Assistant Hygiene Manager
The Westin Doha Hotel and Spa
Total years of experience :14 years, 1 Months
• Facilitates and monitors the implementation of Qatar Clean and Marriot Commitment to Clean Program all throughout the hotel’s operation i.e. Housekeeping, F&B, Front Office, Security, etc.
• Verifies compliance with Marriott International Brand Standards requirements all throughout the operations.
• Verifies compliance with local food and hygiene regulations, licensing conditions and codes of practice relating to food operations.
• Conducts daily food safety & hygiene inspections in the kitchen areas, receiving, stores and F&B outlets which include food and beverage expiration date checking, checking of staff good personal hygiene, etc. and provides corrective action plans as necessary.
• Implements and monitors the hygiene practices and conditions in all kitchens, stores and F&B venues.
• Monitors the compliance of all kitchen areas and F&B venues in line with the hotel’s internal and international (ISO 22000 & HACCP) food safety and hygiene policies as well as brand standards of Marriott International and Qatar Clean.
• Checks and monitors the food samples collected for the buffet or any food prepared for more than 10 persons.
• Coordinates with a third party testing laboratory for the monthly food, water, surface, Legionella and hand swabs analysis done to verify compliance and effectivity of the hotel’s current HACCP system and with local food and hygiene regulations
• Conducts food safety and hygiene gap analysis and hazard analysis as required.
• Conducts monthly internal food safety & hygiene audit for all kitchens and F&B venues.
• Prepares all required documentations (e.g. CCP monitoring records, laboratory analysis, health certificates, etc.) for any inspections such as HACCP surveillance audit, Brand Standard audit, Baladiya, MOPH and other government regulatory agencies, etc.
• Checks all kitchens, stores and F&B venues and communicates with other departments for any external audits and ensures that no major non-conformities will be observed.
• Prepares the corrective action reports as required and as an outcome of any external or third party audits and inspections.
• Communicates all noted non-conformities in the operation during an internal or external audits to the concerned person or department (e.g. Engineering Dept., Purchasing Dept., Pest Control Company, etc.
• Attends any internal meetings that concern the Hygiene Dept.
• Communicates to all concerned departments, any changes or updates on the hotel’s food safety & hygiene SOP’s, practices, etc.
• Conducts Food Safety & Hygiene orientations and trainings for all newly hired and existing associates.
• Prepares food safety & hygiene plans, schedules and presentations as required.
• Monitors and consolidates all HACCP documents for all kitchens, stores and F&B outlets.
• Conducts investigation and submit summary reports for any guest complaints related to food and beverages.
• Handles complaints or enquiries from customers and local food safety and health departments on food safety & hygiene.
• Conducts regular vendor inspections in partnership with Purchasing Department.
• Represent the Hygiene and food safety department in any occasion on behalf of the DOFS&H and the company with regards food safety and hygiene concerns.
• Assist the Director of Food Safety & Hygiene on any tasks as required.
Responsible in establishing, managing, monitoring and upgrading the food safety, HSE standards, processes, communications, trainings and management systems (ISO 22000:2005, GMP, HACCP, OHSAS 18001:2007 & ISO 14001:2004, ISO 9001: 2008).
•Coordinate and assist any brand operations during the mobilization of new business operation or projects.
•Conducts orientations and trainings on food safety, work safety, first aid, fire safety (e.g. use of fire extinguisher and fire blanket) and emergency preparedness training to all new personnel and periodically to existing staff.
•Act as the company’s Food Safety Team Leader for the Integrated Management System (ISO 22000:2005, HACCP, OHSAS 18001:2007 & ISO 14001:2004, ISO 9001: 2008).
•Conducts monthly HSE audit, visit, essential operation standard audit (pre-opening audit and storage audit to all IFS retails, warehouses, caterings and central kitchen locations as well as external inspection audit for hotels.
•Conducts periodic supplier’s audit and accommodation audit.
•Responsible in reviewing and updating the manuals, processes and procedures for all management systems (ISO 22000:2005, HACCP, OHSAS 18001:2007 & ISO 14001:2004, ISO 9001: 2008) which the company is certified with.
•Prepares and submits audit reports as well as updates all HSE records and documents i.e. calibration records, fire extinguisher servicing records, microbial analysis records, etc.
•Conducts hazard analysis and risk assessment as required.
•Ensures that adequate safety requirements are available in all locations such as first aid items, fire safety equipment, safety signage, relevant protective safety gears.
•Conducts internal calibration of probe thermometers, small chiller, freezers and holding equipment on a regular basis.
•Conducts and evaluates sound level and light requirement for each type operations.
•Ensure that the facility of all locations satisfies all HSE requirements, standards and all staff meet the Qatar Government health (e.g. food handlers medical certificate) regulations and health requirement as per client’s operational standards.
•Handles purchase requisition and inventory through AX Microsoft Dynamics for all the department’s materials e.g. thermometers, PPE’s fire extinguisher, fire blanket, etc.
•Coordinate as necessary with the company’s contractors, client’s representative, suppliers, and relevant government authorities specifically Baladiya, Ministry of Public Health and Supreme Council of Health for assistance and cooperation concerning audits and remedial action.
•Responsible for scheduling internal audit, external contractor calibration and food microbial analysis.
•Ensures that adequate controls are in placed in all locations to prevent food safety hazards as well as work safety risks e.g. exposure to hazardous and flammable substances, electrical, noise, radiation risks, etc.
•Demonstrate leadership, motivation and teamwork.
Conducts inspection and regularly fill up monitoring forms in every production line to ensure the quality and safety of all finished products.
•Monitors the compliance of the production to standards based on the plant’s cGMP, HACCP, SOP’s, and SSOP i.e. staff personal hygiene, cleaning and sanitization procedures, etc.
•Conducts audit of plant’s facilities, GMP, storage procedures and facilities and in- house store audits as well as delivery vans audits.
•Attends to new product testing and submit feedbacks to the concerned department (i.e. RND Department) so as to improve the product’s quality and processes.
•Conducts and prepares Hazard Analysis, Quality Plans for new products which the plant will launch.
•Conducts process analysis for new and existing products to address quality problems or for product and process improvement.
•Conducts training on Good Manufacturing Practices, food safety and HACCP on all production personnel particularly the new employee.
•Conducts internal calibration for weighing scales and thermometers.
•Conducts validation of standards and specifications of raw materials, products and processes, in order to align actual production procedures with the product information sheet (PIS) issued by the Research and Development Department.
• Ensures the quality of the finished products is implemented by regular monitoring of the critical control points during the operation.
• Assures the products being processed conformed on Good Manufacturing Practices, Standard Operating Procedures and HACCP.
• Responsible in checking the incoming packaging and raw materials.
• Responsible in inspecting the finished products prior to dispatch.
• Conducts training on Good Manufacturing Practices on all production personnel.
• Supervision of production personnel to ensure that standard productivity, recovery and utilities usage of each product line are met at all times
• Conducts research and development on specified task.
Sta. Cruz Laguna