Sanitation Officer

\* \*Default Paragraph Font; \*Hyperlink; \*Normal Table; \* Essential duties and responsibilities Operational: ●â Be familiar with all current and applicable Public Health (PH) regulations in ships area of sailing and all relevant internal policies and procedures, as outlined in the SMS and all applicable manuals. ●â Conduct weekly one on one meeting with the Public Health Director to discuss any follow up, tasks and weekly projects. This meeting must include Sanitation Crew matters. Utilize a daily planner to track all items discussed. ●â Have a close working relationship with the Food & Beverage departments, especially the Culinary team. ●â Assess the cleanliness of all outlets and locations assigned to the Food & Beverage and Housekeeping departments. ●â Organize and conduct PH related trainings with the Food and Beverage department, in conjunction with the respective HODs. ●â In addition to the LMS Training platform, facilitate On the Job Training, based on observations with topics including, but not limited to: o Safe practices at work o AGE awareness and prevention o Cleaning methods, chemical products and PPE o Dishwash and Potwash operations, evaluation and maintenance of equipment o Cleaning of electrical equipment and ventilation hoods and vents o Breakage prevention program o Time and temperature control o Potentially Hazardous Foods, identification and storing requirements o Cooking, cooling and handling of PHF ●â Conduct regular audits for both Food and Beverage department, ensuring that all required files and logs are maintained in good order. The required files include, but are not limited to: o Cooling logs JOB DESCRIPTION o Refrigeration logs o Daily sanitation checklists o Shell stock retention logs o Fresh fish freezing log o Water Temperature Log o Weekly Flushing Log ●â Take overall charge of food safety and sanitation matters, ensuring the following: o Monitor daily that the Crew and Middle Managers perform as per applicable guidelines. Non-conformities must be addressed on the spot with the Manager/Supervisor in charge. All findings are to be communicated to the respective HOD with the Public Health Director in copy. o Take charge of all janitorial equipment (ordering, receiving, storage, issuing and maintenance), chemical products (ordering, receiving, storage, issuing), dishwashing equipment (maintenance and availability). Monitor and maintain par levels based on operational needs. o Spot check the opening and closing of eating areas, galley and bar areas during each service (including additional services, such as Happenings, Tea-Time, and any Specialty Dinners etc.). Ensure that venues are opened in accordance with all applicable standards. o Report and follow up on maintenance issues via the onboard reporting system. o Be fully aware of applicable regulations related to the onboard MXP Time and Attendance Recording system. o Supervise the Sanitation Team schedules and ensure the Sanitation Supervisors are inserting work schedules in advance. o Approve schedules worked daily and audit the MXP entries for the Sanitation team daily, identifying discrepancies and taking the necessary action based on these observations. o Spot check and monitor the warewash operations during busy hours and at the opening and closing of areas o Ensuring all elements of the breakage prevention program are in place and ensure information is properly filled in by the Supervisors. Communicate shortages of chinaware, glassware and other equipment with F&B Director and Senior Executive Chef. o Ensure that the Crew working in the Sanitation Department are properly trained in the correct garbage segregation and disposal, in accordance with all applicable internal and external regulations. ●â Take ownership of inspections and audits: o Demonstrate full ownership of all items related to food safety, cleaning and sanitation, including any observations and non-conformities and to follow up with the respective area managers to ensure resolutions are achieved within a reasonable time frame. o Monitor Crew behavior in the Kitchen Table (such as hand washing, food and utensils handling etc.) and in Public/Crew areas (littering, damaging company property etc.) and communicate all observations with the respective HOD. o Take charge of arranging the schedules for all shipboard inspections and communicating them with all relevant parties in a timely manner. Discuss areas of focus with all participants at the beginning of each inspection. Areas of focus to be determined based on findings from previous internal and external inspections, including reports from other vessels etc. JOB DESCRIPTION o Ensure that all F&B outlets are compliant daily and ready for any announced and unannounced inspections by the Public Health Authorities, internal and external inspections and audits (SMS, Corporate visits, Deck-by-Deck etc.) ●â Maintain professional communication with onboard and corporate leadership regarding any and all observations. o Communicate all operational observations with the F&B Director and Senior Executive Chef (for Galley related observations only) in a timely manner. o Meet daily with Sanitation Supervisors and Head Utility Team to discuss the performance of the team, operational observations, special projects and follow up tasks. Ensure that the workload is divided fairly between the teams/team members. ●â Act as a role model for other Crew and Leaders. o Monitor that all Sanitation, Food and Beverage Crew are well groomed and wearing clean pressed uniforms. o Monitor that hair, nails and jewelry are worn in accordance with the standards applicable for the respective position