POSITION SUMMARY:

In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the position is responsible for the complete and highest level of sanitation and hygiene standards in the Casino and Hotels.  The position is also responsible for ensuring all food served to guests and employees are free of microbiological, chemical and physical contamination, and all work areas conform to minimum requirements set by local health authorities.

PRIMARY RESPONSIBILITIES:

1.    Ensures that access to the kitchen is limited as far as possible to kitchen employees and that areas used to prepare raw food are separated from cooked food
2.    Monitors closely to ensure that waste containers are covered, keeps clean and empties regularly
3.    Checks regularly to ensure that floor, ceiling, drainage, chillers, dishwashing machine and kitchen equipment must be kept in good working conditions
4.    Ensures that no wooden surface are present or in use in the kitchen
5.    Ensures that no trace of pests or pets are present in the kitchen by strictly implementing an organized system of pest control prevention
6.    Ensures the maintenance of staff washrooms in good hygiene condition
7.    Reports to Director, Engineering for all matters related to maintenance of equipment and to refrigeration system
8.    Reports to Director, Food & Beverage for all matters related to service bad practices
9.    Reports to Director, Culinary for all matters related to kitchen bad practices as well as to the quality of food items received.
10.    Reports to Chief Steward for all matters related to kitchen cleanliness and matters related to Chemical Supplier training
11.    Reports to Cost Controller for all matters related to supplies storage and receiving
12.    Reports to Chemical Supplier for all matters related to chemical handling
13.    Reports to Sr. Manager, Training & Development for all matters related to the content of the training
14.    Reports to Director, Food & Beverage and Director, Culinary the monthly summary of Food Safety Management Program Checklist and the bi-monthly minutes of the Food Hygiene Committee Meeting
15.    Implements Tracking system for control of supplier operating licenses
16.    Implements Daily checklist by shift for chiller temperature control
17.    Implements Control of dry store food rotation
18.    Implements Dishwashing control points, cooking control points, storage control points and serving control points
19.    Implements Regular tour of the house with Executive Chef/ Chief Steward and Assistant Manager, Engineering
20.    Implements Weekly Hygiene Committee Meetings to review minutes and outstanding issues
21.    Implements Food Safety training for food handlers
22.    Implements Evaluation of efficiency of training from chemical supplier
23.    Implements Weekly checklist for Food Preparation/ Storekeeper/ Cost Control/ Stewarding/ Food Production
24.    Implements Monthly Food Safety Training report
25.    Implements Monthly Food Lab Test report
26.    Implements Chemical Supplier Group Audit report
27.    Ensures the completeness and accuracy of specification/ quality/ delivery records for perishable food items
28.    Ensures Items to be removed from delivery packaging and transferred to washable containers are done consistently
29.    Ensures Sufficient and well maintained refrigeration equipment are functioning at correct temperatures
30.    Ensures Daily spot check is conducted on storage conditions and holding temperatures
31.    Ensures Food stock rotation practices are adhered to
32.    Ensures Sanitation/ Disinfection of  all critical surfaces and utensils are adhered to
33.    Ensures Correct concentration for chemical products are implemented
34.    Ensures Application of correct chemical for correct use
35.    Ensures Items are protected from contamination after disinfection
36.    Ensures Suitable methods are used to make sure cleaning is effective
37.    Ensures To check the temperature of wash and rinse
38.    Ensures All equipment used for cleaning are to hygienically stored
39.    Ensures Cleaning products are to safely stored away from food
40.    Ensures Cleaning products are properly labelled and identified
41.    Segregation of all raw and cooked food procedures are strictly observed
42.    Ensures The consistent implementation of sanitizing/ disinfection procedures
43.    Ensures Temperature and time controls are in place to ensure all cooking is thorough and properly carried out
44.    Implementation of rapid chilling after cooking
45.    Ensures Appropriate holding for hot temperatures until serving
46.    Ensures Food not consumed are disposed of immediately
47.    Ensures Participation of all staff to the Food safety training
48.    Ensures Full respect of Food Handling best practices
49.    Ensures Top management is fully aware of high risk areas for food-borne illnesses
50.    Ensures Recommendations are made for future improvement
51.    Ensures High confidentiality of internal results is maintained  
52.    Ensures Full integrity in carrying out the Audits
53.    Recommends and/or executes management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.
54.    Treats internal partners as customers who seek to have their needs and expectations met or exceeded
55.    Adheres to all Company policies and procedures
56.    Reports accidents, injuries and unsafe work conditions to supervisors
57.    Performs other reasonable job duties as assigned by supervisors from time to time

QUALIFICATIONS:

I.    Experience
1.    At least 5 – 7 years’ work experience in a similar position gained from a 5 star international hotel or from a major food production company
2.    With experience in a high volume operations
3.    With advanced and established knowledge in Microbiological testing, Internal Audit, Food Safety and Sanitation Audit, Food Safety and Serve-safe Practices Training, Food Safety Management and HACCP System

II.    Education 
1.    Graduate of Bachelor of Science, Biology, Microbiology
2.    Additional management qualifications or training is required
3.    Food Safety training / certificate (HACCP or ISO22000 preferred)
4.    Other relevant qualifications are an advantage

III.    Skills / Competencies

1.    Good administration skills
2.    Possess good communication and inter-personal skills
3.    Minimum intermediate level understanding of Microsoft applications, including Word, Excel and Outlook
4.    Knowledgeable with forecasting, budgeting, labor management, and purchasing
5.    Good oral and written English communication skills

IV.     Other Attributes

1.    Ability to work on flexible shift including overnight, weekends and holidays, on rotation basis
2.    Ability to work on overtime when needed