Hygiene Executive

A Hygiene Executive in a hotel is responsible for maintaining food safety, personal hygiene, cleanliness, and sanitation standards across hotel operations, especially in kitchens, restaurants, banquet areas, and food storage facilities. The main objective is to ensure compliance with hotel policies, food safety regulations, and HACCP standards.

Key Roles and Responsibilities

Food Safety and Hygiene

Ensure food is prepared, handled, stored, and served hygienically.

Monitor food storage temperatures and cooking temperatures.

Check expiry dates, food labels, and stock rotation using FIFO (First In, First Out).

Prevent cross-contamination between raw and cooked food.

Ensure compliance with applicable food safety standards, including FSSAI requirements in India.

Kitchen and Restaurant Inspections

Conduct regular hygiene inspections of kitchens, restaurants, banquet areas, and food stores.

Check the cleanliness of equipment, utensils, workstations, and food preparation areas.

Monitor dishwashing, sanitization, and waste disposal procedures.

Identify hygiene issues and ensure corrective actions are taken.

Personal Hygiene Monitoring

Ensure food handlers maintain proper personal hygiene.

Check uniforms, hair restraints, handwashing practices, and the use of gloves where appropriate.

Ensure employees follow illness-reporting and food-handling procedures.

Conduct regular hygiene checks of kitchen and service staff.

HACCP and Documentation

Assist in implementing and monitoring HACCP-based food safety procedures.

Maintain temperature logs, cleaning schedules, inspection reports, and hygiene checklists.

Monitor critical control points (CCPs), where applicable.

Prepare reports for internal audits and external inspections.

Training and Awareness

Conduct food safety and hygiene training for hotel employees.

Educate staff about handwashing, cross-contamination, food storage, and sanitation.

Explain standard operating procedures (SOPs) to kitchen and housekeeping teams.

Maintain records of employee hygiene training.

Pest Control and Waste Management

Monitor pest-control activities in kitchens, stores, and food service areas.

Coordinate with approved pest-control service providers.

Ensure proper segregation and disposal of food waste.

Check that garbage bins are clean, covered, and emptied regularly.

Water and Cleaning Standards

Monitor the cleanliness of food-contact surfaces and sanitation equipment.

Coordinate water-quality testing and other required hygiene tests.

Verify that cleaning chemicals are correctly labelled, stored, and used.

Ensure cleaning and disinfection procedures are followed.

Audit and Corrective Actions

Conduct routine hygiene audits and inspections.

Identify non-compliance and recommend corrective actions.

Follow up with the concerned departments to resolve hygiene issues.

Maintain records and support management during food safety audits.

Required Qualifications and Skills

Degree or diploma in Hotel Management, Food Safety, Microbiology, Food Science, or a related field, depending on hotel requirements.

Knowledge of food safety, sanitation, and hygiene practices.

Understanding of HACCP, GMP (Good Manufacturing Practices), and GHP (Good Hygiene Practices).

Knowledge of applicable FSSAI regulations in India.

Good observation, communication, and reporting skills.

Basic computer knowledge for maintaining reports and records.

Ability to conduct inspections and train employees.

Pay

₹30,000.00 - ₹40,000.00 per month

Benefits

Food provided

Provident Fund

Work Location

In person