. AREAS OF RESPONSIBILITY:
All food and beverage outlets, storage and provision areas.
Galleys, crew mess, officer’s/staff mess, food store rooms, waste disposal and sanitation
3.PUBLIC HEALTH & HYGIENE
a) Ensure that at all times that the standards set in the Hotel Management Manuals (incl
USPH) are adhered to
b) To conduct training and refresher classes for all F&B personnel in the correct procedures
c) To monitor daily hygiene and work practices in both service and production.
d) To follow up on all technical defects as submitted