Saturday, 7 August 2021

Nafasi Ya Kazi Hotelini Four Seasons, Health and Safety Manager

 HACCP Health and Safety Assistant Manager


    Responsible for the supplier audit, production inspection, quality and production improvement, and maintaining the highest level of food hygiene and safety standards
    Ensure all work areas and food safety standards comply with requirements set by Four Seasons and by the local authorities
    Plan, direct, and coordinate operational audits
    Review HACCP system compliance
    Coordinate with internal departments to drive process improvement
    Working together with all department heads on handling audit inspections and complaints

    Lead HACCP committee to build up a strong HACCP capability
    Develop, review and maintain the food safety management system regularly
    Establish audit requirements to ensure compliance with food safety and environmental regulations
    Oversee all audit results, evaluate trends, communicate results and establish action plans to ensure the lodge remains in compliance with corporate requirements
    Develop and implement effective programs for maintaining, enhancing, and fostering a “zero incident” safety culture in the lodge
    Establish and implement food safety and hygiene policies and procedures in the hotel
    Participate in incident investigation and document root cause to communicate results and set required corrective actions to prevent reoccurrence
    Liaise with the purchasing manager to ensure suppliers meet the regulatory requirements
    Prepare guidelines and instructions on food processing, storage, and delivery areas
    Verify good hygiene practices and standard operating procedures in all departments
    Minimize risk by ensuring appropriate food safety controls are in place
    Verify the cleanliness of all food and beverage areas and the cleaning of all equipment to prevent the risk of contamination
    Support supplier audits to verify the safety of the food from the start
    Conduct internal food safety audits, to verify food hygiene practices in hotel
    Organise and manage non-conformances: immediate action, quarantine of products, further checking and investigations, reporting, follow up actions, corrective and preventive measure
    Liaise with internal departments to rectify any hygiene and food safety issue identified
    Liaise and co-ordinate with laboratory testing parties and provide recommendations for corrective actions on failed food samples
    Provide support and training to food handlers in all aspects of food safety, quality, and hygiene
    Carry out projects as specified by the HACCP Committee

    Ensure that sanitation standards comply with Four Seasons standards as well as local authorities’ regulations
    Communicate with employees and managers to ensure operational needs are met, attend regular operational meetings for effective coordination and cooperation between departments
    Comply with Four Seasons’ Category One & Category Two Work Rules and Standards of Conduct
    Work harmoniously and professionally with co-workers and supervisors
    Allergy training with service and kitchen team members to ensure a thorough level and understanding of guests’ dietary needs and requirements
    Regular training of the kitchen team on cleaning and sanitizing as they go; and stewarding team on proper kitchen/stores cleaning and area upkeep
    Actively support the Safety Committee and the Green Committee. Manage the waste management program with the Stewarding teamWork with other Divisions e.g. Rooms (Spa/HK/ Drivers) to ensure HACCP processes are consistent across the property and shortfalls are identified and followed up on.


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