Responsible to establish, manage and monitor Food Safety & HSE standards, processes, communications, training and systems in catering, retail outlets and an external body audit in a 5 star hotel. Major responsibilities include;
To comply strict QP- Mesaieed Industrial City Food Hygiene and HSE policies at IFS Mesaieed catering
To ensure existence and awareness of a suitable and relevant health and safety policy at each site to create a safe work place without risk to health
To understand the work conditions, training need analysis and develop of training modules, suitable to company work culture and successfully implement the same so as to upgrade the QSHSE standards of both retail and catering operations
To ensure that adequate provision of emergency procedures, first-aid facilities, safety signs, relevant protective safety gears, equipments and clothing are provided to staff and implement effective incident reporting systems to the relevant authorities
To prepare training calendar, coordinate with respective Operations Manager, understand their requirements and provide hands-on HSE training to respective staff
To implement HACCP, ISO 22000 and HSE standards in the kitchen and surrounding areas and conduct health & safety audit at Food Services Operations
To provide suitable and current information, supervision concerning health & safety policies and practices and implement HSE training at each site
To conduct Health and Safety audit at each operations
To ensure that proper and timely assessment of risks to Health and Safety in completed, preventive measures and arrangements are implemented as necessary
To ensure that the work place satisfies HSE requirements and all staffs meets the municipality health (Food Handlers) regulations and health requirements as per client’s operational standards
To train the supervisors and cooks on proper storage procedures of the raw material and cooked items so as to control wastage and spoilage due to mishandling and minimize the losses, achieve the budgeted food cost, control wastage and spoilage
To coordinate as necessary with clients representative, suppliers and relevant authorities for assistance and cooperation concerning audits and remedial actions
To ensure prevention and precautions against, or adequate control of, exposure to hazardous substances and danger from flammable, explosive, electrical, noise, radiation and manual handling risks
To coordinate and assist the Operations Managers during mobilization of new business operation and project
To maintain ISO 9001 records by auditing each site and ensure the documents and control numbers are followed
To have close observation and reporting on QSHSE, HACCP, ISO 22000 practices and systems, Manage HSE data, completing trend analysis and assist HSE Manager on required action
To prepare and submit day-wise weekly progress reports, on each business operation.
To assist COO and HSE Manager to develop and implement an annual HSE improvement plan for the sites
- Company industry:
- Catering, Food Service, & Restaurant
- Job role:
-
Quality Control
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