Hygiene Manager (Facilities & Kitchen Operations)

About The Company 

Ford is a global company with shared ideals and a deep sense of family. From our earliest days as a pioneer of modern transportation, we have sought to make the world a better place – one that benefits lives, communities and the planet. We are here to provide the means for every person to move and pursue their dreams, serving as a bridge between personal freedom and the future of mobility. In that pursuit, our 186,000 employees around the world help to set the pace of innovation every day.

Job Role:  Hygiene Manager (Facilities & Kitchen Operations)

Position Title: Hygiene Manager — Facilities & Kitchen Operations
Reporting To: Facility Head
Supervises: Hygiene Officers, Operators, Housekeeping Staff (through CBRE), Food Safety Stewards (through food service operator)
Status: Full-Time / TA Partner / Permanent (as applicable)

Position Overview

The Hygiene Manager is responsible for ensuring the highest standards of hygiene, sanitation, and infection‐prevention across kitchen operations and facility environments. You will develop and enforce hygiene protocols, monitor ongoing compliance, and oversee third‐party service providers (e.g. CBRE, Compass, etc.) to meet regulatory, client, and internal standards

.Key Responsibilities:

Hygiene & Compliance

Develop, implement, and monitor comprehensive hygiene and sanitation practices covering kitchen, dining, and facility operations.

Ensure compliance with FSSAI, HACCP, local health regulations, ISO standards (e.g. ISO 22000, ISO 9001 where applicable), and client-specific hygiene requirements.

Conduct regular audits, inspections, microbial swab testing across kitchen, food service, and facility zones.

Maintain hygiene documentation, audit reports, and corrective action records; ensure audit readiness at all times.

Kitchen Operations Oversight

Collaborate with chefs and culinary teams to ensure hygienic food handling, storage, and preparation.

Monitor personal hygiene, food safety practices, and cross-contamination prevention among kitchen staff.

Enforce strict pest control, waste segregation, and cleaning schedules in all food preparation areas.

Train food handlers on personal hygiene, sanitation protocols, and safe practices.

Facility Hygiene Oversight

Establish and enforce cleaning & disinfection standards for offices, canteens, restrooms, common areas, back-of-house zones.

Supervise and monitor daily cleaning/disinfection by facility operators (e.g., CBRE).

Ensure proper use of cleaning chemicals, dosage systems, equipment, and PPE by janitorial staff.

Implement infection-prevention controls especially in high-touch and food-contact surfaces.

Vendor & Operator Management

Manage outsourced facility management (CBRE) and food service contractors (Compass / similar) with respect to hygiene compliance.

Define, monitor, and enforce SLA / KPI metrics aligned with hygiene & sanitation performance.

Conduct supplier audits, ingredient checks, and coordinate with food operators on supplier hygiene compliance.

Escalate and resolve performance gaps with service providers; ensure accountability and corrective measures.

Training & Capability Building

Conduct hygiene induction for new staff, food handlers, and housekeeping teams.

Lead refresher training programs on HACCP, GMP, infection control, and personal hygiene.

Foster a “hygiene-first” culture among kitchen, facility, and partner staff.

Crisis & Incident Management

Lead response to hygiene-related incidents (foodborne illness, contamination, pest infestation).

Conduct root-cause analysis, corrective & preventive actions, and follow-up audits.

Ensure timely response to regulatory or client inspections, prepare explanations, and compliance documentation.

Qualifications & Competencies

Educational / Professional

Bachelor’s in Food Technology, Microbiology, Hospitality / Hotel Management, or related field.

Certifications such as HACCP, FSSAI Supervisor Training, ISO 22000, GMP, etc.

At least 10 years’ experience in hygiene / food safety management in hospitality, food service, or facility management domain.

Technical / Domain Skills

Deep knowledge of food hygiene, sanitation chemicals, cleaning systems, and disinfection protocols.

Experience in audits, microbial testing, regulatory inspections (FSSAI etc.).

Ability to work with external service providers and enforce KPIs / SLAs.

Leadership & Soft Skills

Strong leadership, training, mentoring, communication, and influencing skills.

Ability to lead cross-functional teams (in-house + outsourced).

Analytical mindset, problem-solving, attention to detail, and ability to drive compliance culture.