Hygiene Manager Full-time Job3 weeks ago Facilities Management Ras Al Khaimah City 35 views Reference: 19649
To have a full working knowledge of all hygiene and occupational health & safety regulations in the UAE, according to Ras Al Khaimah Municipality standards.
To possess the HACCP certification and other certifications required by the Municipality or by the Management.
To work closely with the kitchen and stewarding department to ensure adherence to the above standards.
Ensure that all chemicals are updated in proper file as well as used properly.
To liaise with the Security Department on occupational safety issues.
To assist the nurse in the keeping of Occupational Health Cards for ambassadors in food related departments.
To organize training sessions on regular basis for hygiene and occupational health and safety related topics.
To assist in planning, implementing and monitoring both General/Core Training programs related to Hygiene, Occupational Health and Safety Training.
To be an ambassador of the Hygiene Department in and outside the workplace.
Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
Must apply the Sofitel Food & Beverage rituals.
To maintain proper training records for all ambassadors, in conjunction with the Training Department.
To update the management on regular basis on new trends or laws related to hygiene and occupational health & safety.
To train the management and ambassadors on those new standards.
To liaise on regular basis with the Ras Al Khaimah Municipality, and keep good relation with authorities and inspectors.
To assist with the compilation of the hotel's / department's Departmental Operations Manuals on sections related to health and food safety.
To assist in developing departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
To carry out any other reasonable duties as assigned by the General Manager / Executive Chef and the Director of F&B.