The Chief Steward/Hygiene Manager is responsible for overseeing hygiene and sanitation standards across all areas of a resort in Indonesia. The role involves managing cleaning staff and ensuring all food service areas, equipment, and storage facilities are cleaned according to health and safety regulations. Key responsibilities include maintaining hygiene records, overseeing chemical use, conducting inspections, and providing training to ensure high standards of cleanliness.
The Chief Steward/Hygiene Manager is responsible for overseeing hygiene and sanitation standards across all areas of a resort in Indonesia. The role involves managing cleaning staff and ensuring all food service areas, equipment, and storage facilities are cleaned according to health and safety regulations. Key responsibilities include maintaining hygiene records, overseeing chemical use, conducting inspections, and providing training to ensure high standards of cleanliness.
The Chief Steward/Hygiene Manager is responsible for overseeing hygiene and sanitation standards across all areas of a resort in Indonesia. The role involves managing cleaning staff and ensuring all food service areas, equipment, and storage facilities are cleaned according to health and safety regulations. Key responsibilities include maintaining hygiene records, overseeing chemical use, conducting inspections, and providing training to ensure high standards of cleanliness.
The Chief Steward/Hygiene Manager is responsible for overseeing hygiene and sanitation standards across all areas of a resort in Indonesia. The role involves managing cleaning staff and ensuring all food service areas, equipment, and storage facilities are cleaned according to health and safety regulations. Key responsibilities include maintaining hygiene records, overseeing chemical use, conducting inspections, and providing training to ensure high standards of cleanliness.
To maintain standards set by the Executive Chef in relation to hygiene and cleanliness and to provide support to kitchen brigade to assist in achieving and maintaining a safe work environment in all outlets, for the benefit of guests and resort employees. To oversee the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Hygiene and Sanitation levels. To ensure the efficient and effective delivery of high standards of hygiene across the site and to manage all aspects of the Hygiene and Sanitation.
Essential Duties and Responsibilities – (Key Activities of the role)
Ensure all cool rooms, equipment, fridges, freezers, dry store areas, dishwasher and grease traps are maintained in a clean and safe manner, in compliance with health, company regulations and HACCP regulations. Manage the provision of hygiene chemicals and dosing equipment on site - to include regular reviews with chemical supplier, periodic chemical dosing checks, maintenance of equipment and to oversee the safe storage, decant, transport and use of chemicals on site. Ensure at all times the individuals follow safe working practices. Assist in achieving and maintaining a reputation as a market leader in food quality. Maintaining HACCP records. Ensuring the entire kitchen department following HACCP standards and reporting to the executive chef if not. Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Chef in Charge and the engineering department. To maintain personal hygiene and grooming standards at all times. To attend training sessions and meetings as directed. To create a great working environment , through enthusiasm, having a positive attitude, showing respect to all departments and people within the property, offering assistance to anyone that is in need Take ownership of all Food & Beverage operating equipment. This includes maintaining par levels, inventories, ensuring breakages, loss and mishandling are kept to a minimum and all losses recorded Maintain a safe working environment by constant floor cleaning and removal of all hazardous debris e.g. broken glass and china Prepare steward department schedule and submit to Exec Chef for approval, ensure all staff follow and report to work accordingly Prepare deep cleaning schedule for your department and ensure staff are trained to carry out these procedures correctly Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards. Manage the provision of hygiene chemicals and dosing equipment on site - to include regular reviews with chemical supplier, periodic chemical dosing checks, maintenance of equipment and to oversee the safe storage, decant, transport and use of chemicals on site. Responsible for effective and efficient maintenance of records related to the Hotel's sanitation and hygiene efforts/program Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel Responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel. Responsible for the office/section area being clean and orderly with an organized and efficient workflow Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment Is part of the Hotel's Sanitation Team, which conducts monthly sanitation inspections throughout all food handling areas and generate respective reports Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters To maintain detailed cleaning instructions and schedules for every hygiene activity that meet the requirements of the food safety standard Provide training and awareness for all hygiene and waste handling staff in all procedures relevant to their role
Substitutions and duties:
Within the framework of your duties, you may be asked to carry out special task, not mentioned in this Job Description and defined whenever applicable by the General Manager and Managing Director.
Key Metrics – Food Safety Hygiene and Sanitation Hotel Area
Key Internal Relationships –
Department head and Hotel Employees
Key External Relationships –
Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.
Accepted by: Approved by: Acknowledged by:
Fiqri Soleman Cara Stoffel & Julien Laracine I Nyoman Adi Arimbawa Chief Steward/ General Manager Managing Director HR Manager Hygiene Manager
