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Niche food-safety role with specific certifications reduces applicant density.
Specialized FSSAI/HACCP hospitality experience limits cross-industry transferability.
Explicit 3–8 years requirement and mandatory FSSAI/HACCP compliance make filters stringent.
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Oversee hygiene, food safety, sanitation, and quality standards across all food handling areas of the resort including kitchens, F&B outlets, banquets, and staff cafeteria.
Conduct daily hygiene inspections, internal audits, and ensure compliance with FSSAI, HACCP, GMP, and internal hygiene standards including proper food storage, preparation, and pest control.
Coordinate hygiene-related training for employees, manage hygiene records, support external audits, and handle food safety incidents and guest complaints.
Graduate or Diploma in Hotel Management, Food Technology, Microbiology, Food Science, or a related field.
3–8 years of relevant experience in Hygiene or Food Safety within hotels or resorts.
Knowledge of FSSAI, HACCP, GMP compliance standards.
Work Experience Required: 3–8 years relevant to hygiene/food safety in hospitality sector.
Experienced in managing hygiene and food safety operations in hospitality environments such as hotels or resorts, indicating operational and compliance rigor.
Comfortable working cross-functionally with culinary, housekeeping, engineering, and pest control teams.
Capable of handling audit processes, regulatory inspections, and employee training on food safety protocols.