it will include the preparation of SOPs, working out for cleaning schedules and their implementation alongwith chief steward, staff training (kitchen, service, engineering, stewarding and all other applicable such as receiving officer).
Ensuring Food Hygiene and Sanitation SOP’s at all production areas, dishwashing utilities, receiving and storage areas
Conducting Supplier audits
conducting daily inspection regarding hygiene and sanitation conditions of all production, storage areas etc.
implmentation of pest management program
conducting in house audits
coordinating with engineering department to implement preventive and corrective maintenance
solving any problems/issues related to food safety
