Reporting to the General Manager, the incumbent will be responsible for Submitting deviations to standards and requirements from third party and internal “Health, Hygiene Safety, Security and Sustainability” audits to GM/Hotel Manager within a tracking monthly report with prioritized recommendations in coordination with the other Departments and monitors/drives their implementation. He / She will drive and direct all aspects the aspects of HACCP and the Food Safety Management System (FSMS) including HACCP Third Party auditing process and implementation of deviations to obtain HACCP certification.
Responsibilities
Organizes the monthly “Health, Hygiene Safety, Security and Sustainability” committee meeting chaired by GM / Hotel Manager
Submits deviations to standards and requirements from third party and internal “Health, Hygiene Safety, Security and Sustainability” audits to GM/Hotel Manager within a tracking monthly report with prioritized recommendations in coordination with the other Departments and monitors/drives their implementation
Directly responsible to drives and directs all aspects the aspects of HACCP and the Food Safety Management System (FSMS) including HACCP Third Party auditing process and implementation of deviations to obtain HACCP certification.
Initiate the weekly Operation and HHS&S tour of Hotel headed by the General Manager and produce the minute to be distributed. Then follows up that the Departments with issues are taking the proper action in due time.
Monitors hygiene at hotel’s receiving areas, storage and insure stock rotations.
Controls the 2 times daily check of the cold rooms temperature by Kitchen Department and keep records.
Controls the weekly cold stores cleaning checks and keep records.
Controls receiving of good materials, checking the food hygiene, temperature control of delivered goods, delivery staff’s clothing, vehicles cleanliness.
Performs the weekly cold stores food dating checks and keeps records.
Verifies the temperature control, checking the production and expiry date, when and where necessary.
Verifies that storage and stock rotation is being carried out (checking the production and expiry date) for all food, beverages and food in storage areas in outlets, kitchens, bars, main stores, and any others food associated stores. Items includes Dry storage, Chilled stores and fridge, freezer.
Initiates and follow-up the monthly random food sampling and rotation procedure and keep records.
Initiates and follow-up the banquet food sampling and rotation procedure for banquet over 21 Pax and keep records.
Ongoing checks
Control adequate glassware cleaning in guestrooms procedure
Make sure that Health, Hygiene and Safety signage in the Hotel is adequate and in good state
Make sure that the highest of Hygiene is kept in the Health Club by a daily check.
Follow-up of the 3 times daily inspection of the pool surroundings by the Manager on Duty and file reports.
Ensure the use of appropriate hygienic procedure in kitchens: cutting boards, plastic gloves, chef hats, etc.
Does daily hygiene health and food safety inspections with all food handlers and follow-up competence
Reports and follow up on deficiencies, using hotel CAFM, regarding kitchen equipment maintenance related to HACCP
Monitors food production and preparation (cooking, Cooling, Handling, thawing, High risk foods)
Regular visits of staff accommodations and responsible to report health, hygiene and occupational safety issues
Make sure that during any events all health and hygiene procedures are followed.
Implements a Food and Safety Management System (FSMS) for all food handlers and related department
Monitors and manages all records and files required by HACCP
Provides resources and supporting materials where necessary.
Leads and direct the HACCP management team
Plans, conducts and oversee staff training activities related to FSMS and HACCP in coordination with the Training Department
Participates and leads regular audits and inspections related to HACCP and FSMS
Serves as the Hotel representative related to food safety and to liaise with the concerned authorities to ensure compliance with current laws regulations and legislation.
Verification and monitoring of the personal hygiene and coordinates the regular health and hygiene tests including but not limited to: swab tests, urine tests for staff working in high risk environment
Make sure that required check lists, standards, communications, information and support are delivered to ensure quality related activities and/or resolve issue
Visits Suppliers premises to ensure that all suppliers are in strict compliance to HACCP and request their HACCP certification
Establish and responsible of the operational budget in relation to: HACCP certification, FSMS and Hygiene
Follow-up any case of food poisoning alleging according to corporate procedure and keep records.
Assist in sourcing F&B suppliers from a food safety point of view.
To monitor and report on defined time schedule to GM/hotel Manager and Regional Office the progress of the compliance using Corporate/Regional Office issued check lists/requirements and Third-Party Audits.
Accordingly monitor, report and assist with the compliance of HHS&S, BCP and Minimum Audits.
Prepares all necessary documentation in coordination with concerned Departments and assist the “Peer Review” auditor during his auditing
Assists the Departments, in coordination with Training Department, to program and record necessary training and drills
Reports to GM/Hotel manager the drills achievements/deficiencies and prepare with concerned Departments the necessary remedial action plans
Establishes risk assessments through-out the hotels in coordination with other departments and submit the GM/HM related prioritized action plan.
Directly responsible for the implementation of the Occupational Safety
Directly responsible to organize, monitor, report the outcome of the waste management.
Proposes and monitor Sustainability initiatives
Follows up and report other Departments Sustainability initiatives
Follows up and report “Earth Check” achievements and “Farnek Optimizer” in coordination with Engineering Department
Initiates and follows-up cleaning of the grease traps according to the use.
Initiates and follows-up the bi-annually stools check for the Food Handlers and file test results.
Initiates and follows-up the monthly pest control by certified company and file certificates of completion.
Initiates and follows up the monthly water tests for drinking water, swimming pools and cooling towers and file test results.
Initiates and follow up the monthly tests of the hot water temperature at the further point to be more than 55 degrees Celsius and keep records.
Initiates and follow up the monthly tests of the hot water temperature at the further point to be more than 55 degrees Celsius and keep records.
Initiates and follow-up bi-annually shower head disinfections and keep records.
Additional responsibilities and tasks can be added at any time according to the needs of the business and requirements of the hotel.
Job Requirements
Required education
: Bachelor's degree
Required relevant work experience
: 2 years
Required languages:
English (Spoken: fluent | Written: fluent)
