Hygiene Officer

About the role

The Hygiene Officer will oversee food safety and presentation standards within the hotel’s Food & Beverage operations. Reporting to the F&B manager, you will ensure that all culinary outputs meet quality, hygiene, and guest‑service expectations.

Key responsibilities

• Supervise and coordinate cooks and kitchen staff, ensuring proper food presentation and decorative displays.
• Monitor portion sizes, garnish, and overall food quality; maintain kitchen logs for food safety programs.
• Inform service staff of menu specials, out‑of‑stock items, and prepare substitute or special meals as needed.
• Manage kitchen inventory, monitor stock levels, and provide necessary items to cooks.
• Assist management with hiring, training, scheduling, performance evaluation, and employee coaching.
• Enforce company safety, security, and uniform policies; report accidents, maintenance needs, and unsafe conditions.
• Maintain confidentiality of proprietary information and protect company assets.
• Perform physical duties such as lifting, moving, and standing for extended periods.

Required profile

• Technical, trade or vocational school degree.
• 4–6 years of relevant experience in food service or kitchen operations.
• Minimum 2 years of supervisory experience.
• No specific license or certification required.

Required skills