POSITION SUMMARY
Position Purpose:
Lead and coordinate Hygiene Health & Safety tasks by assisting the Director of EHS & Hygiene.
Will be fully involved in auditing, monitoring HACCP, Health & Safety related administrative tasks.
Essential Duties & Responsibilities:
Oversees, directs and drives all aspects of HACCP and food safety management system which covers the F&B departments (Culinary, Stewarding & Service). Flexible to work in Shifts.
Ensures F&B areas are free of expiry & contaminated food items to avoid any FS violations/ penalties.
Inspects temperature control, labeling, cleanliness, food display, and stock rotation on a daily basis.
Coordinates with DEHS & Hygiene in the preparation of HACCP Manual & any related tasks.
Verification, updating, tracking, segregation & filing all the HACCP records in the system and timely follow up.
Acts as FSMS TL in the absence of DEHS & Hygiene. Assist in FSMS Meeting and prepare meeting minutes.
Handle Municipality/ MOPH inspections & ensure appropriate corrective actions are fulfilled.
Organize and coordinates the work of Food Safety Management Team.
Regular inspection of all food production and preparation areas which covers kitchen, storage areas, restaurants, receiving area, staff change room, garbage room and chemical store.
Inspects staff hygiene on a daily basis to ensure Food handlers adhere to proper hand washing, sickness and injuries, eating, drinking or smoking at work stations.
Join weekly walkthrough in kitchen, F&B areas & record the findings.
Weekly/Monthly verification of all HACCP related records which covers receiving, storage, cooking, cooling, thawing, reheating, personal hygiene, sample retention, buffet temperature and probe calibration.
Conduct regular supplier audits to ensure raw material specifications are met.
Conducts regular internal Food Hygiene induction and food safety trainings for all food handlers.
Coordinate the participation of the food handlers towards the essential food safety training program required by local Municipality.
Communicates with chemical suppliers and updates the need of resources related to F&B.
Coordinates with laboratory and give food, water, ice and swab samples on a monthly basis for microbiological analysis.
Initiate corrective action for the samples which do not meet specifications.
Coordinate with Banquet Team during Ladies Wedding & record the Food temperatures.
Communicates maintenance deficiencies to respective department.
Report the need of pest control treatment in respective department.
Manages and control general cleanliness that will pose a risk to food safety.
Executing any other tasks as directed by Director of EHS & Hygiene pertinent to Hygiene, Health & Safety scope.
Education, Qualifications & Experiences
Must be a College/ University degree graduate in Science preferably in Microbiology/ Food Sciences/ Environmental Sciences/ Quality Management with a minimum of two-year experience in a similar role with preferable previous experience in the Middle East.
Should have completed HACCP Level 3 Training as a minimum.
Should be a computer literate with effective communication skills both verbal and written in English.
PREFERRED QUALIFICATION
Education: Bachelor’s degree from accredited university or college in Environmental Health or Culinary.
Related Work Experience: 2 to 4 years of related work experience.
Supervisory Experience: At least 1 year of supervisory experience.
License or Certification: None
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
