The Assistant Manager – Hygiene ensures high standards of hygiene and food safety across all kitchen and F&B; operations. The role supports the Executive Chef in implementing hygiene policies, maintaining HACCP compliance, conducting regular audits, and coordinating food safety checks and laboratory testing. It also includes monitoring hygiene practices, updating manuals, training food‑handling staff, and ensuring all culinary areas meet hotel, brand, and statutory safety requirements.
Qualifications
The position requires a degree or diploma in Food Technology, Microbiology, Hospitality, or a related field, along with HACCP certification and robust knowledge of food safety regulations. Candidates should have relevant experience in hotel hygiene or food safety, robust analytical and communication skills, and the ability to conduct audits, training, and compliance reporting. Familiarity with ISO standards, statutory hygiene laws, and practical experience in food safety monitoring is essential.