Assistant Manager Hygiene

Responsibilities

Monitor compliance with HACCP, FSSAI, Hilton Brand Standards, and local statutory requirements. Conduct daily hygiene inspections of kitchens, restaurants, bars, stores, receiving areas, and back-of-house operations. Perform internal hygiene audits and ensure timely closure of corrective actions. Deliver food safety and hygiene training for all team members. Monitor food storage, temperature logs, labeling, and FIFO/FEFO practices.

Coordinate pest control activities and maintain related documentation. Ensure cleaning and sanitation schedules are effectively implemented. Maintain hygiene records, audit reports, and statutory documentation. Investigate food safety incidents and recommend preventive measures. Support external audits, health inspections, and brand quality assessments. Collaborate with department heads to improve hygiene standards across the hotel.

Promote a culture of food safety and continuous improvement.

Qualifications

Bachelor's Degree or Diploma in Hotel Management, Food Technology, Microbiology, Environmental Health, or a related field. HACCP Level 3 or equivalent Food Safety Certification preferred. 2–5 years of experience in Hygiene, Food Safety, or Quality Assurance within the hospitality industry. Strong knowledge of HACCP, FSSAI regulations, ISO 22000, and food safety management systems. Excellent auditing, training, and communication skills.

Good analytical, problem-solving, and report-writing abilities. Proficiency in Microsoft Office applications. Ability to work collaboratively with cross-functional teams. Strong attention to detail and commitment to maintaining the highest hygiene standards.