Job Description

Prime Function

• Microbiological analysis of food.
• Bacteriological analysis of all potable, cleaning and drinking water.
• Hand swab test (personal hygiene) of all food handlers.
• Equipment swab test (equipment hygiene).
• Bacteriological analysis of swimming pool, water (health club).
• Chlorine, ph value of swimming pool, water (health club).
• Checking, monitoring & ensuring levels of chlorine content of drinking water.
• Temperatures check (cold storage, deep freezer).
• Food temperatures check (to keep food out of temperature danger zone).
• Constantly evaluate systems to facilitate improvement where possible.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Exceed guest expectations in quality and service of food products.
• Keep a tab on Raw material adulteration by suppliers.
• Adhere to guidelines of P.F.A. Act.
• Microbial analysis of linens (uniforms, kitchen dusters, table linen). b
• Active matter analysis of soap oil.
• Any matter which may affect the interests of Novotel Vijayawada Varun should be brought to the attention of the Management

Food & Beverage Production Planning

• Random food testing on regular basis, food samples (raw, hot, and cold) from different areas are collected and processed.
• Fat analysis of milk & cream
• Gluten analysis of Flour
• Determination of moisture content of flour
• Determination of moisture content of butter/ margarine
• Analysis of percentage of chlorine
• Environment air monitoring (checking for microbial air pollution) areas to be tested kitchens, cold storages, rooms, restaurant.

Operational Management

• Check all equipment periodically for maintenance and Cleanliness.
• Liaise with Floor Managers to facilitate HACCP adherence and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines.
• Check temperature records and update the manual as required to ensure the Kitchen has comprehensive information at all times.
• Promote an environment of team work to facilitate the achievement of objectives of the department and the organization.
• Monitor hygiene quality of food products to ensure compliance with the standards.
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
• Coordinates with the training manager, ensure new joiners are inducted with proper departmental orientation, explain HACCP principles and hotels hygiene policy. Maintains relevant documentation for training needs and completion of sessions.

People Management

• Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
• Liaise with the Catering and Stewarding Departments to ensure HACCP objectives are achieved and standards are maintained at all times.
• Conduct Hygiene/HACCP training classes for chefs, cooks & stewards

Financial Management

• Oversee the receiving of raw materials and perishables, as per Standards.
• Ensure Cost of Hygiene and Sanitation control are within prescribed Budgets.

Management's Responsibility

Each manager is responsible, and will be held accountable for taking all practical measures to ensure:

• That in the area of their control the OHS Program is complied with and employees are supervised and trained to meet their requirements under the Program.
• Employees are consulted in issues which affect their health and safety, and any concerns that they may have are referred to management.

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace.

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.