Hygiene Officer
Job Description
Job Description :
Job Number 22196094 Job Category Administrative Location The St. Regis Marsa Arabia Island The Pearl Qatar, The St. Regis Residence, Doha, Qatar, Qatar VIEW ON MAP Schedule Full-Time Located Remotely N Relocation N Position Type Non-Management KEY PERFORMANCE AREAS Planning and Organizing To ensure that all the staff is practicing good hygiene practices (GHP) through out the production in Central Production Kitchen and all the other outlets. To monitor and ensure that the food safety practices are followed through out the operation from receiving, sanitation, production and till consumption. To ensure the effective maintenance of all prerequisite programs records pertaining to HACCP and thus implementation of HACCP. To implement HACCP and to carry out periodical Internal and External (suppliers) audits as part of HACCP program. To organize for microbiological analysis of food, fresh juice, water, ice, environmental and personal swabs by third party on monthly basis. To ensure proper cleaning standards are maintained in all the food handling areas. To ensure proper monitoring of water system across the two properties with the coordination of the Engineering Director or Manager. To take water sampling regularly, at least once a week and send the samples to PathCon for analysis. To keep all the records of the water samples taken and should keep a copy in the GM's office. Checking and monitoring of the Flushing records of both hotels and keep a copy in the GM's office. Monitoring records in relation to chlorine & PH, temperature and cleaning should also be filed and recorded to GM's office, i.e. water tanks, domestic hot and cold water, showed head cleaning, cooling towers, decorative fountains, pool, spa and calorifiers. To ensure that a high standard of personal hygiene of all staff in production and service are maintained in line with Welcome charter. To ensure the food hygiene requirements are met and followed in accordance with Dubai Municipality food legislations. Personal Development To become more familiar and keep abreast of relevant legislative and technological developments in my chosen line of profession and undertake further training required. To develop competencies that will allow action in a positive and effective manner to accomplish the set goals. To develop action plan for personal development and career advancements based on the performance evaluation and assessments. Training and Development To deliver trainings as planned in a professional manner to meet with the objectives. To impart the knowledge of good hygiene practices to all food handlers through regular trainings courses in co-ordination with HR training department. To ensure on the job training and educating all the staff on food hygiene, who are involved in food handling activities. To conduct refresher courses to reinforce knowledge and heighten the awareness on basic food hygiene principles and food safety management systems. General To undertake other related duties, within the competency of the position, as may be required time to time. To perform all the tasks required and maintain consistency as detailed with the department standard of performance. To liaise with the kitchen and outlets in matters relating to food safety issues. To take active participation in other hotel activities as and when required. KEY COMPETANCIES Continual Improvement Test out ideas for practicality and feasibility Initiate effective changes proactively in the work place to achieve improvements in quality and safety. Set benchmarks within and outside the industry to stimulate ideas for change. Identify skills required for the future and take necessary steps to develop self and others Accept and seek feedback from others, learns from past mistakes. Team work Willing to share freely knowledge, information, ideas and experience to assist others. Understands the needs to work together to create an environment of cooperation and mutual responsibility. Encourages two way communications, confirms the message has been understood and seeks feedback. Encourages teamwork within the ream as well as with other teams, departments and divisions Personal Impact Understands own limitations and openly discusses problems. Plans ahead and produces a plan or work in which tasks are prioritized and initiate actions to meet requirements. Monitors progress, establishes milestones and follows up to ensure that work is being done as per schedule. Organizes work and reviews priorities to suit changing needs. The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York's Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
Job Details
Employment Types:
Full time
Industry:
Hotels / Hospitality / Restaurant
Function:
Manufacturing / Engineering / R&D
Roles:
Chef / Kitchen Manager
Skills:
Hygiene Officer
