Summary
To manage the Hygiene Department as an efficient, and productive cost centre, by maintaining an organised and clean back-of-house area in Food and Beverage and by conducting periodic audit of food samples of the Outlets and Banquet Events
Qualifications
Ideally with a relevant degree, apprenticeship or diploma in Hospitality or Food Science. Minimum 2-3years work experience as Hygiene Executive or 1 year experience as Assistant Manager Hygiene in a hotel or large restaurant with good standards.