Marriott Hygiene Executive in Desaru, Malaysia

Job Number 18002YZ6

Job Category Food and Beverage & Culinary

Location Desaru Resort WS, Desaru, Malaysia VIEW ON MAP

Brand Westin Hotels & Resorts

Schedule Full-time

Relocation? No

Position Type Non-Management/Hourly

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At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.

JOB DESCRIPTION:

The Assistant Hygiene Manager is responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food served to guests and employees are free of microbiological, chemical and physical contamination and all work areas conform to required Marriott Hygiene and Sanitation levels. Specifically, the Assistant Hygiene Manager will perform the following tasks to the highest standards and as required by HACCP.

  • 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 Hotel's sanitation and hygiene efforts/program

  • Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel

  • Responsible for promoting effective dissemination coordination with the rest of the staff in the Hotel

  • Responsible for the office/section area being clean and orderly with an organized and efficient workflow

  • Performs special assignments and projects assigned to the office by the superiors

  • Conduct and chair the HACCP Monthly Meeting

  • Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment

  • Is part of the Hotel's Sanitation Team, which conducts monthly sanitation inspections throughout all food handling areas and generate respective reports

  • Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

· Conduct weekly audits in related areas and send report to the GM and Executive Chef of all findings and recommendations for improvements

· Ensure all HACCP requirements are met

· Check to ensure all HACCP records are updated and file in accordance with the Marriott standards.

REQUIREMENT:

An Assistant Hygiene Manager is always working on behalf of our Guests and working with other Team Members. To successfully full this role, you should maintain the attitude, behaviours, skills, and values that follow:

  • Minimum 2 years work experience as Hygiene field in a hotel or similar large restaurant complex, preferable prerequisite is experience in the Hotel industry

  • Responsible self-starter, capable of handling multi-faceted projects and of working under pressure

  • Good communication and guest relation's skills, a proactive problem solver

  • Creative with international culinary focus and flare. Attention to detail

  • Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of team members

  • Equips and motivates team members to achieve predetermined goals, installing and maintaining appropriate empowerment Programs

  • Personable and pleasant to deal with. Reliable and approachable

  • Positive can do attitude and flexible approach manages with humility

  • High degree of integrity. Strong leadership. Nurtures and develops team members, encouraging innovation

  • Good personal grooming and personal presentation

  • Understands and respects local culture, able to adapt to changing environment

  • Holds a qualification in Kitchen Production, Butchery and Management

  • Able to develop close communications and relationships with team members

  • Good computer skills. - Effective trainer, experienced in the delivery of skills training

  • Familiar with current culinary trends and methods

  • Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards

  • HACCP (Hazard Analysis and Critical Control Point) - ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001

  • GROOMING/UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.