Officer Hygiene

Job Description

Job Description

Executive Reporting: Evaluate and report FSMS effectiveness to the General Manager, providing data-driven recommendations for system improvement.

Team Leadership: Lead and synchronize the activities of the FSMS Team to ensure cross-departmental alignment.

System Governance: Oversee the implementation and maintenance of the FSMS in accordance with established procedures and regulatory controls.

Incident Management: Identify systemic deviations in food processes and authorize immediate controls on non-conforming products.

Root Cause Analysis: Lead comprehensive investigations into non-conformities to implement robust preventive actions.

Regulatory Intelligence: Serve as the resident expert on food safety legislation and technical industry standards.

Educational Oversight: Direct the provision of guidance and specialized training for all food-handling personnel.

Crisis Management: Coordinate investigations into food-borne illnesses or safety complaints to protect guest health.

Committee Management: Schedule and chair FSMS meetings, ensuring action items are tracked and executed.

Audit Leadership: Manage and lead the internal audit program to verify system compliance.

Supply Chain Quality: Collaborate with the Purchasing Manager to lead vendor audits and quality assessments.

Document Governance: Ensure all critical FSMS documentation is systematically controlled and audit-ready.

Succession Planning: In the absence of the Hygiene and Sanitation Manager, the Executive Chef shall chair the FSMS meetings.

Option 2: Operational & Compliance Focus

Best for an Officer focused on day-to-day enforcement and technical standards.

FSMS Reporting: Advise the General Manager on the suitability of the FSMS to facilitate continuous system improvement.

Operational Coordination: Organize the FSMS Team’s workflow to ensure all food safety tasks are completed efficiently.

Process Maintenance: Ensure that FSMS procedures and controls are consistently applied across all departments.

Issue Documentation: Record and analyze problems regarding food products or processes to ensure full transparency.

Correction Management: Initiate immediate corrections on non-conforming products until safety standards are met.

Corrective Actions: Investigate the root cause of process failures and verify that preventive measures are effective.

Compliance Awareness: Maintain up-to-date knowledge of local food safety laws and technical guidelines.

Staff Development: Facilitate the delivery of food safety information and training to all food-handling employees.

Complaint Investigation: Coordinate the technical investigation of food safety-related complaints or illnesses.

Meeting Coordination: Schedule and lead FSMS meetings, ensuring minutes are circulated and followed up.

Internal Auditing: Execute and lead the internal food safety audit schedule.

Vendor Liaison: Coordinate vendor site visits and quality assessments with the Purchasing department.

Records Control: Manage the filing and updating of all records essential to the FSMS framework.

Meeting Protocol: The Executive Chef chairs meetings in the absence of the Hygiene and Sanitation Manager.

Option 3: Concise & Action-Oriented

Best for a modern, high-efficiency JD format.

Performance Reporting: Report FSMS suitability to the GM to facilitate organizational improvement.

Team Oversight: Coordinate the work and output of the FSMS Team members.

Policy Enforcement: Maintain the FSMS according to established procedures and operational controls.

Deviation Tracking: Identify and document food safety issues within products or internal processes.

Quality Control: Initiate controls on non-conforming products and manage the correction process.

Risk Mitigation: Conduct root cause investigations to prevent the recurrence of safety non-conformities.

Legislative Monitoring: Stay current on food safety legislation and relevant technical data.

Guidance & Training: Provide expert advice and conduct training sessions for all food-handling staff.

Health Investigations: Lead investigations into food-borne illness reports or safety feedback.

Action Tracking: Chair FSMS meetings and ensure all documented action items are resolved.

Audit Management: Lead and schedule all internal food safety audits.

Vendor Coordination: Manage the vendor visit program in coordination with the Purchasing Manager.

Data Integrity: Control and update all critical FSMS documents and records.

Backup Protocol: Ensure the Executive Chef chairs meetings if the Hygiene and Sanitation Manager is absent.

Updated Job Requirement

Minimum of 3 years of experience in a related field.

Good knowledge of food safety management systems and HACCP principles.

Computer literate and proficient in using office equipment and reporting software.

Excellent English communication skills, both written and spoken.

Well-organized, detail-oriented, with strong supervisory and coordination skills.

Job Details

Role Level: Mid-Level Work Type: Full-Time Country: Philippines City: Metro Cebu Company Website: http://www.dusit.com Job Function: Environment, Health & Safety (EHS) Company Industry/

Sector: Hospitality

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