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Job Role: HygieneManager 

PRE-OPENINGROLE 

Due tothe current VISA RESTRICTIONS only candidates from within the UAEwith a current UAE Residence Visa can be considered for thisvacancy 

AHygiene Manager oversees the maintenance/upgrade of sanitation andhygiene standards to ensure all food served to guests and employeesare free of microbiological, chemical and physical contaminationand all work areas conform to required Hygiene and Sanitationlevels.

The Hygiene Manager is responsible forthe maintenance/upgrade of sanitation and hygiene standards toensure all food served to guestsand Team Members are free ofmicrobiological, chemical and physical contamination and all workareas conform to required Hygiene and Sanitation levels.Specifically, the Hygiene Manager will perform the following tasksto the highest standards:

• Proposeand maintain minimum standards in all work areas, stores, receivingand disposal areas to adhere at all times to required hygienestandards
• Responsible for effective andefficient maintenance of records related to the Hotel'ssanitation and hygiene efforts/program
• Formulates and maintains an up-to-date methodology manualthat is constantly available for use and review by the sectionpersonnel
• Responsible for promoting effectivedissemination coordination with the rest of the staff in theHotel
• Responsible for the office/section areabeing clean and orderly with an organized and efficientworkflow
• Performs special assignments andprojects assigned to the office by the superiors
• Conduct and chair the FSS Monthly Meeting
• Monitors, assists and performs all procedures andprotocols for maintaining an excellent sanitation and hygienicenvironment
• Is part of the Hotel'sSanitation Team, which conducts monthly sanitation inspectionsthroughout all food handling areas and generate respectivereports
• Continually liaises with externalagencies (laboratory, government bureau, health practitioners,etc.) on sanitary matters.

Tosuccessfully full this role, you should maintain the attitude,behaviours, skills, and values that follow:

• Minimum two to three years work experience as HygieneManager in a hotel or similar large restaurant complex, preferableprerequisite is experience in the Hotel industry
• Responsible self-starter, capable of handlingmulti-faceted projects and of working under pressure
• Good communication and guest relation's skills, aproactive problem solver
• Creative withinternational culinary focus and flare. Attention todetail
• Team player, who values teamwork, hasgood team building skills and is able to communicate effectivelywith all levels of team members
• Equips andmotivates team members to achieve predetermined goals, installingand maintaining appropriate empowerment Programs
• Personable and pleasant to deal with. Reliable andapproachable
• Positive can do attitude andflexible approach manages with humility
• Highdegree of integrity. Strong leadership. Nurtures and develops teammembers, encouraging innovation
• Good personalgrooming and personal presentation
• Understandsand respects local culture, able to adapt to changingenvironment
• Holds a qualification in KitchenProduction, Butchery and Management
• Able todevelop close communications and relationships with teammembers
• Good computer skills. - Effectivetrainer, experienced in the delivery of skills training
• Familiar with current culinary trends andmethods
• Comprehensive knowledge of kitchenhygiene practices and occupational health and safety standardsCertifications
• Bachelor of FoodScience
• GMP (Good ManufacturingPractice)
• HACCP (Hazard Analysis and CriticalControl Point) - ISO 22000 (Food Safety Management System)/ QualityManagement System ISO 9001
• OHSAS 18001(Occupational Health and Safety management System)
• Train the Trainers - Facilitator
• Environment Management System ISO 14001
• GROOMING/UNIFORMS All employees must maintain a neat,clean and well-groomed appearance. Specific uniform guidelinesand/or required articles of clothing will be explained to you as apart of the orientation process
• NOTICE:Standing, bending, stooping, and lifting weights up to andincluding 25 lbs. may be required. The hospitality businessfunctions seven (7) days a week, twenty-four hours a day. Inaddition, this is a hospitality business and a hospitable serviceatmosphere must be projected at all times

 

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