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Home Saudi Arabia Hygiene & Food Safety Officer

Hygiene & Food Safety Officer

Full time at Crowne Plaza Hotels & Resorts in Saudi Arabia
Posted on February 7, 2025

Job details

At Crowne Plaza , we want our guests to feel able to do their best, achieve their goals and be recognized for their success. We are Making Business Travel Work by Bringing Humanity to Business Travel. We challenge the old world of business that’s overly formal, rigid and where guests feel like a room number not a person. We embrace the new world of business with caring and flexibility through hotel colleagues who Dare to Connect! Dare to Connect is how we describe the Service Style at Crowne Plaza hotels. It shows we’re thinking and acting differently. We’re connecting with guests and each other in a more personal way. We’re showing our personalities (and sharing a little of ourselves) and learning more about the other person as a person, not as a room number or a co-worker. When we Dare to Connect, it means we:

  1. Dare to Make the First Move: we are proactive and positive; we are the first to greet and say hello, and the first to take action and help our guests.
  2. Adapt to the Moment: we might not be mind readers, but we can read our guest’s moods and needs and then change our pace, tone and take action so we can help a guest when they need it.
  3. Relate to Business Needs: we know that Modern Business Travelers need to be productive, so we make sure we prioritize the right things that help our guests do what’s important.
  4. Enable Quality Downtime: we know our guests want more from their trip than just business, so we make an effort to get to know them and give them recommendations that help them make the most out of their free time.

Relationship

Reports directly to the Operations Manager or Assigned in charge in his absence.

DUTIES AND RESPONSIBILITIES

  • Develop food safety team.
  • Prepare FSMS policy with FS team leader.
  • Present the final FSMS procedure to FS team leader to be approved & to be started implemented.
  • Determine FSMS objectives with FS team.
  • Coordinate FS team meeting, pre-preparation for these meetings, prepare the meeting agenda and prepare report after each meeting.
  • Identify & collect products lists from Executive chef.
  • Make the products description according to the collected data from Executive Chef.
  • Identify the Hazards for each process with FSMS team members.
  • Make HAZARD analysis with FS team members.
  • Determine Critical limits with FS team members.
  • Establish Preventive Measures (Policies, procedures, work instruction, records) with FS team members.
  • Establish a Monitoring system with FSMS team members.
  • Determine the corrective action in case of deviation from the acceptable limits with FSMS team members.
  • Develop HACCP Manual & review yearly with FS team & obtain the approval from hotel manager.
  • Develop SOPs (standard operating procedure) & review yearly with FS team & obtain the approval from hotel manager.
  • Develop SSOPs (sanitation standard operating procedure) & review yearly with FS team & obtain the approval from hotel manager.
  • Develop PRP (pre-request program) & review yearly with FS team & obtain the approval from hotel manager.
  • Coordinate FSM system between all departments.
  • Conduct adequate food hygiene & food safety TRAINING for all food handlers (F&B staff):
    • Basic food hygiene (Internal)
    • Basic food hygiene (External)
    • Intermediate food hygiene (Internal)
    • Critical limit from receiving till end product
    • Personal Hygiene
    • Cleaning & Sanitation processes
    • Storage procedure
    • Vegetable sanitizing procedure
    • Hazardous chemical handling & using
    • New hire food safety orientation
  • Coordinate with Check Safety First Company the hygiene training regularly.
  • Prepare training file for each employee contains all trainings attended.
  • Design flow diagrams for each process with the executive chef & Food & Beverage Manager.
  • Make verification of flow diagrams with FSMS team members.
  • Determine CCPs according to the FSMS decision tree.

Company Industry

  • Hotels
  • Hospitality

Department / Functional Area

  • Chefs
  • F&B
  • Front Desk

Keywords

  • Hygiene & Food Safety Officer
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