Department: Operations

Reports To: Head Chef/Operations Manager

Role Summary:

The Hygienist ensures that the culinary school complies with all hygiene and sanitation regulations. This includes maintaining cleanliness in the kitchen, dining areas, storage spaces, and other facilities, as well as conducting regular inspections, training staff, and adhering to local and international health and safety standards.

Key Responsibilities:

Hygiene Standards and Compliance:

• Ensure the school complies with hygiene standards set by local and international food safety regulations (e.g., HACCP, ISO 22000).
• Conduct regular inspections of all food preparation and storage areas to identify potential hygiene risks.
• Maintain accurate records of cleanliness and sanitation protocols.

Training and Education:

• Train kitchen staff, students, and other personnel on proper hygiene and food safety practices.
• Conduct workshops and refresher training sessions on hygiene and sanitation for culinary students as part of their curriculum.

Cleaning and Sanitation Oversight:

• Supervise the cleaning schedule for kitchens, classrooms, and storage facilities, ensuring all areas are sanitized according to school standards.
• Oversee the use and storage of cleaning chemicals and ensure compliance with safety guidelines.
• Monitor pest control measures and coordinate with external vendors if necessary.

Incident Response:

• Manage hygiene-related incidents, such as contamination or health inspections, and provide solutions to resolve them effectively.
• Report any non-compliance or hygiene risks to the management promptly and recommend corrective actions.

Inventory Management:

• Maintain inventory of cleaning supplies, PPE, and hygiene-related materials.
• Ensure timely procurement of cleaning materials and equipment in coordination with the procurement manager.

Policy Development:

• Develop and update hygiene policies and standard operating procedures (SOPs) as needed.
• Collaborate with management to integrate hygiene protocols into operational workflows.

Key Qualifications:

Education and Certification:

• Diploma or Certification in Food Safety, Hygiene, or a related field (HACCP certification preferred).
• Knowledge of local and international food safety regulations.

Experience:

• Minimum of 2 years of experience in a hygiene or sanitation role, preferably in a culinary or hospitality environment.
• Experience conducting training sessions is a plus.

Skills and Competencies:

• Strong knowledge of food safety and sanitation practices.
• Attention to detail and ability to identify risks proactively.
• Excellent communication and organizational skills.
• Proficiency in maintaining records and preparing reports.

Work Environment:

• Majority of the time will be spent in kitchens and food preparation areas.
• May require occasional lifting of cleaning supplies and equipment.

Note: This role requires flexibility to occasionally work evenings or weekends, depending on the school’s activities.