Địa chỉ: Duy Hải, Duy Xuyên District, Quang Nam Province
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Hoi An South Development Project is located in Thang Binh and Duy Xuyen District, Quang Nam Province. The Project includes nearly 1,000 hectares with total investment capital of 4 billion USD dollars and implemented within 20 years, from end of 2015. The project will comprise of hotels, residential townships, entertainment areas, commercial centers, golf course, etc.
Hạn nộp : 15/10/2019
Lượt xem : 153
MÔ TẢ CÔNG VIỆC
Qualified training programmed on hygiene and food safety controls
Fluency in oral and written English preferred, but not absolutely necessary
Computer knowledge required
Minimum three years’ experience in a similar capacity.
Experience in handling food and hygiene standards of various types of kitchens / restaurants preferred.
Experience in conducting training / audit checks preferred.
Experience with local hygiene authorities (through direct contact or previous employment) is preferred.
Mô tả Công việc
Establishes and monitors the FSMS (Food Safety Management System) which helps to reduce the risk of food-borne illness outbreak by identifying, preventing and eliminating problems throughout the flow of food preparation.
Identifies and analyses potential hazards and risk areas through the use of the FSMS system on a regular basis.
Identifies critical control points from the receiving of food related items through to the final stage of serving.
Establishes critical limits for the Critical Control Points and continuously monitors and evaluates their effectiveness.
Recommends procedures for remedial actions to prevent and eliminate hazards.
Establishes verification procedures to ensure the effectiveness of the Critical Control Points.
Retains records and documentation of all the related findings, data, recommended remedial actions, verification procedures, minutes of meetings with concerned parties and any other related governmental bodies.
Knows the layouts and locations of all restaurants and kitchens, including the receiving area, food storage area, and various locations of refrigerators for storing different kinds of food.
Establishes a Supplier Assurance System, whereby a supplier hazard analysis can be set up and plant audit be carried out on a regularly basis.
Identifies the current delivery practices of suppliers, recommends corrective measures (if required) and closely monitors to ensure that practices are adhere to required standards.
Identifies the current practice and challenges in the receiving area, waste control and storage of food in the hotel.
Recommends and implements a ‘clean’ receiving and storage plan where the risk of contamination of food is brought to a minimum.
Recommends and reinforces “re-pack” system.
Recommends and implements a proper waste control and management plan.
Conducts daily control and recording of refrigerator temperatures.
Collaborates with the Engineering department for repair and maintenance should there be any defects found with the refrigerators.
Performs random temperature checks of buffet food items.
Liaises with laboratory to conduct regular swab tests, culture control tests and water tests for fish tanks.
Conducts daily patrols of kitchens, restaurants and other hotel related areas to ensure the following conditions are in compliance with the required food safety and hygiene standards
Is able to immediately stop any behavior or action carried out by associates which may be considered detrimental to food safety and hygiene.
Works closely with the Executive Chef and EAM-F&B to review the current food handling and service techniques; recommend corrective techniques if required.
Works closely with the Stewarding Manager on the cleaning procedures, maintenance programs and pest control system to achieve an effective FSMS system.
Develops and conducts training programs on food hygiene and safety for all food handlers and related personnel on a regular basis; while setting up relevant courses for casual workers who are food handlers that render service in the hotel on a long-term basis.
Ensures that all new associates who are food handlers are trained in food hygiene and safety relevant to their position.
Implements food sampling and dating system for the Banquet team as back-up in case of an outbreak.
Establishes, recommends and monitors the best food hygiene practice for outside catering.