Job Description

Main Duties:

• To have a full working knowledge of all hygiene and occupational health & safety regulations in the UAE, according to Ras Al Khaimah Municipality standards.
• To possess the HACCP certification and other certifications required by the Municipality or by the Management.
• To work closely with the kitchen and stewarding department to ensure adherence to the above standards.
• Ensure that all chemicals are updated in proper file as well as used properly.
• To liaise with the Security Department on occupational safety issues.
• To assist the nurse in the keeping of Occupational Health Cards for ambassadors in food related departments.
• To organize training sessions on regular basis for hygiene and occupational health and safety related topics.
• To assist in planning, implementing and monitoring both General/Core Training programs related to Hygiene, Occupational Health and Safety Training.
• To be an ambassador of the Hygiene Department in and outside the workplace.
• Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• Must apply the Sofitel Food & Beverage rituals.
• To maintain proper training records for all ambassadors, in conjunction with the Training Department.
• To update the management on regular basis on new trends or laws related to hygiene and occupational health & safety.
• To train the management and ambassadors on those new standards.
• To liaise on regular basis with the Ras Al Khaimah Municipality, and keep good relation with authorities and inspectors.
• To assist with the compilation of the hotel's / department's Departmental Operations Manuals on sections related to health and food safety.
• To assist in developing departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
• To carry out any other reasonable duties as assigned by the General Manager / Executive Chef and the Director of F&B.