Under the guidance and supervision of the Hygiene Manager, you are responsible in assisting the Executive Chef & Director of Food & Beverage in driving all activities aiming to ensure the highest level of Food & Safety to all external and internal guests. You also ensure that all food preparation & service areas conform to the minimum hygiene requirements as per the local authorities and HACCP guidelines.   

Designs and implements an internal audit system for all work areas in order to daily and periodically ensure compliance with HACCP guidelines. Conducts basic HCCP training to all staff and insures all food handlers are certified in HACCP as required. Reports audit findings to the concerned Service Executive and follow up on corrective actions. 

 KEY RESPONSIBILITIES:  

• Ensures that all areas at the hotel conforms to the minimum Food & Safety  requirements as per the local authorities and company guidelines
• Designs and implements an internal audit system for all work areas in order to daily and periodically ensure compliance with HACCP guidelines.

• Responsible to conduct basic HACCP training to all staff and ensure all food handlers are certified in HACCP as required.

• In charge of all administration & report audit findings to the service executive and follow up on correction actions
• Conducts inspections & audits in food service & production/ kitchen to ensure compliance with food safety & hygiene
• Participate & updates in regular meetings with Management team to review data, corrective actions, standards, initiatives and best practices

 ATTRIBUTES: 

• People Oriented
• Team player & open minded
• Good relationship builder
• Results oriented
• Flexible & able to work under pressure
• Displays initiative, commitment to professional values
• Good eye for detail & strong sense of work responsibility
• Good interpersonal, communication skills
• Good communication skill in English (both written and spoken)