• Join the appointed meetings plans and implements the Banquet’s hall health and food hygiene policies and procedures HACCP - hazard analysis and critical control points the cooking, control point, the holding control point, the serving control point submits all guest/ employee incident reports in a timely manner

• Join the appointed meetings plans and implements the Banquet’s hall health and food hygiene policies and procedures HACCP - hazard analysis and critical control points the cooking, control point, the holding control point, the serving control point submits all guest/ employee incident reports in a timely manner• Attends chefs meeting and updates team on random hygiene test results and best hygiene practices and outside catering monitoring• Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and concerning fire, pest controls, hygiene and health and safety• Proactive ensure Hotel and Industry is in compliance with the FSSIA and Government Standards• According to FSSIA procedure solve guest complain regard Foodborne Illnesses Breakout Cause• Develop the pest control agenda by working closely with the 3rd party management team & site quality• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person