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Closing: May 27, 2022

2 days remaining

Published: May 12, 2022 (13 days ago)

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Job Summary

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Requirements

  • Minimum seven years of experience

Skills

  • Inventory Management
  • Training Experience
  • Staff Scheduling
  • Microsoft Office
  • Fluent in English
  • Cleanliness
  • Food Safety
  • Kitchen Safety
  • Safe Food Handling
  • Kitchen Tools
  • Sanitary Practices


Responsibilities

Requirements

  • Minimum seven years of experience

Skills

  • Inventory Management
  • Training Experience
  • Staff Scheduling
  • Microsoft Office
  • Fluent in English
  • Cleanliness
  • Food Safety
  • Kitchen Safety
  • Safe Food Handling
  • Kitchen Tools
  • Sanitary Practices


About the job

  • Implementing / maintaining HACCP, Food Safety and Personal Hygiene Standards
  • Writing food safety management system manual and standard food safety procedures as per local and internal guidelines
  • Implementing systems and conducting regular checks to ensure food handlers are adhering to good food and personal hygiene practices, during food preparation with guidance and instructions from the Executive Chef.
  • Carrying out internal Food Hygiene Audits in all food preparation rooms with guidance and instructions from the Executive Chef.
  • Developing, implementing, reviewing and updating the food safety management system procedures, in accordance with local regulations and international standards.
  • Training food handlers in Essential Food safety as per local authority standards.
  • Managing day to day activities of Food Safety and maintaining Hygiene records, appropriately.
  • Monitoring and verifying that food is received, handled, prepared, stored, transported and served always in a satisfactory manner, in accordance with the Food Safety & HACCP Rules & Regulations.
  • Conducting supplier audits to approve food suppliers
  • Guiding the internal HACCP auditors to perform inter departmental audit.
  • Providing awareness training in HACCP for all food handlers
  • Making food safety and HACCP training plans for food handlers
  • Investigating food safety complaints, and reporting to management
  • Auditing all food preparation areas and reporting findings and liaise with the concerned departments on consistent preventive / corrective actions.
  • Maintaining Environment Health and Safety standards in the hotel as per local guidelines

Assessing hazards and conducting risk assessment on health and safety as per local authority standards.

  • Liaising inspections and statutory requirements from the relevant Government Authorities, and External Auditors of food safety system
  • Auditing on Environment Health and safety and reporting findings and liaising with the concerned departments on consistent preventive / corrective actions.
  • Carrying out inventory of all Kitchen and Service area equipment or as assigned by the FC.
  • Managing and leading the stewarding team
  • Planning and managing restaurant and outlet buffet décor
  • Assisting the Executive Chef in running back-of-the-house kitchen operations.
  • Liaising with Relevant Heads of Departments to ensure that operations are running smoothly.
  • Requisitioning of all kitchen and service equipment and relaying information to Finance and Purchasing Department.

Customer Service

  • To provide guidance for food & beverage and kitchen in handling food hygiene complaints from guest
  • To demonstrate service attributes in accordance with industry expectations and company standards.
  • Accurately and promptly; understand, anticipate and fulfil guest requests
  • Maintain a high level of knowledge which will enhance the guest experience
  • Demonstrate a service attitude that exceeds expectations
  • Take appropriate action to resolve guest complaints
  • Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers by ensuring good inter-departmental relations.
  • Be able to promote the hotel products and services.
  • To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

Health & Safety 

  • Maintaining Environment Health and Safety standards in the hotel as per company guidelines
  • Operate equipment using procedures learnt during training to company standards.
  • To report any equipment failures or problems to the Maintenance Department.
  • Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
  • To be vigilant in the workplace and report any signs of fire related issues
  • Familiarize yourself with emergency and evacuation procedures.
  • Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the line manager.
  • Co ordinating both External & internal audits including supplier audits.
  • Responsible for food safety documentation and trainings
  • As a member of the OSHA committee, will spearhead safety & health related docket
  • Ensure all First aid boxes are well stocked, items recorded and replenished on time
  • Submit a monthly activity report to the Executive Chef no later than the 5th day of the following month
  • To perform any other duties as assigned by management.


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