Chief Steward & hygiene managerSheraton

Posting Date Jan 04, 2022
Job Number 22000724
Job Category Food and Beverage & Culinary
Location Sheraton Cebu Mactan Resort, Mactan, Cebu, Philippines, Philippines
Brand Sheraton Hotels & Resorts
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.
JOB SUMMARY
Hygiene Officer is safety and health professional who inspects and supervises culinary operation to ensure that associates and the guests are protected from unsafe food handling practices and unsafe environmental conditions. The hygiene officer inspects work spaces and kitchen equipment to verify that it is safe, and study the effects that businesses have on the surrounding environment. A large part of the responsibility is document according to HACCP guidelines.
DUTIES & RESPONSABILITIES
General Duties
Assist the Executive Chef in implementing and managing the Food Safety and Hygiene Management System (Hazard Analysis Critical Control Point - HACCP) and supporting a safe and efficient hotel operation and therefore contribute to maximizing guest satisfaction consistent with hotel standards.
Specific Duties
Direct reporting to the Executive Chef all concerns regarding Food Safety, Sanitation, Pest Control in all kitchens and F&B outlets.
Responsible for HACCP implementation through monitoring, coordination, assessment, verification and follow-up.
Ensure daily status expiration dates, labeling and proper storage procedures are in place according to the HACCP and Marriott Standards.
Perform internal audits and reports; report to Executive Chef in regards to plans and actions.
Assist the external auditing of vendors and products supply chain.
Ensure compliance with local legislation.
Conduct regular review of hygiene practices of all kitchen and food service associates and provide constructive feedback.
Maintains purchasing, receiving and food storage standards and ensures necessary corrective actions in place regarding quality and safety of the products.
Actively involved in training associates in the fundamentals of proper inspection and sanitizing of equipment and food handling, storage and transportation, facilitates the hygiene courses, maintains the hygiene database.
Understands and communicates to staff the proper operating and maintenance procedures of all department equipment.
Perform hazard analysis and continual improvement in food safety.
Maintains and verifies records of all HACCP documentation like: A1 Form (Food Temperature Logs),A2 Form (Food Cooling Log),A3 Form (Freezer/Chiller Temperature Log),Pest Science, A13 Form Potentially Hazardous Food Log), Supplier's Shellfish Tag, Vendors Audit Checklist, Daily Thermometer Check Log Sheet, Work Station Railroad Schedule, High Temperature Dish Machine Log, Back Kitchen Area Railroad Cleaning Schedule Log, Pot Sink Log, HACCP Log A20 (Food Temperature Log)
Develops and updates policies and manuals, as related to the division/department for the implementation in the field, while ensuring compliance to the same for consistency across the group.
Conduct on a monthly basis 43 Points Checklist together with the Executive Chef.
STANDARDS AND PROCEDURES
Train entire team about 49 points checklist food hygiene rule and regulations
Ensures all Marriott SOP's and LSOP's are implemented correctly
Obey to Marriott business ethnic conduct guide book at all times. Ask if you are not sure
Obey to the hotel's established associate handbook
Participate in and promote energy conservation program
Update himself on Marriott Global Source (MGS) for training and standard procedures/guidance especially Marriott's Brand Standard for Food Safety.
TRAINING AND ASSOCIATE RELATIONS
Create an environment where each associates feels valued and is empowered to do more.
Review associates performance regularly and promote within the property if associates have the ability and skills.
All employees under his jurisdiction exceed Marriott's standard of appearance
Effective communication is maintained through active participation in associate departmental meetings and Food and Beverage meetings
Conduct regularly team building sessions with his associates and managers
MEETINGS
Attend and implement Daily Pre-shift meetings
Implement and ensures Daily 15-min training within your department.
Attend daily F&B briefings.
Implement and attend monthly departmental meeting.
Other meetings as required for his/her position as request by Hygiene Officer or Executive Chef.
Other
Performs other duties as assigned to meet the business need.
CANDIDATE PROFILE
Profile of Competency
Food and Beverage culinary management experience with demonstrated leadership
Extensive knowledge of food handling and sanitation standards
Knowledge of menu composition
Understanding of purchasing and maintenance of kitchen equipment
Effective decision making skills
Strong problem-solving skills
Effective influence skills
Good Communication skills
Strong organization skills
Good training / facilitator skills
Knowledge of purchasing, inventory control, supplies and equipment
Language
Good knowledge of Conversational English
Education
High school Diploma or equivalent required. Bachelor's Degree preferred
Job License
Certification as required to comply with local and state codes
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Sheraton

Cebu
Permanent
Full-time