Overlooking all the Hyatt Hotels in Goa & responsible for the food safety & hygiene certification management of the hotel. Liase with the General Managers & Executive Committee to ensure that the food safety requirements of the hotel are met. Induct & Groom the new Hygiene officer on the Hotel's food safety management systems.

1. HACCP/FSMS Team leader ensuring the effective execution of Food Safety Management System as per the defined Grand Hyatt Goa and international guidelines covering all types of food safety risks throughout the hotel operation.2. Reviewing HACCP for any change in process/recipe, food safety incident and line/procedure modifications, validate and verify standards in accordance with local regulations & international standards, and liaise with the relevant management and associates to ensure adherence.3. Developing schedules and conducting periodic in-house walk through with team members and internal audit and provide results to Department heads and their direct supervisors for necessary corrective actions. 4. Perform external audit – Vendor assurance programme to ensure suppliers and contractor’s adherence to food safety and hygiene standards.5. Departmental Trainer - Conducting regular training for all food handlers in respect to Basic food hygiene & HACCP awareness, Health & Safety and evaluating the effectiveness of training programmes.6. Monitoring Microbiological analysis of food, water, ice cubes, hand swab and equipment swab.7. Hyatt Thrive Team leader ensuring the effective implementation of key areas like Environmental sustainability (Waste Management), Economic investment & development and Health & wellness.

1. Handling the QA activities regarding Food Safety & Quality Control.2. Handle second party audit performed by Jet Airways, Kingfishers Airlines, Air India and Reliance etc.3. Regarding Hygiene & Food Safety, discuss the issue with concern HOD for fruitful solution.4. Organize and conduct training in Food safety and Personal hygiene for staff.5. Maintain documents necessary for the Quality assessment as part of QMS.6. Responsible for HACCP documentation and document control.7. Conduct Vendor Audits.8. Carry out Sampling for Company Outlets.9. Perform environmental status check like equipment swabs and air sampling to determine efficiency of cleaning procedures.10. Perform Analysis of Food, Water and Ice cubes and prepare Root Cause Analysis for failed samples.