Maintaining and Upgrading Sanitation and Hygiene Standards: Ensuring that all food provided to guests and staff is free from contamination and that work environments meet required hygiene standards.
Managing HACCP Food Safety System: Consolidating food safety data, handling customer complaints, and communicating relevant information to management and Heads of Departments (HODs).
Implementing Self-Audit Procedures : Leading and conducting bi-monthly self-audits in accordance with HACCP standards to ensure best practices are followed.
Implementing Best Hygiene Practices: Taking responsibility for implementing best practices in hygiene and taking corrective actions where necessary. This includes providing training and guidance to the team.
Maintaining Hygiene Standards: Proposing and ensuring adherence to minimum hygiene requirements in workspaces, storage areas, recei...