Hygiene Manager

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

• Ensure that all food & beverage employees have an adequate knowledge of food safety.
• Follows immaculate grooming standards and is the custodian of the property’s grooming policy.
• Propose and maintain minimum standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene standards.
• Responsible for effective and efficient maintenance of records related to the resort’s sanitation and hygiene efforts/program.
• Hold trainings and meetings with the Training Managers and Chemical Suppliers.
• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.
• Spot check on receiving area for food hygiene and vendor product quality to ensure the property’s criteria is met.
• Organize monthly food safety meetings and training, distributes and keeps accurate records of the same.
• Follow up with all related teams that trainings are understood and actions implemented.
• Create a monthly report of the operational hygiene gaps and develop a plan of action ensuring compliance.
• Develop on the job and class room trainings for all culinary, service and stewarding staff and ensures that each food handler goes through the statutory training.
• Ensure daily routine checks are done in liaison with the Stewarding manager in all food & beverage areas.
• Ensure daily checks of freezers and fridges in the kitchen and bar areas.
• To ensure that all data is recorded properly by the respecting kitchen staff and filed correctly for future reference.
• Check on a daily basis pastry counters, buffets and displays for the restaurants and banquets.
• Attend any visit of the governmental body in terms of food hygiene and encourage a positive working relation.
• Contribute sourcing new suppliers and ensure all suppliers are visited regularly to evaluate their production in terms of hygiene.
• Inspects the deliveries of food and beverage for potential risks and informs the suppliers accordingly.
• Is involved actively in monitoring the overall safety measures at the hotel, conducts self-audits and provide recommendation for compliance.

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards certifications
• Is knowledgeable about the HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

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