Sanitation Officer – Oceania Cruises 

The Sanitation Officer supervises the overall cleanliness of the vessel areas allocated to the Food & Beverage operation and Housekeeping operation. He oversee the compliance with all sanitation practices including but not limited to cleanliness, storing, food handling, chemical handling, pest management and conduct all necessary trainings to all F&B and Housekeeping team members in conjunction with their respective leaders. 

Essential duties and responsibilities

Supervise the cleanliness of all outlets & locations assigned to the Food & Beverage department and Housekeeping department in compliance with PH Rules (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) or company policies (SMS/IPM...)
Must be familiar with the regulations of the individual countries/regions sailing in.
Responsible for PH and Sanitation trainings of all F&B / HK personnel, which includes but is not limited to hands on training for chemical usage/handling, equipment handling, cleaning techniques, time control plans, filling out logs i.e. blast chiller logs, cooling etc. in conjunction with the Kitchen Steward (Oclass)/Head Cleaner and all concerned HOD and retain all necessary logs.
Ensure that staff performs as per required rules and regulations. Conduct spot-checks on a daily basis to ensure compliance and address discrepancies.
Assist the procurement team to evaluate the janitorial, chemical and cleaning supply consumption to evaluate related par levels and orders to ensure a consistent chain of supply is maintained.
Ensures cleanings are carried out as per on board schedules and as deem necessary.
Check all buffet areas and galley operation during preparation, service and breakdown (breakfast, lunch, teatime and dinner).
Maintain, monitor and audit all sanitation logs (Galley, Restaurant, HK, Bar, Provision and Chemical).

Must have all outlets ready for any announced or unannounced Public Health Inspection, either done by the Shipboard Senior Management or local authorities.
Follow up and check on any administration, working procedures and ensures all are carried out as stated in the Food and Beverage and ISM Manual.
Responsible for the cleanliness and working condition of all cleaning and washing equipment and address if needed any maintenance requirement though the Issuetrax system.
Monitor the dish wash areas during the peak hours to prevent loss of and breakage and monitor workload of the utility team.
Ensure that all waste produced by the catering and Housekeeping department comply with Public Health
rules and regulations. Ensure all crew are fully trained and that complete records of waste discharged are kept as per requirements.
Ensure Integrated Pest Management (IPM) procedures are well followed and maintain any documentation required and ensure on the floor follow up.
Monitor breakages of equipment, chinaware and glassware and ensure whenever encountered, record on a breakage list or report for equipment is maintained by the Kitchen Steward (O-class)/ Head Cleaner in
order to maintain an efficient working condition of the equipment and tracking of the breakage prevention plan efficiency.
Train and supervise the correct handling of equipment for all personnel concerned. Regular inspections on the conditions of equipment must be carried and followed up with maintenance reports on a daily basis or as required.
Must have a full understanding of how the TAR operates and monitor the daily working and resting hours of all subordinates under his supervision, ensuring of its accuracy and checking all entries according to TAR policies.
Ensures that subordinates produce the required tasks as per job description on a daily basis and within their working schedule.
Keep a fluent communication with the Senior Executive Chef (O-class), Executive Chef (R-class/RSSC) and F&B Director regarding performance of the Stewarding Team, as well as overall F&B and HK teams.
Ensure that assigned utility team members are well groomed and in proper uniform when reporting for duty as per employee handbook and company policies.
Must be familiar with all relevant events regarding the F&B operation to ensure the prompt follow up from the Kitchen Steward (O-class)/ Head Cleaner when it comes to setting up special events in a timely manner.

Minimum experience and qualification requirements for position:

·        8 years of progressive food and beverage managerial experience, preferably in an upscale hotel or cruise ship, restaurant, or high volume food service facility.

·        Previous Experience and/or training in the hotel/galley stewarding.

·        Outstanding knowledge of Vessel Sanitation Program regulations and procedures.

Contract length: 5months

Salary: 3500$

Necessary documents:

·        CV

·        Passport or ID card

·        Photo