmental policies and procedures.
• Other duties as assigned.