Hygiene Executive

1. Compliance & Food Safety (HACCP/Halal)

• Implement and maintain the Food Safety Management System (FSMS), including HACCP and ISO 22000 standards.
• Ensure the resort remains compliant with JAKIM Halal certification requirements.
• Monitor and record critical control points (CCPs) such as chiller/freezer temperatures and food core temperatures.
• Oversee FIFO (First-In, First-Out) practices in all dry stores and cold rooms.

2. Inspections & Audits

• Conduct daily kitchen inspections to ensure staff are following personal hygiene and sanitation protocols.
• Perform regular audits on food suppliers and receiving areas to verify the quality and safety of incoming goods.
• Coordinate with the Engineering department to ensure kitchen equipment and drainage systems are functional and sanitary.
• Act as the main point of contact for local health authorities (KKM/Majlis Perbandaran) during official inspections.

3. Training & Development

• Conduct food hygiene briefings and on-the-job training for all new hires and kitchen staff.
• Ensure all food handlers have valid medical check-ups (Typhoid vaccinations).
• Maintain updated training records and food safety manuals.

4. Pest Control & Sanitation

• Manage the external Pest Control service provider, ensuring monthly treatments are effective and documented.
• Work closely with the Stewarding team to supervise the chemical concentration levels used for dishwashing and surface sanitization.