SUMMARY OF DUTIES:

• Responsible for the supplier audit, production inspection, quality and production improvement, and maintaining the highest level of food hygiene and safety standards

• Ensure all work areas and food safety standards comply with requirements set by Four Seasons and by the local authorities

• Plan, direct, and coordinate operational audits

• Review HACCP system compliance

• Coordinate with internal departments to drive process improvement

• Working together with all department heads on handling audit inspections and complaints

MAJOR RESPONSABILITIES:

• Lead HACCP committee to build up a strong HACCP capability

• Develop, review and maintain the food safety management system regularly

• Establish audit requirements to ensure compliance with food safety and environmental regulations

• Oversee all audit results, evaluate trends, communicate results and establish action plans to ensure the lodge remains in compliance with corporate requirements

• Develop and implement effective programs for maintaining, enhancing, and fostering a “zero incident” safety culture in the lodge

• Establish and implement food safety and hygiene policies and procedures in the hotel

• Participate in incident investigation and document root cause to communicate results and set required corrective actions to prevent reoccurrence

• Liaise with the purchasing manager to ensure suppliers meet the regulatory requirements

• Prepare guidelines and instructions on food processing, storage, and delivery areas

• Verify good hygiene practices and standard operating procedures in all departments

• Minimize risk by ensuring appropriate food safety controls are in place

• Verify the cleanliness of all food and beverage areas and the cleaning of all equipment to prevent the risk of contamination

• Support supplier audits to verify the safety of the food from the start

• Conduct internal food safety audits, to verify food hygiene practices in hotel

• Organise and manage non-conformances: immediate action, quarantine of products, further checking and investigations, reporting, follow up actions, corrective and preventive measures

• Liaise with internal departments to rectify any hygiene and food safety issue identified

• Liaise and co-ordinate with laboratory testing parties and provide recommendations for corrective actions on failed food samples

• Provide support and training to food handlers in all aspects of food safety, quality, and hygiene

• Carry out projects as specified by the HACCP Committee

ESSENTIAL FUNCTIONS:

1. Ensure that sanitation standards comply with Four Seasons standards as well as local authorities’ regulations

2. Communicate with employees and managers to ensure operational needs are met, attend regular operational meetings for effective coordination and cooperation between departments

3. Comply with Four Seasons’ Category One & Category Two Work Rules and Standards of Conduct

4. Work harmoniously and professionally with co-workers and supervisors

5. Allergy training with service and kitchen team members to ensure a thorough level and understanding of guests’ dietary needs and requirements

6. Regular training of the kitchen team on cleaning and sanitizing as they go; and stewarding team on proper kitchen/stores cleaning and area upkeep

7. Actively support the Safety Committee and the Green Committee. Manage the waste management program with the Stewarding team

8. Work with other Divisions e.g. Rooms (Spa/HK/ Drivers) to ensure HACCP processes are consistent across the property and shortfalls are identified and followed up on.