Quality And Hygiene Officer

Company description

With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.

A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.

Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh, and 9 km from Sharm El-Sheikh.

Job description

• Identify training requirements for Food Safety System and support planning and realization of trainings.
• Support process owners in order to identify and prepare required documents and quality records within Food Safety System requirements.
• Monitor efficiency of Food Safety System documents within implementation and report to his/her department.
• Within Food Safety System provide that:
  • Lead periodic control, monitoring, and validation processes according to related plan and procedures.
  • Lead monitoring and related control processes in order to lead the system in every point which affects food safety such as receiving area for foods and beverages, transportation, stores, preparation areas, buffets, etc.
  • Routine control process of issues regarding all cleaning, personal hygiene, personnel opportunities, etc.
  • Take samples from foods, drinking water, potable water, surfaces which are in contact with foods, personnel hands, raw materials for microbiological and/or, in case of necessity, other laboratory analysis. Comment on analysis results appropriately.
  • Routine check of personnel hands and surfaces which touch foods with practical swabs.
  • Realize following representative samples from kitchens.
  • Give trainings to spot and grouped personnel.
  • Follow legal regulations and standards related to Food Safety System.
  • Check nonconforming products which appear within Food Safety System and report.
  • Lead continuance of process in case of any emergency case, recall, etc., within related procedures; follow, monitor the results, comment and report, and monitor efficiency of planned actions. Interfere in the process in necessary situations.
• Meet guests directly in case of any necessary guest complaint related to Food Safety.
• Check the compatibility between Standards of Tour Operations Federation and current Food Safety Management System; provide necessary actions and information flow between each process owner.
• Help lead relationships with auditors who come from tour operators or during external food safety audits.
• Be available at the facility during audits realized by tour operators.
• Follow the actions which should be taken for audit results of external Food Safety System audits and Tour Operators.
• Assess recommendations and inform the staff about Food Safety Management System. Study with the department managers in order to improve the system and give necessary required information, make suggestions to establish the substructure of the system, assist continuous improvement of the system.
• Support preparation of reports and statistical data related to Food Safety.
• Implement duties assigned by manager.
• Refer to Quality Manager for leading all works, work together by communicating effectively and provide full and effective information flows to the group of quality system management.
• Report diagnosis after finalizing works and analysis by making statistical data to related departments and Quality Manager.
• Work with the facility doctor in coordination. Provide necessary actions by monitoring sickness of facility guests which is related to foods.
• Attend seminars, conduct research to increase knowledge and experience. Continuously improve. Follow occupational publications and trends.
• Work to improve facility image, remain memorable in guests’ minds, and provide guest satisfaction and loyalty.
• Responsible to Quality Manager.
• Responsible for working with all kitchens and stewarding departments in accordance with hygiene rules.
• Cooperate with all chefs of kitchen and stewarding departments.
• Support manager by facilitating manager’s work and providing continuous improvement.
• Look after all operational equipment and materials and care for them.
• Ensure appearance of uniforms, daily hygiene, and personal hygiene according to standards at all times.
• Move according to hygiene rules; follow technical problems and cleanings in responsible areas.
• Have full information about hotel services and qualities such as areas, activities, etc.
• Inform department manager in case of any accident, problem, or suspicious situation.
• Predict that all activities and purchased equipment and belongings may create disease for the environment; participate in all activities organized to protect biological diversity and share responsibilities. Share individual responsibilities to increase environmental knowledge and carry out necessary trainings. Provide minimum consumption of currently used items and equipment (paper, printed materials, etc.).
• Implement necessary warnings and departmental trainings to save energy inside the facility. Carry on implementing decisions taken for saving energy. Predict effects on environment and energy efficiency on purchased equipment.
• Implement responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects to the environment, and lead staff accordingly.
• Provide safe carrying, storing, and use of chemicals in accordance with laws, controlling and reducing chemical pollution.
• Carry out all other duties assigned by managers and hotel management not specified in the job description.

Qualifications

• Education: 4-year bachelor's degree from veterinary or equivalent faculty.
• Experience: At least 2 years of work experience.
• Foreign language: Sufficient level of English to communicate effectively with guests and employees.
• Courses and training: Have theoretical training or experience in rules and legislation within the job.
• Computer literacy: MS Office applications.
• Skills: Good representation, good communication skills, ability to create systems, inquisitive, leadership, problem-solving in times of crisis, handling excess stress and complex issues, analytical, good interpersonal skills, ability to establish open communication, delegation, and problem-solving.