1) Monitor and maintain food hygiene, sanitation, and food safety standards across all F&B; operations.
2) Conduct regular hygiene inspections of kitchens, restaurants, storage areas, and food handling practices.
3) Ensure compliance with FSSAI, HACCP, ISO and internal food safety standards.
4) Monitor food storage temperatures, expiry dates, labelling, and FIFO/FEFO practices.
5) Conduct regular food safety and hygiene training for kitchen and F&B; staff.
6) Maintain hygiene inspection reports, checklists, corrective action records, and documentation.
7)Coordinate with the Executive Chef and F&B; teams to identify and resolve hygiene-related issues.
8) Assist in pest control, water testing, food sampling, and hygiene audits.
9) Ensure corrective actions are implemented within the required timelines.
10)Promote a robust culture of food safety and hygiene across the property.